Loose teas and infusions

Loose teas and infusions, made with real pieces of fruit, flowers and petals, visible in the blend. That is the criterion we use to decide: if the flavouring does all the work and there is nothing to see in the bag, the blend does not make it into the range.

Lire la suite

Loose teas and infusions, made with real pieces of fruit, flowers and petals, visible in the blend. That is the criterion we use to decide: if the flavouring does all the work and there is nothing to see in the bag, the blend does not make it into the range.

Eighteen blends and can't decide? Take the quiz: a few questions about the time of day, theine (caffeine) and your tastes, and it points you to the right family.

The four families

Green teas, on China Sencha or Houjicha bases, from the freshest - peppermint, lime - to the most indulgent, walnut and hazelnut.

Black teas, on a Ceylon OP base, spiced or smoked, and the post-fermented Pu Erh, in a class of its own, with woody, earthy notes.

Fruity herbal teas, theine-free, built around apple, hibiscus, rosehip and red berries.

Rooibos, also theine-free, rounder and naturally mellow, suitable for the evening as well as for children.

Preparing loose tea

Allow one level teaspoon per cup. Green tea is brewed at 70 to 80 °C for 2 to 3 minutes: boiling water makes it bitter. Black tea can take 90 to 95 °C for 3 to 5 minutes. A herbal tea or a rooibos needs very hot water, 95 to 100 °C, and 5 to 10 minutes, or even longer: they do not turn bitter and improve with a long steep.

All these blends can also be cold brewed: same amount, one night in the fridge, and you get an iced tea with no bitterness. A tea ball or a wide filter is enough, as long as you give the leaves room to unfurl.

What we say about them

These are drinks for pleasure. We describe their composition and their taste, and we attribute no health effect to them.

Also worth exploring: our tea-themed gift boxes, and our natural incense.