Peach

A taste for rarity

We could have chosen a classic peach, generous and immediate, but our flavorist preferred to listen to the silences of the orchard. There, in the shade of the leaves, a few forgotten treasures are still ripening: the vineyard peach, a discreet fruit with an ancient fragrance.

Less vibrant than its yellow or white cousins, it is distinguished by its downy skin with purplish, almost violet, highlights, and its dense, blood-red flesh. Its name comes from its history: once planted at the foot of vines, it served as a plant sentinel, signaling diseases before they reached the vines. A forgotten ally, now precious once again. Among the rarest varieties, the blood peach of Savoy embodies this discreet nobility. With its dark skin and intensely aromatic flavor, it is prized by chefs for its refined character.

It is in this spirit that we chose an authentic and rare essence of vineyard peach, both wild and refined, to infuse our tea with a unique emotion: that of a fruit that was thought to have disappeared, rediscovered by the fragrance.

Tea and food pairing

Vine peaches can be enjoyed at any time of year. A delicate and indulgent pairing, they are a perfect complement to a clafoutis, a roasted fruit compote, or a thin almond tart. Served chilled, they become the elegant companion to a lavender shortbread, an almond milk panna cotta, or, for the more adventurous, a homemade vine peach granita, prepared with a dash of lemon juice, a few zests, and a hint of cold-brewed tea. A subtle dessert, both frozen and infused, where the aromas of fruit and tea blend into a whisper.

Recipes and cocktails made with tea
When frozen, it reveals a completely different facet: that of an almost mineral summer, to be savored slowly.