Yuzu Caviar

Taste, the essence of creation

In the refined world of great teas, the genesis of a new creation often draws its source from an extraordinary sensory experience... This is the case of our Yuzu Caviar, whose creation was inspired by the tasting of an exceptional dish.

Yuzu Caviar, a subtle marriage betweentwo black teas, one harvested in the misty heights of China, the other picked in the gardensHigh Grownfrom Sri Lanka, gives the infusion a dark color with amber reflections, deep and luminous at the same time.

Lemony Jewels of the Orient and the Pacific

Like a plant setting with unsuspected promises, thefinger limeAustralian unfolds its elongated case of a beautiful green to reveal, to those who know how to open it, a constellation of translucent or pink pearls bursting on the palate in a striking sensory explosion: crystalline acidity and wild perfume.

THEyuzu, a Tibetan treasure with a thick, bumpy bark, offers a complex aromatic symphony where echoes of lemon, memories of mandarin and whispers of grapefruit mingle. Its delicate fragrance rises like a fragrant mist above the cup.

The revelation of a sublime moment

It was in the intimacy of a table of excellence, at the home of a French virtuoso of the kitchen exiled in the frenzy of Tokyo, that Marc, our alchemist of leaves, was touched by the grace of these singular citrus fruits… One evening in 2011, he tasted the chef's brand new creation: a tartare of scallops with lemon essences. The encounter between the pearly raw flesh of the scallops, the dazzling pearls of the caviar lemon and the chiseled notes of yuzu left an indelible mark on his taste memory.

From this culinary emotion was born the ambition to embrace these two jewels of Asia and Oceania in the powerful embrace of a structured black tea, whose dark and silky liquor would serve as a setting for their vibrant brilliance.

Tea and food pairings
Yuzu Caviar black tea pairs perfectly with subtle dishes featuring clean, lightly sweetened flavors. It complements matcha pastries (financiers, madeleines, biscuits), yuzu mochi, or even a lemon meringue pie beautifully for a harmonious pairing.

For a more refined tea time, it can be served with sesame shortbread, almond milk panna cotta, or a lightly lemon-flavored verbena jelly.

Recipes and cocktails made with black tea and Yuzu caviar
In its iced version, cold-infused for 4 hours, it becomes the basis of a refreshing mocktail: add a dash of yuzu juice, a few pearls of finger lime, and a zest of lime for a sophisticated drink to serve as an aperitif.

On the savory side, it elevates a white fish or langoustine ceviche, a scallop tartare, or even a fresh cheese with lemon and coriander. Its striking freshness contrasts with raw textures and perfectly complements the briny notes.