|Ingredients||Mi Lan Xang tea, cumin, fennel, cardamom, spices|
|Net weight||40 g|
|Conservation / Utilisation||In a dry, dark place such as a closed cupboard, ideally at 18°C.|
|Price incl. tax||€10.45|
The words of Olivier Roellinger
Master Tzeng of the “Maison des Trois Thés” in Paris and I met for an afternoon of tea and spices. We recounted for our guests our personal tales as well as the history of tea and spice routes, and collaborated on their expression here.
It was the aubergine, native to India, which first inspired me to create a special powder. Particularly fond of its lightly tangy, meat-like vegetable quality, I decided here to use the spices that Vasco de Gama encountered in Cochin when he opened up the first historical maritime spice route in 1498.