It is not only in China and northern Vietnam that tea leaves are harvested from camellias that have grown tall....
6 May 2022
When it comes to picking tea, you have to do it to understand it. It’s difficult to imagine what it feels like to stand for a whole day, sometimes on…
29 April 2022
Part of my job involves taking those who help to promote tea with me on my research trips. Many of my colleagues have never seen a tea plant in real…
22 April 2022
One of the joys of being a tea researcher is the opportunity to discover other cultures. Here, during the Tsechu festival, the monks breathe life into the characters whose masks…
15 April 2022
On my way to Ilam valley, I stop in Kathmandu. Matthieu Ricard invited me to the Shechen monastery for the celebration of Tshechu, a festival that includes the performance of…
8 April 2022
Every year, we tea sommeliers are subjected to a marathon: the Darjeeling spring harvests. Samples of new-season teas from the region arrive in bags of ten, twenty or thirty. You…
26 March 2021
Two weeks ago I promised you that a wonderful Rohini Early Spring would be arriving, and that it would be available after the obligatory food safety analyses. Sadly, we must…
5 March 2021
The teas of Southern India offer an interesting alternative to those in the north when the latter haven’t been able to grow due to lingering low temperatures. In the Nilgiri…
5 April 2019
In general, Japanese roasted teas work very well with food such as shellfish, pan-fried salmon and smoked fish, as well as desserts with red fruit or praline. They are also…
31 July 2015
While you’re brewing your tea, you can’t always imagine how much work has gone into it already, with the harvesting and processing of each little leaf. The manual sorting, done…
