Free
With the purchase of this machine
Free
With the purchase of this machine
Comptoir Français du Thé
Loose Leaf Rooibos Tea Délicatesse de Rooibos et Café by Nina Métayer - 100g
- Rooibos With Coffee and Cocoa
- Ethiopian Coffee
- By Pastry Chef Nina Metayer
- 100g Loose Leaf Tea
Description
Rooibos
Cocoa
Coffee
Apple
Flavoured tea or herbal tea
A Unique Rooibos Blend With Coffee and Cocoa Notes!
Give in to this year's most inventive rooibos recipe!
Treat yourself to a moment of indulgence with warm notes of Ethiopian mocha and cocoa, enhanced by the fresh acidity of the most perfect yellow dessert fruit: the delicious apple.
This incredible alliance is the result of a collaboration between renowned pastry chef Nina Metayer (voted best pastry chef of the year in 2016) and Comptoir Français du Thé.
Notes of coffee, bergamot and flowers take centre stage in your mug during your tea break. 4g are enough to make your mug the most perfect tea, and your infuser guarantees a perfect dose! This herbal tea infuses for 5 minutes in water at between 95 and 100°C. For the perfect herbal tea, use a programmable kettle.
Enjoy it hot with a fruit tart, an apple puff or, for a more original experience, an apple and coffee ice-cream sundae!
Are you naturally curious? Don't hesitate to discover the other recipes in the unique collection between Nina Métayer and Comptoir Français du Thé on Maxicoffee.
Discover our tea selection right here!
With a wealth of experience spanning more than 25 years, the Comptoir Français du Thé® has positioned itself amongst the leaders in the French tea market. The brand draws on its resources and knowledge to offer quality teas to its consumers. As a representative of the French tea market, the brand is privileged to be in continuous contact with stakeholders in producing countries and is thus able to guarantee total transparency of its products, from field to cup. The brand is instantly recognisable. Over the past 25 years, it has built and established a fine reputation.
Comptoir Français du Thé
The type of roast will affect the balance of flavours (bitterness, acidity, sweetness, etc.) and reveal the aromas of the terroir to a greater or lesser extent.
The more the coffee is roasted the more its colour will change (from light to dark). The darker the roast, the more the aromatic notes are lost in favour of the roasting notes.
All our coffees have been placed in a colorimeter by our experts in order to compare the roast intensity.
The aromatic groups describe the tasting notes of your cup (hazelnut, chocolate, peach, white flowers, etc.).
If you don't know what your coffee profile is yet, we advise you to start with the most appreciated aromatic groups: rich & sweet or woody.
Please Note: this is not a flavoured coffee but aromatic notes noticed upon tasting.
The dominant aromatic group represents the most perceptible notes and the secondary group, the more subtle notes present in the cup.
Traditional Coffees (classic and superior) are the most common in the various distribution channels.
Specialty Coffees (rated 80-100) are among the best coffees in the world and represent less than 10% of world production. These are flawless coffees that offer unique tasting notes from one terroir (or even plot) to another.
Attributed by “Q Graders”, a coffee's /100 score is determined by the quality of the beans and the result in the cup. It is advisable to progressively move towards coffees with higher scores.
