- Black tea flavoured with chocolate, caramel and toffee -
This black tea is a semi-fermented tea, an Oolong from China, flavoured with chocolate, caramel, toffee, cereal, sunflower with, of course, some of bits of caramel. A great tea for breakfast or also for the afternoon. We just love it !
Allergen : caramel
Caramel toffee, chocolate, cereal
A tribute to Paris, and to a woman who wakes up there every day
Paris s'éveille has a name, a moment... and a wink. That of our director, Agnès, Parisian in soul, in allure and in heart, epicurean and generous, who begins each morning with her tea as others do with coffee: with intensity and precision.
She wanted a tea that reflected her. Not a full-bodied black, nor one that was too lightly scented, but a soft, enveloping texture, like a well-tailored coat. Something grounded and refined, tender and contemporary. The choice of oolong was a natural one: for its understated nobility, its toasted sweetness, its caressing depth. Then came the notes: those of hot chocolate, toast, a Royal Worcester cup placed on the table still warm on a winter morning.
Agnès imagined this tea as a sensory return to childhood breakfasts. A scent of cocoa in the kitchen, a piece of brioche, a soft light on the waxed parquet floor. A sip of intimacy, anchored in the present, carried by the modernity of the House, a perfect indulgence, never sweet, always controlled.
20154
- Black tea flavoured with chocolate, caramel and toffee -
This black tea is a semi-fermented tea, an Oolong from China, flavoured with chocolate, caramel, toffee, cereal, sunflower with, of course, some of bits of caramel. A great tea for breakfast or also for the afternoon. We just love it !
Allergen : caramel
A tribute to Paris, and to a woman who wakes up there every day
Paris s'éveille has a name, a moment... and a wink. That of our director, Agnès, Parisian in soul, in allure and in heart, epicurean and generous, who begins each morning with her tea as others do with coffee: with intensity and precision.
She wanted a tea that reflected her. Not a full-bodied black, nor one that was too lightly scented, but a soft, enveloping texture, like a well-tailored coat. Something grounded and refined, tender and contemporary. The choice of oolong was a natural one: for its understated nobility, its toasted sweetness, its caressing depth. Then came the notes: those of hot chocolate, toast, a Royal Worcester cup placed on the table still warm on a winter morning.
Agnès imagined this tea as a sensory return to childhood breakfasts. A scent of cocoa in the kitchen, a piece of brioche, a soft light on the waxed parquet floor. A sip of intimacy, anchored in the present, carried by the modernity of the House, a perfect indulgence, never sweet, always controlled.
