Current Articles – Discovering Tea

SafeTea™, our safety system

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 wait a little longer. At Palais des Thés we follow our own special procedure, called SafeTea™, which guarantees that our teas meet the optimal food safety standards. We carry out random tests on our organically certified teas (AB label). For all other teas we sell, we ensure they comply with our standards by having them analysed by an independent laboratory. Our checks go beyond the legal requirements. But this does mean we have to wait a few days longer while the tests are being carried out, to ensure the safety of our teas.

While we wait for Darjeeling, here’s Kotagiri Frost

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 mountains, tea is produced in the Darjeeling style, and Kotagiri Frost is the best-known of these at the moment. In the cup, it reveals an intense green freshness that announces the arrival of spring. This premium tea will be available around 15 March, following the necessary food safety tests.

Shiraore Kuki Hojicha and Pont-l’Evêque, an amazing pairing

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 ideal at the end of a meal, even for coffee-lovers who appreciate their roasted aromas.

Here, Shiraore Kuki Hojicha stands up well to a Pont-l’Evêque. On contact with the cheese, it develops woody, burnt aromas as well as notes of cooked fruit. It’s a great combination.

The tea was infused for an hour in room-temperature water. It can then be kept in the fridge for 24 hours.

Meticulous work

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 leaf by leaf to remove any stems, is just as painstaking.