Smoked & fermented

Two ways to push tea toward the dark, which have nothing to do with each other:

Smoking dries the leaf over a pine fire and gives it its notes of burnt wood and leather.

Fermentation, on the other hand, allows the tea to age for months until it develops flavors of damp earth and undergrowth.

Two paths, the same taste for character.

Tarry Lapsang Souchong pairs well with your lunches.

Yunnan Pu'er Shu is drunk in small quantities and re-infused several times.

And the Taj Mahal comes in a latte version, for a full-bodied chai.

These teas come from the tea plant and therefore contain theine (caffeine). Consumption should be moderate at the end of the day, as well as for pregnant or breastfeeding women and children. Our rooibos and herbal infusions do not contain any.