Sunday, 7 October 2007
I found a copy of the Palais des Thes's tea tasting guide (available in English) and a lovely looking book on green tea. I have only have time to flick through them for now, but I have felt weak just contemplating them.
I was also able to visit some tea shops in Paris. Not as many as I would have liked since my days in Paris unfortunately coincided with Sunday/Monday/Tuesday - days that stores are often closed (grrrr!). I'll take better notes on my next trip in May, but for now, here are some highlights.
A walk around the Latin Quarter between the Sorbonne and the Boulevard St. Germain revealed several tea boutiques offering fresh cups of tea while staff talked you through their vast selections. La Route du Thé (14, Rue Lapécède) and Thés de Chine (20, Boulevard St. Germain) were particularly good when I was there.
One of my favourite tea experiences while in Paris was visiting the Mariage Frères tea shop/tea room/tea museum extravaganza (35, Rue du Bourg-Tibourg, in the Marais). The Mariage Family's involvement in European tea imports began in the 1660s and solidified in 1854 when they founded the Mariage Frères tea company. The tea shop is still in the same wood panelled building and is a veritable treasure house, selling over 450 teas. Each tea can be sampled in the tea room in which waiters in white serve from between palms fronds. It would be colonial-kitsch if it wasn't so professionally executed; one tea guide to Paris describes the experience as "seeing life in sepia for a few hours".
I wasn't crazy about all the teas I sampled, but the Tea of the Solitary Poets was a lovely blend of Darjeeling and oolong and a big hit with my work colleagues.
Another true happy hour was spent in The Palais des Thés (64, Rue Vielle-du-Temple, conveniently on the street parallel to Mariage Frères.) I could have listened to the staff member who served me for hours. The language and the terms he used to describe his teas were most usually associated with high discussions of wine or cheese. (Two other things I hold in very high regard.) I bought an oolong called Himalayan Jade from the Jun Chiyabari plantation in Nepal which I'm getting to know at the moment - it's quite spicy and woody.
I have booked myself onto their tea course for May, so I'll be back in the city then so please send me any recommendations and I'll go check them out!
Sunday, 15 July 2007
They have only been open two months but having heard lots of interesting things already, Tammy and I made a pilgrimage last week to check it out. I was expecting a busy counter café churning out rushed brews. In fact it is a very roomy restaurant with an outside area populated by City traders elegantly sipping oolongs. They use magic filters and lots of timers to brew their tea, which seems to me a brilliant way of making good tea as available as coffee is.
The staff were relaxed and helpful and their cake selection was wonderful (always a plus for me). I had some Keemun Gong Fu that was well prepared and tasted fresh and sweet.
This is from the website:
"We have created an environment for our customers to take time out to sit, enjoy, relax, reflect, chat, don’t chat, read the papers, drink tea, and eat cake. However, we are also realists and understand that life in the 21st century is not always as time friendly as we would like; mobile phones, Blackberry, a hectic work schedule all conspire to put huge pressure on our valuable time. That is why all of our teas are available to takeaway with the emphasis on convenience as well as quality.
Our secret is simple and boils down to basic physics; we use more tea leaves to reduce the time that it takes to infuse the leaves thus providing you with a perfect cup of tea while ensuring that you still make your 8.30 meeting."
Apparently they are looking at opening more tea stores and my fingers are crossed it’ll be in Portobello Road.
Friday, 6 July 2007
So, I felt I should demonstrate the difference between what is found in a teabag, and what i've been brewing lately. On the left are leaves of a Taiwanese oolong called Wenshan Baozhong (clear, fruity and delicious) and on the right is the contents of a teabag of English Breakfast tea(muddy and astringent) made up of the crumbs of leaves.
Thursday, 28 June 2007
Dina Cheney, a cookery writer and tasting host, writes about wine, chocolate, cheese, honey, tea, extra virgin olive oil, cured meats, balsamic vinegar, apples, and beer.
The basic premise of the book is to serve as a guide to hosting a tasting event with friends (the American title of the book is Tasting Club) so there is an emphasis on how to organise a tasting with sample menus and recipes for accompaniments.
Each chapter follows roughly the same format: Know your Subject, Choose your Accompaniments, Menu, Recipes, Organise your Tasting, Learn you Palate, Tasting Grid, Glossary.
Reading a chapter on something I knew nothing about such as balsamic vinegar or apples, I found it incredibly interesting and I felt the familiar excitement of being introduced to something new. However, when I was reading her chapter on tea I encountered problems.
Some of the information comes across as a bit light - It is necessary to tell us that our tea bowls should be "ideally matching" or that the tea tasting should be located near the kitchen "that way, you won't have to run back and forth with the teapot".
She goes on to say about tea grading that "since leaf characteristics don't always correlate to quality, you can pretty much ignore these designations; they're extremely confusing, even for tea aficionados."
I would like to hear what others think about that statement, because I have never heard that before. Similarly, in her tea chart she lists teas such as Keemun, Darjeeling and Assam and also a tea called Formosa: ("Opt for Fancy, Fanciest or Extra Choice Grades"). Does she mean Oolong?
Also, her information about water goes against what I've read in other books. She recommends heating the water to boiling point for black and oolong teas, and then letting it cool for about 5 minutes for green, yellow and white teas. I feel like this is basic information at best.
I have been astounded by the lengths some tea experts go to explain the importance of water temperature in brewing tea. I wouldn’t expect that level of detail in this book, but to a little more exactness would have been welcome.
Similarly, it is dismaying to see a note of less than 50 words on how to prepare matcha when when countless fat volumes have been devoted solely to the subtleties of the Japanese tea ceremony.
As a book on tea, I am doubtful of its value to established tea tasters. However, as a primer on tasting and in particular as a guide to hosting a tasting evening it is worth getting because the author writes with real enthusiasm and a keen interest.
I'm still on the look out for a book about tea tasting that covers the principles of tasting as well as the principles of tasting tea in particular and includes some serious notes on different varieties. While wine tasters are spoilt for choice on this subject, tea tasters are not.
I still feel the best way forward is to adapt information from wine tasting books. The first few chapters of Jancis Robinson’s Wine Tasting Workbook are particularly useful since she offers lucid information about the mechanics of tasting. Chloe Doutre Roussel’s book The Chocolate Connoisseur is also very informative about the discipline of taking tasting notes.
Sunday, 24 June 2007
Tuesday, 19 June 2007
Not surprisingly, it didn't go as planned.
Having set out a tasting notes sheet, with spaces for "dry leaf appearance" and "wet leaf smell" etc... I prepared a very lovely Phoenix Oolong from Ming Cha. I had tried the tea before and I knew I liked it, and so I thought I would have lots to tastes to describe in my notebook. I felt ready with all sorts of professional sounding words like "woody", "malty" and my favourite tea word, "brisk".
In the event however, I sipped and came up completely blank. I sipped again, sniffed the tea some more. Nothing. I sipped once more, swirled, thought, and sipped again. I knew I was tasting something delicious, but just as I was trying to find the words, the taste would disappear leaving me groping for vocabulary and experience I just don't have. This experience of tasting was so ephemeral and my inability to communicate what I was tasting, even to myself, was very frustrating.
After thirty minutes the kitchen table was a mess, my notebook was mostly empty except for comments like "nice" and "mmm...biscuity". My best note of the evening was a hesitant "citrusy(?)". Not so much light beaming down from heaven, rather a small candle flickering uncertainly in the next room.
Eventually I gave up, realising that I was unlikely to get very far on my talent as it stood and so I went upstairs to soothe myself by reading teablogs by people who know what they are doing.
Having spent my life so far studying literature and then working with books, I can talk about books for hours and feel confident enough to defend my opinions, or to accept when I'm wrong.
Tea is a whole other matter. Though every tea person I have had the good fortune to meet has been incredibly kind and supportive of my efforts, I'm finding it difficult to be patient with myself.
Friday, 8 June 2007
The text however is seductive in its own way, providing a wealth of concrete, technical information often lacking in books about tea in English. It is useful to remember Lydia Gautier is a founder of Paris's Ecole du Thé and is an agricultural engineer so her interest in tea is as far from the "afternoon tea and scones brigade" as can be. She writes about tea as others would about wine. She writes in the foreward that "my relationship with tea began some years ago once my palate had become educated to the taste of wine. I then discovered a richness and variety of aromatic qualities in tea comparable with those to be found in great wine types."
Throughout the book she uses terms such as "grand cru" and "terroir" to describe and class different teas.
Coupled with a wealth of quite specialist information (you get the composition of a fresh tea leaf and the chemical composition of theine) the book can be enjoyed on two levels; as a beautiful cookery/travel book, or as a tea tasting manual.
The book is divided into five parts. The first, A History of Tea, explores where tea originated and how different traditions have developed around the world. Much of this information is available elsewhere and Gautier doesn't make any controversial statements or assumptions. It is in part two, Alchemy of Tea, that the text develops as Gautier's background becomes apparent as she explores issues of climate, altitude, latitude and soil in some detail.
You'll still need to go to wine books for the real detail on terroir and its effects, but Gautier outlines the main points. (Incidentally, July's edition of Decanter magazine has an excellent article on terroir and brings up many of the controversies about the concept.)
Part three, Tea Tasting, is my favourite section. Gautier writes with true passion about experiencing the aromas and flavours of tea, and assumes the reader shares that passion.
"The flavour of tea is a complex perception obtained by combining the taste sensations perceived on the tongue (taste), the aromas perceived via the olfactory and thermal sensations perceived in the mouth (touch). All this sensory information reaches the brain without our really being able to distinguish it, which is what makes the tasting experience so magical."
Unsurprisingly, she has collaborated with Chloe Doutre-Roussel, known for her book "The Chocolate Connoisseur". They form part of a group of people taking very seriously issues of taste and the "fight for quality" in France and abroad. This is tea tasting as gastronomy.
It is in this section that you'll also find the characteristics described of 32 teas Gautier considers "grand cru" and images of a tea taster in action.
Part four, the Subtle Affinities of Tea, describes how the flavours of tea can be married with other foods and Gautier presents several recipes that use tea to enhance a dish.
Its fascinating reading (and looking) and I think well worth the hefty price tag.
Other reviews of the books are here and here.
Wednesday, 6 June 2007
An example of Jane Pettigrew and Bruce Richardson engaging writing style can be seen in the following description of Jade Rings:
"These rings are made in Guanshan by meticulously hand-rolling silvery-white, green tea shoots into small rings. Character: When infused, the little rings open up to create a magnificent cup of tea. The flavour from these early spring buds is subtle, sweet and classic."
and of Longjing (Dragon Well or Lung Ching),
"This tea is named after the village where it grows in Zhejiang province. The best grade is made from one new bud and one new leaf; it is not rolled or shaped but left in its natural, neatly pointed form. Character: The buds point upwards while brewing and release a clear, light yellowy-green colour. The clean well-balanced aroma suggests freshly cut grass and toasted chestnuts. The flavour is mellow with a bittersweet-savoury finish."
My only criticism is that once you start tasting tea seriously and start exploring the 1000s of teas available you'll long for greater depth of information on a greater range of teas. However, it does pack a huge amount of information into less than 200 pages and I frequently refer to it whenever I need clarification on any point of history, manufacture or classification.
Jane Pettigrew runs a regular tea masterclass in London. Her new book "The Connoisseur's Guide to Tea: Discover the World's Most Exquisite Tea Leaves" was published in February 2007.
Each tea is packaged in silver pouches with brief but evocative notes about the tea and brewing information but some more information about the estates the teas are sourced from would be welcome, as would dates on the 1st and 2nd flush Darjeelings.
The shop also stocks a range of tea-making accessories.
Char: Original Teas and Coffees
156 High Street, Winchester, Hampshire, SO23 9BA
Tel: 01962 868 760
Open Tuesday to Saturday 10:00 to 17:30
Tuesday, 5 June 2007
I thought I would order some staples from Jing Tea having exhausted my budget for expensive teas for this month. I received packets of Moroccan mint, Earl Grey and their superb Jasmine Pearls. Even just opening up the bags is an experience since the fragrance of the teas is intoxicating.
At first, I considered their Earl Grey to be very good, but no better or worse than the Tea Palace's Earl Grey Blue Flowers. However, after further sips, I've decided it's actually pleasingly robust but with an engaging delicate flavour that is not immediately apparent. This subtlety definitely lifts it above an ordinary cuppa.
Their Jasmine Pearls, a favourite of the Guardian's Nikki Duffy, is something anyone who loves tea should have on their shelf to reach for in times of crisis, or for whenever a pause is needed in the day. Her description of a "deep but delicate flavour" is exactly right, and the tea never fails to astound me.
As yet, I haven't tried their Moroccan Mint but i suspect it will be a world away from the polo-flavoured dust you get in most tea bags.