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Fall Recipe: Pumpkin Chai Latte

20 October 2017

at 11:33 by Social

What better than a pumpkin chai latte to get all cosy and comfortable during the fall?
Here’s our easy recipe:

 

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Pumpkin Chai latte
2L portion

 

1. Infuse for 40 minutes, heavy boil:

  • 25g of Chai Camellia
  • 1L of water
  • 30g of sugar

2. Add the following ingredients and let simmer for 10 minutes :

  • 1L of soy milk
  • 1/4 pumpkin, slightly caramelized and peppered (or premixed pumpkin puree)

3. Enjoy :)

Summertime recipes

6 July 2017

at 10:13 by Social

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Perhaps tea is not the first drink that comes to mind to quench a Summer thirst but its versatility can makes it a choice beverage for all seasons. Try an iced-version of a matcha, chai latte, or even your favourite infusion with some basil, citrus, mint – the options are endless. You could even use up some of those older leaves that are hanging out in the back of the cupboard.

Here are a few Summertime recipes that the whole family will enjoy:

Matcha Shake

Ingredients

  • 750ml (3 cups) of cold, soya milk OR 2% cow’s milk
  • 250ml (1 cup) of cold water (or a mix of ice cubes and water)
  • 3 tsp Matcha Sora
  • 4 tsp Raw sugar (or 2 tsp for sweetened soy milk)

Preparation
Put all ingredients into an electric blender, or in a shaker
Blend/mix until Matcha has completely dissolved
Serve and enjoy!

matcha

Iced chai latte

Ingredients

  • 500 ml (2 cups) water
  • 500 ml (2 cups) milk 3.25% or soya milk.
  • 4 tsp. chai Camellia spice/tea mix, or another
  • 4 tsp. teaspoon raw sugar

Preparation

  1. In a saucepan, bring water to a boil. Add the chai mixture to the boiling water and simmer for 5 minutes.
  2. Add milk and sugar and bring to a boil.
  3. Remove from heat, cover and let steep 5 minutes. Add sugar to taste. Filter to remove leaves and spices. Complete with a few ice cubes.
  4. Note: If you use sweetened soy milk, reduce the quantity of sugar to 2 tsp, to taste.

Homemade iced tea

ALL teas can be infused cold. It makes a great way to use up a your old reserves.

Preparation (4 cups)

  1. Use 4 teaspoons of your choice of tea.
  2. Pour 1 litre of cold water onto the leaves
  3. Add some flavour(orange, lime, spice, herbs etc.)
  4. Add 2 teaspoons of sugar
  5. Leave to infuse for at least 6 hours or leave mixture in the fridge overnight.

Tasty additions:
-Green Tea, mint and lime.
-Black Tea, orange and spice (cardamom, ginger, cinnamon etc)
-Wulong Tea, rose-petals, basil.

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Vodka iced tea cocktail

Ingredients

Preparation
Mix all ingredients in an Old Fashion glass with ice. Add a mint leave for decoration

*Mint syrup
Boil ½ cups of sugar with ¾ cups of water. Remove once sugar has completely dissolved. Add ¼ cups of finely chopped mint leves and infuse for 30 minutes. Filter.

Photo Credit : Christina Fayad, Art Director at  PUR vodka

 

Tea and Sugar Shack: Gourmet Pairings

26 March 2017

at 22:50 by Social

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Spring time in Quebec means longer days, softer weather and of course: sugar shacks – an artisanal tradition since the 19th century. With sugar season in full swing, our gourmet pairing specialist, Émilie Poissant, has created some tea/food pairings for your next sugar shack visit. You can also use these suggestions if you’re looking for inspiration when making a homemade menu.

First and foremost, when we think about sugar shack meals, we think of the obvious:  pea soup, omelets, maple ham, beans – basically, anything that combines salty and sweet.

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It’s no surprise that our first suggestion, which we find to be a great fit for these meals, are black teas. With such a wide variety to choose from, firstly, we’d like to suggest an Indian or African full-bodied black tea to pair with any salty/sweet meat dishes such as bacon or cretons.  There’s also the autumnal Darjeeling Jungpana DJ154 that comes to mind with its spicy and woodsy notes. You can also opt for a Rwandan Rukeri which offers a malted, barley sugar taste.

Staying in the black tea family, we can choose something less round and full-bodied to pair with softer foods such as eggs, beans or pea soup. We’d suggest a Nepalese black tea, such as an autumnal Jun Chiyabari J-215 with its rich and gourmet perfume, or a Chinese Jin Die with more of a mocha taste or even the Mi Xiang Hong Cha for it’ honey taste which outlines well the sweet side of meals.

When it comes to desert, whether it’s a maple syrup pie or a grand pere with maple syrup, we’d like to propose something a bit less obvious. The 2006 aged Chinese Liu Bao whose autumn, “fallen leaves” perfume complements well the thawing season scents as its sweet, syrup flavour will definitely take you by surprise. A match made in heaven! If you prefer pecan pie, we’d definitely suggest a Wulong with roasted notes such as the Bai Rui Xiang.

As a final digestive for your feast, we can’t think of anything better than a stronger Pu Er Shou, with hints of hummus, nuts and earth – a 2006 Bulang Shan, a 2005 Jingmai or a 2011 Menghai.

Tea & Chocolate: Our Pairing Recommendations

12 February 2017

at 22:21 by Social

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The rich and delicate pairings between the creaminess of chocolate and the aromas of teas are enough to seduce anyone. On Valentine’s Day, Émilie Poissant, our specialist in gourmet pairings, presents her recommendations.

How to taste chocolate with tea? The “sandwich” technique is used; first take a sip of tea, then bite a piece of chocolate, then follow with another mouthful of tea. This technique allows the chocolate to melt rapidly and evenly, in order to appreciate the respective flavours of the tea and the chocolate. For more intense chocolates, several sips of tea at the end of the tasting are recommended. It is also possible to melt the chocolate with the hot tea, which gives equally delicious results.

In the case of a fruity black chocolate with a medium cocoa percentage (Manjari 64% of Valrhona, Socconusco 66% of Chocolate Privilège) we choose a round, fruity, slightly malted tea, similar to the chocolate. Chinese black teas (Yunnan Da Ye, Zhenghe Hong Gong Fu, Feng Huang Hong Cha) or the more fruity and woody wulongs (Gaba Cha, Bai Hao).TIhese teas also accompany a chocolate with an olive oil ganache (for example, that of Geneviève Grandbois) with its fruity notes and its nutty finish.

For those fond of dark chocolates with nuts and dried fruits (Tanzanie 75% of Cacao Barry, Araguani 72% of Valrhona or Grand Noir 85% of Michel Cuizel), the pairings will be with the more woody and grilled wulongs (Shui Xian Lao Cong, Qi Lan Wuyi) to rival the bitterness of chocolate. Also worth trying in this case are earthy aged teas (Menghai 1992 or 2011, Haiwan 2005). All these teas are perfect with chocolate desserts such as a chocolate fondant cake, a tart or a brownie.

With a milk chocolate with a lower percentage of cocoa (Tanariva 33% of Valrhona, Ghana 40% of Cacao Barry), the combination will be pleasant with more full-bodied and malty black teas (Ceylan New Vithanakande, Darjeeling 2nd flush or autumnal) which pair particularly well with the sweet side of the chocolate. In the mouth, the blend of tea with milk chocolate creates the impression of an English tea.

White chocolate, pairs well with a lightly roasted wulong tea (Dong Ding Mr. Nen Yu or Mr. Chang – roasted in-house).

Finally, if you are a lover of caramel ganache chocolates with fleur de sel, Emily recommends the more vegetal, buttery and fruity aspects of the Taiwanese wulongs (Dong Ding by Mr. Chang or Shan Lin Xi) for a harmony of balance and sweetness, or a Japanese green tea (Sencha Fukamushi Kagoshima) for a more explosive pairing.

Intrigued by the gourmet pairings between teas and chocolates? Don’t miss our workshop: a captivating sensory experience in a convivial atmosphere. Chocolates of various terroirs, exceptional teas, rich and delicate pairings. (in French only)

Tea: from Aperitif to Dessert – A Valentine’s Menu

1 February 2017

at 22:44 by Social

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Tea’s story begins in the kitchen. Originally used as an herb, it is still used around the world to enhance the flavours of certain dishes. Here is a perfect menu to impress your loved one on Valentine’s Day!

APERITIF

Labrador Cobbler
By Patrice Plante, mixologist at Monsieur Cocktail

  • 90 ml (3 oz.) Cold infused Labrador tea (see recipe below)
  • 37 ml (1.25 oz) of pisco
  • 7 ml (0.24 oz) agave syrup
  • 15 ml (0.5 oz) of lemon juice
  • Crushed ice
  • 30 ml (1 oz) of sparkling water
  • Small fruits or seasonal herbs (for decoration)

1. Pour the Labrador tea, pisco, agave syrup and lemon juice in a Highball glass filled with crushed ice cubes.
2. Stir lightly with a long spoon and add sparkling water.
3. Decorate with berries or seasonal herbs.

Cold-Infused Labrador Tea

Put the water and tea in a sealed container. Stir well. Leave to infuse in the refrigerator for 48 hours to concentrate the flavours. Filter with a fine sieve.

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ENTRÉE
Carpaccio of Scallops with Marinated Celery and Shiitakes, with a Chinese White Tea broth
By Marc-André Jetté, Chef and owner of Hoogan and Beaufort

6 PORTIONS

Carpaccio

  • 600 g (1. lb) of fresh scallops, size u10, sliced
  • 3 Tbsp. Olive oil
  • Juice of half a lemon
  • 30g (1/4 cup) sliced almonds
  • 60g (1 cup) shiitakes, cut into thin strips
  • Marinated celery
  • 250 ml (1 cup) water
  • 1/2 cup (125 ml) white wine vinegar
  • 75 g (1/2 cup) sugar
  • 2 tsp. of salt
  • 1/2 Tbsp black pepper to taste
  • 1/2 Tbsp Coriander seeds
  • 1/2 Tbsp of fennel seeds
  • 1 star of anise
  • 1/2 Tbsp Mustard seeds
  • 1 sprig of thyme
  • 1 bay leaf
  • 220 g (2 cups) celery, thinly sliced

1. Put all the ingredients, except the celery, into a small saucepan and bring to the boil. Let simmer for 10 minutes.
2. Sieve to remove the spices, pour over the raw celery and allow to cool.

Fleur de sel

Cut the scallops into slices and place in a bowl. Add the olive oil, the lemon juice, the almonds, the shiitakes and the fleur de sel.

Broth

  • 500 ml (2 cups) water
  • 100 g (1 2/3 cup) shiitakes, cut into pieces
  • 2 tsp. Bai Hao Yin Zhen tea
  • Salt

In a small saucepan, bring the water to a boil. Put the mushrooms and tea into a bowl and pour on the boiling water. Cover with plastic wrap and let infuse for 5 min. Sieve and salt to taste.

Presentation

1. Put the marinated celery and some celery leaves or buds in the scallop carpaccio.
2. Sprinkle with warm white tea broth and savour.

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MAIN COURSE

Lobster Mackerel with Labrador Tea
By Arnaud Marchand, Chef Chez Boulay-Boreal Bistro

6 PORTIONS

‘Escabèche’

  • 4 mackerel fillets, 90 g (3 oz) each
  • 100 g (3 1/2 oz.) Unsliced pork bacon
  • 1 small onion, chopped
  • 1 diced carrot
  • 500 ml (2 cups) white wine
  • 60 ml (1/4 cup) white wine vinegar
  • 1/2 cup (125 ml) Labrador Tea
  • Salt and pepper

‘Sauce Vierge’ with honeysuckle

  • 1/2 stick of celery, diced
  • 1 bunch of chopped chives
  • 1 chopped shallot
  • 1/3 cup (80 ml) camerises or blackcurrants
  • 250 ml (1 cup) vegetable oil
  • 60 ml (1/4 cup) cider vinegar
  • Salt and pepper

‘Escabèche’

1. Place the mackerel fillets in an oiled baking dish.
2. Cut the bacon into small pieces and fry in a saucepan.
3. Add the onion and carrot to the pan and sweat for a few minutes.
4. Deglaze with white wine.
5. Add the vinegar, salt and pepper. Bring to a boil and add the Labrador tea.
Pour the hot concoction over the mackerel.
6. Marinate for 12 hours in refrigerator. Remove the twigs from the Labrador tea and serve.

‘Sauce Vierge’

1. Combine celery, chives, shallots and camerises.
2. Add the oil and vinegar without mixing. Salt and pepper.

Presentation

Serve the mackerels cold with its cooking juices with sauce vierge and garnish with honeysuckles. Serve with a bacon potato salad and a few bread croutons.

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DESSERT

Jellied Matcha Strawberries
By Charles-Antoine Crête, owner of the Montréal Plaza

8 pieces

  • 8 large strawberries
  • 3 sheets of gelatin
  • 250 ml (1 cup) cold water
  • 2 Tbsp Suisen Matcha powder

Wasabi Paste

1. Cut the strawberries in half and trim the sides of each piece so that it is flat on both sides. Set aside on a serving plate.
2. Put the gelatin sheets to soak in cold water. Set aside.
3. Heat water up to 65 ° C (150 ° F) and pour in the Matcha powder. Whisk well. Let stand until there is no more foam.
4. Squeeze the gelatine sheets to remove excess water and place them in the lukewarm, tea mixture. Whisk until gelatin is dissolved. Cool in an ice bath until the mixture thickens slightly.
5. Place a small amount of wasabi in the center of each half of strawberry, then quickly add one teaspoonful of jellied matcha over it. If the matcha jelly gets too hard, reheat it over a saucepan filled with boiling water to get the ideal consistency.
6. Refrigerate uncovered for 2 to 3 hours before serving.

Once all dishes are prepared add candlelight and a little Barry White and you are all set…

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Bai Rui Xiang: our pairing recommendations

9 January 2017

at 9:13 by Social

Wuyi sunrise

One of the greatest favourites of the Camellia Sinensis team for the last 5 years, Bai Rui Xiang, has astonishing versatility. A worthy representative of the Rock Teas (Yan Cha), this wulong with delicately rolled leaves has only been slightly roasted, preserving a delicious vegetal and floral finesse. A tea of great depth, it can be an asset in many food pairings.

François Marchand, taster at Camellia Sinensis, suggests four ways to enjoy this incredibly versatile tea, with a fruity and honeyed finish.

In mocktail: Wuyi Sunrise (without alcohol)

3 oz Bai Rui Xiang iced *
1 oz fresh pressed clementine juice
1-2 oz soda water (to increase the volume)
A splash of Grenadine syrup

Serve on ice with decoration (pomegranate, orange peel).
* Infuse 12g of Bai Rui Xiang in 1 liter of cold water, for 12 hours in the refrigerator.

In cocktail: Wuyi Sunrise (alcoholic)

Like to add a little punch? Simply add 1 oz of your favourite rum to this mixture. We tested it with the spicy Quebec rum Chic Choc; amazing!

Paired with the cheese: ‘Alfred Le Fermier’

In a normal (hot) infusion, Bai Rui Xiang is absolutely divine with ‘Alfred Le Fermier‘ cheese, a pressed Quebec cheese of raw cow’s milk. To savour this pairing, we suggest to first to taste the tea before taking a small bite of the cheese (brought to room temperature). With the cheese still in mouth, take another sip of warm tea. This will melt the cheese, bring out its creamy side and its slightly fruity notes. Delightful!

Serving a cheese fondue? The perfect opportunity to surprise your guests with this delicious pairing, and a perfect option for those who don’t drink alcohol.

Paired with the chocolate: Valrhona Manjari 64%

Prepare a regular teapot infusion and pair with Valrhona Manjari black chocolate 64% for a sublime combination. Tasting follows the same order: first a sip of tea, then a square of chocolate followed by a second sip that will melt the chocolate and unfold the fruity notes of Bai Rui Xiang and Valrhona Manjari. Delectable!

A Tea with Every Course

6 December 2016

at 6:21 by Social

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The holidays mean so much planning ahead and coming up with a menu for your guests can be a challenge. To mix things up a little this year, why not try a few tea-based meals or even a cocktail? We have a few suggestions for tea-based recipes from entrée to dessert!

All cocktails and recipes come from the new edition of our classic book Thé : histoire, terroirs, saveurs

Photo credit: Mathieu Dupuis

 

COCKTAIL HOUR

Looking to impress the in-laws, welcome friends or simply snuggle up next to the fire ‘après-ski’– try a glass of ‘Feng Pine’. Cheers!

FENG PINE COCKTAIL by Simon Faucher

Ingredients

  • 45 ml (1 ½ oz) of Glenfiddich
  • 1/2 tsp commercial pine tree jelly
  • 2 tsp lemon juice
  • 200 ml (7 oz) of Feng Huang Hong Cha tea (or another fruity Chinese black tea, hot)
  • Pine tree branch (for garnish) (optional)

Mix ingredients together and serve with a decorative pine tree branch.

 

A PERFECT MEAL

Entrée : Oyster & Tea Pairing

Few can resist that classic combination of oysters and champagne so add a twist and try serving oysters and tea? Surprise your guests with this exquisite twist on tradition.

  • · Pairing 1 : Select Iodized, Salty oysters

(Examples: Luckylime, Blackberry Point, Malpeque Premium):

Combine with our Kabusecha Takamado

  • · Pairing 2: Select oily, more mineral Oysters ( Example: Rocky Bar)
    • Combine with a roasted Wulon such as  Mr. Nen Yu’s Dong Ding.

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Main meal : Wulong beef

From Chef Normand Laprise, owner of Toqué

4 SERVINGS

 

  • 2 pieces of sirloin beef, about 300g each (10 oz)
  • Salt & pepper, to taste
  • 2 tblsp of extra virgin olive oil
  • 3 tblsp of butter
  • 2/3 tblsp of extra butter (to complete the sauce)
  • 250 m (1 cup) of water
  • 2 tblsp of Wulong (use one of the of the following teas : Shui Xian, Mi Lan Xiang or Qi Lan Xiang)

 

1. Season the beef with the salt and pepper. Heat a pan on high until smoky. Add the oil and butter.

2. Put both sirloin pieces in the pan and cook each side until slightly browned, about 3 or 4 minutes, depending on thickness. Let the sirloin sit in a closed oven for 2 or 3 minutes to obtain desired colour. Remove the sirloins from the pan and set aside.

3. Remove all excess fat from the pan. Melt the additional butter until you get a light brown colour. Add water and scrape the pan to recuperate all the beef’s juices. Reduce heat by half and add the Wulong. Let infuse for 2 to 3 minutes and strain. Bring to boil once more and beat well.

4. Cut the sirloin pieces and serve with the wulong sauce

5. Serve with vegetable puree and seasoning onions.

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The dessert :  choco-chai served in tea bowls

From Josée di Stasio, authour, creator and host of the TV Show ‘À la di Stasio’ on Télé-Québec

6 TO 8 SERVINGS

  • · 250 ml (1 cup) of 10% cream or whole milk
  • · 4 tblsp of Camellia chai
  • · 4 tblsp of brown or white sugar
  • · 180 g (6 oz) of chocolate (50% – semisweet)
  • · 3 eggs

1. Mix the cream and chai and bring to a boil. Add the sugar and dissolve well.  Remove from the heat and let infuse for 15 minutes.

2. Chop the chocolate, ideally in a food processor or mixer.

3. Re-heat the chai infusion and strain.

4. Pour the hot chai in the food processor and mix until chocolate is fully melted. Add one egg at a time and mix for 30 to 60 seconds to emulsify the mix.

5. Serve in tea bowls or serving bowls (80ml or 1/3 of a cup).

6. Chill for a minimum of 2h before service with desired toppings.

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Camellia Sinensis + Geneviève Grandbois: a delicious and unique collaboration

3 November 2016

at 9:30 by Social

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On November 3rd, Camellia Sinensis and Geneviève Grandbois will launch a one of a kind chocolate bar made out of 54% cocoa, green tea and grilled rice. Beyond the natural pairing of flavor between chocolate and tea, both rich in history and traditions, we, as companies, share a similar philosophy centered on respect. Some call us passionate; some see us as borderline crazy as we scour the four corners of the planet for leaves and beans of premium quality from a diversity of distant origins.

“This project came to life from the pleasure of collaborating with other companies. Doing a project with Genevieve Grandbois seemed very natural as we have been friends for quite a few years” says Jasmin Desharnais.

A few ideas were thrown around in 2015 and developed more this fall into three projects that we have now put into action.  Aside from the new chocolate bar, Genevieve Grandbois was a key contributor of the Pairings section in the second edition of our book Thé : Histoires, terroirs, saveurs (in French only). We have also been using their chocolates during all our Teas & Chocolates tasting workshops.

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An exotic and authentic pairing

Creating such a symbiotic pairing isn’t accidental. It took a rigorous tasting process, combining many teas with just as many chocolates. The ultimate goal was to create a rich and unusual recipe; we landed on a blend of Genmaicha Sencha Matcha and milk chocolate (54% cocoa). “We were pleasantly surprised with the combination of light-tasting chocolate and grassy matcha tea, complemented with puffed rice”, explains Geneviève Grandbois. Matcha and grilled rice go hand in hand.

The final result is a chocolate experience that is as frank and bold as the collaboration that created it.

Buy it here.

An Eccentric Twist with a Unique Atmosphere.

3 March 2016

at 9:48 by Seb

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On our constant mission to democratise tea, while offering an unforgettable tasting experience, we are proud to announce the launch of an all new menu for our teahouses.  A blend of  innovation and new visuals with a twist of eccentricity. Please come in and enjoy the experience on your next visit to one of our our teahouses in Montreal or Quebec.

DSCF0724A modern take on an ancient art that retained the spirit of epicurean pleasure and exploration was the goal. We hoped to travel beyond the conventions of traditional tea service by proposing a range of non-conformist approaches that enable guests to redefine their own taste aesthetic.

Our exceptional catalogue of teas, carefully selected by our team in the tea gardens of Asia,  are now presented by method of preparation, in a choice of teaware from our collections and private imports. Some will prefer the simple comfort of a tea served in one of our sumptuous chawans, while more diligent enthusiasts can rediscover their favorite rituals with greater precision and intensity. This is an opportunity to think outside the box; to enjoy a Chinese tea in a beautiful Japanese Kyusu or to prepare one of our delicious herbal teas in Gaiwan, just two of the many options that we now offer.

While ‘bowl-tasting’ is a new addition to conventional techniques, the Montréal teahouse takes the experience a step further. With a wine carafe infusion into glass tumblers where the qualities of infusing in glass vessel is accompanied by a playful visual. Our table d’hôte then offers  a trio of seasonal tasting flights… it all adds up to a delightful sensorial experience.

So welcome to our warm and contemplative oasis.  Explore these new techniques in our unique, techno free tasting venues. We look forward to sharing these experiences with you.

The Role Water Plays

8 January 2016

at 9:11 by Seb

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Tea is a perfect example of the concept of terroir. A tea which is said to be “of a specific terroir” is created and distinguished by the environment in which the plants were grown, the artisanal expertise with which they are transformed, the particular climatic conditions of the vintage, etc.

This notion of regional terroir is also applicable to spring water. Each water is characterized by the geology through which it has filtered, the salts and other mineral traces it has absorbed that are perceptible to the senses. Think of each type of water as a “taste snapshot” of the source from which it flows.

For tastings, a water with low mineral content works well with most teas. Each ones varied mineral composition has a different effect on the release of the tea’s flavour chemistry  making it  interesting to experiment with different “pairings”. A reaction of two chemistries from different terroirs that create a specific synergy and perhaps enhance different facets of a tea that you already know well. Here are three combinations of teas and spring water that I find have noticeably tasty results:

Laos Pu er Phong Sali 2015 with water from Fiji

This artesian well water is striking, marked by a long mineral persistence. Infused in this water, Phong Sali 2015 develops sweet and fruity aspects reminiscent of ripe peach and apricot. Despite its usual imposing tannic structure, the liquor resulting from the infusion in Fiji spring water is particularly ample and smooth. A perfect match for an invigorating tea!

Chi Ye with Acqua Panna water

This basic water, slightly sweet, with a pleasant density brings out the unique character of Chi Ye. The pairing emphasizes its impressive aromatic expression while solidly maintaining the integrity of its light structure. The liquor is bright and lively, slightly oily with a silky texture. A pairing that illustrates the balance between the tactile and aromatic.

Kabusecha Takamado with Evian water

The highly mineralized water of Évian-les-Bains enhances the sweet berry flavors of the Kabusecha emphasizing a subtle minerality. This combination also highlights the smooth texture and a remarkable roundness in the mouth. Even with a prolonged infusion it has only a moderate bitterness with an absence of astringency. Infused in this way Kabusecha Takamado will also appeal to fans of round and delicately sweet green wulong.

The differences another spring water brings are often subtle so there are a few preparation details that impact on this type of tasting. For example, wait until the temperature of the liquor cools permits better perception of its nuances. Also, the use of a neutral vessel such as glazed ceramic is essential for this type of objective tasting.

Why not try one of these pairings at home and share your experience and insights with us.

François Napoléon

 
 

special collection

Welcome to the Special Collection
Here you will both find Teaware and Teas created by some of Asia’s most talented craftsmen.

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