Vanilla

A Long Journey

The creation of this blend draws its inspiration from the great Tea Races that ignited the 19th century. As early as 1866, clipper ships, those sailing ships as slender as blades, were engaged in a mad race: to bring the new tea harvests from China back to London as quickly as possible. Among them, the legendary Cutty Sark, a ship with daring sails, cleaved the oceans in search of speed and prestige.



Who says tea says… vanilla

But it wasn't just tea that traveled in the holds of these sailing ships. Vanilla, cocoa, and precious spices, sometimes hidden in small bundles between two crates of tea, were among the treasures brought back from these distant lands. Among them: Bourbon vanilla, cultivated in Madagascar and the islands of the Indian Ocean, was one of the most precious commodities. Sensitive to humidity and demanding care, it traveled only in modest quantities, but sufficient to delight European palates.



A Setting for an Inimitable Jewel

At Betjeman and Barton, vanilla is featured in many blends, from the most floral to the most indulgent: Eden Rose, Fidji, Les Classiques, and even Il était une fois Noël. But it needed a dedicated showcase, worthy of its richness. Vanille was born from this requirement: a pure, unvarnished tribute to the very essence of the pod.

Tea and food pairing
This tea calls for reassuring, comforting, simple but perfect sweets. A warm apple pie, crème renversée, or Bourbon vanilla shortbread will prolong its momentum. In iced form, it becomes a dessert tea, with an almost milky sweetness, to be enjoyed with roasted dried fruits or hazelnut ice cream.

Recipes and cocktails based on black tea Vanilla“Vanilla Burst” MocktailIngredients :

• 30 cl of Vanilla black tea infused hot then cooled (infusion 4 to 5 minutes, cooled then filtered)
• 10 cl of almond or oat milk (preferably unsweetened)
• 4 cl of date syrup or homemade vanilla sugar (or light maple syrup for a woody note)
• 1 dash of lemon juice (about 1 cl) — optional, for balance
• Ice cubes
• Split vanilla pod or dark chocolate shavings (for decoration)

Preparation :

1. Infuse the Vanilla black tea in 30 cl of water at 90°C for 4 to 5 minutes. Let it cool to room temperature, then refrigerate.
2. In a shaker, mix and pour:
o Cooled tea
o Vegetable milk
o The chosen syrup
o A dash of lemon juice if you want a hint of acidity
3. Shake vigorously for 10 seconds with a few ice cubes to emulsify well.
4. Serve in cocktail or old fashioned glasses, filled with fresh ice cubes.
5. Decoration: Add a vanilla bean shaving or grate a few dark chocolate chips on top for a gourmet touch.