Tea tasting

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"

When two Japanese specialities meet, the result is a taste sensation. Drinking tea alongside sushi is a tradition that is skilfully maintained by the best Japanese chefs, who love to refine pairings which highlight the taste of every fish.

enthuses company founder François-Xavier Delmas.

In 166 the first tea chests arrived in Amsterdam, Holland: it was the first cargo of tea to be officially registered at a Western port. The Netherlands, at this time, had control over the trade of rare commodities from the Orient, but the English who, a few years later, founded the East India Company in direct competition with the Dutch company, soon questioned their dominance. The introduction of tea in England took place in a specific way: the coffee houses were at the time very fashionable.

Character, subtlety, indulgence: chocolate aromas make for a perfectly balanced pairing with those of tea. Discover which tea to enjoy with a bar of dark, milk or white chocolate.

Time for all things sweet! There is always a perfect tea to accompany your dessert, whether light, fruity or gourmet. Whether it's for afternoon tea or to finish a good meal, here are some classic pairings.

Green tea goes perfectly with all seafood dishes thanks to its subtlety and its iodised notes. Here are some irresistible pairings!

When coming to the meal's 'pièce de résistance', tea provides an appealing contrast when combined with red or white meat. It supports or softens the features of some game.

What could be simpler yet more gourmet than a pasta dish or a home-made risotto? Tea pairs perfectly with a wide variety of sauces: tomato, lemon, seafood, and more!

When enjoying pre-dinner snacks or starters, adding tea can provide an original, subtle touch. Most importantly, it hydrates and awakens the taste buds. Below, you'll find some suggestions for pairings to suit all tastes.

When serving a cheese platter, tea lends itself particularly well to good pairings. In order to best appreciate the combinations, the lukewarm tea should be infused and tasted at room temperature (2 degrees). Here are some ideas for a real treat!

The act of tasting is a far more complex mecanism than we might imagine. To taste something we need our five senses, to different degrees. When we taste a tea, several small events take place, each associated with a different sense.

The taster's glossary lists the vocabulary used by tasters and allows the sensations felt during the drinking of tea to be described.