Vanilla

A Long Voyage
The creation of this blend draws its inspiration from the great Tea Races that captivated the 19th century. From 1866 onwards, clippers, those sleek sailing ships like blades, engaged in a frantic 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, sliced ​​through the oceans in search of speed and prestige.

Tea means… vanilla
But the holds of these sailing ships carried more than just tea. 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 was Bourbon vanilla, cultivated in Madagascar and the islands of the Indian Ocean, one of the most prized commodities. Sensitive to humidity and requiring careful attention, it traveled only in modest quantities, but enough to delight European palates.

A Setting for an Inimitable Jewel
At Betjeman and Barton, vanilla finds its way into numerous blends, from the most floral to the most indulgent: Eden Rose, Fidji, Les Classiques, and Il était une fois Noël. But it needed a dedicated setting, worthy of its richness. Vanille was born from this desire: a pure, unadorned tribute to the very essence of the vanilla bean.

Tea and food pairing
This tea calls for comforting, reassuring, simple yet perfect sweets. A warm apple tart, a crème caramel, or a Bourbon vanilla shortbread will enhance its flavor. Iced, it becomes a dessert tea, with an almost milky sweetness, to be enjoyed with roasted nuts or hazelnut ice cream.

Vanilla Burst Mocktail Recipes Ingredients:
• 30 cl of hot-brewed vanilla black tea, then cooled (infusion for 4 to 5 minutes, cooled and 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:

• The cooled tea
• Plant-based milk
• The chosen syrup
• A squeeze of lemon juice if you want a touch 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.

5. Decoration: add a vanilla bean sliver or grate some dark chocolate shavings on top for a gourmet touch.