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Chocolate & Tea truffles

DAMMANN Frères Cooking

Chocolate & Tea truffles

Recipe made with a classic tea from the House : GOÛT RUSSE DOUCHKA, black tea and citrus fruits essential oil (bergamot, sweet orange and lemon).
Japanese stoneware teapot

Products News

The art of sandstone in Japan
Chocolate cake with flavored mint green tea

DAMMANN Frères Cooking

Chocolate and green tea mint cake

A delicious recipe for a chocolate and green tea mint cake.
Stainless steel measuring spoon with yerba mate in bulk.

… and on our infusions

How to prepare a yerba mate?

To brew a plain or flavoured mate, we recommend infusing it for 5 minutes in boiling water.
Tea plantation in Colombia.

The essentials on our teas…

Colombian teas

Recognized worldwide for its coffee, Colombia is now famous thanks to its tea from Cauca Valley. Nestled in the heart of a nature reserve, the plantations benefit from a terroir with exceptional character. Located at more ...

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Green apples.

DAMMANN Frères Cooking

Cake with apples infused in "oolong caramel au beurre salé" : recipe

… and on our infusions

What yerba mate is?

Coming from Brazil, Argentina or Paraguay, Yerba Mate leaves infused are producing a really nourishing and refreshing drink.
blooming tea branches in a cup of tea.

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Spring crops

The harvest of spring teas (also named 1st fush tea) is the most prized of all the tea harvests.It is the one that will produce the 'grands crus' most sought after by connoisseurs. They are harvested after the ...
Flavoured oolong tea in bulk with citrus peel.

The essentials on our teas…

Flavored oolong tea

Always looking for new taste sensations, DAMMANN Frères’ experts have developed a range of all-new flavored blends based on semi-fermented teas.
Japanese stoneware teapot

Products News

The art of sandstone in Japan

DAMMANN Frères Cooking

Non-alcoholic cocktail VERANO by Margot Lecarpentier, mixologist

Recipe made with JASMIN iced tea - Produced from top-quality green tea, blended with fresh jasmine flowers until the floral fragrance permeates the tea.
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