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 : ,

Yaad Bahadur Limbu, “tea father” of Soyam

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In his village of Soyam, Yaad Bahadur Limbu is known as the “tea father”. He was the first to plant tea in the village, and today, tea is its main source of income. Everyone is involved. To reach Soyam, you must cross a suspension bridge and then climb for several hours. You pass terraced rice paddies and fields of millet, and cross farmyards. When Soyam’s villagers harvest the tea leaves, they are transported on horseback. This requires four or five horses. They take the same path as the one that had me huffing and puffing, and they cross the same suspension bridge. Each horse wears a pack saddle allowing it to carry a load of 100 kilos. The caravan takes five hours to reach the factory, and must return to the village the same evening. It is a long expedition.


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

Nepal: exceptional teas and scenery

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Nepal produces some very fine teas, but so few people know about them! You have to travel for hours, and sometimes walk, to reach the mountains where the tea is grown. On the way I admire the scenery, with the paddy fields carved into terraces. The farmers work using the old methods, with the help of a buffalo. Life passes slowly. You listen to the birds sing. They announce the harvest time.


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

An isolated farm at the end of the world

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During my childhood, I spent every summer in Brittany, on a small island without running water or electricity. I learnt to economise on resources. So I don’t feel out of place when I find myself at the end of the world, on a fairly isolated farm with no mod cons. I feel good. I don’t miss anything, other than what is superfluous.


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

A time to talk with bloggers

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I love spending time with tea producers, but I also really enjoy talking to our customers or, as I did this week at our Rue Vieille-du-Temple store, with bloggers who had come to discover and taste our latest creations: Les Jardins. I spoke about how gardens were a source of inspiration; the joy of walking through a favourite garden in different seasons; how these new infusions can be enjoyed hot, at room temperature, or iced. Of course, we also talked about “grand cru” teas, and food too.


Posted in Palais des Thés 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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Blogs on tea in English

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