- Green tea flavoured with citrus fruits and spices -
This green tea from China offers aromas of citrus fruits and spices (cinnamon, cardamom, sweet citrus, grapefruit and hot pepper). It is sprinkled with orange peels and peony flowers.
This Sunday, like every other, Mrs. Betjeman places her cup on the table, next to Monsieur's. But here, there is no perfect symmetry:Minedoes not seek itself in a mirror, it asserts itself in counterpoint. Where he loves the full-bodied depth of Sikkim in his favorite teaYours, also tinged with spices and citrus fruits, she chooses the lively freshness of Yunnan.
She only drinks green tea. And not just any green tea. She has always been quietly loyal to Chinese green teas, whose slightly earthy, almost mineral, vegetal profile she appreciates is quite different from Japanese green teas, which are more iodized, more marine, and sometimes more incisive. She loves this muted sweetness, this discreet complexity that evokes sun-baked stone more than fresh seaweed. Her palate knows its nuances, its slightest inflections, a truly intimate language.
Between Freshness and Fire – Another Intimacy
He watches her pour her tea into a thin cup with a pink, almost translucent rim. She, without saying anything, appreciates the diffuse heat rising from the black cast iron. Together, they compose a duet where each note exists for itself, but finds its place in
harmony.
20112
- Green tea flavoured with citrus fruits and spices -
This green tea from China offers aromas of citrus fruits and spices (cinnamon, cardamom, sweet citrus, grapefruit and hot pepper). It is sprinkled with orange peels and peony flowers.
The Sunday Salon – The Art of Sharing
This Sunday, like every other, Mrs. Betjeman places her cup on the table, next to Monsieur's. But here, there is no perfect symmetry:Minedoes not seek itself in a mirror, it asserts itself in counterpoint. Where he loves the full-bodied depth of Sikkim in his favorite teaYours, also tinged with spices and citrus fruits, she chooses the lively freshness of Yunnan.
She only drinks green tea. And not just any green tea. She has always been quietly loyal to Chinese green teas, whose slightly earthy, almost mineral, vegetal profile she appreciates is quite different from Japanese green teas, which are more iodized, more marine, and sometimes more incisive. She loves this muted sweetness, this discreet complexity that evokes sun-baked stone more than fresh seaweed. Her palate knows its nuances, its slightest inflections, a truly intimate language.
Between Freshness and Fire – Another Intimacy
He watches her pour her tea into a thin cup with a pink, almost translucent rim. She, without saying anything, appreciates the diffuse heat rising from the black cast iron. Together, they compose a duet where each note exists for itself, but finds its place in
harmony.
Tea and food pairings
With Le Mien, she likes lightness without blandness. A soft lemon-poppy seed cake still warm, fresh grapefruit pearls, or a green tea mousse sprinkled with zest. When she hosts, she sometimes offers an exotic fruit salad with pink peppercorns, or a cinnamon-flavored shortbread, which prolongs the subtle warmth of the tea. And if she feels like shaking things up, she pairs Le Mien with savory pairings: a fresh Touraine goat cheese with a hint of ash, coriander hummus, or even a slice of toast with fleur de sel. Anything that brightens the tea without extinguishing it.
Tea-based recipes and cocktails
Make a Le Mien tea syrup (concentrated brewed tea, brown sugar), mix it with a sweet vodka, a hint of lime, and a dash of floral bitters. Serve in a frosted glass, garnished with a swirled zest and a sprig of mint. A refined cocktail for evenings when you don't want to shine, but rather to radiate gently.
