Since then, there are no more medicines, plants are much more effective.
Just like you, since you are here, I pay attention to my health and well-being.
The selected products are the teas that I like for their tastes, their properties and above all their qualities.
No pesticides, antibiotics or fertilizers.
Just antioxidants, minerals, polyphenols and vitamin C for some.
I don't produce, but I collect the right products from the right addresses.
Just like me, I want you to be able to enjoy this fantastic product that is inaccessible to you because it is difficult, even impossible, to find.
Treasures unearthed over the years and through travel. Discovered by eye and nose. Tasted with great care, according to personal criteria, and often a budget.
My goal is to help you discover this pleasure that has grown over the years.
Share this knowledge with you and learn with each tasting just like you.
Here are some excerpts which over time, on this page I hope, will become more emancipated.
Between my 5 favorites out of the 6 different types of tea listed, my heart is always 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, mandarins, lemons and grapefruits filled 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! Green!
So the tea leaves are all the same color, but they are not all green.
Indeed, it is 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 of course 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 a 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 produces exclusively 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 when aged on the mountain, no less famous in the world of tea, 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 can take on different tones, perfumes and will diffuse aromas with different and very distinct palates, but will not be a tea of the "green" designation, nor Red, nor Black and will remain of the Oolong family.
Another nuance that may raise a smile is that English black tea is actually 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 mistaken and our discussions are only the funniest and longest.
And as a little anecdote: in the 17th century, the British bought their tea in China.
At the time, there were few varieties, so the English purchased premium green teas from the East India Company. The story goes that one shipment fell victim to poor preservation.
The tea leaves, placed below the waterline, fermented in the heat of the sun. Upon delivery to London, the product's quality was unusual. However, the British preferred the taste of this black tea to that of the green teas usually delivered. They added milk to soften the flavor.
What is certain is that green tea is green, red tea is red, and black tea is black! Are you following me?
Quintessence
The types of tea therefore differ depending on the terroir and their location, through their manufacturing, drying and aging processes.
These wonders selected for you are the result of a rigorous selection based on 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 gradual selection, I have kept only those which are not only the best, but above all after long tastings with friends and family in France, which I am sure are suited to 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 together, to share them.
