Rhubarb jam & Ceylon O.P. Kenilworth Tea duo
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- Storage and tasting tips
- Ingredients and allergens
A preparation produced in the Hauts de France, around the fruit, respecting the season, to guarantee the best. The jam is cooked in a copper cauldron in small quantities in the old fashioned way, with a sweet tea; FAUCHON Ceylon tea. From a plantation in the heart of Sri Lanka, located between 600 and 900 metres above sea level in the Dimbulla region, this whole-leaf black tea reveals powerful aromas with naturally sweet notes. Full-bodied yet subtle, it is renowned for its long, even, whole leaves that develop a delicate flavour when brewed.
Jam: To be enjoyed on bread or pancakes, or to accompany your desserts.
Tea: Infusion time: 5 minutes with water at 90°.
Storage conditionsJam: Store in a cool, dry place. Keep refrigerated and consume quickly after opening. Tea: Store in a cool and dry place.
Jam : Ingredients : Rhubarb, cane sugar, gelling agent: pectins, acidifying agent: citric acid. For 100 g of finished product: prepared with 58 g of fruit, total sugar content: 56 g. May contain traces of nuts and milk.
Tea: Ingredient: black tea (Sri Lanka).
Jam: Rhubarb, cane sugar, gelling agent: pectins, acidifier: citric acid. For 100 g of finished product: prepared with 58 g of fruit, total sugar content: 56 g. May contain traces of nuts and milk.
AllergensJam: May contain traces of milk, nuts. Tea: May contain traces of soy, milk, nuts.