The tea was selected by Carine Baudry, nose who began her carrier in the perfume industry before becoming sourcing and creative director of nunshen, high tea manufacturer. She travels the planet to meet producers, without intermediary. She sits and interacts with them, learns about their cultivation methods, sniffs and deciphers flavors, tastes, enjoys and takes the time, an ultimate luxury.

The mimosa is sourced from a plantation located in the massif du Tanneron, on the French Riviera, mimosist since three generations. Planting dates from the mid-20th century. Alix Abello, a passionate nose, continues the family tradition through a 100 % organic production : spay plant protection products are prohibited, as well as pesticides and fertilizers. Hervesting is exclusively manual. Full traceability is guaranteed.

For Carine Baudry, to understand the work of Christian Sinicropi was a matter of course. Tis meeting of two similar approaches was based on a close sensitivity of flavors and odors, a deep connexion to the living, an equal requirement for excellence and a great deal of mutual trust. For his part, the Chef has always been curious to deepen his culinary expertise through associations with complementary expertise related to gastronomy. He has cooked mimosa, his favorite flower, for 5 years at the Palme d'Or. To chose it, flowed naturally.

The creative process was based on the memories of the Chef, which inspired the Master tea. The right green tea blend has to be found, to enhance the fragrance and taste of mimosa. Tastings and adjustments were made for three years to harmoniously combine the aromas and achieve a perfect balance: the tea n° 11 named Route d'Or. Ceramics are handmade by Catherine Sinicropi.

Photos © Christian Sinicropi, nunshen, Catherine Sinicropi

The tea n°11 named Route d'Or >>

Monday 11 November 2024, 17:47