In our House, some teas don't just infuse, they are designed to interact.Yours, exceptional black tea, is expressed on a base of black tea fromSikkim, one of the most refined gardens in a region close to Darjeeling.
The Sunday Salon – Elegance in Two Voices
On the pedestal table, two saucers side by side: for Mr. Betjeman,Yours, her favorite tea for years. For Madame Betjeman, “Mine,” her alter ego based on Yunnan green tea.
Monsieur's tea was not chosen at random. During a trip to Nepal, at the age of twenty, he crossed the border into Sikkim, the small Indian kingdom nestled among the peaks of the Himalayas, and tasted for the first time a tea from Temi's garden. He still remembers it: an infusion of a floral delicacy close to the great Darjeelings, but with a singular, almost mineral depth. Since then, this infused memory has turned into a ritual. Sikkim produces little, and its leaves are precious; he loves precisely this rarity, this discreet luxury that we share with those we love.
Two Teas, One Link
Their ritual is sacred.Every Sunday, He and She reenact the same precise ballet.Each one has his own teapot, one in black cast iron, the other in celadon porcelain. For him a tasting bowl from Nepal, for her, depending on the season, a fine bone china cup with pink flowers. Delicately, eachprepares each other's tea.It is a dialogue without words,a declaration of infused love, reinvented each time. Tea then becomes an intimate language, made of precise gestures, exchanged glances, inhabited silences.
The Ritual – Each to Their Own
Sunday mornings,He likes to accompany his distinguished black tea with small, carefully chosen touches:a soft gingerbreadwith candied orange zest,a square of dark chocolate with ginger, or evenlightly caramelized dried fruits, which resonate with the warmth of spices and the brightness of citrus fruits. Sometimes, when he dines alone, he prefers contrasts and dares to try savory pairings:an old, matured comté, whose roundness awakens the peppery notes of the tea, or evena thin sweet onion tart, where the crispness of the pastry blends with the velvety infusion. It is also not uncommon for it to slip onto the table as an appetizer a fewroot vegetable chips, crispy and discreetly sweet, to prolong the tasting with lightness.
