Andrew Gardner, a pioneer of Nepalese premium teas, sent me this photo of one of the plots on his plantation. He has named it after me. It’s a wonderful surprise.
This gesture from Andrew has really touched me. Andrew knows my favourite varieties, and he has planted them here. Thank you, Andrew, for the quality of your teas, your passion, your optimism and your enthusiasm.
The beliefs of some do not prohibit the humour of others. While I’m often attracted to religious places because of their emotional force or architectural beauty, I generally don’t have too much time for religion. While I was out walking somewhere in the Himalayas, I spotted these Buddhist prayer flags (on the top line) alongside some laundry hung out to dry (bottom line). This juxtaposition caught my eye and I instantly took out my camera in order to record this amusing combination. A local woman watched me from her doorstep, bemused, as I took photos of her underwear.
In China, Fujian is one of the most important tea-producing provinces. Important from a historical perspective, because the first shipments of teas bound for Europe left from its ports; important also in terms of the tea itself, because Fujian is the country’s only province that grows Oolongs and the legendary white teas, as well as green teas, black teas, smoked teas and the finest jasmine teas in the country. It’s an incredible variety.
There is nothing I enjoy more than thinking about what tea I will drink next. For me, the pleasure of tea begins as soon as I lift the lids from my canisters, inhale the scent of the leaves and decide which one is best suited to the moment, mood and season.
From time to time, this exercise moves beyond the close confines of the teapot, when considering which tea will go best with a particular food. A few days ago, the journalist Laura Annaert arranged a meeting between the well-known pâtissier Daniel Rebert and myself at the Royal Monceau Hotel in Paris. She wanted to listen to us both as we decided on suitable pairings between Daniel’s creations and my selection of fine teas. Together, we tasted a Butterfly of Taiwan, a Qimen Imperial and a Shiraore Kuki Hojicha at different temperatures. We compared the textures, the toasted and toothsome notes, and the aromas of leather, cocoa and wood, while enjoying delicious millefeuilles, biscuits and chocolates. It was a very fruitful discussion!
(photo: Victoire Avril)
Travelling to far-away places introduces me to unknown occupations. It’s said we should air our beds from time to time, and that’s probably because we don’t have a mattress shaker. The man knocks at your door and you give him your bedding. He begins by unpicking the stitching; then, using a stick, he mixes up all the stuffing – raw cotton in this case – before placing it back in the mattress, which he stitches up again. All ready for a good night’s sleep.
School is a place of learning: learning about knowledge, about language, but that’s not all. Learning about living life together, too. At school, we meet other children who might be different from ourselves, they might be stronger, weaker, richer, poorer, they might have a disability, they might have different opinions. They might come from a variety of backgrounds, they might have a different skin colour, a different religion. School is a place where we learn to live together. Language, tolerance and laughter helps form us as men and women.
Seeing in the new year can be an opportunity to celebrate, but also to take a look at oneself, to review the past year and make some resolutions. It can be good, sometimes, to look at the world with fresh eyes, to try and see the positive in things. It can be good to think how lucky we are, and to consider what we could do to make the world a better place tomorrow than it is today. I wish you a very Happy New Year, I hope you travel along some rewarding paths, and do some interesting and enjoyable things. I hope, whatever your age, that you have a good life ahead of you.
When I’m invited into farmers’ homes in China, I sometimes find myself confronted by Chairman Mao. I don’t know if he’s worshipped or idolised, but in any case, the offerings and lights are there, beneath his portrait that presides over the main living room. A divine Mao.
I’ve already written about cheese, when I celebrated the pairing of a fresh goat’s cheese and a Premium Bao Zhong. Today I’m recommending another combination: a Cantal Vieux and a Bourgeon de Pu Er. The tea is infused hot, as usual, but it’s best to then let it cool and drink it at room temperature. This allows you to prepare your tea a few hours before the meal, keeping it in your teapot. To serve, I suggest a small clear carafe and liqueur glasses. Your guests will be amazed! I’m sure they’ll appreciate the richness of this accord, the balance and harmony between the woody, undergrowth and animal notes of the Pu Er and the notes of the Cantal Vieux.
