The Art of Tasting the Teas

First of all the tea is a matter of taste, your taste. Original or flavoured, sugared or not, the conservation of tea, protected against light and humidity, is the most important.

Those few items, sort of "golden rules", will enable you to enjoy each cup of tea:

The teapot - in order to enable the leaf to develop its flavours, it is necessary to rinse the teapot in advance with clear water. If you drink different types of tea, you just have to choose one teapot for classic teas, one for smokey teas and a third one for flavoured teas. Don't wash your teapot, the more it is seasoned, the better becomes your tea.

The dosage - one teaspoon of tea per cup, which is about 2,5 gramms, and one for the teapot. We have tea bags which are exactly dosed for the teapot, as well as the individual tea bag to be steeped directly inside your cup.

The water - the water quality is important. Tap water can be suitable, but generally it contents too much calcerous or chlore.The use of water with a low content of minerals or spring water is recommanded. Pour simmering water all at once onto the tea.

The infusion - the infusion time is different for each tea, approximatively between 2 and 5 minutes. On each box, you will find the recomanded time. It is up to you to steep the tea longer, if you prefer a stronger tea.

The final touch - stirr the tea rapidly with a spoon in order to give him a homogenous taste.

Teas from Ceylon and India should preferably be drunk with cold milk, teas from China as well as flavoured and green teas should be drunk naturally. And lemon? Never...