Spice infusion
Cinnamon, ginger, cardamom seeds, cloves.
90°- 3 to 5 minutes
A classic revisited with delicacy.
Timeless Earl Grey blends the depth of quality black tea with the subtle freshness of bergamot, creating a perfect balance. Cornflower blossoms add a refined floral touch and a visual delight that evokes English elegance.
A noble tea, to be enjoyed at any time of day, for a moment of calm and distinction.
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Yogi Spice
A classic revisited with delicacy.
Timeless Earl Grey blends the depth of quality black tea with the subtle freshness of bergamot, creating a perfect balance. Cornflower blossoms add a refined floral touch and a visual delight that evokes English elegance.
A noble tea, to be enjoyed at any time of day, for a moment of calm and distinction.
The Art of Tea by Origin
At Origine , we believe that every moment deserves to be enhanced. That's why we've created a collection of teas and infusions that extends our world of well-being and authenticity. Each creation is an invitation to pause, to breathe, to reconnect.
Made from carefully selected leaves, enhanced with flowers, spices or fruits, our blends reveal an aromatic refinement that meets our cosmetic requirements: natural, sensory, elegant.
From the deep character of an Earl Grey with cornflower blossoms to the warm intensity of our Yogi Spice , through to the sunny vivacity of Supreme of India , each cup tells a story, a journey, a precious moment.
Brewing an Origine tea is offering your senses a gentle escape, a beauty to drink.
Enjoy an Origin tea
Making a good tea is, above all, about taking your time. Heat pure water, ideally non-calcareous, to the right temperature for your infusion (90 to 95°C for black tea, 80°C for green tea, 100°C for a theine-free infusion).
Pour water over 2g of leaves (about a level teaspoon) per cup, and let it steep for 3 to 5 minutes , depending on the desired strength.
Strain, breathe... then savor, letting the aromas reveal all their richness.
Inspirations
May contain traces of gluten, nuts, egg, milk, sesame.
