Head in the clouds

The mountains covered with tea plants rise so high and the clouds sometimes fall so low that there is no room left for the sky. The clouds cover the green blanket of tea plants with mist, envelop them in a layer of cotton wool, caress them, and then disappear. I could stay for hours, in each tea field I walk through, contemplating the beauty of the landscape. And the more I climb, the greater the reward. Tea doesn’t grow above 2,000 to 2,200 metres, but at those altitudes the views are breathtaking. If the mist lets you see them.


Posté dans Inspirational par François-Xavier Delmas | Tags : , ,

Make tea not war

I got to know Xuan Dong Wu this summer. I met him in the Ming De factory he manages and where, that day, he was overseeing the withering of the tea leaves with the greatest attention. Xuan Dong Wu loves his job. He has not always been in the tea business. He started out in the army, and fought in the Sino-Vietnamese War in the early 1980s. He then returned to the village where he was born, and where tea provides the majority of work. He makes white teas, pu erhs, and black teas that are considered the best in Yunnan. He likes to introduce new ideas, and is responsible for several of our Mao Chas, the intermediate teas used to made Pu Erh. Xuan Dong Wu is a shy man, and didn’t say much when I asked him what he wanted me to write about him here. He simply told me about his life, and what he likes. He said he likes making tea with his heart and with his efforts, he said he wanted to do his best and make the best teas possible. And then he plunged his hands back into the withering leaves, and didn’t take his eyes off them. 


Posté dans Country : China par François-Xavier Delmas | Tags : , ,

Rolling Mao Cha

Mao Cha – the raw tea from which Pu Erh is made – increasingly undergoes a rolling stage. Right after the leaves have been withered then heated in a wok, they are placed in a machine that shakes them from side to side, rapidly and regularly. The leaves hit the vertical sides and gradually their shape changes – they curl up gently lengthwise.  Rolling takes place with most teas, it shapes the leaves. With green teas, for example, it breaks down the cells and releases the aroma compounds that oxidise or ferment.


Posté dans Producing tea par François-Xavier Delmas | Tags : , ,

Tea and style

It’s true that preparing tea consists simply of placing tea leaves in contact with water, an encounter that produces a delicate, fragrant drink. The process can be more or less simple, more or less delicate. In China, in the space of barely 20 years, preparing tea using the gong fu method, which is slow and controlled, has become incredibly popular. It is often young women who perform the task. They are always elegant, and every movement is carried out with precision. We can admire their agile fingers that trace beautiful smooth arcs in the air before depositing a few drops of the precious nectar into your tiny cup. 


Posté dans Country : China par François-Xavier Delmas | Tags : , ,

The author

François-Xavier Delmas is a passionate globetrotter. He’s been touring the world’s tea plantations for more than 20 years in search of the finest teas. As the founder of Le Palais des Thés, he believes that travelling is all about discovering world cultures. From Darjeeling to Shizuoka, from Taiwan to the Golden Triangle, he invites you to follow his trips as well as share his experiences and emotions.

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