Since then, no more medicines, plants are much more effective.
Just like you, since you are here, I pay attention to my health and my well-being.
The products selected are teas that I like for their tastes, their properties and especially their qualities.
No pesticides, antibiotics or fertilizers.
Just Antioxidants, minerals, polyphenols and vitamin C for some.
I do not produce, but collect the right products from the right addresses.
Just like for me, I want you to be able to appreciate this fantastic product which is inaccessible to you, because it is difficult, if not impossible, to find.
Treasures unearthed over the years and travels. Discovered by the eye and the nose. Tasted with great attention, following personal criteria, and often a budget.
My goal is to help you discover this pleasure that has grown over all these years.
Share this knowledge with you and learn with each tasting just like you.
Here are some extracts which over time, on this page I hope, will become emancipated.
Between my 5 favorites out of the 6 different types of teas listed, my heart is still torn.
Green tea, yellow tea, Oolong tea (divided into many families), white tea, black tea and red tea to which are added compound teas such as jasmine tea, rose teas, filamentous teas , tangerines, lemons and grapefruits stuffed with Puerh…
Tell me what you see, I'll tell you who you are.
As you know, all teas come from the same plant: Camelia sinensis.
And so basically all teas are the same color! Greens!
The tea leaves are therefore all the same color, but they are not all green.
Indeed, it will be the methods of transformation, fermentation and aging 工艺 (Gong Yi) which will give the color to the tea and define its name.
There is obviously green tea, “green tea” which is a Longjing（Lu Cha） 綠茶 and grows mainly in the province of Zhejiang, just below Shanghai.
Zhejiang green teas, Not one type but a variety, Shapes, sizes and colors vary.
I am not venturing into territories other than China here, because the world of teas is so vast.
Hundreds of teas in Japan (which now only produces green teas) such as Sencha, Genmaïcha, Aki, Shincha or even the fashionable Matchas...
A tea from the Oolong family is green in color when harvested, will take on a dark color during aging on the mountain no less well known in the world of tea at Wu Yi Shan, will become red like a Da Hong Pao and dark or even Black like a “Nong Xiang” following a fermentation process.
Green when picked, it will be able to take on different tones, perfumes and will diffuse aromas with different and very distinct palates, but will not be a “green” tea, neither Red nor Black and will remain in the Oolong family.
Another nuance that may make you smile is that English black tea is in fact a red tea, a Rooibos from Africa, a Darjeeling from India or Ceylon which is similar to a red tea such as Jin Jun Mei or a Da Hong Pao, also an Oolong.
Rest assured, even the Chinese are wrong and our discussions are only the funniest and longest.
And for the little anecdote; in the 17th century, the British bought their tea from China.
At the time, there were few varieties. The English therefore purchased top quality green teas from the India Company. The story goes that a shipment was the victim of poor preservation.
The tea leaves, placed below the waterline, fermented with the heat of the sun. When delivered to London the quality of the product was strange. However, the British preferred the taste of this black tea to that of the commonly delivered green teas. They added milk to sweeten the taste.
What is certain is that green tea is green in color, red tea is red in color and black tea is black in color! You follow me ?
Quintessence
The types of teas therefore differ depending on the terroir and their location, through their manufacturing, drying and aging process.
These wonders selected for you come from a rigorous choice established according to olfactory and taste sensations, resulting from a very personal choice that I want to taste with you here.
Like our wines, Reds and Whites, they all go very well with our cheeses.
Following a progressive selection, I have kept just those which not only are the best, but especially after long tastings with friends and family in France, which I am sure are suitable for your palate.
Through this site, I invite you to discover them, learn to appreciate them, and I hope with all my heart, to have the pleasure of meeting and sharing them together.
