Blog – Page 17 – Discovering Tea

Singbulli is changing hands

5 February 2021

Tea plantations sometimes change hands, and this is important knowledge for tea researchers. The Singbulli garden (photo) in Darjeeling has just been sold. Who will be the next planter? What knowledge of tea will they have, and what production methods will they use? These questions show that you cannot rely on a garden’s name alone. The life of a tea estate evolves, and with it the quality of the teas it produces. Let’s hope that Singbulli continues to make the delicious teas to which we have become accustomed, such as those fine teas produced using cultivar AV2 and on the best plot: Tingling.

Around the mountainside

29 January 2021

It will be another few months before we start returning to normal life, meeting up with friends and family, getting together for a cup of tea, a meal, a glass of wine. Meanwhile, this is the image that comes to mind when I think about the difficult times we’re going

Do the right thing

22 January 2021

Our compatriots sometimes use the services of an American company to obtain a book they could easily buy from their local bookshop; they pay someone in San Francisco for goods instead of independent retailers and artisans. The same goes for food: our local shops, cafes and restaurants are so desperate for our support.

When it comes to tea, don’t expect me to bypass the people who count. Palais des Thés sources its teas from producers it knows. It pays them directly, whether the farmer is in a remote Nepalese village, on a high plateau in Malawi, or on a Japanese island. It gives us great pleasure to support the wellbeing of the people involved in producing such delicious treasures. Let’s support good tea and do the right thing.

Beneficial pain

15 January 2021

With so much focus on the benefits of the vaccination needle, despite its brief sting, I wanted to look at a comparable phenomenon that affects the tea plant, in which momentary “pain” is beneficial. In some parts of the world, such as Taiwan and Darjeeling, a particular insect – a type of leafhopper called Jacobiasca formosana – likes to munch on the leaves of Camellia sinensis. The plant’s chemical response to this attack results in a rare, highly sought-after aroma in the cup. You will find this bouquet in an Oriental Beauty, for example, or a Darjeeling Muscatel. In these regions, farmers actively protect the insect to make sure they visit the plants and eat their leaves.

Bridges to better times

8 January 2021

On my tea travels, I often come across rope bridges. They let you avoid hours of walking, or wading across rivers. They are solid enough that you sometimes see a horse crossing one, led by the bridle and wearing a packsaddle for carrying tea. A bridge is a transition, and as we start a new year, this rope bridge reminds me of the fragility of the world right now. I hope 2021 offers you bridges to better times.

Invisible horizon

1 January 2021

As we enter a new year, it’s difficult to know what lies ahead for the next 12 months. If some psychic had predicted a year ago that the world would grind to a halt and we’d all be wearing masks, we’d have laughed. Yet a lack of visibility is exactly what the tea plant likes; it is happy in the mist, and most of all it loves humidity. It is therefore unperturbed when the horizon isn’t visible. We will find it in good health next year. As for us, we may not be celebrating in the usual way, but I’d simply like to wish you good health!

Papayas and tea

25 December 2020

People are always experimenting, and when you’re lucky enough to be a tea researcher, you’re well placed to see all sorts of things. Here, on a coffee plantation in Tanzania that has branched out into growing tea, there is no lack of innovation. The latest initiative is to remove the flesh of papayas and fill the skins with a semi-oxidised tea that has been withered and rolled. After a short oxidation, the wet leaves are stuffed into the hollowed-out ripe fruit and become impregnated with its delicious scent.

Accompany your tea

18 December 2020

Lots of things are used to accompany tea. In some countries people add mint, spices, milk or sugar to the teapot, or directly in the cup. There are many different customs. In other countries, people serve marbled quail eggs or seeds alongside their brew, or a cardamom pod, held in the mouth while drinking, like they do in Afghanistan. It gives the tea a delicate flavour. Here, in Ilam Valley in Nepal, these golden Himalayan raspberries add a touch of sweetness to the delicious green tea produced in the surrounding hills.

Travels with tea

11 December 2020

I met Sidonie when she invited me to be on her RTL radio show. That was a few years ago. We stayed in touch and, after chatting over a cup of tea one day, we thought, why not? Why not combine our passions and take our listeners, tea enthusiasts, on a journey to their favourite tea-producing country? This idea led us to launch a new podcast, or balado, as our Quebecois friends would say.

Join us at https://www.palaisdesthes.com/fr/podcast/ and on your usual podcast platform. These tales of travels and tea are for you. (In French only.)

Around Maskeliya Lake

4 December 2020

Would you like to come for a walk with me around Maskeliya Lake in Sri Lanka? Here, we’re halfway between the high-grown and low-grown teas; between those from the mountains of the Nuwara Eliya region and the often-remarkable teas produced in the jungle around Sinharaja forest further south. This is the view from the front of the bungalow on the Moray Tea Estate. The artificial Maskeliya Lake is surrounded by tea plants and the magnificent flora particular to this region, including flamboyant cassia and poinsettia. The yellow and red brighten up the eternal green of our camellias.