Rose

A case for the rose alone

The rose has always bloomed in touches in our creations, Eden Rose, Les Invités, Fidji… sometimes in the background, sometimes thanks to a fruity or oriental accord. But it had never been the only voice, the beating heart of a tea entirely designed for it. We had to offer it this noble silence in which it could resonate fully.



The final step was played out in the secrecy of the workshop: finding the right balance, avoiding excessive powdery or sweet flavors, and allowing the flower to express itself with purity. Black tea, with its enveloping structure, here enhances the rose, 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 the paths lined with fragrant bushes, visiting the artisanal distilleries where the petals are still processed according to ancestral methods, in large copper vats heated over a low flame. 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 her poetry alongside delicate pastry creations, where sweetness and subtlety dominate. We imagine it with a lemon madeleine, a dark chocolate brownie, or even a raspberry financier. The contrast between the creaminess and the floral structure of the tea creates a tender and muted harmony, like a half-tone accord.

Tea-based recipes and cocktails


Recipe for Soft Rose and Lemon Shortbread:

Ingredients (for about 25 shortbreads)

• 120 g of unsalted butter, at room temperature
• 60 g of icing sugar
• 1 egg yolk
• 150 g of flour
• The fine zest of an 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 flavorings: Stir in the egg yolk, rose water, lemon zest, and a pinch of salt. Mix well.
3. Add the flour: Add the flour all at once and quickly work the dough by hand or with a spatula until you obtain a soft ball.
4. Rest: cover with film and refrigerate for 30 minutes.
5. Shaping: roll out the dough to 5 mm thick, cut out shapes (flower, heart, circle, etc.), place on a baking sheet covered with baking paper.
6. Baking: Bake for 10–12 minutes at 160°C (preheated oven). The shortbread should remain pale, slightly golden underneath.
7. Finishing: once lukewarm, sprinkle them with a dusting of icing sugar, or decorate with a fragment of crystallized petal.


Tasting advice

Serve these shortbreads with a cup of lightly brewed Rose tea (3 min at 90°C). Together, they make a refined snack that is floral, tangy, and melting.
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