At a glance: our organic vanilla black tea brings together a South Indian Assam with real vanilla pods and their natural extract. Brew at 12–15 g/L, 100°C, for 3 to 5 minutes. The cup is amber, round and indulgent.
Some pairings feel inevitable from the very first sip. Black tea and vanilla is one of them. A timeless classic, cherished by enthusiasts and fine tea houses alike, it has outlasted every trend without ever losing its appeal.
In our workshop, Julien Huot set out to create a recipe that was clean and readable: an organic Assam black tea from South India, scented with real vanilla pieces and their natural extract. No synthetic flavourings, no excess sweetness. Just the quiet elegance of an iconic duo. explore our black teas to continue the journey.
The aromatic profile of our vanilla black tea
The nose opens on a warm, enveloping vanilla, almost like fresh pastry, carried by the malty notes of Assam. The sensation is immediately comforting, rich — a genuine promise of softness.
On the palate, the liquor unfolds with the amber roundness that defines great indulgent black teas. Vanilla brings its creamy, woody notes, while the black tea holds the structure with hints of soft wood, honey and dried fruit. Some tasters catch a subtle suggestion of dark rum or finely roasted coffee.
- Top notes: indulgent vanilla, warm pastry, creamy accents.
- Heart notes: malty black tea, honey, fine wood.
- Base notes: lingering woodiness, an amber and naturally slightly sweet finish.
What sets this blend apart is its restraint. Where other vanilla teas layer in caramel, biscuit and spice, our organic vanilla tea stays pure. The vanilla speaks; the tea answers; nothing gets in the way.
If you enjoy more contrasting profiles, try our vanilla caramel black tea for a richer version, or our fruity apricot black tea for something brighter. Our Misamari black tea offers a purer expression of the single origin.
How to brew vanilla black tea
Preparation makes all the difference. Steeped carelessly, a vanilla black tea turns bitter and loses the delicacy of the pod; brewed with attention, it releases a fragrance of remarkable softness. Here are the parameters we recommend for this blend.
Water: use soft, low-mineral water. Filtered or bottled water with a low dry residue will protect the delicate vanilla aromas. Water that is too hard will flatten the roundness of the infusion.
Temperature: bring the water to a full boil, 100°C. Unlike green teas, black tea needs properly hot water to draw out its tannic structure and reveal its malty notes.
Dose: use 12 to 15 grams per litre, roughly one heaped tablespoon for a large 300 ml cup. Too little and the cup will taste flat, with the vanilla seeming diluted.
Steep time: infuse for 3 to 5 minutes. Three minutes gives a supple, vanilla-forward cup; five minutes produces a fuller, more amber infusion. Beyond that, the tannins risk hardening the liquor.
The brewing ritual
Warm your teapot first by swirling a little boiling water in it, then discard before adding the leaves. This simple step stabilises the temperature and encourages an even extraction. Place the leaves in a roomy tea infuser, a paper filter, or directly loose in the pot.
Pour the hot water over the leaves. Cover. Steep. When the time is up, remove the infuser or decant the liquor immediately. Vanilla black tea is lovely on its own, letting the pod's subtlety shine through, or with a splash of milk for a warmer, more enveloping cup — a revisited take on the classic English breakfast style.
Best moments to enjoy it
This infusion is a natural companion for morning and daytime. At breakfast, it makes a welcome alternative to a strong coffee, offering a gentler caffeine lift and a warm, inviting fragrance. Mid-afternoon, it pairs beautifully with baked goods: a shortbread, a financier, warm brioche, or a simple yoghurt cake.
For iced tea lovers, try a cold brew: steep 15 g of leaves in one litre of cold water for 6 to 8 hours in the fridge. The result is a naturally vanilla-scented drink, smooth and free of bitterness — perfect for summer.
Storage
Vanilla aromas are volatile and sensitive to oxidation. To preserve the full richness of your organic vanilla black tea, store it in an airtight container, away from light, moisture and strong odours. An opaque metal caddy or a resealable aluminium-lined pouch works perfectly.
Avoid the fridge, which causes temperature fluctuations and encourages condensation. Packed in resealable pouches in our workshop, this tea will keep its aromatic qualities for 18 to 24 months after opening, provided storage conditions are good.
Frequently asked questions
How much does the vanilla black tea cost?
The price of our organic vanilla black tea varies depending on the size you choose (100 g loose pouch, 250 g, or discovery format). The price is displayed on this product page, just above the quantity selector, and reflects our commitment to certified organic ingredients and quality vanilla.
How do I brew vanilla black tea?
Use 12 to 15 g of leaves per litre of water at 100°C and steep for 3 to 5 minutes. Warm the teapot first, pour the boiling water over the leaves and cover. Remove the infuser promptly to avoid bitterness. Enjoy on its own or with a splash of milk.
Where can I buy organic vanilla black tea?
You will find it right here in our online shop, as well as at our Saint-Étienne store. We select teas from certified organic farming, checked at every stage. For further reading, take a look at the essential black teas recommended by experts.
What are the benefits of vanilla black tea?
Vanilla black tea is above all a tea to savour for its indulgent aromas and the pleasure of a quiet moment. To learn more about the base single origin and its everyday uses, you can read about black tea and its place in daily rituals.
What is the difference between black tea and green tea?
Black tea is fully oxidised after picking, which gives it its amber colour and malty character. Green tea, by contrast, is not oxidised and retains its fresh, vegetal quality and lighter colour. To go deeper, read our green tea vs. black tea comparison.
