Discover how to elevate your tea rituals by choosing the perfect teapot: porcelain, cast iron, glass or earthenware.

Oolongs are a speciality of Fujian. They are known as blue-green teas among the Chinese due to the colour of the infused leaves, and have had their oxidation interrupted during processing. There are many Oolongs, which vary according to the growing region, species of tea plant and processing method.

Pu Erhs are black fermented teas. Renowned in China for their antioxidant qualities, they aid digestion and eliminate fats.

Rooibos is a plant from South Africa. Being very low in tannins and completely theine-free, this antioxidant-rich drink is ideal in the evening.

Traditionally, white teas are a speciality of the province of Fujian in eastern China. This colour of tea requires the least complex processing method, yet it is the most delicate of all teas.

Many tea lovers consider their teapot a prized possession. Some even have a whole collection! Luckily, there are a few simple steps you can take to keep your teapot in pristine shape over time.Here are some practical recommendations for maintaining your teapot to ensure that every pot is equally delicious.

Iced tea can be made with all types of tea, from single-estate to flavoured. Some herbal teas, such as Gardens, can also be enjoyed iced.

Kyysu and Shiboridashi are accessories traditionally used for the preparation and the infusion of Japanese green teas, Gyokuro, Sencha and Tamaryokucha in particular.

Black teas, which the Chinese call red tea due to the coppery colour of the infusion, are teas whose leaves have undergone full oxidation.

Known for their many benefits (antioxidant, thirst-quenching, uplifting, soothing), green teas are non-oxidised teas that offer a wide variety of aromas and flavours.

Matcha is used in Japanese tea ceremonies, and is also highly prized in cooking, adding a subtle, refined note.

In a 19th century commercial report the Arab merchant Suleiman told of his travels in China. He mentioned tea as an almost sacred herb, the importance of which was essential in Chinese society; outside Chinese texts, this is the oldest written record about the existence of tea. Tea arrived in Egypt towards the 16th century, having passed through Pakistan, the Arabian Peninsula and Turkey. But its progress stopped there and it did not get past the Libyan Desert.

The first evidence of tea in Russia dates back to 1567: two Cossacks - Petrov and Yalychev - referred to it as a wonderful Chinese beverage and decided to drink it regularly. However, it was not until the end of the 17th century that tea became a staple commodity, being imported regularly into Moscow. For nearly two centuries, tea was only available in this city and remained the sole preserve of Muscovites, who were called in a mocking way by other Russians "tea drinkers" or "hot water drinkers"

Gong Fu Cha is a technique to prepare and fully appreciate the flavours of Oolong teas.