Green tea | Biscuit, Almond, Violet, Blackcurrant
Green tea - Macaron cassis Violette
Fresh and floral like the small and round delicious macaron, this blend wonderfully combines the freshness of a green tea with aromas of blackcurrant, violet and macaron.
Tasting
KNOW-HOW & QUALITY
Flavored loose teas and infusions
All our teas and the plants used in infusions are selected through the seasons by our buyers, directly from our producers. All products are chosen for both their visual appearance and their organoleptic qualities. Compliance tests are then commissioned from a COFRAC-accredited external, independent laboratory before any orders are placed.
All our tea and infusion recipes are designed and balanced by our flavour chemist.
With the help of a tasting panel, a development committee tastes and selects all the creations we release for sale.
Once received, batches are placed in quarantine while we carry out two more tests. The first is an organoleptic test completed by our specialists (taste, smell and visual). The second comprises a series of analyses at a COFRAC.-accredited, independent, external lab.
At our factory, we have developed special optical sorting and dusting equipment for our raw ingredients. Delicate items are sorted by hand.
Our essential oils are 100% natural.
Just like our flavors, they comply with European regulations and very strict DAMMANN Frères specifications.
Our teas and infusions are unique recipes available loose, boxed and in sachets. The loose leaf format is the most environmentally friendly choice.
Place your order on our website. Once your products have been prepared and carefully packed by the store of your choice, you will receive a notification to come and collect them.
We use 100% recyclable, FSC-certified protective paper to ensure your products reach you in perfect condition.
For the best possible tasting experience, we recommend using a temperature-controlled kettle and carefully following the instructions on water temperature and infusion times included with our products.
