FRANÇOIS’ TOP 3 FOR 2017. DISCOVER HIS FAVOURITES.
Specialist in the Artisanal Classic Green Teas of China, François spends every Spring in the central provinces of China selecting rare batches of Green Tea and the aged teas of Liu Bao. Despite being a great lover of Chinese gastronomy he has been seen fleeing when presented with plate of extra aged tofu. Here are his picks for Spring 2017:
Taiping Hou Kei Hou Keng :
This year I visited the village of Hou Keng, in the terroir of the Taiping Hou Kui. Most of this area itself can no longer be harvested as it is a forest reserve. It is located just a few kilometres up in the mountain by Sanhe village and the Taiping reservoir. The tea grows on a steep slope of rocky soil. This tea has an unusual rich finesse. The flavour has fresh vegetal notes accentuated by rocky and floral notes. While this high-end tea is on the expensive side, it lives up to all expectations. To be enjoyed so in the peak of its freshness!
Xin Yang Mao Jian:
We once carried this great Chinese classic in our selection but the instability of product and producers caused us to remove it. This year, I met a new producer with superb garden further out from the city of Xin Yang producing an affordable and very aromatic tea. The tea, made up of several young buds, has a lively taste, a light bight and a lingering persistence. Excellent for concentration and focus.
Jingxian Jin Jun Mei:
This high-end black tea has been a favourite of mine for quite some time. That said, this year, the quality has really been kicked up a notch. Its many buds and precise transformation give the 2017 vintage very balanced, floral, honeyed and subtle menthol notes.
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