This black tea combines a blend of China and Ceylon teas to two gourmand flavours, vanilla and caramel. Two tasty classics for a delectable mixture.
Allergen : caramel
Vanilla, caramel
Tailor-made, the soul of our House
The story of this tea begins with one of our most loyal customers, a familiar figure in our boutique on Boulevard Malesherbes. She has always had a discreet but strong passion for two sweet treats that she herself describes as her "guilty pleasures": caramel, round and comforting, and vanilla. A loyal fan of our caramel tea, she had long been telling us about a more specific wish: a blend where the generosity of caramel would be enhanced with a subtle touch of vanilla, to perfectly complement her favorite dessert: millefeuille, whose caramelized puff pastry crackles gently under the spoon. Convinced that her gourmet instinct would echo that of many connoisseurs, we brought this elegant black tea to life, both indulgent and delicate. And, as a crowning touch of refinement, we even had the pleasure of delivering it directly to the tea room of her favorite palace.
A two-voice ritual
Every Saturday afternoon for years, she has crossed the 8th arrondissement to sit down, at the appointed hour, in this cozy haven with high glass roofs, hidden behind the facades of a grand Parisian hotel. Between the bouquets of immaculate lilies, the ivory velvet armchairs and the monogrammed cutlery, she perpetuates a sweet and immutable ritual with her granddaughter. Her pleasure has never changed: the caramelized millefeuille of this young pastry chef whom she saw starting out... This classic dessert, both crisp and melting, finds a natural echo in our Les Classiques tea, whose sweetness it prolongs and underlines the richness. Her granddaughter, however, prefers a more contemporary pleasure: a choux pastry filled with a light cream, topped with a glossy icing. Two generations, two sweets, but the same taste for subtle combinations.
Vanilla, or the art of enhancing tea
For our tea blenders, vanilla is more than just a flavor: it's a signature. We love pairing it with all styles of tea, from the deep black tea of ourBourbon Vanilla, with delicate green tea fromTreasure, passing through the floral and powdery accords ofEden Roseor the fruity and sunny flights ofSaint-Géran, blending fig, strawberry, apricot and vanilla. All share the common thread of this Bourbon vanilla, which we carefully select for its warm roundness, natural elegance and unique ability to enrich a blend without ever weighing it down. Present, but never imposing, it infuses our creations with a muted, instantly recognizable delicacy.
Tea and food pairings
Les Classiques naturally finds its place alongside soft, melting pastries. It pairs perfectly with crispy millefeuille, light vanilla cream, caramelized semolina cake, or even traditional rice pudding. Desserts with dried fruit, pecans, hazelnuts, and almonds also reveal its buttery, silky notes.
For breakfast, it enhances a still-warm brioche, brown sugar French toast, or a thin caramelized apple tart. At snack time, it's an unpretentious but stylish addition to a madeleine, a shortbread biscuit, or a salted butter galette. The pairing is then based on the continuity of tenderness, between fondant, vanilla, and sweet bursts.
Tea-based recipes and cocktails
Cold brewed, Les Classiques becomes a smooth and silky beverage, perfect for summer afternoons or the end of winter meals. Steep 2 grams of tea in 250 ml of filtered water at room temperature for 4 to 6 hours. Add a splash of oat milk or a drop of vanilla cream for a drinkable dessert version that's both regressive and refined.
For a cocktail, make a Les Classiques black tea syrup (a sweet, concentrated infusion), then mix it with a mild dark rum, a few drops of natural vanilla extract, and a dash of caramel bitters. Shake with ice, and serve in a low glass with a lightly flamed orange zest for a touch of old-world charm. A hot and cold cocktail, delicious and surprising.
20115
- Black tea flavoured with vanilla and caramel -
This black tea combines a blend of China and Ceylon teas to two gourmand flavours, vanilla and caramel. Two tasty classics for a delectable mixture.
Allergen : caramel
Tailor-made, the soul of our House
The story of this tea begins with one of our most loyal customers, a familiar figure in our boutique on Boulevard Malesherbes. She has always had a discreet but strong passion for two sweet treats that she herself describes as her "guilty pleasures": caramel, round and comforting, and vanilla. A loyal fan of our caramel tea, she had long been telling us about a more specific wish: a blend where the generosity of caramel would be enhanced with a subtle touch of vanilla, to perfectly complement her favorite dessert: millefeuille, whose caramelized puff pastry crackles gently under the spoon. Convinced that her gourmet instinct would echo that of many connoisseurs, we brought this elegant black tea to life, both indulgent and delicate. And, as a crowning touch of refinement, we even had the pleasure of delivering it directly to the tea room of her favorite palace.
A two-voice ritual
Every Saturday afternoon for years, she has crossed the 8th arrondissement to sit down, at the appointed hour, in this cozy haven with high glass roofs, hidden behind the facades of a grand Parisian hotel. Between the bouquets of immaculate lilies, the ivory velvet armchairs and the monogrammed cutlery, she perpetuates a sweet and immutable ritual with her granddaughter. Her pleasure has never changed: the caramelized millefeuille of this young pastry chef whom she saw starting out... This classic dessert, both crisp and melting, finds a natural echo in our Les Classiques tea, whose sweetness it prolongs and underlines the richness. Her granddaughter, however, prefers a more contemporary pleasure: a choux pastry filled with a light cream, topped with a glossy icing. Two generations, two sweets, but the same taste for subtle combinations.
Vanilla, or the art of enhancing tea
For our tea blenders, vanilla is more than just a flavor: it's a signature. We love pairing it with all styles of tea, from the deep black tea of ourBourbon Vanilla, with delicate green tea fromTreasure, passing through the floral and powdery accords ofEden Roseor the fruity and sunny flights ofSaint-Géran, blending fig, strawberry, apricot and vanilla. All share the common thread of this Bourbon vanilla, which we carefully select for its warm roundness, natural elegance and unique ability to enrich a blend without ever weighing it down. Present, but never imposing, it infuses our creations with a muted, instantly recognizable delicacy.
Tea and food pairings
Les Classiques naturally finds its place alongside soft, melting pastries. It pairs perfectly with crispy millefeuille, light vanilla cream, caramelized semolina cake, or even traditional rice pudding. Desserts with dried fruit, pecans, hazelnuts, and almonds also reveal its buttery, silky notes.
For breakfast, it enhances a still-warm brioche, brown sugar French toast, or a thin caramelized apple tart. At snack time, it's an unpretentious but stylish addition to a madeleine, a shortbread biscuit, or a salted butter galette. The pairing is then based on the continuity of tenderness, between fondant, vanilla, and sweet bursts.
Tea-based recipes and cocktails
Cold brewed, Les Classiques becomes a smooth and silky beverage, perfect for summer afternoons or the end of winter meals. Steep 2 grams of tea in 250 ml of filtered water at room temperature for 4 to 6 hours. Add a splash of oat milk or a drop of vanilla cream for a drinkable dessert version that's both regressive and refined.
For a cocktail, make a Les Classiques black tea syrup (a sweet, concentrated infusion), then mix it with a mild dark rum, a few drops of natural vanilla extract, and a dash of caramel bitters. Shake with ice, and serve in a low glass with a lightly flamed orange zest for a touch of old-world charm. A hot and cold cocktail, delicious and surprising.
