Three Black Fruits black tea

When we set off on the roads...

For Andrea, our flavor creator, August 15th meant beautiful escapes and Normandy sweets. The journey always began at Gare Saint-Lazare, on a train heading toward Dieppe, before a few kilometers further on, Aunt Céline's cottage appeared, nestled in a green setting.



In the old garage, the bicycles waited patiently. His, gentian blue, still had its slightly worn yellow tensioner, ready to hold the now indispensable wicker basket. All it took was a ray of sunshine to set off, cousins ​​in single file, hair blowing in the wind, towards the Little Dalles or some bramble-lined path.



And always, on the way back, came the time for picking. The bikes, hastily thrown to the side of the road, became the silent witnesses of a wild feast: blackberries and blueberries hastily picked, fingers stained purple, pockets bulging with juicy treasures. Then, it was the gallop back, sneakers as brakes, towards the house where a sweet smell already promised what was to come.



The fruits of late summer

Aunt Céline was waiting for them in the kitchen, apron tied, wooden spoons in hand. Soon, the house was filled with the scent of warm sugar, crushed fruit, and simmering juice reduced to jam. Jellies, syrups, and still-hot jars filled the windowsills, lined up like promises of a delicious winter. From this vibrant memory, from these summers stained with childhood, a simple and precious desire was born: to rediscover, in a cup of tea, the unspoiled emotion of a Normandy summer. The light laughter beneath the trees, the velvety smoothness of a ripe berry, the warmth of a still-steaming jam, placed directly on the kitchen tablecloth.

Tea and food pairing

Trois Fruits Noirs calls for simple and generous sweets: a red fruit financier, a Breton shortbread, or a rustic blueberry tart echo it gracefully. It also pairs well with blackberry compote or homemade jam, to prolong the sweet memory of a garden snack.



Tea-based recipes and cocktails

When the warmer weather arrives, Trois Fruits Noirs reinvents itself as an iced tea. Cold-infused for a few hours, it releases all the tangy freshness of its black berries. Served in a translucent carafe, garnished with fresh blackberries, it becomes a joyful and thirst-quenching summer drink, a memory to drink, like a basket of fruit picked by hand from the bottom of the garden.