This creation started from a crush on the Timur bay, or Timut, growing wild in Nepal on the Himalayan foothills. Its Latin name is Zanthoxylum armatum, and it is part of a large family of very fragrant berries often assimilated to pepper but which are not, like Sichuan pepper. It is a berry that has a fresh, zesty facet naturally reminiscent of pink grapefruit.
I wanted to create a refreshing drink with this dominant grapefruit flavor that I accentuated by mixing it with rose petals, and to give it body and a warm, gentle touch, I used a white tea with large leaves from the White Peony family (or Bai Mu Dan) sourced in Vietnam in Lai Chau Province.
Watch the video by Rémi Bouiller, from the Kreme pastry shop, which offers a citrus and White Pomelo tart.
90°C
4-5 min
Ce thé frais, doux, raffiné me met en joie dès l'ouverture du sachet. La promesse de l'odeur se confirme à la dégustation.
