Spring Blend black tea, the tea of rebirth
Because each season deserves its signature tea,Spring Blendwas imagined as a bridge between two worlds: one still caressed by the golden fruits of summer, the other already ripe with the promises of autumn.
This black tea, born from the refined allianceof a full-bodied Ceylon and a very supple China, perfumes itself withyellow fruits: pear and peachThe infusion unfolds a liqueur of a beautiful light amber. In the top note, the pear reveals its tangy and honeyed notes. Then comes the peach, sunny and generous, which brings a fruity roundness to the cup. The whole evokes an orchard, at two times of the year, for a round and luminous cup.
The colors of the orchard in a cup
It's in Barbentane, a village perched between the Alpilles and the Durance, that our aromatician loves to rediscover the fertile silence of the seasons. There, nestled among cypress trees and almond hedges, she retreats several times a year to the Mas de l'Aube Claire, a century-old pale stone building with sage-green shutters, perched like a lookout over the terraced orchards.
In summer, the air is saturated with the heady scent of ripe peaches, the heavy branches bend under the velvety fruit, and the warm ground exudes scents of dry grass and golden dust. In autumn, the landscape softens: the pear trees glow with red, their fruit falling into the fresh grass, enveloping the air in an almost milky sweetness, barely tinged with acidity.
From this sensual and familiar alternation was born the idea ofSpring Blendin the spirit of our creator: a black tea that would not choose between the golden memory of summer and the freshness of autumn, but would unite them in the same infusion. A transitional tea, of new light, inspired by a discreet territory where each season leaves its fruits like promises, and where nature, silently, writes the most beautiful scores of taste.
A whole season in a cup
Spring Blendgracefully accompanies a wide variety of sweets. At teatime, it reveals all its delicacy alongside a pistachio financier, a matcha tea sponge cake or a candied lemon cake. It also pairs wonderfully with light-textured desserts: ricotta and citrus zest tart, salted butter shortbread, or a floating island with pink praline flakes.
Cold brewed, it becomes a fresh and fragrant drink, ideal for long spring afternoons. Serve it with orange blossom panna cotta, apricot compote with basil, or a fresh fruit salad with herbs. For sunny days, indulge in a homemade granita: concentrated infusion, orgeat syrup, a few hours in the freezer, reduced to crushed ice, and voilà. A melting spoonful, vegetal and fruity, like spring in a burst of ice.
