- Black tea flavoured with hints of flowers, fruits and spices -
On a basis of China and Ceylon teas, cinnamon and pepper combine their spicy touch with orange and currant flavours. Sunflower and red rose petals add their colours to this well-prepared and promising celebration! We cannot guess if Jacques Tati would have enjoyed this tea! However, there is no doubt that it has a festive spirit.
Cinnamon, pepper, orange, currant, vanilla
A recipe from the cold
The idea ofFeast Daywas born in the heart of winter, during a trip to Stockholm. It was a December evening, when the city, draped in silence and golden light, seemed itself weightless. Between the pastel facades of Gamla Stan, the old town with its uneven cobblestones, and the sparkling shop windows with flickering candles, Andrea, our tea alchemist, let himself be guided by a heady scent, a mixture of warm gooseberry, candied citrus, and sweet spices, which escaped from a small market set up on Stortorget square, with its narrow houses with jagged pediments and its fir tree
majestic.
He settled down there, wrapped in a wool blanket, his fingers closed around a steaming cup of glögg, the famous Scandinavian mulled wine. Around him, hushed voices, the crackling of braziers, the clinking of tin cups... And that diffuse warmth rising within him, first fruity, then gently peppery. This suspended moment, simple and luminous, became obvious: he had to create a tea that would preserve its memory. An infusion that would sparkle like December garlands and warm like a wood fire under the northern lights.
Back in his workshop, he set to work: Jour de Fête was born.
One Sip, One Spark
IfFeast Dayevokes Christmas markets and winter evenings, it is nonetheless a tea for all seasons. Thanks to its bright fruity notes and its elegant base of black teas from China and Ceylon, it finds its place as much at an autumn snack as in the heart of a spring afternoon. Served hot or slightly warmed, it reveals all its complexity accompanied by lovely sweets such as a fig macaron, a tartlet
with blood orange, or even a cinnamon roll.
In summer, why not enjoy it iced, with a thin slice of candied orange and a few fresh berries, for a moment of elegant refreshment? Whatever the season, each cup remains true to its promise: to brighten up your day, and put a smile on your face.
Tea and food pairings
Jour de Fête pairs well with sweet treats. It enhances a fig macaron, an orange tartlet, or a soft spiced cake. At teatime, it pairs well with gingerbread or a cinnamon roll. At the table, it surprises with a vanilla panna cotta or a lightly aged soft cheese, creating a balance between spicy warmth and fruity freshness.
Tea-based recipes and cocktails
Cold brewed, Jour de Fête becomes an unexpected iced tea: add a few fresh red berries, a slice of candied orange, and a pinch of cinnamon. Serve over crushed ice, with a sprig of rosemary for a herbal note. For a cocktail, pair it with a dash of Cointreau, a little sweet spice syrup, and top it off with a chilled prosecco: you get a “Winter Feast,” both sparkling and enveloping.
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- Black tea flavoured with hints of flowers, fruits and spices -
On a basis of China and Ceylon teas, cinnamon and pepper combine their spicy touch with orange and currant flavours. Sunflower and red rose petals add their colours to this well-prepared and promising celebration! We cannot guess if Jacques Tati would have enjoyed this tea! However, there is no doubt that it has a festive spirit.
A recipe from the cold
The idea ofFeast Daywas born in the heart of winter, during a trip to Stockholm. It was a December evening, when the city, draped in silence and golden light, seemed itself weightless. Between the pastel facades of Gamla Stan, the old town with its uneven cobblestones, and the sparkling shop windows with flickering candles, Andrea, our tea alchemist, let himself be guided by a heady scent, a mixture of warm gooseberry, candied citrus, and sweet spices, which escaped from a small market set up on Stortorget square, with its narrow houses with jagged pediments and its fir tree
majestic.
He settled down there, wrapped in a wool blanket, his fingers closed around a steaming cup of glögg, the famous Scandinavian mulled wine. Around him, hushed voices, the crackling of braziers, the clinking of tin cups... And that diffuse warmth rising within him, first fruity, then gently peppery. This suspended moment, simple and luminous, became obvious: he had to create a tea that would preserve its memory. An infusion that would sparkle like December garlands and warm like a wood fire under the northern lights.
Back in his workshop, he set to work: Jour de Fête was born.
One Sip, One Spark
IfFeast Dayevokes Christmas markets and winter evenings, it is nonetheless a tea for all seasons. Thanks to its bright fruity notes and its elegant base of black teas from China and Ceylon, it finds its place as much at an autumn snack as in the heart of a spring afternoon. Served hot or slightly warmed, it reveals all its complexity accompanied by lovely sweets such as a fig macaron, a tartlet
with blood orange, or even a cinnamon roll.
In summer, why not enjoy it iced, with a thin slice of candied orange and a few fresh berries, for a moment of elegant refreshment? Whatever the season, each cup remains true to its promise: to brighten up your day, and put a smile on your face.
Tea and food pairings
Jour de Fête pairs well with sweet treats. It enhances a fig macaron, an orange tartlet, or a soft spiced cake. At teatime, it pairs well with gingerbread or a cinnamon roll. At the table, it surprises with a vanilla panna cotta or a lightly aged soft cheese, creating a balance between spicy warmth and fruity freshness.
Tea-based recipes and cocktails
Cold brewed, Jour de Fête becomes an unexpected iced tea: add a few fresh red berries, a slice of candied orange, and a pinch of cinnamon. Serve over crushed ice, with a sprig of rosemary for a herbal note. For a cocktail, pair it with a dash of Cointreau, a little sweet spice syrup, and top it off with a chilled prosecco: you get a “Winter Feast,” both sparkling and enveloping.
