A fruit almost forbidden, says Mariage Frères: the marron glacé, that winter confection one hardly dares to indulge in too often. Rouge d’Automne, in its black tea version, captures its fragrance: noble chestnuts candied in sugar and Bourbon vanilla, on a velvety black tea base. The cup is smooth, warm and festive, with fruity lifts and a touch of spice.

The blend combines black tea, cacao and flavouring; it may contain traces of nuts. The cacao, discreet, adds a depth reminiscent of chocolate chestnut spread, and the black tea, supple and round, carries it all without aggressive tannin.

In the cup, the liquor is amber and round. The marron glacé opens, sweet and vanilla-scented, then the cacao comes in at the back, and the black tea holds the finish, warm and long. We think of confectioners’ windows in December, Christmas yule logs, afternoons under a blanket. It is a gourmand tea with no added sugar: the sweetness comes from the aroma, not the cup.

An afternoon tea for autumn and winter teatimes, which is drunk plain or with a cloud of milk, with which vanilla and cacao go very well. It goes, of course, with marrons glacés, but also with a chocolate cake, a pear tart, shortbread or a brioche. Those who enjoy gourmand black teas with little tannin will find a seasonal cup.

Allow 2.5 g per 200 ml of water at 95 °C and five minutes of steeping. Rouge d’Automne Noir is weighed and packed to order in our Bordeaux and Nice shops, from the 5 g sample to the kilo, in a pouch designed to preserve its aroma. Store it in an airtight container, away from light and spices.