La boîte à thé

Fans of Japan will probably already have some knowledge of the tea ceremony. In mangas and animes, in films and on old drawings, this refined and formal ceremony does not lack representations. But what are his codes really? Here we give you the outline.

THE ART OF ZEN

There are two major terms to know about Japanese teas and ceremonies. First, chanoyu: it's the art of the ceremony, the tea service according to the Japanese codes. Then chado (or sado). The "chado way" represents the way of tea. The idea is to look at the tea ceremony from a spiritual angle - after all, the tradition comes from Zen Buddhism. It is no wonder that the tea master and his guests see the tea ceremony with much more spirituality than the English set their own tea time.

THE DOMAIN OF WISDOM AND KNOWLEDGE

The practitioner of chanoyu should not be good to prepare and pour the tea! The knowledge needed to fulfill this role is vast ... and varied. Indeed, the tea master must know calligraphy, kimonos, floral arrangements, ceramics, incense ... and that's not to mention the knowledge of tea! Practitioners need to understand the origins of producing the tea they serve - as well as all other types of tea! Like the masters of sushi, tea masters study and refine their practices and knowledge throughout their lives. We do not become tea master in one night!
Moreover, guests must also have some knowledge base to participate in formal ceremonies. The polite phrases, the recommended gestures, the correct ways to stand and drink your tea - these are all points to know and apply to honor the tradition.

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If you've ever tasted popular Japanese sweets, you'll probably have a taste for green tea. Green tea ice cream, green tea mochi, green tea cake: the flavor is elegant, sweet without being too sweet and, above all, ubiquitous and delicious. However, when the obtained substance must be gelatinous or creamy, the green tea scenting these delicacies must be fine and versatile. And that's when the matcha enters the stage.

RENDEZ-VOUS MATCHA

What is matcha? This is a very fine green tea powder. The tea leaves are ground between two stones. Although the process seems quite simple, finding matcha - or matcha utensils - can be tricky outside of Japan. Moreover, it should also be mentioned that in Japan itself, matcha is a luxury commodity. Not only does the matcha powder come at a nice price (which goes up to extravagant levels, along with its quality), but its instruments, made from bamboo in a traditional way, can also cost a good sum. No wonder matcha is associated with a refined tradition - the Japanese tea ceremony.

HISTORY AND PREPARATION

Surprisingly (if we notice the relative absence of matcha in China), it was under the Chinese Song Dynasty that matcha was invented. This tea powder became a key element of Chan Buddhist rituals and it was with this spiritual connotation that it was brought back to Japan by a monk in the 12th century.
A few centuries pass. The Chinese have stopped using this form of tea. The Japanese, meanwhile, codify its use in a context of tea ceremony, chanoyu. We must sift the matcha; place it in a tea bowl with a scoop of bamboo (chashaku) and whip with a traditional whip, the chasen, until a uniform liquid is obtained. According to tradition, matcha is drunk three times, with a little sweetness between sips to soften the bitter taste.

¡A sweet Sunday

Outside it is cold, a small snowstorm is coming but at home the atmosphere is soft and warm. Fill your cup, sit comfortably on your couch, and take care of yourself.

Close your eyes and enjoy this moment of pleasure! Meditate, rest wrapped in your blanket, and discover the wealth of spices that intoxicate your teas and infusions.

Subscribe between February 1 and 28 to receive your box in March.

As usual, you will receive an assortment of 4 to 5 varieties of tea and tea to enjoy and share (or not).

Oolong tea has several names: blue tea, blue-green tea, Wulong tea or black dragon tea ... Its identification labels are numerous, but its variations of flavors and flavors are even more! Some oolong teas will delight you with warm, woody scents, while others will delight you with their sweet, fruity notes.

The benefits of oolong tea:

Diligent fighter cholesterol and fats, oolong tea has several virtues much appreciated by health fans. Its supply of theine and caffeine helps to keep the mind clear, awake - but also to regenerate the metabolism thanks to the antioxidants of these elements. In addition, oolong tea is said to be a wonderful anti-inflammatory ... as well as an unsuspected culinary ingredient! To slide in your Chinese recipes.

The production of oolong tea:

Among the reasons explaining the vast differences in taste of oolong teas, one of the simplest lies in the very process of production. Indeed, oolong teas are semi-fermented teas (unlike pu ehr which is simply fermented and aged). "Semi" is a vague description, and for good reason: the degree of fermentation of oolong teas varies greatly from one tea to another! The Chinese method typically produces a light tea at 10-15% fermentation. The Taiwanese method is more intense, fermenting tea at levels up to 70%.

Oolong tea is prepared with almost boiling water (temperature around 95 degrees Celsius). Its infusion time can take between 3 and 10 minutes. However, good quality oolong tea is quite unique: not only can you re-infuse it ... but tea gains more flavors and becomes more pleasant during the following infusions. The third and fourth infusions are said to be the best. That's enough for us as an excuse to drink more!

Low in theine, Pu ehr could be drunk at any time of day.

That said, it is after a heavy meal that Pu ehr tea will do its best appearance. This tea, famous for its medicinal properties, has indeed beneficial effects on digestion ... as detoxification of the system. So, it is ideal for after parties: it burns fat, helps the recovery hangovers, and soothes the stomach. And again, that's not all!

However, its intense spicy flavor may surprise some. At least the first time. The woody notes, strongly reminding us of the forest and soft ground, become a valued perfume. What releases these so strong flavors?

Let us roll out the story line...

The birth of Pu ehr tea took place on a Chinese road between a Yunnan firm and the palace of the Emperor. Farmers compressed green tea to carry it on horsebacks: this tea was intended for the emperor, as part of the tribute. Whereas, being in contact with animal’s heat, the compressed tea leaves began to ferment. The same fermentation phenomenon could be observed in warm and humid regions. Gradually, the Chinese developed a taste for this so distinct perfume.

Today, the methods of fermentation and torrefaction were automated. But if an accelerated fermentation process was created in 1960, fans of Pu her tea have a taste preferring aged teas. According to experts, aging Pu ehr accentuates taste as much as medicinal benefits. The oldest Pu ehr teas can be 100 years old! Like a good bottle of wine, the more "raw" Pu ehr saw years pass, the more it is considered luxurious. Cheers, then!