A black tea factory that is now a museum, in Taiwan

The island of Taiwan is famous for its Oolong teas. They are oxidised to varying degrees and so develop notes that are more vegetal, or on the contrary, more woody. But these teas, which are also known as blue-green teas, do not represent all of the island’s production. There are also green teas and black teas in Taiwan. Regarding the black teas, here is the building where they were processed, at the time of the occupation and when the Japanese were toying with the idea of making Taiwan one of the world’s biggest producers of black teas. The Japanese wanted to compete with British teas made in India.


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

Nepal is still waiting to be rebuilt

In Nepal, the effects of the earthquake are ongoing. Whole villages are still in ruins, their inhabitants living among these ruins, in houses that have half-collapsed, covered over with a tarpaulin for a roof. In Kathmandu, only the old town was affected. There too, there is no sign of reconstruction. A significant number of the capital’s most beautiful monuments have been reduced to dust, and surrounding houses are in a fragile state. While they await repair, they are being propped up by wooden struts, and signs warn people of the risk of collapsing buildings.

 


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Analyzing the wet leaves

When we taste tea, we pay attention to the leaves at every stage. Of course we are interested in the liquor, which we drink, and we also examine the dried leaves: are they whole or broken? Do they contain buds? What colour are the leaves? Are they all similar? Lastly, the infused leaves can tell us a great deal. We smell them, and press them, as Nirananda Acharya is doing here. Often, the smell of the wet leaves can tell us as much about the tea as drinking the liquor itself. The wet leaves inform us about every stage of the processing. We can pick up on the slightest defect, or on the contrary, we can revel in the wonderful bouquet.


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Your teapot needs to air too



For those who are getting ready for their holiday, here is some essential advice on your teapot. If you don’t use it for several days, rinse it out with clean water. Never use detergent, of course. Then place it either way up, it doesn’t matter, but without its lid. The air needs to circulate inside it while you’re away. The teapot needs to dry properly, and not remain damp inside. So just place the lid alongside the teapot, or on the top, but the wrong way around. This means you will find your teapot in excellent condition when you return, ready to brew teas at their best!


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Preparing for a successful tasting

The Tea School provides training for Palais des Thés employees to ensure their knowledge and expertise is as good as possible. The school also offers courses for members of the public who want to learn about tea and the best way to drink it, and lastly, it trains food professionals. Recently, these have included teams from the Ritz and Bristol hotels in Paris. In this way, maîtres d’hôtel and sommeliers learn about tea, and many are passionate about the subject. Some have built up their knowledge over a long period, while others are thirsty to learn. This is how we prepare the tasting session – this one took place at the Institut Paul Bocuse a few days ago. There are three tasting sets per participant, to taste three premium teas (Jade Oolong by Mrs Ming, Dong Ding Antique, Pu Erh Menghai XO Milésime 1999). In addition, five teas were infused in cold water and served in stemmed glasses: Ryogôchi Saemidori Shicnha Ichibancha 2017, Kagoshima Benifuki by Mr Kumada, Népal Kanchenjunga Gold Récolte Tardive, Satemwa Dark and Enjin Jukro from Korea. The leaves are examined in little dishes. However, we do not label the teas – I like people to taste them blind and if possible I hide the tea colour, without saying what type of tea it is, so that students can keep their minds clear and not form preconceptions. This is a refined approach to tea. It is about awakening the senses, describing a texture and a flavour, and recognising aromas. My dream is to initiate new people into this vocation so that one day they can become a tea sommelier!


Posté dans Professional tasting 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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