Orange (new recipe)

In search of the perfect orange

Orange, in all its subtlety, has always brushed against our creations: discreet, vibrant, elusive. It illuminates Pomme d'Orange, interacts with the candied fruits in Christmas Tea, or blooms brilliantly in Orangeraie. But for a long time, it could not find a setting where it could express itself alone, in all its noble complexity.



It took a voice, an almost whispered suggestion: that of a loyal customer, a fan of the famous English orange marmalade, who came to us one morning to whisper: “What if you dared to try bitter orange, in all its truth?” So we went on a quest. Not towards easy exoticism, but towards a sincere and sunny origin. It was in Andalusia, on a small family plantation nestled between Seville and Cordoba, that we found our treasure: a bitter orange of exceptional quality, harvested at full maturity, then slowly dried in the open air, to preserve all the intensity of its essential oils. There, between century-old orange trees and Andalusian light, the fruit develops a rare fragrance; lively, textured, complex.



All that remained was to listen to her, to make her communicate without forcing her. In the calm of our workshop, the flavorist adjusted the accords until she found the balance between the woody roundness of the black tea and the clean, distinguished brightness of the Andalusian bitter orange. In the cup, a perfect tension, a relief without embellishment: Orange was born.



A tea like an English marmalade

Orange is a bit like an English marmalade served at teatime in fine china: intense, subtly bitter, deeply comforting. This connection is no accident. For it is this same bitter orange, picked when ripe and then candied or infused, that gives British marmalade its unique identity; somewhere between sweetness, brightness, and bitterness.

Tea & Food Pairing

Orange naturally finds its place in an elegant tea time: with a warm brioche, buttered scones, or even toasted country bread topped with a thin layer of citrus jam. It also wonderfully accompanies a financier with zest, an almond and orange tart, or a slightly lemony carrot cake, where its vivacity enhances the indulgence.

Recipes and cocktails featuring Orange black tea

Cold-brewed, Orange retains its aromatic precision. We imagine it served iced, with some candied peels and a hint of lemon thyme syrup for an elegant summer version. In a non-alcoholic cocktail, add a dash of white grapefruit juice and a few basil leaves for a tonic pairing, both vegetal and zesty.