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    Scented teas

    Scented teas belong to an old tradition. A flower, a zest, a dried fruit settles upon the leaf - not to cover it, but to accompany it. At Hollin, we approach scented teas with restraint. No added aromas, no artificial extraction: only real flowers and fruits, chosen for their precision, set upon the leaf for the time it takes to keep their memory. The collection brings together green, white and black teas crossed by a floral or fruited note. Jasmine, rose, bergamot, apricot, citrus - each adds a colour without breaking the balance. The leaf remains primary; the fragrance only extends it. To drink when one seeks, in the cup, more than a flavour: a landscape, a breath, a discreet memory. A way of finding tea again through the flower, without ever forgetting it.

    Why this selection

    Our work on scented teas rests on a refusal: no synthetic aroma, no extraction. A flower, a zest, a dried fruit, and nothing else. This line deliberately narrows the collection, but it guarantees what we look for - a fragrance to be sensed, never to cover. The flower remains a guest; the leaf, the host.

    The collection

    Preparation and tasting

    Follow the base: 75-80 °C for a scented green or white, 90 °C for a scented black. Keep a brief infusion on the first cup, to let the flower settle without exhausting itself. A neutral teapot - porcelain, glass - preserves the reading of the added notes.

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