Mélange Fidji

An inner journey to the edge of the lagoon

Fidji was born from an olfactory memory, experienced in one of the archipelago's most peaceful bays, on Malolo Island, in the heart of a secluded resort, a discreet haven of luxury and light. There, everything seems slower, gentler. Bare feet glide across the blond teak floors, curtains ripple in the trade winds, and every gesture, every object, seems designed to soothe the eye as much as the soul. At daybreak, in the still-warm night air, the gardens exhale a tender, woody fragrance: Pacific lavender, the old roses that line the patio, and that distant, barely sweet note of vanilla rising from the kitchens or from a warm linen fresh from the sun. The tea's creator still remembers it: a room opening onto the lagoon, softly scented white sheets, a bouquet left unattended on a low table…

The secret language of flowers and memories

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

A composition crafted like a precious perfume

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

Like a perfumer, we sought to find the ideal balance between these olfactory voices.

Tea and food pairing

Fiji black tea, with its floral sweetness and vanilla warmth, lends itself to delicate, often comforting pairings. It naturally complements fine pastries such as rose biscuits, madeleines with dried flowers, or almond cream tarts. Its floral elegance also enhances the tenderness of yogurt cake, lavender-infused rice pudding, or orange blossom panna cotta.

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

Recipes and cocktails using Fiji black tea
A non-alcoholic cocktail inspired by the floral elegance of Fiji, to be enjoyed in the late afternoon, with eyes half-closed, like a perfume being drunk.

Ingredients :

• 15 cl of cold-brewed Fiji black tea (4 hours in the refrigerator, for a smooth and non-bitter brew)
• 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, pour the cold-brewed tea, lavender syrup, lemon juice, and rosewater. Shake gently, without over-shaking, so as not to disrupt the delicate flavors. 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.

To be served in the garden or in a cozy indoor setting, for a timeless floral break.