La boîte à thé

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10 article dans la catégorie "Autour du thé"

Li(thé)rature du mois de Mars

Découvrez pour le mois de mars, notre thé & littérature. C'est un duo décadent!!!!

Nous vous proposons le livre Mãn de Kim Thùy

Mãn est une histoire d'amour entre une femme et celles qui l'ont, tour à tour, fait naître, allaitée, élevée. Elle a été déposée dans le potager d'un temple bouddhiste sur le bord d'un des bras du Mékong par une adolescente. Une moniale l'a recueillie et nourrie d'eau, de riz et du lait des seins d'une mère voisine, avant de la confier à une autre femme - enseignante de jour, espionne en tout temps.

Mãn parle de l'amour à l'envers, celui qui doit se taire, celui qui ne peut être vécu, celui qui ne doit pas s'inscrire dans le temps en souvenirs, en histoires. Or, juste avant la fin, ou au milieu d'un nouveau début, ailleurs, loin de la chaleur tropicale, près du corps, dans la lenteur aérienne des flocons de neige, il y a eu un amour à l'endroit, c'est-à-dire un amour ordinaire né d'une rencontre ordinaire, avec un homme ordinaire, ce qui était pour elle l'extraordinaire, l'improbable.

Mãn, c'est l'apprentissage du mot « aimer » pour donner suite à la définition du verbe « vivre » de À toi et à la conjugaison de « survivre » de Ru.


Savourez ce livre avec ce délicieux : Thé des Courtisanes de Betjeman & Barton!

Literature of the month of February

Once a month we will offer you a book and tea to enjoy.

Ru is composed of very short narratives linked in a similar manner to a ritornello: the first sentence of the chapter is most often based on the idea that ended the previous chapter, thus making it possible to bridge all the events that the narrator has known: her born in Vietnam during the war, the flight with the boat people, his home in a small town in Quebec, his studies, his family ties, his autistic child, etc. The life of the author is full of charming, singular people, of difficult situations or absurd lived with equal happiness, and she knows how to play perfectly with the feelings of the reader, oscillating between the tragic and the comic, between the prosaic and the spiritual. Written on a feminine, maternal, warm, poignant and very original tone, which exceeds the traditional slice of life, Ru denotes a great talent in the art of telling, where the memory becomes a pretext sometimes to play, sometimes to meditation. A story of an adorable and candid survivor, a story that contains all the greatness of life.


Enjoy this book while infusing an Asiatica tea flower

Try your luck by winning this book and this tea by subscribing to our newsletter. We will unveil on our Facebook on February 27, 2017, the name of the winner. Good luck!!!!

Literature of the month of January

Once a month we will offer you a book and tea to enjoy.

We offer a collection of news: "As dogs and cats". Life offers all kinds of inspirations: nature, sex, love, beauty, food, even ugliness ... But for those who, like the six Quebec authors gathered the time of this collection, are crazy dogs or cats, their four-legged companion is an endless source of joy, tasty anecdotes and ideas of fiction. As dogs and cats offers funny or dramatic news, playful or very black, nostalgic of time gone or resolutely turned towards the future. Stories poles apart from each other, with, as a starting point, the passion of the dog or cat.


Enjoy this book while infusing a spicy orange black tea from Zyo

Try your luck by winning this book and this tea by subscribing to our newsletter. We will unveil on our Facebook on January 26, 2017, the names of the 3 winners. Good luck!!!!

Literature of the month of November

Once a month we will offer you a book and tea to enjoy.


Today, we have found a book by Patrice Godin; you have enjoyed these acting skills in TV series: The 7th Round, Destinies, The Godmother, as well as in Blue Moon. He has just published his first novel: "Boxing the night".


The story takes place on a beach in Port Savage, Maine, where two characters meet: Nick, a worn-out boxer, broken by life, and Isabelle, a wounded woman who is going through a period of questioning. In the space of a few days, these two beings that everything separates will learn to live and to love.

To give you some mouth watering, here is a small excerpt: "Just three days ago, they did not know each other, they had never even seen each other, they were perfect strangers. another, and the chances that they will cross each other, that their lives will come into contact one day, were minute, almost nil, in the absolute, and yet. "

Devour this book, with a delicious cup of tea from Earl Gray by Marie-Antoinette from Comuno-t. This meeting of two great classics that have marked history unfolds its intense aromatic bouquet of jasmine and bergamot, enhances the sweet scent of the rose.

Earl Gray Marie-Antoinette

This book has been published by our partner: Groupe Québécor Media Book

To enter the contest, please subscribe to our newsletter, the end of the contest is Sunday, November 13:

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Well measured out are tea


Preparing the perfect Tea Cup is an art! Yes, many teas are easy to approach. Teas with fruit, for example, are infused in boiling water and may rarely become too bitter if you forget a few extra minutes or if you calculate a bit more than the quantity.
However, such is not the case of all types of teas. The "beginners" of the tea do not always think of it, saying that a cup of tea will enjoy the tea no matter what they will make. However, certain gestures and certain habits sometimes mean that the tea will not develop all its aromas … Alternatively, on the contrary, some subtle perfumes are ruined by water which is too hot, or that the taste is made bitter by too high concentration of tea. You need to know to find the perfect balance! And for this, we must first learn how to measure out its tea.

At a rough guess:

For a standard size teapot (about 350 ml), there is a general rule used to get decent tea: you have to calculate 1 TSP per person, for an extra teaspoon, ‘’for the teapot’’. More specifically, the generic specialists assess that a quantity of 2 to 2.5 grams (thus, a teaspoon) per cup of 100 ml is a good bet to hold.
Of course, this is not a fixed rule: types of teas require different amounts in itself (you will often find the specific indications on the box or bag) and each has its preferences - some like their tea more full-bodied, for example, and which would prevent them from adding a spoon of tea to their mixture? Not us, in any case!

Tea Infusion Time


In Western countries, the British are seen as the nation of tea. They are keen on, it is a persistent stereotype - and unlike many other stereotypes, this is one that is fully assumed and appreciated by the referred beings. However, research carried out for the week of British science revealed in 2015 that only 16% of English infuse their tea correctly. Over 80% of the population was therefore deemed too impatient!
The result: their beloved teacup never reached its full potential.

What about yours?

According to the British Standard Institute, in order to release its bouquet of flavors, tea should be infused for 2 to 5 minutes. But this margin, if it should generally be seen as a minimum, is not an exact figure. The most delicate teas often require a lower temperature and, in exchange, a longer infusion time. A smooth and long process... Green tea, however, is associated with a much shorter infusion time.

Other teas require high temperatures and long infusions. Fruit teas can take between 6 and 8 minutes to fully flavor your water; rooibos teas, meanwhile, between 4 and 10 minutes. Some teas can infuse your teapots for even longer periods without becoming bitter. Fortunately, many teas are accompanied by specific labels and instructions about their ideal preparation mode.

If you are in a hurry, but you do not want to let cup of tea time go, there is always a way out: increase the amount of tea and reduce the infusion time to compensate. It will permit you to quickly have a hot drink full of flavors, less of bitterness.

Water temperature for your tea!


For tea, you have to boil water and use this water to infuse the tea. It is the obvious, right?

Yes ... just not always. A traditional heater will bring your water to ebullition, and it's perfect. Finally: it's perfect, but only for a few specific types of tea and herbal teas. For at 100 degrees Celsius (the temperature at which water starts boiling), several more delicate teas lose flavor. Keep boiling water then for black teas, fruit teas and rooibos teas!

For other teas, use water heated to the following temperatures to better develop their subtle aromas:

White tea:

Probably the most fine and delicate tea, white tea therefore requires a "softer" infusion. The temperature of your water should thus oscillate preferably between 75-80 degrees.

Green tea:

Kinds of green teas differ so much - and infusion temperatures too! Gyokuro Tea requires lower temperatures, between 60 and 70 degrees, followed by Sencha, which will release its aromas best between 65 and 75 degrees. As for Genmaicha and macha, they will benefit most from water heated to 88 degrees (or a little more chilled for genmaicha).

Oolong tea:

Regardless of the infusion method you favor for oolong, the temperature of your water should be around 88 degrees.
Generally, the more your tea is of high quality, the more it will require low temperature. Question of producing the best cup of tea possible - much like cooking roast meat at low temperatures, with love and patience! Anyway, using the right water temperature when infusing your tea enhances the taste of your tea. To try and adopt!

Japanese Chasen Hubo

He is visibly similar to one of his head masseurs - those who are composed of a firm grip and thin branches sliding down the scalp. Only, the kubo chasen is made of bamboo and its "branches" are flat. Halfway between a small rake and a whisk, who would suspect that it is in Japan a tea utensil?

Japanese Hubo Chasen


To see its natural and artisanal look, we understand that chasen kubo is not a recent gadget, but a very traditional instrument. His utility? The kubo chasen has a dedicated function: whipping the matcha. The movement of the wrist is essential. Indeed, it is thanks to a rapid movement of the wrist that the green tea powder is stirred in a small amount of water. The dexterity of the hand behind the kubo chasen makes it possible to obtain a fine emulsion, worthy of Japanese tea ceremonies.


The appearance of chasen kubo is so simple that it is difficult to imagine art and craft playing a very important role. And yet, for more than 25 generations, Kubo-style chasen is handcrafted from the local bamboo of North Tokyo. To arrive at the final result, only one piece of bamboo is used, carved and dug. No assembly, no collage: if a craftsman has his hand slipping, he will have to start again from another bamboo.
The general process is mechanical, a habit that allows each craftsman to build around 5 a day: dry the bamboo, then scrape it, then split it, to finally wrap its slats around a thread, giving it its shape curved. The gestures remain the same - assured, confident, patient. And yet, every chasen kubo is unique.

Ceramic, porcelain, glass, chocolate: what materials to choose for a teapot?


We talked clay work when we explained the history of teapots in other notes. Ceramic is the "everyday" material, as well as the oldest material, the first Yixing teapots were fashioned from clay. Ceramics can be glazed (it often is today) or unglazed. The famous Yixing teapot style is an unglazed ceramic teapot: tea flavors are so impregnated into the material to each infusion, making each more a flavorful cup of tea with use. However, it was necessary to limit the teapot to a single type of tea. Because if you want to accumulate the delicate flavors of white tea, infusing black tea afterwards will destroy the good work in overlooking the flavors!


Luxurious material of choice (even today, the blue and white Chinese porcelain is a symbol of elegance), porcelain became the popular choice in Europe, because only the upper class could afford tea - and wanted to use the finest and best worked materials.


Glass teapots transform the infusion of fragrant teas in real spectacle! Through the transparent walls, you will see your green tea leaves swell or shrink, view the colors of your tea with strawberries change to red, see your tea flower slowly develop its flavors ... And if you have tea in bloom Besides, a glass teapot is the perfect container to make iced tea!

The downside: the glass becomes very hot. Be careful not to burn yourself!


A chocolate teapot? The concept was not invented to enhance the chocolate teas, but rather to become a metaphor of the useless object. The logic here: a chocolate teapot could not be used, since it would melt when this would be added to boiling water. Experiments conducted in 2001 proved this impossibility; seven years later, other scientists proved the opposite - if the thickness of the teapot is over 1 cm. Or to keep iced tea, of course.

The teapot in all its forms and seams


Issues to be resolved

Firstly, you must understand your teapot needs in order to select the right format. Volume: how much tea can you infuse? Use: for decoration or for use? Decorative teapots have uneven reliefs and therefore could result to an "unequal" tea because some water areas were less warm than others ... You will also want to find a balance in your teapot. That the lid, the handle and the spout should have a kind of aesthetic alignment - but also the aesthetic should balance utility and an increased "perfectionism". For example: pay attention to the spout of the teapot. If it is not higher than the cover, the damage will increase when transporting from the kitchen to your living room. And it will be better if the spout is sharp and narrow, so as not to drip everywhere!

Slender and long or short and plumped?

The shape of the teapot corresponds to an aesthetic preference, yes, but that's not all! Be it that your teapot is extended or elongated, there is a whole art of space. We are not talking here about Feng Shui: we are talking about tea, infusion and flavors to develop. For the tea leaves do not all have the same shape. Therefore, it would be wrong to believe that one form of teapot will correspond to all types of tea!

The tall and slender teapots produce the best results for most green and white teas, and for Taiwan oolong tea and Pu er tea. "Small pumps" meanwhile, make wonderful black teas, as well as less common teas in the West but very loved by experts, such as Tie Guan Yin tea, Da Hong Pao Tea or Phoenix Tea.

The differences between high and wide are very important since you want to give your tea room to expand. Now these differences affect another area, that of the temperature of your water. Normally, a teapot that is wider than taller will lose heat faster than a taller teapot. It could be that you had to compensate by choosing a teapot with thicker walls.

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