Violet

Suzanne, elegance inherited

In Suzanne's house, everything was carefully arranged: vases rested on hand-crocheted doilies, windows opened onto a garden with well-designed flowerbeds, and a familiar yet precious scent of violet wafted through the air. She loved this flower in all its forms: in perfume, syrup, candy, and, of course, in tea. It was her grandmother who introduced Agnès to this fragrance, amidst the clinking of silver spoons and the hushed rituals of a bygone era. This tea pays homage to her: to her discretion, her attention to detail, her way of making every moment a refined one, and her love.

The violet, a flower with a secret language

A symbol of discreet love, proud modesty, and silent fidelity, the violet weaves through the arts like a whispered note. In Verdi’s La Traviata, Violetta Valéry embodies all the ardent fragility of this flower: disturbing beauty, restrained emotion, veiled passion. In popular songs, it appears again and again, “Les violettes sont toutes fanées…” (The violets are all withered…), a messenger of old passions or a promise of return.
A flower of shadow and silence, the violet has conquered hearts and salons, finding its ideal setting in this black tea.

At the source of the most beautiful violets

While violets grow wild in many regions, the most precious for flavoring are now cultivated in the South of France, particularly around Toulouse, nicknamed the pink and violet city. There, the viola odorata (Toulouse violet) is hand-harvested at dawn, then transformed using artisanal know-how to offer remarkably subtle fragrances. Crystallized, distilled, or infused, it reveals an essence that is at once floral, fresh, and musky, prized by confectioners and perfumers, and now celebrated in this rare and refined tea.

Tea and Food Pairing

Violette, an intimate tea, pairs well with subtle, refined, almost nostalgic sweets. It is delicious with a lemon madeleine, a dark chocolate brownie, a vanilla shortbread, or a raspberry financier, which will accentuate its floral dimension. But it is also an ideal companion for a more classic snack: a sponge cake, a light cream tartlet, or a red fruit clafoutis. It wonderfully complements powdery or textured desserts: orange blossom semolina cake, lavender panna cotta, or even custard with violet syrup.

Recipes and cocktails with tea

Violet panna cotta with blackcurrant pieces

Ingredients (4 servings):

• 40 cl whole liquid cream
• 10 cl milk
• 60 g sugar
• 2 sheets of gelatin (or 4 g powdered gelatin)
• 2 to 3 tbsp artisanal violet syrup
• 1 handful fresh blackcurrants
• Crystallized flowers or meringue pieces for garnish

Preparation:

1. Soak gelatin in cold water for 10 minutes.
2. In a saucepan, heat cream, milk, and sugar over low heat (do not boil).
3. Remove from heat, incorporate the squeezed gelatin, mix well.
4. Add violet syrup, taste and adjust according to desired intensity.
5. Pour into glasses, let cool, then refrigerate for at least 4 hours.
6. When serving: decorate with fresh blackcurrants, a few crystallized flowers or meringue pieces for a crunchy touch.

Tasting:
This panna cotta pairs perfectly with a lightly infused cup of Violette tea, for a floral, melting, and graceful experience.