Meticulous work and high standards

Sorting out tea leaves in China

It takes a lot of manual work to produce a high-quality tea, except in Japan, where they have designed incredibly sophisticated machines.

Tea leaves are sorted one by one, like here, in China. This is done for any tea worthy of the name; in other words, whole-leaf, good quality tea. This leaf-by-leaf sorting eliminates tiny pieces of stem, as well as any coarser leaves. It is also an opportunity to remove the occasional insect: tea plantations are living environments, and the presence of weeds and insects can be a sign of good farming practice.

 

 


Posted in Non classé by François-Xavier Delmas

The desire to share my knowledge

Me sharing my knowledge

I spend a good deal of my time training people. Between tea tasting sessions, between trips abroad, I invite colleagues or students to join me at my tasting table. For me, it’s important to impart knowledge to my colleagues, and share with them what I’ve been lucky enough to learn on my distant adventures. Tastings are an opportunity for plenty of conversation, about the quality of the teas, and their organoleptic profiles (touch, aromas, flavours). We talk about how the different sensations interact and complement one another. And because I’m lucky enough to spend a lot of time in the places where tea is produced, the discussion moves on to the broader subject of how teas are made, and to the many aspects of the incredible world and culture of tea.


Posted in Tea tasting by François-Xavier Delmas | Tags : , ,

Spare a thought for Nepal

Nepal earthquake

It’s more than a year since Nepal was hit by a powerful earthquake. And since then, for many villagers, life has not improved. In this country that is very rural and particularly mountainous, the aid they were promised has not been forthcoming. Many people are living in their houses as before: they have placed a makeshift roof over the ruins, and life goes on. But what will happen to them after the monsoon, what will they have left after the rainy season that turns everything into mud?


Posted in Country : Nepal by François-Xavier Delmas | Tags : ,

Spring comes round again

Nepal harvest

After Darjeeling, we turn our attention to Nepal, China and Japan, to enjoy their new spring teas. In Japan, we return to the farmers we know, and we also enjoy discovering teas from others. In China, we are guided by the traditional appellations, which are attached to a particular village. In Nepal, we know which plantations are capable of producing the best teas at particular times of year. There is sometimes an added difficulty though, like here at Kuwapani. The planter, who was an employee rather than the owner of the plantation, has left. What will the results be like under his successor? We’ll know the answer in a few months’ time. Meanwhile, let’s enjoy tasting the new teas this spring has to offer!


Posted in Country : Nepal by François-Xavier Delmas | Tags : ,

Tea in your cocktails – a novel and delicious idea!

Tea cocktail

 
You can use tea in many ways. In cooking, if there is water, milk or single cream in a recipe, for example, you simply infuse the tea in the liquid and filter it. I’ll come back to that subject soon. You can also make cocktails with tea. If you’d like to try it, you can infuse tea directly in alcohol, though you may have to use more tea and steep it for longer. You can also prepare a strong tea in the usual way, and use it as an ingredient. Herbal infusions are also very good in cocktails. Philippe Carraz, head barman at the Alcazar, is pictured here mixing a delicious non-alcoholic cocktail made from agave syrup, fresh ginger, our Romantic Garden and a few sprigs of thyme. Let me know what you think.


Posted in Tea and food pairing by 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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