Vanilla

A long journey
The creation of this blend draws its inspiration from the great Tea Races that captivated the 19th century. From 1866, clippers, these slender, blade-like sailing ships, engaged in a furious race: to bring the new tea harvests from China to London as quickly as possible. Among them was the legendary Cutty Sark, a ship with audacious rigging, cutting through the oceans in search of speed and prestige.

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

A setting for an inimitable jewel
At Betjeman and Barton, vanilla slips into many blends, from the most floral to the most gourmet: Eden Rose, Fidji, Les Classiques, or Il était une fois Noël. But it needed a dedicated setting, worthy of its richness. Vanille was born from this requirement: a pure, unadorned tribute to the very essence of the pod.

Tea and Food Pairing
This tea calls for comforting, reassuring, simple yet perfect sweets. A warm apple tart, a crème renversée, or a Bourbon vanilla shortbread will prolong its appeal. When iced, it transforms into a dessert tea, with an almost milky sweetness, to be enjoyed with roasted nuts or hazelnut ice cream.

“Vanilla Radiance” Mocktail Recipes
Ingredients:
• 30 cl of hot-infused and then chilled Vanilla black tea (infusion 4 to 5 minutes, then chilled and strained)
• 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 garnish)

Preparation:

1. Infuse Vanilla black tea in 30 cl of water at 90°C for 4 to 5 minutes. Let cool to room temperature, then refrigerate.

2. In a shaker, combine:

• The chilled tea
• The plant-based milk
• The chosen syrup
• 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. Garnish: add a vanilla pod shaving or grate some dark chocolate on top for a gourmet touch.