Yuzu Caviar

Taste, the Essence of Creation

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

Caviar de Yuzu, a subtle blend of two black teas, one harvested from the misty heights of China, the other picked in the High Grown gardens of Sri Lanka, offers the infusion a dark hue with amber reflections, deep and luminous all at once.

Citrus Jewels of the Orient and the Pacific

Like a vegetal case with unsuspected promises, the Australian finger lime unfurls its beautiful green elongated pod to reveal, to those who know how to open it, a constellation of translucent or pinkish pearls bursting on the palate in a striking sensory explosion: crystalline acidity and wild aroma.

The yuzu, a Tibetan treasure with a thick, bumpy rind, offers a complex aromatic symphony where echoes of lemon, hints of mandarin, and whispers of grapefruit mingle. Its delicate fragrance rises like a scented mist above the cup.

The Revelation of a Sublime Moment

It was in the intimacy of a gourmet table, at a French culinary virtuoso's establishment exiled in the Tokyo frenzy, that Marc, our leaf alchemist, was touched by the grace of these singular citrus fruits... One evening in 2011, he tasted the chef's brand new creation: a scallop tartare with citrus essences. The encounter between the pearly raw flesh of the scallops, the bursting pearls of the finger lime, and the chiseled notes of the yuzu imprinted itself on his taste memory like an indelible mark.

From this culinary emotion arose the ambition to intertwine these two jewels from 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.