Dried yuzu peel from Japan, with a sunny hue, among fine leaves and their delicate stems in shades of green: the dry leaf of Yuzu Bouquet has the look of a spring landscape. Mariage Frères has blended it on a kukicha, this Japanese green tea that combines stems and leaves, known for being low in caffeine and prized for its enveloping liquor.

The composition comes down to two words: tea and Japanese yuzu, with no added flavouring; the blend may contain traces of tree nuts. Yuzu, a Japanese citrus between lemon and mandarin, is present in pieces, and the house sees in its blossom the spring fragrance of a gentle and poetic symbol of perpetual renewal.

Once infused, the leaves first evoke the freshness of a slightly crushed citrus leaf, then melt into white blossom honey. The cup, with its mother-of-pearl reflections, takes on the pastel colour of a green beryl; the silky liquor unites the airy perfume of yuzu blossom with the deep, umami richness of the kukicha. The house says it is made for sharing, across all generations.

Drink it during the day, plain, at table with grilled fish or rice, or in the afternoon with a lemon shortbread, a cheesecake, a fruit salad. Iced, it keeps great freshness, and the kukicha lends itself readily to a second infusion.

Sold loose leaf, weighed to order in our shops in Bordeaux and Nice, from the 5 g sample to the kilo, in a 100 g black (iconic) tea tin in its gift box, and in a box of 30 round cotton muslin sachets, 75 g net. Prefer water that is steaming rather than boiling, which is gentler on the kukicha and the yuzu zest; the parameters specific to each format are given on its product page.