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Photo credits: Palais des Thés photographic background: François-Xavier Delmas, François Bergé. Except : Plush Studios p1 ; Marc Brunet p2, p9, p11, p12, p16, P17, p19 ; Frédéric Lucano p2, p15, p20 ; Flash Parker p10 ; Philippe Cluzeau p17 ; Carrie Solomon p18 – Map p5: CS Carto — Design: A & Mcreative – Bruits de Palais is printed on paper from sustainably managed forests. It is certified as being whitened with a chlorine-free bleach. 100% vegetal inks.

bruits de palais “Here, taking your time is the best way of not wasting it”

Nicolas Bouvier

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June 2013 | n°

61

The spring teas are here!

Jejudo Imperial

Shopping

Selection of first flush Darjeeling

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Contents

3 •

Editorial

4 •

The spring teas are here!

10 •

Tasting notes

12 •

Selection of first flush Darjeeling

14 •

Which tea for brunch?

16 •

18 •

Recipe

Shopping & new items

19

• Théophile

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benefits

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This photo is a good illustration of the work we do, creating a bridge between two worlds, with the producers on one side and tea enthusiasts on the other. The teas we choose are not anonymous, they each have a unique origin and history. In particular, the spring pluckings, to which we have dedicated this issue of Bruit de Palais, are achieved with great skill, as well as the passion that motivates all the planters and farmers we work with. These are the first harvests of the year, and produce particularly flavoursome, aromatic teas that are highly anticipated around the world. Here they are! By linking these two worlds, we are also accompanying you on your journey of discovery, explaining how best to prepare these fine, subtle teas and making sure you enjoy some truly exceptional tasting experiences.

Enjoy your tea! The team at Palais des ThĂŠs

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The spring teas are here! Springtime heralds the arrival of the new season teas. This is a long-awaited highlight of the year for tea enthusiasts. It marks the start of some delicious tasting experiences!

Drink your favourite tea in May! The harvesting of the best teas of the year starts at the beginning of March and carries on until the end of April (see the harvest map on opposite page). In India, it is the time of the first flush Darjeelings which grow in the foothills of the Himalayas. Depending on the year, harvesting starts any time between the first few days of March and the third week of the month, and continues until mid May. In China, it is the time of the new season teas that the Chinese call “Teas of Pure Light” (see Bruit de Palais n°55), which are made using only the buds and first leaves on the shoots, plucked throughout April.

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In Japan, the first harvest of the year is sold under the name Ichibancha, which designates the finest green teas (Sencha, Tamaryokucha, Genmaicha, etc.). This harvest is also valued for its symbolic importance, like everything that relates to the renewal of the seasons in this country. These teas are dispatched just a few days after harvesting so that we have the privilege of enjoying them freshly plucked, using our tasting sets. Shipped by plane, they arrive in France between the end of March and the end of June.

Why are the spring harvests so special? In winter, growth of the tea plants slows down. During this dormant period, the young shoots have much more time to replenish their essential oils than at other times of year. The first harvest of the year, in the spring, is therefore particularly rich in flavours and aromas. These pluckings develop very particular notes which vary in different growing regions of the world.

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Spring teas awaken our senses and remind the body and spirit that this is a season of renewal and rejuvenation. First flush Darjeelings: a fresh, floral and fruity bouquet that evokes a garden full of flowers First flush Darjeelings are so well regarded that they are known among connoisseurs as the “Champagne of tea”. This name reflects the delicate qualities of this harvest, the most eagerly awaited in Darjeeling. With plenty of young shoots known as “golden tips”, it is easy to spot a first flush Darjeeling from the green colour the leaf takes on during infusion. While the second and third flush teas – plucked in the summer and autumn – are typified by woody, honey and spicy notes, first flush Darjeelings are young and light, with a fresh, lively bouquet. Chinese new season green teas: a unique intensity and aromatic complexity Some China green teas are only available in the spring, like Tai Ping Hou Kui, Bi Luo Chun and Huang Shan Mao Feng. These new season green teas have an incredibly delicate vegetal bouquet, sometimes lifted with nutty aromas or mineral notes.

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The best teas are plucked by hand, as illustrated by this photo taken at Long Jing.

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During this new tea season, François-Xavier Delmas tastes up to 200 samples of tea a day. The tasting is done blind. The textures, flavours and aroma groups are carefully analysed. You must take your time. You taste, then taste again.

They are more intense and delicate that the green teas harvested all year round. For example, spring Long Jing has a more complex aromatic bouquet, with vegetal (courgette, artichoke heart), iodine (fish flesh), liquorice and toasted notes. Ichibancha green teas: fresh, lively teas, like drinking a bowlful of greenery Ichibancha green teas are finer and more delicate than green teas harvested at other times. They are also more intense, lively and fresh. These spring teas develop pronounced vegetal, iodine notes as well as a sweet yet savoury flavour that the Japanese call umami. With fresh vegetal and marine qualities, they seem to cleanse the spirit at the end of the winter.

Take time to taste While it is important to take time to taste your tea properly, you should not wait too long before drinking new season teas. In fact, they must be consumed within eight to 10 months of harvest! It is absolutely fine to brew new season teas in a traditional teapot; however, to really appreciate the tasting experience, we recommend trying one of these methods: the tasting set, the Kyusu or the Zhong. Spring teas are very delicate and complex. These methods of making tea will allow you to appreciate all their subtleties over the course of successive infusions. Find out more about these three tasting techniques on pages 8-9.

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Discover this year’s selection of first flush Darjeeling on page 12 Learn more with the Tea School modules on the website at www.ecoleduthe.com

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Because the new-season teas are of such high quality, no effort is spared in ensuring that only the best leaves are selected. Once the precious leaves are plucked, they are meticulously and patiently sorted.

The fabric rolled up on this plucker’s head will serve as a support for her basket, once it is full. As soon as she has finished picking the leaves, she will join the other pluckers to weigh her harvest.

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What is the best way to prepare spring teas? We recommend that you drink your spring teas from small cups, as this is the best way to appreciate their quality. There are three techniques that will give you the best tasting experiences with spring teas: the tasting set, the Kyusu and the Zhong.

Using the tasting set The tasting set provides pretty much the ideal material for appreciating tea. Comprising a bowl and a cup with a serrated rim plus lid, it offers complete control over the infusion conditions and an optimal balance between tea and water. Only the tasting set allows you to appreciate the aromas of the infused leaf. It allows you to smell and examine the infused leaves as you can tip the contents of the cup into the lid. It suits all types of tea as long as you respect the temperatures and infusion times recommended for each variety. We particularly recommend the tasting set for drinking first flush Darjeelings: Instructions: First, place 2g (0.07oz) of Darjeeling in the cup of the tasting set. Then pour over approximately 10cl water at 80°-85°C / 180°-185°F. Cover with the lid and leave to infuse for around three minutes for first flush Darjeelings. Then pour the liquor into the bowl while holding the lid over the cup. This retains the leaves, leaving the liquor ready to drink. You can inhale the aromas of the infused leaves in the cup, and then drink the liquor from the bowl.

the first infusion. Then pour the contents of the pot into three cups, taking care to distribute the liquor evenly, as the last drops are the most concentrated. Repeat this for the next two infusions, but reduce the infusion time by a third for each additional serving. So for the second time, infuse the leaves for one minute 20 seconds, and for the third, 40 seconds.

The Zhong The Zhong is a very fine porcelain cup which comes with a lid. The lid is used to hold the leaves back while drinking. The Zhong is the most common recipient used to prepare tea in China, both in the home and in tea houses. It is perfect for tasting new season green teas from China. Instructions: Prepare the Zhong: rinse the Zhong with hot water before using it, to cleanse and warm it. Depending on the size of tea leaf, fill the Zhong to between a quarter and a third of its volume with leaves. For example, if the tea leaves are dense, fill the Zhong to just a quarter of its capacity. First infusion: Fill the Zhong to a quarter full with cold water, then add water heated to just below boiling point (around 95°C / 200°F); leave for a few seconds to open up the leaves slightly. Then tip this first lot of water away. Second infusion: Fill the Zhong to a quarter full with cold water, followed by hot water at between 70°C / 160°F and 75°C / 170°F. You drink this second infusion. You can continue with further successive infusions of 30 seconds each, or one or two infusions of two to four minutes.

The Kyusu The Kyusu is a small Japanese teapot made from earthenware or porcelain (and these days, sometimes glass). It has a metal grille to hold back the leaves, and a side handle for easy pouring. It is traditionally used to prepare green tea (Gyokuro, Sencha and Tamaryokucha). The method given here is suitable for preparing Sencha for three people. There are two important principles: - Make sure the water temperature is not too high; this is particularly important for a good quality tea. - Perform three successive infusions, reducing the infusion time for each. Taste each infusion.

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Instructions: Place 10g (0.35oz) of Sencha in the pot. Pour around 20cl water at 70°C / 160°F over the leaves. Cover with the lid and leave to infuse for around two minutes for

You can find more information on these three tasting techniques: • In “Le Guide de dégustation de l’amateur de thé” (tasting guide in French) • In the Tea School modules on the website at www.ecoleduthe.com

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orld Around the lwtasters use professionaets tasting s

A kyusu

A chinese zhong.

The tasting test enables you to appreciate the aromas of the infused leaves

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Tasting notes Jejudo Imperial Jejudo Imperial is a tea from the island of Jeju. This very special island has an ideal climate for growing tea, resulting in a rare, unusual and high quality tea that is very different from other Chinese and Japanese green teas.

Dry leaf: Appearance: small twisted leaves. Colour: dark green. Aromas: cooked vegetal, fruit, vanilla and a subtle toasted aroma. Infusion: Aromas: marine notes of cooked fish flesh and cooked vegetables, butter and hazelnuts. Goes on to develop floral and minty nuances.

Origin: island of Jeju, South Korea Colour: green Infusion time: 3-5 minutes

Liquor: Colour: clear, vibrant green and yellow. Texture in the mouth: supple and round with a thick texture in the mouth. A delicate astringency that develops at the back of the mouth. Flavours: pronounced umami, with a touch of acidity that gives this tea freshness. Aromas: Very sweet to start with many different notes: cooked vegetables and cooked fish flesh, as well as fresh hazelnut, mineral and milky nuances. These are followed by fresher, herby notes with aniseed and mint, accompanied by fresh fruit and citrus notes. Aromatic profile and length in the mouth: well balanced; sweet and almost heavy to start, becoming fresher in the mouth, lifted by a slight acidity and delicate astringency at the back of the palate.

Infusion temperature: 75°C / 170°F Our opinion: Jejudo Imperial is a green tea from Korea, made using the finest pluckings from the island of Jeju. It is a sweet, mellow tea characterised by iodine and fresh hazelnut notes, typical of Korean green teas. Fans of green teas should try this remarkable and unique tea! ref.282.

The island of Jeju is a unique nature reserve identified as a World Heritage Site by UNESCO. The iodine notes of Jejudo seem to come from the sea air on this very special island.

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www.palaisdesthes.com

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Selection of first flush Darjeeling Extract from our selection Also find full details of the tasting notes for these teas on-line at www.palaisdesthes.com

1

DARJEELING UPPER FAGU DJ 2 “CLONAL” F.T.G.F.O.P.1 ref.002

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4

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DARJEELING ORANGE VALLEY DJ 6 S.F.T.G.F.O.P.1 ref.005

DARJEELING ROHINI DJ 7 “CLONAL” F.T.G.F.O.P.1 ref.003

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DARJEELING MARGARET’S HOPE DJ 03 “PURE AV2” S.F.T.G.F.O.P.1 ref.006

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2

DARJEELING PUTTABONG DJ 28 “CLONAL QUEEN” S.F.T.G.F.O.P.1 ref.012

Warning! All the teas presented in these pages are Rare and Ephemeral Teas, harvested in very small quantities and available at a given moment without the guarantee of a sustained supply. Available until the batch has gone, these teas may therefore go out of stock very quickly.

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We have not experienced such a high quality harvest in Darjeeling for many years! The 2013 pluckings were not affected by excessive cold or drought. In the past few weeks we have tasted up to 200 samples a day, and finally narrowed our choice down to around 15. Some plantations have achieved a better quality than in previous years. This is notably the case with Hilton, Rohini and Teesta Valley. Other reliable gardens like Puttabong, Margaret’s Hope and Singbulli have surpassed themselves! Enjoy your tea!

DARJEELING MARGARET’S HOPE DJ 03 « PURE AV2 » S.F.T.G.F.O.P.1

DARJEELING PUTTABONG DJ 28 « CLONAL QUEEN » S.F.T.G.F.O.P.1

DARJEELING SINGBULLI DJ 31 « CLONAL FLOWERY » S.F.T.G.F.O.P.1

With this spectacular plucking, the planter at Margaret’s Hope has achieved a masterpiece! Comprising only leaves from AV2 plants, one of the cultivars favoured by our team, this third lot has exceptional aromatic qualities. The essential tea of the 2013 season – no contest!

At the Puttabong garden, “Clonal Queen” refers to the highest grade of plucking, made up mainly of buds from clonal plants. Only a few batches benefit from this label. This exceptional tea will delight you with its floral bouquet and liquor – round and smooth in the mouth. A treat for seasoned tea enthusiasts!

Singbulli is currently one of three or four Darjeeling gardens that have perfected the production of clonal teas. This DJ31 is wonderfully balanced and elegant: the rose, vegetal and vanilla fragrances create a delicious, harmonious bouquet A must for connoisseurs.

ref.006.

ref.012.

ref.013.

DARJEELING SINGBULLI DJ 90 « CLONAL CLASSIC » S.F.T.G.F.O.P

DARJEELING ROHINI DJ 22 « EXOTIC »

This wonderful tea is also from the Singbulli garden. Complex and well-balanced, this fine tea has distinctive milky, stewed fruit and frangipane notes, sustained by a texture that is deliciously round in the mouth. Ideal for a very special tasting session.

Harvested from an excellent garden situated at the foot of the Himalayas, this tea has floral, fruity and frangipane notes, giving it the name “Exotic”. It has a lovely smooth texture and unusual length in the mouth. This batch will delight fans of fruitier Darjeelings.

ref.016.

ref.011.

DARJEELING NAMRING UPPER F.T.G.F.O.P.1 This one is for fans of lively, vegetal freshness, who will love this tea plucked on one of the highest plots of this garden. Harvested from very old tea plants, this is a classic plucking, very like the teas introduced by the British in the 19th century. This gives the tea a beautifully balanced bouquet of pronounced vegetal and almond notes. A masterpiece! ref.010.

DARJEELING HILTON DJ 1 « CLONAL » S.F.T.P.G.F.O.P.1

DARJEELING TEESTA VALLEY DJ 28 F.T.G.F.O.P.1

DARJEELING RUNGLEE RUNGLIOT DJ 3 S.F.T.G.F.O.P.1

The first batch from the Hilton garden in Teesta Valley, this tea has all the qualities of a clonal plucking. It is a generous tea with plenty of floral, fruity aromas. A superb introduction to this family of teas!

A superb tea with both vegetal, almost aniseed notes, and floral notes with citrus hints. Very light and subtle, this is a perfect tea for those who can be put off by the delicate astringency of many First Flush Darjeelings.

Discover a little-known garden situated high in the Darjeeling mountains. This tea has a clean profile and reveals delicate fresh almond and floral aromas. Delicious!

ref.001.

ref.007.

ref.008.

DARJEELING LONGVIEW F.T.G.F.O.P.1 From a low-altitude garden, this high-quality batch will delight enthusiasts with its floral, vegetal, almond and camphor notes that are typical of a classic Darjeeling. ref.004.

DARJEELING UPPER FAGU DJ 2 « CLONAL » F.T.G.F.O.P.1 Plucked from clonal bushes, this batch with lively aromatic notes leaves a delicious fresh impression that lingers in the mouth. ref.002.

DARJEELING ORANGE VALLEY DJ 6 S.F.T.G.F.O.P.1 Processed in a garden we have come to know very well, this tea is fresh and vigorous with vegetal, almond and camphor notes. Its delicate astringency gives it a lovely lingering presence in the mouth. A good choice to start the 2013 season. ref.005.

DARJEELING GIELLE DJ 23 F.T.G.F.O.P.1

DARJEELING ROHINI DJ 7 «CLONAL» F.T.G.F.O.P.1

A plucking with vegetal, camphor and rose notes that leave a deliciously fresh, fragrant sensation in the mouth.

This is a slightly unusual tea with fruity, almost chocolaty notes that are sweet and delicate. We urge you to try it!

ref.009.

ref.003.

DARJEELING GRAND HIMALAYA F.T.G.F.O.P. A blend made with the best teas coming from the First Flush. ref.015.

Our selection of Rare and Ephemeral Teas is renewed and extended in line with our travels and discoveries. In order to find out about our arrivals as soon as possible, we invite you to register for our newsletter on our website, www.palaisdesthes.com

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Which tea for brunch? Part breakfast, part lunch, brunch is popular among all generations! Often enjoyed on a Sunday, it is a unique and hearty meal with a blend of sweet and savoury flavours. Anything goes: eggs, sausages and bacon, croissants and fruit, smoked salmon and cream cheese...

There’s a perfect brunch for everyone! Tea is an ideal drink to accompany this delicious meal. For every type of brunch there are teas to suit. Here are a few suggestions...

British-style brunch This version of brunch is typically based around the trio of eggs, sausages and bacon. The American version can include scones with cream cheese, crispy crumble, muffins and pancakes.

A stylish brunch Bring a touch of originality to your brunch by serving champagne flavoured with Thé du Hammam. Here is the recipe: For five flute glasses: - 3 tea bags or 6g (0.21oz) Thé du Hammam - 30 cl spring water - 30 cl champagne - 2.5 cl peach liqueur Infuse the Thé du Hammam in simmering water for three minutes. Strain off the leaves and leave the liquor to cool, before placing it in the fridge for half an hour. Then pour the cooled tea liquor and the peach liqueur into a shaker and mix well. Serve in flute glasses, filling them halfway, and top up with chilled champagne.

To accompany your brunch: The great British classic Earl Grey is always reliable. In the 19th century, Earl Grey was given a recipe for tea flavoured with bergamot by a mandarin. Since then, the tea has become one of the nation’s favourites. Smoked Lapsang Souchong makes a perfect partner for scrambled eggs and bacon. Dried in bamboo baskets heated over spruce charcoal, its smoky notes are a brilliant accompaniment to a savoury brunch.

French-style brunch Croissants, macaroons, delicate pastries and fresh fruit... This sweet brunch celebrates the refinement of French baking. To accompany your brunch: Fruit or floral teas are a perfect match for these sweet treats. Grand Jasmin Chun Feng, for example, has a delicate, light touch that complements chocolate pastries. The oriental sweetness of Thé du Hammam creates a subtle pairing with the flavours of your sweet dishes.

Seafood brunch

To accompany all your brunches, try the new box containing six varieties, My tea for the brunch: Thé du Tigre Blue of London Thé du Hammam Grand Jasmin Chun Feng Sencha Ariake Thé des Moines ref.DMTP4.

Toast with smoked fish and cream cheese, or a platter of raw fish... This healthy, fresh, iodine-infused brunch is often savoured by the sea.

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To accompany your brunch: The very smooth texture and pronounced iodine notes of the Japanese tea Sencha Ariake go perfectly with salmon.

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Selection My tea for the brunch, 48 whole leaves tea bags. ref.DMTP4.

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Shopping & New items Tea selections – 48 cotton bags of whole leaf tea Here are two new selection boxes to make the most of spring! For a picnic brunch warmed by the first rays of sunshine, the selection “My tea for brunch” will suit all tastes, savoury and sweet. Need to recharge your batteries? “My selection of green teas” is invigorating without over stimulating. This reviving, feel-good selection is a perfect antidote to the stress of the day!

My tea for the

Contains eight cotton tea bags of each of the following six teas: Thé du Tigre, Blue of London, Thé du Hammam, Grand Jasmin Chun Feng, Sencha Ariake, Thé des Moines. My tea for the brunch 48 cotton tea bags of 2g (0.07oz) ref.DMTP4.

My selection of

green teas Contains eight cotton tea bags of each of the following six teas: Long Jing, Sencha Ariake, Thé du Hammam, Vive le thé !, Thé des Sables, Thé des Vahinés. My selection of green teas 48 cotton tea bags of 2g (0.07oz)

Théophile box

ref.DMTP5.

This elegant box contains a red mug accompanied by a canister in the same colour, filled with 100g (3.5oz) of Théophile tea. Inspired by Oriental traditions, Théophile is a green tea with fruity accents of lychee and mango, lifted by a delicate lotus note. A wonderfully calming tea, captured by the illustration on the top of the box.

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Théophile box ref.DT32. Warning: this Théophile box is avalaible from June 3rd to July 6th 2013, in our shops and on our website, www.palaisdesthes.com.

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Pure Indulgence Collection - pack of 20 whole leaf tea bags It is easy to enjoy Les Plaisirs Purs: now available in boxes of 20 cotton tea bags. Les Plaisirs Purs is a new collection of flavoured teas that are at the top of their class, the equivalent of the Single Estate among fine teas: truly exceptional. Discover the perfect balance between a high quality tea and a single, 100% natural ingredient.

Pure Indulgence > Pear

Pure Indulgence > Orange Blossom

Pure Indulgence > Icy Mint

Pure Indulgence > Lemon

ref.D723N.

ref.D721N.

ref.D722N.

ref.D720N.

Collection of washi canisters The new collection of washi canisters celebrates spring in sparkling, colourful designs. The canisters are covered with Japanese paper and will keep your teas fresh in optimal conditions thanks to their double lid!

• each canister is available in three sizes: 2.8-3.5oz, 3.5-5.3oz and 5.3-7oz. • the double-layered lid ensures optimal freshness. • brand new limited-edition designs are brought out every six months – perfect for building up a collection.

NATSU NO SEIZA canister “Summer constellation”

HARU URARA canister “Spring light”

2.8-3.5oz ref.V144A. 3.5-5.3oz ref.V144B. 5.3-7oz ref.V144C.

2.8-3.5oz ref.V142A. 3.5-5.3oz ref.V142B. 5.3-7oz ref.V142C.

KOUBAINO YUME canister “Plum blossom dream”

CHOU CHOU NO MAI canister “Dance of the butterflies”

TAYIO NO HO canister “Field of wheat”

2.8-3.5oz ref.V141A. 3.5-5.3oz ref.V141B. 5.3-7 oz ref.V141C.

2.8-3.5oz ref.V143A. 3.5-5.3oz ref.V143B. 5.3-7oz ref.V143C.

2.8-3.5oz ref.V145A. 3.5-5.3oz ref.V145B. 5.3-7oz ref.V145C.

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Recipe Creamy risotto with fresh asparagus flavoured with Sencha green tea Recipe devised by Sylvain Sendra, chef of Itinéraires restaurant, 5 rue de Pontoise, Paris 5, for classes at the Tea School.

Serves 4 Preparation time: 40 minutes Easy |1|

Ingredients

500g (17.6oz) risotto rice (preferably Arborio) 1 bunch green asparagus 1 onion 1 clove garlic Sprig of thyme Olive oil 10cl white wine 10cl double cream 20g (0.7oz) Sencha Supérieur tea

|2|

To make the risotto

Heat some olive oil in a saucepan. Add the finely chopped onion, garlic and thyme. Add the rice and stir for five minutes until it starts to turn transparent. Add the white wine, then follow with a little water, or chicken stock if you have any. Sprinkle in the tea, and add the asparagus cut into slices at an angle. Cook for 8 to 10 minutes until you obtain a creamy texture. Drizzle with olive oil.

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Presentation

Whip the cream. Arrange the risotto on the plate and place a spoonful of whipped cream on top.

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To accompany this dish

Serve with a Shincha, such as Tawaramine Shincha. Shinchas are Japanese green teas of a very high quality. Plucked in the spring after a winter without being harvested, the leaves are tender, vibrant green and wonderfully aromatic. Tawaramine develops pronounced iodine and vegetal notes, sustained by a velvety texture and an umami flavour. Tawaramine brings out the fresh notes of the risotto, while its smooth texture complements the meltingly creamy texture of the dish.

Itinéraires awarded ! We are delighted to announce that Itinéraires has just been awarded its first Michelin star!

Water temperature: 70°C Infusion time: 2 minutes

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Sencha Supérieur – ref.303.

Learn more with the Cooking with Tea and Lunch Dishes and Tea modules on the Tea School website at www.ecoleduthe.com

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The Théophile card The Théophile card gives you access to a number of benefits, available on our website, mail-order purchases and in Palais des Thés stores: - enjoy a 10% discount on all purchases for one year (except books: maximum legal discount of 5% applies), - take advantage of preferential rates for a number of special offers and receive exclusive gifts, - receive our Bruits de Palais newsletter, giving you a sneak preview into new teas and keeping you up-to-date with the latest tea-related news… - benefit from a special rate and priority access to conferences organised by L’Ecole du Thé. By spending €80 on loose tea in the year, you automatically renew the benefits of your card for the following year. Important: Each time you visit the shop, remember to present your Théophile Card so that your purchases can be recorded. For all your orders by post or on the Internet, don’t forget to add your code to the order form in the space provided. The Théophile Card cannot be used in the United States.

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In the world:

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GRENOBLE

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BRUXELLES

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LILLE

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DUBLIN

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LYON

3 place Saint-Nizier – 69002 Lyon

LIEGE

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MARSEILLE

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LJUBLJANA

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MONTPELLIER

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PARIS 3

64 rue Vieille-du-Temple - 75003 Paris

OSLO

Olaf Ryes Plass 3 - 0552 Oslo – Norway

PARIS 6

61 rue du Cherche-Midi - 75006 Paris

OSLO

Sandvika Storsenter Brodtkorpsgate 7 - 1338 Sandvika - Norway

PARIS 14

25 rue Raymond Losserand - 75014 Paris

TEL AVIV

Rehov Dizengoff 131 - 63461 Tel Aviv - Israel

PARIS 16

21 rue de l’Annonciation - 75016 Paris

TOKYO

5-24-2 Okusawa Setagaya-Ku - 158-0083 Tokyo – Japan

PARIS 17

36 rue de Lévis - 75017 Paris

STRASBOURG

124 Grand’Rue - 67000 Strasbourg

TOULOUSE

Upper West Side - NY 10023 - United State

63 rue de la Pomme - 31000 Toulouse

Mail Order Department 10 rue Mercœur - 75011 Paris

www.palaisdesthes.com

François-Xavier Delmas’ blog: www.discoveringtea.com

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Spring has arrived: it is time to revive yourself with a delicious cup of green tea! This new selection box contains 8 cotton tea bags of each of the following 6 teas: Long Jing, Sencha Ariake, Thé du Hammam, Vive le thé !, Thé des Sables, Thé des Vahinés.

My selection of green teas – 48 cotton tea bags ref.DMTP5.

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Photo credits: Palais des Thés photographic background: François-Xavier Delmas, François Bergé. Except : Plush Studios p1 ; Marc Brunet p2, p9, p11, p12, p16, P17, p19 ; Frédéric Lucano p2, p15, p20 ; Flash Parker p10 ; Philippe Cluzeau p17 ; Carrie Solomon p18 – Map p5: CS Carto — Design: A & Mcreative – Bruits de Palais is printed on paper from sustainably managed forests. It is certified as being whitened with a chlorine-free bleach. 100% vegetal inks.

My selection of green teas

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Bruit de Palais n°61 english