Darjeeling spring harvests

blog-10-04-2015

It’s not only the tea plantations that are busy at the moment. Yesterday I received no less than 120 different tea samples to taste. As ever, you need to be quick. If I want to make an offer on one of these batches I must have tasted them all in one or two days at the most. After that, it will be too late.

Of course, I don’t drink all the teas, I spit them out after turning the liquor around in my mouth while I analyse it.


Posted in Country : India, Places I like in Darjeeling, Professional tasting by François-Xavier Delmas | Tags : ,

Leaf by leaf

blog-03-04-2015

It is difficult to imagine what tea processing involves in terms of expertise and refinement. Here, for example, the production process has been completed, and this woman is going through the leaves one by one to remove tiny stems and other imperfections.


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

Infusion time for first-flush Darjeelings

blog-26-03-2015

First-flush Darjeelings should be infused for between 3’30 and 4 minutes. The easiest way is to set your timer to 3’45. You have to be accurate when preparing this type of tea. If you want to retain a good balance between the aromatic bouquet, texture and flavour, you must stop the infusion in time. What you need is to give the aromas time to develop, while keeping the astringency and bitterness at a delicate level so they prolong the perception of aromas without overpowering them.


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

Tasting the spring teas

blog-20-03-2015

There are many teas to taste at this time of year. From now and for the next few months, I’ll be tasting dozens of teas every day, and up to 100 or 150 at times. I taste them “blind” because I don’t want to be influenced by my friendship with particular farmers. The name of the garden is hidden so that the initial selection is based solely on a sensory analysis. To express my preference, I make this gesture, shared by many planters: pushing the cup gently with the fingertips, palm facing upwards.


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

Tea and cheese pairing: Thé du Tigre and Roquefort

blog-12-03-2015

If you love cheese it can be good to have a change. Rather than drinking wine with cheese, how about trying it with tea? Combinations of cheese and tea arouse curiosity, and this week I’m suggesting a new pairing: Thé du Tigre and Roquefort. I’m not a big drinker of smoked tea but it has to be said that with a blue cheese as strong as this, the combination works very well. The warmth of the tea quickly melts the cheese in the mouth, and the woody, animal, smoky and milky notes mingle and complement one another. Try this sensual, creamy pairing and see 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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