Orange (new recipe)

In search of the perfect orangeOrange, in all its subtlety, has always brushed against our creations: discreet, vibrant, elusive. It illuminates Pomme d’Orange, converses with candied fruits in Christmas Tea, or blossoms brightly in Orangeraie. But for a long time, it did 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 lover of the famous English orange marmalade, who one morning came to tell us: "What if you dared to use bitter orange, in all its truth?" So we set off on a quest. Not towards easy exoticism, but towards a sincere and sunny origin. It was in Andalusia, in a small family plantation nestled between Seville and Cordoba, that we found our treasure: a Seville orange of exceptional quality, harvested at full maturity, then slowly air-dried, to preserve all the intensity of its essential oils. There, among century-old orange trees and Andalusian light, the fruit develops a rare fragrance; lively, textured, complex.
All that remained was to listen to it, to let it interact without constraint. In the calm of our workshop, the aromatist adjusted the accords until she found the perfect balance between the woody roundness of black tea and the crisp, elegant brilliance of the Andalusian Seville orange. In the cup, a just tension, an unadorned relief: Orange was born.

A tea in the style of an English marmaladeOrange is a bit like an English marmalade served at tea time in fine porcelain: intense, subtly bitter, deeply comforting. This kinship is not fortuitous. For it is this very same Seville orange, picked at maturity then candied or infused, that gives British marmalade its unique identity; 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.