ARCHIVE FOR December 2014

Gifts beneath a portrait in China

26 December 2014
Gifts beneath a portrait in China

When I’m invited into farmers’ homes in China, I sometimes find myself confronted by Chairman Mao. I don’t know if he’s worshipped or idolised, but in any case, the offerings and lights are there, beneath his portrait that presides over the main living room. A divine Mao.

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Tea and food pairing: Cantal Vieux and Bourgeon de Pu Er

19 December 2014
Tea and food pairing: Cantal Vieux and Bourgeon de Pu Er

I’ve already written about cheese, when I celebrated the pairing of a fresh goat’s cheese and a Premium Bao Zhong. Today I’m recommending another combination: a Cantal Vieux and a Bourgeon de Pu Er. The tea is infused hot, as usual, but it’s best to then let it cool and drink it at room temperature. This allows you to prepare your tea a few hours before the meal, keeping it in your teapot. To serve, I suggest a small clear carafe and liqueur glasses. Your guests will be amazed! I’m sure they’ll appreciate the richness of this accord, the balance and harmony between the woody, undergrowth and animal notes of the Pu Er and the notes of the Cantal Vieux.

 

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A characteristic of Nepal

12 December 2014
A characteristic of Nepal

In Nepal, many tea factories have no land. They must buy fresh tea leaves from local farmers. This often allows for greater equity. On the other hand, traceability is not as easy, and the factory manager must spend time with each farmer to ensure his production methods are clean.

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Yaad Bahadur Limbu, “tea father” of Soyam

5 December 2014
Yaad Bahadur Limbu, “tea father” of Soyam

In his village of Soyam, Yaad Bahadur Limbu is known as the “tea father”. He was the first to plant tea in the village, and today, tea is its main source of income. Everyone is involved. To reach Soyam, you must cross a suspension bridge and then climb for several hours. You pass terraced rice paddies and fields of millet, and cross farmyards. When Soyam’s villagers harvest the tea leaves, they are transported on horseback. This requires four or five horses. They take the same path as the one that had me huffing and puffing, and they cross the same suspension bridge. Each horse wears a pack saddle allowing it to carry a load of 100 kilos. The caravan takes five hours to reach the factory, and must return to the village the same evening. It is a long expedition.

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