Rose

A showcase for the rose alone

The rose has always bloomed in touches in our creations, Eden Rose, Les Invités, Fidji… sometimes in the background, sometimes in a fruity or oriental accord. But it had never been the sole voice, the beating heart of a tea entirely designed for it. We had to offer it that noble silence in which it could fully resonate.
This stage took place in the secret of the workshop: finding the right balance, avoiding powdery or sugary excess, and letting the flower express itself with purity. Black tea, with its enveloping structure, magnifies the rose here, not as a perfume, but as a presence. Subtle, elegant, without ostentation.

A rose from Bulgaria

Our quest led us to Kazanlak, a small town nestled in the heart of the Valley of Roses, in central Bulgaria. It is here, between the Balkan mountains and the Thracian plain, that the cultivation of the Damascena rose is a centuries-old, almost sacred tradition.
We walked along paths lined with fragrant bushes, visited artisanal distilleries where petals are still processed according to ancestral methods, in large copper vats heated over low heat. It was in this gently preserved town that we found our rose: fresh, vibrant, both delicate and sensual.

Tea and food pairing

Rose reveals all its poetry alongside delicate pastry creations, where sweetness and subtlety dominate. We imagine it with a lemon madeleine, a dark chocolate brownie, or a raspberry financier. The contrast between the creaminess and the floral notes of the tea creates a soft and hushed harmony, like a nuanced accord.

Recipes and cocktails with Rose black tea

Melt-in-your-mouth rose and lemon shortbread:

Ingredients (for about 25 shortbread cookies)

• 120g unsalted butter, at room temperature
• 60g icing sugar
• 1 egg yolk
• 150g all-purpose flour
• Finely grated zest of one untreated lemon
• 1 tbsp rose water (food grade)
• 1 pinch of salt
• Optional: pink sugar or crystallized petals for decoration

Preparation

1. Cream the butter: In a bowl, whisk the softened butter with the icing sugar until the mixture is creamy.
2. Add the flavors: Incorporate the egg yolk, rose water, lemon zest, and a pinch of salt. Mix well.
3. Incorporate the flour: Add the flour all at once and quickly work the dough by hand or with a spatula until you get a soft ball.
4. Rest: Cover with plastic wrap and chill for 30 minutes.
5. Shape: Roll out the dough to 5 mm thick, cut out shapes (flower, heart, circle, etc.), and arrange on a baking sheet lined with parchment paper.
6. Baking: Bake for 10–12 minutes at 160°C (preheated oven). The shortbread should remain pale, slightly golden underneath.
7. Finish: Once lukewarm, sprinkle with a dusting of icing sugar, or decorate with a fragment of crystallized petal.

Serving suggestion

Serve these shortbread cookies with a cup of Rose tea, lightly steeped (3 min at 90°C). Together, they create a refined snack, simultaneously floral, tangy, and melt-in-your-mouth.