Dammann Frères Enveloped Tea Bags - Nuit à Versailles

Tasting Notes of the Curator

Dammann Frères Nuit à Versailles is a beautifully perfumed green tea that captures the impression of a royal garden at its most atmospheric. The cup opens with bergamot, whose citrusy brightness lends an elegant lift and a faintly bittersweet edge. It is soon joined by kiwi, bringing a fresh, gently tart fruitiness that feels vivid and contemporary against the more classical floral notes.

Yellow peach gives the blend its softer, rounder centre. Its ripe, velvety sweetness smooths the green tea’s natural vegetal character, creating a cup that feels lush without becoming heavy. Orange blossom adds a luminous floral note with a subtle citrus accent, while violet contributes a powdery, romantic finish that lingers delicately rather than overwhelming the palate.

The green tea base keeps the entire composition fresh and poised. Its lightly grassy character runs beneath the fruit and flowers, providing enough structure to prevent the blend from becoming merely perfumed. The result is layered but harmonious: bright bergamot, juicy fruit, white blossoms, violet, and clean green tea unfolding in succession.

Served hot, Nuit à Versailles feels graceful and aromatic, with the floral notes at their most expressive. Chilled, the kiwi and peach become brighter and more refreshing. Each Cristal® sachet is individually enveloped to preserve the blend’s fragrance and make its garden-inspired elegance easy to enjoy wherever tea is served.

Brewing and Pairing Suggestions

Steep one sachet in water heated to approximately 80°C for 3–4 minutes. Avoid using freshly boiling water, which may bring excessive bitterness to the green tea base and overshadow its fruit and floral nuances. Remove the sachet once the desired strength is reached.

Nuit à Versailles pairs best with foods that complement its elegant fruit and blossom notes:

Fresh fruit pastries: Serve with peach tart, apricot danish, berry mille-feuille, or a delicate fruit galette.

Macarons: Pair with violet, vanilla, peach, citrus, or pistachio macarons.

Light cakes: Enjoy with madeleines, financiers, sponge cake, or almond cake.

Creamy desserts: Its brightness complements panna cotta, vanilla custard, and lightly sweetened cheesecake.

Soft cheeses: Pair with fresh goat cheese, Brie, or a mild triple-cream cheese.

Iced tea: Brew slightly stronger than usual, chill thoroughly, and serve over ice with fresh peach, citrus peel, or a few berries.

It is especially lovely as an afternoon tea when you want something fragrant and polished, but lighter than a black tea blend.

Versailles in Bloom

Nuit à Versailles was inspired by fruits and flowers associated with the gardens of Versailles from the seventeenth century onward. Beyond its grand architecture, Versailles was a world of carefully designed landscapes, ornamental flowerbeds, citrus trees, orchards, and cultivated curiosities gathered to impress the royal court.

The blend draws on this abundance through bergamot, kiwi, yellow peach, orange blossom, and violet. Not every note belongs to a single historical planting scheme; rather, together they evoke the atmosphere of Versailles as a place where nature was arranged, displayed, and transformed into spectacle.

Its name—“A Night in Versailles”—adds a more intimate dimension. The brightness of peach and kiwi suggests fruit warmed by the day, while orange blossom and violet recall a garden becoming more fragrant after sunset. The green tea base acts like the clipped hedges and structured avenues beneath it all, bringing order to the profusion of scent.

The result feels regal without becoming formal: a tea of gardens, twilight, and carefully composed beauty, portioned into individual sachets for considerably less complicated modern rituals.

Storage Instructions

Keep each tea bag sealed inside its individual envelope until ready to brew. Store the box in a cool, dry place away from direct sunlight, heat, humidity, and strongly scented foods or spices. Handle the sachets only with clean, dry hands.