History of tea

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

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.

Korean tea has become one of the leading teas in the world and boasts a truly distinctive characteristic compared to the tea produced in neighbouring China and Japan. Despite the fact that the country is neither a large-scale producer nor a major consumer, Koreans remain very proud of this aspect of their heritage which was revived after the Second World War.

Almost completely unknown to European consumers, South American teas – which cannot rival the fine teas of India or Sri Lanka but boast similar characteristics – are just waiting to be discovered.

Much smaller than its tea-producing neighbours and a relative newcomer to the tea market, Nepal continues to surprise us by producing exceptional teas with an identity all of their own. The Palais des Thés experts visit the plantations on a regular basis to unearth a selection of quite remarkable Grands Crus.

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.

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.

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.

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

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

Situated less than 16 kilometers from the Chinese coast, across from the Fujian province, the island of Taiwan is the land historically reputable for its Oolong teas (semi-oxidized tea). In the last few years, the country has also offered some rare black teas of quality.

In 1972 the island of Ceylon changed its name to Sri Lanka, but its former name, which dates back to the British Empire, has remained in use within the world of tea. It is not unusual to speak of a "Ceylon" to describe a tea from this country.

It was not until the 9th century that the first tea plants were grown, and not until 122 that they were planted in the province of Uji, which is now famed for producing the best green teas in Japan. Later the great Zen priest, Sen-no Rikyu (1522-1591) classified the link between tea, Buddhism and the different schools of tea, creating in this way to the most complete form of Cha No Yu.

There are great differences from one type of Indian tea to another. On the one hand, this is due to the climate and local conditions which can vary greatly from one region to another: from mountainous regions to plateaus or plains; on the other hand because the plantations are not all made up of the same type of tea plant: camelia assamica in Assam, camelia sinensis in the south of India, both varieties in Darjeeling, hybridising etc.

The cradle of tea and first world producer, China offers the largest variety of tea in the world. Discover its history and some emblematic teas from The Middle Kingdom.

Outside the well-known producing countries, around ten Asian countries also make tea following two different traditions: the Chinese approach, such as Thailand and Laos, or the British one, as with Indonesia and Bangladesh.