Why does your green tea sometimes turn bitter?

The majority of people who "don't like green tea" steep it the same way as black tea (with boiling water), which destroys the tea.

• For your 8 Black Teas (Calabria, Paulista...): The water must be very hot, around 85°C - 90°C. Because black tea leaves are fully oxidized, they need this heat to release their full body and fruity aromas over 3 to 4 minutes.
• For your 7 Green Teas (Jasmine, Summer, Rhubarb...): The leaf is not oxidized. Boiling water instantly "cooks" it and releases extremely bitter tannins that will mask the delicate jasmine or strawberry scents. Use simmering water (70°C to 75°C maximum) and steep for no more than 2 to 3 minutes!

The best natural Sugar-Free Iced Tea

Cooling hot tea makes it cloudy and brings out its bitterness. For summer, cold brewing is the secret technique of bartenders.

1. In a beautiful one-liter pitcher, place 3 to 4 tablespoons of your favorite fruity tea (The Soleil du Brésil or the Échappée Belle work divinely).
2. Fill with mineral water at room temperature (do not use any heat).
3. Place in the refrigerator for 6 to 8 hours (or overnight).
4. Strain out the leaves. You get a crystal-clear, extremely refreshing iced tea, where the fruit aromas explode without needing to add a single gram of sugar. Ideal for healthy hydration all summer long!

Integrating tea flavors without adding water

This is the trick mixologists use to flavor a cocktail (or a cake) with the complex notes of an Earl Grey or a fruity tea.

1. Boil 25cl of water in a small saucepan. Add 250g of cane sugar to make a "simple syrup".
2. As soon as the sugar is melted, turn off the heat and plunge in 3 large tablespoons of the Black Tea of your choice (e.g. Imperial Russian Taste).
3. Cover and let the preparation steep for 15 minutes, then strain finely.
4. Bottle. This magic syrup keeps for 1 month in the fridge. Pour a dash into a Gin Tonic, on crepes, or in a fresh fruit salad!

The winter drink that wakes you up

Our Adventurers' Black Tea contains spices and Brazilian Guarana. It is the ideal base for a toning "Dirty Chai".

1. In a small saucepan, heat (without boiling) a cup of oat or cow's milk.
2. Add a heaping teaspoon of Adventurers' Tea directly into the hot milk. Let steep for 5 minutes over very low heat.
3. Filter into a large mug. Add a spoonful of honey and sprinkle with a little cinnamon. The guarana will give you a real morning "boost", with the roundness of a spicy latte.

Cooking green tea like an aromatic herb

The slight bitterness and floral notes of jasmine green tea sublimate seafood.

• Very gently heat 15cl of heavy cream and let 1 teaspoon of Bohemia Green Tea (Jasmine) steep in it for 3 minutes (no more). Strain.
• Pan-fry or steam a nice fillet of white fish (cod, pollock).
• Coat the fish with this hot jasmine cream. Add a pinch of salt and white pepper. The floral-iodine pairing is worthy of a top restaurant.

The chic citrus aperitif

The Paulista Black Tea (4 citrus fruits) provides a noble bitterness (bergamot, lemon) which perfectly replaces certain bitter spirits in mocktails.

• Frost the rim of a glass with salt and lemon.
• In a shaker, put plenty of ice, 4cl of Tequila (or replace with 4cl of sparkling water for the Mocktail).
• Add 5cl of Paulista Tea Syrup (see tip 3) and 2cl of fresh lime juice.
• Shake vigorously and pour. A vibrant, bitter and sweet drink that recalls the energy of São Paulo!

The traditional English "Tea Cake"

The superior bergamot of the Calabria Black Tea pairs incredibly well with buttery cake batters.

1. Melt 150g of butter in a saucepan. Turn off the heat, add 2 tablespoons of Calabria Black Tea and let steep in the melted butter for 10 minutes. Filter to remove the leaves.
2. Prepare a classic yogurt cake or pound cake base (flour, sugar, eggs, baking powder).
3. Incorporate your "bergamot-infused butter" into the batter. Bake. Your cake will fill the living room with notes of citrus and caramelized black tea.

An incredibly poetic frosted sweetness

1. Prepare a basic crème anglaise (milk, cream, egg yolks, sugar).
2. During the first stage of heating the milk, steep 3 tablespoons of Summer Green Tea in it (be careful not to exceed 80°C so as not to make the green tea bitter). Let steep for 5 min then filter.
3. Finish your crème anglaise, let cool, then churn in an ice cream maker. You will obtain an ice cream of rare refinement, mixing the sweetness of lychee with the nobility of violet.

Arnaud's tip for making the most of this giant box

With 15 different teas, it is sometimes hard to know where to start. Follow the rhythm of the day:

• The Morning (The Awakening): Favor citrus black teas (Paulista, Calabria, Russian Taste). Their tannins wake you up and the bergamot provides the impulse.
• Noon (Digestive): Opt for Adventurers' Tea (spices) or Madagascar Tea (vanilla/ginger) to aid digestion with a nice warm roundness.
• The Afternoon (Refreshing): Switch to fruity green teas (Rhubarb, Summer, 3 Dragons). Steeped at 75°C, they offer a perfect and very thirst-quenching moment of relaxation.

The enemies of loose leaf tea

Your 15 teas are packaged in perfectly designed bags, but once opened, the tea acts like a sponge for odors and moisture.

• The Rule: Squeeze the air out of the bag well before zipping it. Keep them in a dark, dry cupboard, away from cooking hobs (the heat evaporates fruit flavors).
• The Warning: Never store your teas next to the spice jar (curry, garlic, pepper). Your delicate Jasmine Tea would immediately absorb the smell of the neighboring curry! The Comptoir bags prevent this if they are properly closed.