Tea processing – Page 2 – Discovering Tea

Hojicha, a wonderful roasted tea

23 June 2023

The most famous Japanese roasted tea, Hojicha (or Houjicha) is made from Bancha tea harvested in the autumn. After being processed using the traditional Japanese green tea method (steaming, shaping, drying), the leaves are roasted at 150°C for five minutes and then at 300°C for another five minutes. Nowadays, Hojicha is consumed more in those parts of the country where tea doesn’t grow, i.e. north of Tokyo, mainly on the island of Hokkaido. For food lovers, serve Hojicha lukewarm or at room temperature and pair its woody, animal notes with a Pont-l’Evêque, Livarot or any other soft cheese with a washed or bloomy rind.

Mechanised harvesting

16 June 2023

In Japan, the most prestigious harvest of the year takes place between late April and early May. This is when the famous Ichibancha, or first-flush teas, are made. The next plucking takes place in early June. This produces some interesting teas, but they aren’t up to the standard of the previous harvest. Here, on the outskirts of Shizuoka, I’m taking part in my own way, riding a Kawasaki that’s very different from the ones you see on our city streets. Because of the cost of labour, Japan is one of the few countries in the world that uses machines to pick its tea leaves.

Lucas the missionary

26 May 2023

In the Argelès-Gazost region of the Pyrenees mountains in south-west France, Lucas is something of a missionary. With a degree in agricultural engineering in his pocket, he returned to his family’s land to start growing tea. After spending time with producers in Laos, Indonesia, China and Nepal, this pioneer now oversees a new estate of several thousand plants. He watches over them all attentively, observing how the different cultivars grow, and is already producing delicious teas which he brews in a Chinese gaiwan, allowing the leaves to reveal their full potential. Humble yet strong-willed and confident, Lucas wants to create a model of sustainable European tea cultivation that will set an example in agroecology. Here, he explains this to Sidonie, who is with me to record our podcast: Un Thé, Un Voyage.

What’s the best model for Darjeeling?

21 April 2023

Owners are complaining, workers are grumbling, buyers are gradually turning away because of repeated price hikes, and fake Darjeelings are flooding the market. If you love Darjeeling and its people, you can’t just stand by and watch.So what can be done? What bright future can we imagine for this town that likes to call itself the “Queen of the Hills”, for this prestigious tea that makes the dubious claim of being the “champagne of teas”?If we want the workers to stay on the plantations, they must be happy, otherwise their children will leave. So they need to be treated better, and their pay is one of the factors to consider. Looking to the future, the plantation owners need to be prepared to invest. This is happening less and less at the moment because the type of owner has changed, and many are looking for a quick return on investment rather than taking a long-term view. Lastly, we can’t accept that Darjeeling tea is being blended with other teas to reduce its cost price, or that the buyer is always the variable in the equation who has to adapt.
One solution could be fewer but better trained and better paid workers, and more mechanisation, providing it doesn’t affect quality, especially in the peak season. Another possible solution would be for the plantations to buy the leaves from the farmers, who would be given back the land. The farmers would be responsible for all harvesting activities and would negotiate the price of their freshly picked tea leaves with one of the factories. The plantations would concentrate on processing and marketing the leaves. If you’re as devoted to the Land of Thunder (dorje ling) as I am, if you dream of a bright future, these are possible solutions. Surely there are others.

Darjeeling needs to reinvent itself

14 April 2023

Every year, the situation in Darjeeling gets worse. I don’t mean the political situation, which has been precarious for decades, but the tea market. Every year, the first harvests get a little more expensive, but the tea doesn’t get any better. Plantation workers rightly complain about low wages. Paradoxically, the owners claim that they are unprofitable or even losing money because of soaring costs. We are seeing gardens close. For the record, the plantation “owners” rent the land from the state. And the planter, who runs the plantation, is just an ordinary employee. Sometimes they leave an estate when they haven’t been paid for months. To top it all off, far more Darjeeling tea is sold around the world than is produced, due to shady deals of all kinds, not least in the region itself.

Indian producers are quick to accuse the Nepalese of all sorts of evil, such as copying Darjeeling teas, but they are mistaken. For a start, Indians themselves import teas from Nepal and market them as Darjeelings. And the Nepalese have been producing delicious teas for the last decade or two, often of a similar standard to Darjeeling, if not better, and at half the price. It’s not counterfeiting, it’s competition. What’s wrong with that? Nepal has a lower standard of living and independent farmers who work long hours, which may partly explain things. Either way, Darjeeling will have to reinvent itself. (To be continued…)

Yanki, une production confidentielle

24 March 2023

Darjeeling ne se limite pas à ces grands domaines créés par les Anglais à une époque où le soleil ne se couchait jamais sur les territoires de Sa Majesté. De nos jours, au-delà des 83 plantations officielles et dûment enregistrées, il existe diverses initiatives locales, de petites manufactures plus confidentielles qui produisent parfois de très jolis thés. Yanki, par exemple, fait partie de celles-ci, et du côté du village de Mirik, Allan et sa famille travaillent la feuille de thé avec succès. Tandis que la plupart des planteurs de Darjeeling arrivent de diverses régions de l’Inde, eux sont originaires de ces montagnes et parlent la même langue que leurs habitants, le népali. Allan et les siens achètent les feuilles fraîches des villageois alentour et à partir de ces feuilles ils mettent au point des crus fameux.

Making sure that drinking our tea is always a pleasure

3 March 2023

I am here in India for the start of the spring harvest. It takes a certain number of days from when we first taste a delicate new-season tea, then buy it and have it flown to France, to when you can buy it in your favourite shop, and this process can’t go any faster. Once the tea arrives in our warehouses, unless it is already certified organic by an accredited organisation, we then send a sample of the tea to an independent laboratory to test it for residues of over two hundred pesticides. For certified organic teas we carry out spot checks. Palais des Thés is the only company in France to apply such strict criteria, assuring its community of tea lovers that its batches meet the highest health and safety standards to ensure their wellbeing when enjoying its teas.

Photo : Alexandre Denni.

Carlota and her beloved jungle

13 January 2023

In Colombia, tea grows in the Andes; more specifically, in the region of Cali, the capital of salsa. But there is more to this area of the Cauca Valley, south-east of the capital Bogotá, than dancing. Once known for its sugar cane, the district’s most famous crops now include coffee and cocoa. And surely tea too, one day, which creates beautiful landscapes here. Carlota, who oversees the region’s only plantation, has a principle: the plots cover a maximum of five hectares and are surrounded by the jungle, in order to protect the biodiversity that is so important to her. Carlota’s whole life revolves around her love of nature and her love of the jungle where she has chosen to live. She is devoted to her tea crops because they allow a whole community to live in these mountains and help preserve this unique, fragile and incredibly rich environment. It is a truly special place.

Colombia has a bright future

30 December 2022

Bitaco is the only tea plantation in Colombia. Not only is it working to produce more and more exciting teas, it is also certified organic and is run by people who are passionate about tea. Carlota is one of the owners. She is in charge of the Foundation. Her interests include horticulture, ornithology and anything else related to her amazing Andean estate. Every day she tends the tree ferns, dozens of species of rare orchids, water lilies, arums and anthuriums in the botanical garden that she herself created. Then there’s Claudio, who makes and tastes new teas every day and has a voracious appetite for knowledge. Colombian tea has a bright future.

Dodik teaches farmers the art of tea production

23 December 2022

Tea always tastes better when you’re lucky enough to know the people who made it and are familiar with the landscape of the fields where it grew, the soil and the bushes. I’d like to introduce you to Dodik. He lives in Pacet on the Dieng plateau, at an altitude of about 1,200 metres. After visiting each plot and examining each plant and cultivar, he buys the farmers’ freshly harvested leaves and turns them into green or black tea, depending on the quality of the shoots and what he needs. He also teaches the locals how to produce their own tea. Some of them already make wonderful, rare teas. And in a few months, Dodik will give us the magnificent “Java Honey”, a delicious black tea roasted over coconut charcoal.