Jasmine Silver Sickle Organic

The pinnacle of an art

This rare tea is produced in certified organic gardens, where ancestral gestures are perpetuated with goldsmith-like precision. The leaves are hand-sorted, then blended for several consecutive nights with fresh jasmine flowers. With each cycle, the flowers are then removed, a patient gesture, repeated until the right intensity of the perfume is infused without ever saturating. Sun-drying on large bamboo mats completes this slow work. No mechanical drying. Nothing but the day, the air, and time.

The silver and the sickle

Its name, Silver Sickle, evokes much more than a simple ancestral tool. It whispers the grace of movement, that of the harvester in the early morning, when the silver mist still caresses the peaks of Guangdong. It also recalls the curve of a crescent moon, fine and shimmering, suspended above the jasmine fields. This almost mystical name pays homage to the delicacy of artisanal work, to the luminous purity of the liquor, and to the almost celestial glow of the leaves interspersed with white tips, downy as silk. A sickle, not for mowing, but for carving perfection.

An elixir for the soul

Jasmine Silver Sickle is not an accompaniment tea. It is a tea of the moment. It calls for soft light, fine porcelain, a silent room. It is savored alone, or in the presence of a chosen soul, in the slowness of a summer morning or the gentleness of a peaceful evening.

Tea and food pairings

With its crystalline freshness, elegant minerality, and ethereal jasmine notes, Jasmin Silver Sickle lends itself to culinary pairings that emphasize lightness, subtlety, and silky textures. It complements both refined sweet dishes and delicate savory creations.

On the sweet side, we're thinking of a thin lime and basil tartlet, almond flour and yuzu zest biscuits, cream puffs glazed with light jasmine cream, or even a muscat grape sorbet with a few fresh verbena leaves…

On the savory side, we recommend a scallop tartare with mild olive oil and Timut pepper, a sea bass or sea bream carpaccio with kumquat zest and pomegranate seeds, spring rolls with fine herbs, green mango and shrimp, or a cold pea velouté with fresh mint, enhanced with a drizzle of coconut cream.

These accords work because Jasmine Silver Sickle has a floral fragrance that doesn't overpower, and a mineral base that blends beautifully with pure, unsaturated flavors. 

Jasmine Silver Sickle Green Tea Cocktail Recipe

Ingredients(for 2 glasses):

• 15g of Jasmine Silver Sickle
• 40 cl of filtered pure water
• 2cl of floral gin (such as Hendrick's or Jinzu)
• 2 cl of elderflower liqueur (St-Germain)
• 1 tablespoon of honey syrup
• 2 thin slices of Nashi pear
• Translucent ice cubes
• A few jasmine petals or edible flowers for the
  decoration

Preparation:

1. Cold-brew the Silver Sickle Jasmine in filtered water for 6 hours in the refrigerator. Strain to obtain a clear infusion.
2. In a shaker filled with ice, pour the gin, elderflower liqueur, honey syrup and 20 cl of tea infusion. Shake gently to chill without disturbing the drink too much.
3. Pour into stemmed glasses filled with large, translucent ice cubes. Slide a thin slice of Nashi pear into each glass.
4. Decorate with a few jasmine petals or a micro-mint leaf to evoke floral freshness.