Three Black Fruits black tea

When we used to hit the road…

For Andrea, our flavor creator, August 15th meant getaways and Norman treats. The journey always started at Gare Saint-Lazare, on a train speeding towards Dieppe, before, a few kilometers further, Aunt Céline's cottage, nestled in a lush green setting, would appear.
In the old garage, the bicycles waited patiently, docile. His, gentian blue, still bore its slightly worn yellow bungee cord, ready to hold the indispensable wicker basket. All it took was a ray of sunshine to set off, cousins in single file, hair in the wind, towards Les Petites Dalles or some bramble-lined path.

And always, upon returning, it was time for picking. The bikes, hastily tossed on the roadside, became silent witnesses to a wild feast: blackberries and blueberries quickly snatched, fingers stained purple, pockets bulging with juicy treasures. Then, it was a gallop back, espadrilles as brakes, towards the house where a sweet aroma already promised what was to come.

The fruits of late summer

Aunt Céline awaited them in the kitchen, apron tied, wooden spoons in hand. Very quickly, the house filled with the scent of warm sugar, crushed fruits, and simmering juice reduced to jam. Jellies, syrups, and still-hot jars colonized the window sills, lined up like promises of a gourmet winter. From this vivid memory, from these childhood-stained summers, a simple and precious desire was born: to rediscover, in a cup of tea, the intact emotion of a Norman summer. The light laughter under the trees, the velvety feel of a ripe berry, the warmth of a still-steaming jam, placed directly on the kitchen's oilcloth.

Tea and Food Pairings

Trois Fruits Noirs calls for simple and generous sweets: a red berry financier, a Breton shortbread, or a rustic blueberry tart gracefully echo its flavors. It also pairs well with blackberry compote or homemade jam, extending the sweet memory of an afternoon snack in the garden.

Recipes and cocktails using this tea

When the good weather arrives, Trois Fruits Noirs reinvents itself as iced tea. Cold-brewed for a few hours, it then releases all the tangy freshness of its dark berries. Served in a translucent carafe, garnished with fresh blackberries, it becomes a joyful and refreshing summer drink, a memory to sip, like a basket of hand-picked fruit from the back of the garden.