Recipes

Milk steeped with black tea gives these golden pancakes a quiet, malty depth under butter and maple syrup: Dammann Frères’ Breakfast Tea N°6, which blends Assam, Ceylon and Darjeeling, wakes up the whole breakfast, not just the cup.

Seared lamb chops, just rested, disappear under a warm, glossy glaze of blackcurrant and mint: Dammann Frères’ Blackcurrant Mint Jelly, made from its Cassis-Menthe infusion, offers a refined take on the classic mint sauce.

The simplest pleasure of the afternoon: golden scones broken in two, butter or clotted cream, and a generous spoonful of jelly. Dammann Frères’ Bella Blanca Tea Jelly, made from its white tea blend, brings herbaceous notes and a fruity touch of bergamot.

Half dessert, half drink, each tall glass holds a scoop of mango sorbet slowly melting into chilled white tea, with toasted almonds on top: Dammann Frères’ Bella Blanca Iced Tea N°655, Paï Mu Tan flavored with mango and almond, is made for summer.

Cream left overnight with tea in the fridge whips up subtly perfumed, then meets lychees, peach and pink grapefruit under crushed meringue: Dammann Frères’ Bali Tea N°315, green and jasmine teas with a touch of rose, brings an air of the tropics.

A punch bowl of chilled tea, pink grapefruit juice and lychees, fizzing with sparkling water just before the guests arrive: Dammann Frères’ Bali Iced Tea N°315, green and jasmine teas scented with lychee, grapefruit and rose, fills it with fresh, floral notes.

Lychees, pink grapefruit, crushed ice and a splash of tonic make a summer glass that fizzes and perfumes at once: Dammann Frères’ Bali Herbal Tea N°426, a caffeine-free blend of lime blossom and verbena flavored with lychee, grapefruit and rose, is at its heart.

Chicken thighs, browned skin side down, simmer in tea, honey and soy until the sauce reduces to a glossy lacquer: Dammann Frères’ Assam G.F.O.P. Tea N°10, with its woody, spicy notes and honeyed aftertaste, gives the dish its depth.

Blueberries and sliced apricots float in a quivering, tea-colored jelly, set in the fridge for a cool summer dessert: Dammann Frères’ Altitude Tea N°500, a blend of high-altitude black teas from Darjeeling, Nepal and Sikkim, brings its refined, lightly fruity finesse.

Tea brewed, then reduced with honey into a syrup, glazes roasted figs piled on goat cheese toasts: Dammann Frères’ 7 Parfums Tea N°17, layered with bergamot, apricot, fresh fig and lotus flower, shows its complexity in the kitchen.

On a hot afternoon, six ice pops studded with crushed berries taste of fruit and tea at once: Dammann Frères’ 4 Fruits Rouges Tea N°4, a black tea flavored with cherry, raspberry, strawberry and redcurrant, freezes into a juicy, lively treat.

A slow Saturday, a bowl of strawberries and cherries glistening in a cool, fragrant syrup: Dammann Frères’ Week-End à Paris Tea N°501, a lightly oxidized oolong with cherry and peach blossom, almond and rose, perfumes the fruit with its quiet elegance.