2,5 g each 200 cc of natural mineral water at a temperature of 90°C. Infusion time 3 minutes.

Black tea (Japan)

Here is a Japanese rarity that will win over whisky lovers: a smoked black tea from a small family plantation in Shimada, Shizuoka prefecture. The environmentally and health-conscious producer Mr Matsumoto uses an ancestral method of ecological fertilisation for his gardens and has won a major award with this product. Inspired by the classic Chinese tea Lapsang Souchong, the result is more delicate and aromatic, closer to the taste of a good scotch. This is due to the fact that the leaves are smoked between 6 and 8 hours using wood shavings from Japanese whisky barrels from the renowned Ichiro distillery in Tokyo. Rich, unique, a must.

A perfect accompaniment to brunch or savoury breakfast. Excellent with smoked salmon, cured meats and mature cheeses, it becomes an unusual after-dinner tea paired with dark chocolate.