From plant to cup – Page 20

Wild and beautiful

5 August 2016

I can never get over the beauty of Malawi. Every week, as I prepare for my blog article, I go back over the different photos I like but haven’t yet used here. And it’s always the pictures of Malawi that capture my attention for a long time. The scenery is truly stunning. I know my photo isn’t that good, you can see the tea plants aren’t completely in focus, but the extraordinary light, all those shades of green and yellow, the beautiful blue sky fringed with white clouds, the high plateaus, that wildness extending to the horizon, those soft lines and other, more angular ones… We live in such an incredible world! If we remember to open our eyes and look, of course. And if we aren’t set on destroying it.

A very simple tea

29 July 2016

Many types of tea are produced using a specific method or cultivar, or on a defined terroir. While most of these teas are made on modestly sized smallholdings, they are sometimes processed on larger premises with bigger facilities, and even in factories that make tea on an industrial scale. The key difference with teas processed traditionally as opposed to industrially manufactured teas is the artisanal quality of the former; this involves skilled work done by hand, and the process is judged through the feel, appearance and smell of the leaves at every stage.

The most artisanal way of producing tea, however, can be seen here, and is very simple. I was honoured to be a guest of a man from the Dao ethnic group, who makes his tea at home. He throws fresh tea leaves onto the sides of a wok heated over a very hot fire. He shakes them constantly to dry them out and shape them, while never letting them burn. It’s a rudimentary method commonly used by people who live in tea-growing regions. In the cup, the liquor is fairly rough, powerful and quite astringent, and retains some of the smell of the fire. It wakes you up, and epitomises the simplicity and generosity of this rural hospitality, reminding you what life is really about.

Very rigorous work

22 July 2016

Wherever it comes from, a premium tea involves rigorous work. This starts with the harvest, which must be done meticulously, and of course continues throughout each stage in the processing. Here, in Anhui (China), they are harvesting Huang Shan Mao Feng – “Downy Tips of the Yellow Mountains”. We can see the care being taken with the plucking as well as when transporting the leaves, which are shaded from the sun but still have air circulating through them. The baskets are small to prevent any compression of the precious shoots

Altitude, a useful ally

13 July 2016

In Kenya, some plantations lie at almost 2,000 metres. At this altitude, insects and fungi that can attack tea plants are particularly rare, due to the low temperatures. So in these conditions, it’s easier to grow teas organically. However, to be certified “organic”, as well as not using prohibited pesticides and fungicides, the soil must be enriched naturally – with compost, for example.

Irrigation and drainage on flat land

24 June 2016

Tea plants don’t like to stand in water. When tea is grown on flat land, like here in Rwanda, it’s important to dig out ditches so that the rainwater runs away and doesn’t linger around the camellia’s roots. What’s clever here is that the drainage is designed not only to allow water to run off, but also to irrigate the crops during dry spells. For the system to operate, you need to be near a reservoir, or a river, like here, so the water can be diverted into the channels. The frogs love it, judging by the racket they make, and a whole ecosystem thrives in these damp conditions, including colourful kingfishers, which I’ve startled into flight a few times.

Rwanda: magnificent landscapes, unusual plantations

17 June 2016

This year, I’ve been incredibly lucky to visit some beautiful tea plantations, like the ones I went to in Kenya and Rwanda. I’ve seen a lot of tea fields in my life, yet I still discover breathtaking landscapes that resemble nowhere else. For example here, in Rwanda, tea grows not on hillsides, as is often the case, but at the bottom of the valley. The valley in question may lie at an altitude of 2,000 metres, but even so, it’s flat. And it’s still hot enough here for dense vegetation to surround the tea plants. In this “Land of a Thousand Hills” you’ll find incredible scenery, but also some remarkable and little-known teas. If you want to taste the tea that grows here, and feel connected to this beautiful place, it is called “Rwanda Silver Mist“, a powerful tea with fairly fruity, spicy, honey notes. It is a delicious discovery, a door that opens onto a very beautiful corner of our planet.

Meticulous work and high standards

10 June 2016

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.

Spring follows spring

20 May 2016

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!

Tea leaves under a shelter

29 April 2016

From the time the tea leaves are harvested to the moment they reach the factory for processing, they must not be allowed to start fermenting, as this could spoil the quality of the tea. So in various locations around plantations there are small shelters built to protect the leaves from rain until they are taken to the factory.

Darjeeling teas and Nepalese teas: two schools

15 April 2016

Due to a way of thinking I don’t share, Darjeeling tea producers fear competition from their Nepalese neighbours. They think the latter are copying them and can sell their teas more cheaply, because of their lower production costs.

Yes, Nepalese teas sometimes offer good value for money, but they are not copies of Darjeelings. There are some passionate planters in Nepal who know that their country still needs to prove itself to gain recognition in the world of tea, and as a result, they try to be innovative. In Darjeeling, planters are in a more comfortable position due to their reputation that is often – but not always – merited.

So, they are two different worlds: innovation on one side, tradition on the other. By looking carefully and being highly selective, you can find excellent teas on both sides of the border. And it would be a shame to deprive yourself of either kind.