Orchard Delight – Spring Crumble No. 12

"The perfect illusion of a dessert fresh from the oven. A gourmet selection where the tartness of rhubarb and the sweetness of plum melt into the warmth of cinnamon."

There are scents that have the power to instantly take us back to childhood. The smell of dough browning in the oven, the simmering of stewed fruits, the warmth of a family kitchen on a Sunday afternoon. It is this happy nostalgia, this olfactory "Madeleine de Proust," that Arnaud Sion wanted to share with you through this exclusive selection.

For Number 12, Arnaud did not seek botanical complexity, but pure emotion. He selected this blend, the **Spring Crumble**, because it achieves a rare feat: reproducing the gustatory sensation of a pastry dessert.

It is a trompe-l'œil infusion. You think you are drinking an herbal tea, but you are tasting a cake. It is the ultimate "Comfort" infusion, the one that comforts when rain beats against the windows or celebrates the first rays of spring sunshine.

A Gourmet Selection: The Recipe for Happiness

What convinced Arnaud Sion to choose this blend for the **Comptoir de Toamasina** collection is the incredible richness of its composition. It is not just flavored water; it is an architecture of flavors.

1. The Soft Base: The Rooibos Duo

Rather than using plain water as a base, this blend relies on two varieties of Rooibos from South Africa.

• "Super Grade" Rooibos: This is the classic red Rooibos. It brings woody, vanilla, and honeyed notes that recall shortcrust pastry or the crumble biscuit.
• Green Rooibos: Rarer, this is unfermented Rooibos. It is more vegetal, fresher. It lightens the whole and prevents the blend from being cloying.

2. The Fruity Heart: Plum, Rhubarb, and Quince

This is the filling of our imaginary cake. Arnaud was seduced by this balance between sugar and acidity.

• Rhubarb: This is the star of this blend. Its characteristic tangy flavor wakes up the taste buds and "cuts" the sweetness of the other fruits.
• Plum and Quince: These orchard fruits bring a dense aromatic flesh. Quince adds very elegant floral and musky notes, typical of old-fashioned jams.
• Apple and Date: They form the natural binder and naturally sweeten the infusion.

3. The Pastry Chef's Touch: Cinnamon and Vanilla

To transform these fruits into a "Crumble," spices were needed.

• Cinnamon: Present in two forms for more depth, it immediately evokes the heat of the oven. It is the spice of comfort.
• Vanilla: It coats the acidity of the rhubarb with a creamy caress, finalizing the dessert illusion.

The Sensory Profile: A Slice of Cake in a Cup

Tasting Orchard Delight No. 12 means treating yourself to a gourmet break without guilt.

On the Nose: It is stunning. The scents of cinnamon-baked apple and hot biscuit escape from the cup. You feel like you are walking into a bakery. The tangy note of rhubarb tickles the nose.

To the Eye: A liquor of deep and warm red, naturally colored by the red beetroot present in the blend. It is visually appetizing.

On the Palate: The attack is ample and sweet (thanks to the dates and Rooibos). Then, the mid-palate reveals the character of the rhubarb and plum: it is fruity, lively, gourmet. The finish leaves a delicious taste of cinnamon and vanilla.

Why did Arnaud Sion select this blend?

Preparation Tips: Gentle Baking

As with a cake, time is a key ingredient. You must give the dried fruits time to rehydrate to release their juices.

• The Water: Use boiling water.
• The Temperature: 100°C (212°F). Unlike green teas, this fruit blend needs heat to express its full aromatic power.
• The Time: 7 to 10 minutes. Do not rush. At 10 minutes, the rhubarb, plum, and date will have given all their body to the water for a "syrupy" infusion.
• The Dosage: 12 to 15g per liter. A heaping spoonful to be sure to get all the fruit pieces.

Serve yourself a slice of liquid happiness.
With Spring Crumble No. 12, indulgence is a quality.