Yuzu Caviar

Black Tea 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 blend of two black teas—one harvested in the misty heights of China, the other picked in the High Grown gardens of Sri Lanka—gives the infusion a dark color with amber highlights, both deep and luminous.
The liqueur reveals a woody, slightly tannic base, with full-bodied and distinguished accents, typical of high-altitude terroirs. Then, like a lively surge, the striking freshness of caviar lemon emerges, its tangy bursts awakening the taste buds. The yuzu, rounder, more aromatic, prolongs this clarity by adding its zesty and almost floral nuances, both refined and sunny.
In the end, the enveloping depth of black tea meets the luminous lightness of citrus fruits, in an intensely invigorating cup, like a breath of fresh air on a warm earth.

Lemony Jewels of the Orient and the Pacific
Like a plant case with unsuspected promises, the Australian finger lime 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 fragrance.
Yuzu, a Tibetan treasure with a thick, bumpy rind, offers a complex aromatic symphony that blends echoes of lemon, memories of mandarin, and whispers of grapefruit. 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.

This is how our Yuzu Caviar was born, the quintessence of Australian-Tibetan in a French cup.

An exceptional 3-star liqueur
More than just a fragrant infusion, Yuzu Caviar is a foray into the realms of gastronomic excellence, a subtle score where citrus notes vibrate. It pairs admirably with financiers delicately flavored with matcha, or accompanies some silky yuzu mochis. Served ice cold, on a few crystalline cubes, like a sophisticated cocktail, it awakens the senses and wonderfully preludes to a langoustine ceviche where the marine freshness and herbaceous notes of coriander create a perfect counterpoint to its aromatic depth.