By establishing Kodama in 2015, with the first store in 2e Paris region, Vincent Brunet and Martin Lee wanted to open a tea bar. Newly trained as tea bartenders—having started their perfume career with the L’Oréal range—the two men were thinking about uniting dry ingredients and fresh ingredients the way blenders would, as they would for specialties of basil, popcorn or Korean pepper. It became a bestseller.
Seven years later, on top of a second title in Haut-Marais, the three partners (Alix Lê, Martin’s sister, meanwhile) realized they had a flair, except that they had to extend their offering to herbal infusions, demand increased dramatically in recent years. In total, 40 teas and teas are made from natural ingredients and free from any preservatives, and made up by those who see themselves “Alchemists”, Today compose the Kodama catalog.
For their seasonal selection called “Les Grands Remèdes,” they teamed up with naturopathic therapist Anne-Sophie Pasquet. Remède à la Mélancolie (a reference to the old France Inter presented by Eva Bester, client of the tea café) is a blend of hemp, lemon balm, verbena, chamomile and valerian with sedative properties. Collaborating with chefs to develop tea pastries or tea pairings between food, the Kodama Trio is now also called upon by cosmetic and perfume designers.
Exclusively, they imagined a hot tea that you make yourself. A decoction of black tea with ginger and spices (red pepper, cloves, star anise, fennel seeds, etc.) is poured into hot milk. latte Cold milk, yogurt or granola. “The sugar level is too low to be defined as syrup, but this concentrate is a substitute for maple syrup. A very convenient elixir for the winter,” Vincent Brunet says:
Kodama, 30, rue Tiquetonne, Paris 2e. and 69 Rue Beaumarchais, Paris 3e. kodamaparis.com
Ingredients for 75 cl of hot tea concentrate (Preparation: 45 to 60 minutes)
40g of Indian black tea Assamese style
5 cm fresh ginger
1 red pepper
3 stars anise
1 teaspoon fennel seeds
1/2 teaspoon pink berries
100 gm brown sugar
Rinse and slice the ginger without peeling it (to preserve all its benefits).
Chop the red pepper and cut it into 1/2 cm rings.
Using a mortar, crush the fennel seeds, cloves, and pink pepper.
In a saucepan, heat 1 liter of pure water (filtered or slightly mineralized, such as Montcalm or Monte Roccos).
When the water boils, pour in black tea, fresh ginger, hot pepper and ground spices, then simmer for 20 minutes.
Reduce the heat, add the brown sugar and let it heat for another 20 minutes.
Pour into a jar or bottle, filter through a strainer.
Leave to cool, keep cool and consume within a few weeks.
Homemade latte tea
Pour two tablespoons of concentrated tea into a cup.
Warm up 20 cl of vegetable milk (or cow’s milk), ideally with an emulsifier or milk frother.
Pour hot milk over the center of the hot tea, mix and sprinkle with cinnamon hoop.