Mélange Fidji

An inner journey on the edge of the lagoon

Fiji was born from an olfactory memory, experienced in one of the most peaceful bays of the archipelago, on the island of Malolo, in the heart of a confidential resort, a discreet setting of luxury and light. There, everything seems slower, softer. Barefoot steps glide over the blond slats of the teak floors, the curtains undulate to the rhythm of the trade winds, and each gesture, each object, seems designed to soothe the eye as much as the soul. At dawn, in the still warm night air, the gardens exude a tender and woody scent: Pacific lavender, the old rose bushes that line the patio, and that distant note of vanilla, barely sweet, that rises from the kitchens or from warm linens fresh from the sun. The creator of the tea still remembers it: a room opening onto the lagoon, softly scented white sheets, a bouquet forgotten on a low table...



The Secret Language of Flowers and Memories

It is from this desire that Fiji was born: to capture the essence of a morning at the edge of the world. The sweetness of the place is carried by a silky black tea; the lavender of the gardens responds to the rose of an ephemeral bouquet; the surrounding vanilla embraces the whole in an aromatic caress. A floral and suave trio, like this invisible refuge, there, between sea and light.



A composition crafted like a precious perfume

Rose, lavender and vanilla are not just a blend here; they form a trio of raw materials selected as heart, top and base notes.


Like an artisan perfumer, we sought to find the ideal breath between these olfactory voices.

Tea and food pairing

Fiji black tea, with its floral sweetness and vanilla warmth, lends itself to delicate pairings, often imbued with comfort. It naturally accompanies delicate pastries such as rose biscuits, dried flower madeleines, or almond cream tarts. Its floral elegance also highlights the tenderness of yogurt cakes, lavender-infused rice pudding, or orange blossom panna cotta.



When served slightly chilled or cold-infused, Fiji reveals an even sweeter, almost musky side that pairs surprisingly well with poached yellow fruits, apricot compote, or peach salad with vanilla syrup.



Fiji Black Tea Recipes and Cocktails


A non-alcoholic cocktail inspired by the floral elegance of Fiji, to be enjoyed in the late afternoon, with half-closed eyes, like a drunken perfume.



Ingredients :

• 15 cl of cold-brewed Fiji black tea (4 hours in the fridge, for a smooth, bitter-free liqueur)
• 1 cl of artisanal (or homemade) lavender syrup
• 1.5 cl of fresh white lemon juice
• 3 drops of culinary rose water
• Clear ice cubes
• A thin slice of pear or a few dried petals for decoration



Preparation :

In a shaker filled with ice, combine the cold-brewed tea, lavender syrup, lemon juice, and rose water. Shake gently, but not too vigorously, to avoid disrupting the subtle aromas. Serve in a martini glass or a low crystal glass. Add a decorative touch—a dried rose petal, a sprig of lavender, or a slice of lightly caramelized pear.



Serve in the garden or in a cozy interior, for a timeless floral break.