Tasting premium teas with Anne-Sophie Pic

This week I had the immense pleasure of tasting a fine selection of premium teas with Anne-Sophie Pic and her team of sommeliers. Anne-Sophie is such a kind and considerate person and treated me like royalty in Valence. She is eager to learn and so generous with her time, especially considering she’s the only French woman to hold three Michelin stars. She listens attentively and asks plenty of questions. Together, we tasted teas infused, both hot and cold. Our tastings took us to Darjeeling and Japan via Nepal, South Korea, Viêt Nam and even Africa. We talked about ways to use tea in cooking, and possible pairings between teas and dishes. It was incredible to contribute, however modestly, to her inspiration! And what a treat to share an unforgettable meal with her afterwards, an explosion of textures, flavours and aromas. Thank you Anne-Sophie.


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

Tea liquor

blog-11-12-2015

Looking at the liquor is one of the first steps in tea tasting. While the temperature of the cup slowly falls, we pay attention to the colour of the liquid. Green tea produces something pale, while black tea gives a more coppery tone. This does not mean darker tea has been infused for longer, or has a more pronounced fragrance than its neighbour. In fact there are green teas that have a remarkably powerful aroma, even after quite a short infusion. So we cannot conclude from this photo that the most aromatic tea will be the more coloured of the two.


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

Tasting many teas

blog-18-09-2015

It is no more difficult to taste thirty or forty teas than to taste two or three. On the contrary: you move quickly from one to the next, you spit each one out, you concentrate so you can compare them, and very quickly you know which one you prefer.


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

Looking is the first step in tasting

blog-12-06-2015

The first step in tasting consists of looking at the leaves. You pour a small amount out onto a neutral surface, like a sheet of card, and you examine the quality of the plucking, the colour of the leaves, their size, evenness, etc. This already gives you a good idea of what you’re about to taste.


Posted in Country : Nepal, Professional tasting 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 : , ,

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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