This black tea is a blend of China and Ceylon teas, scattered with bits of ginger, star anise, pepper of Chile, cloves, cardamom and black pepper. A recipe that explodes in the mouth.
Ginger, star anise, chili pepper, cloves, cardamom, black pepper
An infusion from elsewhere, like a sensory journey
One of the secrets of our House lies in this unique art of reinventing the great classics with elegance and emotion, adding a personal touch, born from a memory, a place, a lingering scent or a whispered story. Our black teaSpices, a very Parisian reinterpretation of traditional Indian chai, is a striking illustration: a sensitive dialogue between heritage and creation.
A Cup as a Spicy Souvenir
Among our spicy creations, whether it is our Chai, whether green tea or black tea, or even the delicate OolongHappiness looks so good on you, teaSpicesoccupies a special place. It is one of the few to welcome star anise, the favorite ingredient of our tea blender.
It was during a tasting at her favorite address in Passage Brady that the idea was born: a divine star anise ice cream, both fresh and intense, awakened in her the desire to rediscover this unique flavor, at any time of day, in a generous, vibrant black tea, inspired by Indian traditions but tinged with her own sensitivity.
Thus was bornSpices:an infusion like a link between East and West, between the colorful markets of the subcontinent and the cobblestones of a lively Paris, with its mixed scents.
Spices, or the Art of Fusion
On the savory side, it goes well with a mild root vegetable curry, a pumpkin velouté enhanced with hazelnut shards, or a thin goat cheese tart sprinkled with sesame seeds.
20054
- Black tea with spices -
This black tea is a blend of China and Ceylon teas, scattered with bits of ginger, star anise, pepper of Chile, cloves, cardamom and black pepper. A recipe that explodes in the mouth.
An infusion from elsewhere, like a sensory journey
One of the secrets of our House lies in this unique art of reinventing the great classics with elegance and emotion, adding a personal touch, born from a memory, a place, a lingering scent or a whispered story. Our black teaSpices, a very Parisian reinterpretation of traditional Indian chai, is a striking illustration: a sensitive dialogue between heritage and creation.
A Cup as a Spicy Souvenir
Among our spicy creations, whether it is our Chai, whether green tea or black tea, or even the delicate OolongHappiness looks so good on you, teaSpicesoccupies a special place. It is one of the few to welcome star anise, the favorite ingredient of our tea blender.
It was during a tasting at her favorite address in Passage Brady that the idea was born: a divine star anise ice cream, both fresh and intense, awakened in her the desire to rediscover this unique flavor, at any time of day, in a generous, vibrant black tea, inspired by Indian traditions but tinged with her own sensitivity.
Thus was bornSpices:an infusion like a link between East and West, between the colorful markets of the subcontinent and the cobblestones of a lively Paris, with its mixed scents.
Spices, or the Art of Fusion
On the savory side, it goes well with a mild root vegetable curry, a pumpkin velouté enhanced with hazelnut shards, or a thin goat cheese tart sprinkled with sesame seeds.
Tea and food pairings
Spices black tea pairs well with generous, lightly sweetened desserts. It pairs beautifully with citrus-zested gingerbread, a melting pistachio halwa, or a carrot cake with walnut pieces. Its warm and comforting character also enhances a cinnamon panna cotta or a cardamom biscuit.
On the savory side, it pairs well with a thin goat cheese tart, a mild root vegetable curry, or a squash velouté with a squeeze of lemon. Its spicy palette is a perfect accompaniment to oriental-inspired dishes, without ever overpowering them.
Tea-based recipes and cocktails
Cold-infused for 4 to 6 hours, it becomes the basis for an autumnal mocktail: add a dash of maple syrup, a few orange zests, and a cinnamon stick. Serve with ice cubes for a fresh and fragrant version to sip at the end of the day.
In cooking, it can also be used to poach fruit (pears, quinces), flavor rice pudding or enhance a lightly spiced sauce to accompany candied lamb or white fish.
