This blend of Haitian ginger tea crafted with two-time Top Chef alum Gregory Gourdet of Kann Restaurant is inspired by the same bold and spicy elixir he grew up drinking. Starring zingy ginger, cinnamon and star anise, we added cassia, coconut and licorice to bring you a spice-forward, bright and warming cup of tea, perfect for the season. We recently sat down with Gourdet to learn more about his inspiration behind the blend.
"Te Jènjanm is a tea my father made all the time when I was growing up. There would always be a pot simmering on the stove, especially through the colder NYC months. The tea is made from fresh ginger, whole star anise and cinnamon sticks. We always stored plenty of these spices in our cupboard as relatives visiting from Haiti would always make sure we had a stock of the spices from Haiti."
"When we were thinking what touches guests would appreciate while enjoying the last few minutes of their yurt experience, Te Jènjanm seemed like the perfect accompaniment to dessert and would ensure a warm send off," he adds. "I have a years long history of collaborations with Smith, so of course I was excited to work with them again on this creation. We had to create a very special blend of dried ingredients to get the same zing and spice complexity Te Jènjanm gets with fresh and whole spices. What we created captures the soothing yet invigorating essence of the original."
"Te Jènjanm is great anytime. It's a soothing afternoon pick me up. It also shines at the end of a meal, maybe with something sweet. It's the perfect cup to nestle between your hands at the end of the evening, hopefully by a fire." Cheers.