bruits de palais “Happiness is in the taste, and not in the things themselves” François de La Rochefoucauld
The rich flavour palettes of Oolong teas Our flavoured blends: taste and emotion Selection of Grand Crus
70
September 2016 | n°
Auıakening the taste buds There’s something magic about tea. It comes from one type of plant, Camellia Sinensis, but it has such a wide palette of flavours that it offers a unique and special experience every time you taste it. This issue celebrates the flavoured teas and infusions created by Palais des Thés to treat your taste buds. Learn more about these creations in an interview with Mathias Minet, who is responsible for most of our flavoured blends, and also find out about Oolong, one of the major tea types, loved for its array of flavours. Everyone at Palais des Thés wishes you "Happy Tastings"!
Contents 8
4 Our flavoured blends
16 Time to shop
12
The rich flavour palettes of Oolong teas
18 Cocktail with Thé du Hammam
SAVOUR THE BEST OF TEA
Selection of Grands Crus
Tea sommelier, a fascinating career Palais des Thés is delighted to announce that five of its employees have been awarded Tea Sommelier certification. One of the aims of Palais des Thés is to share the knowledge and expertise of its founder, François-Xavier Delmas, with as many people as possible. For the past 17 years, the Tea School founded by Palais des Thés has been educating its employees, as well as many other tea enthusiasts, on tea and tea tasting. Participants receive the Tea Sommelier certificate when they have completed all the modules. This certification process is currently available to employees and professionals, but will soon be accessible to anyone. Until then, come and meet our Tea Sommeliers, who will be delighted to introduce you to the best of tea in our stores!
Find out more about the Tea School at ecoleduthe.com.
For 18
years, Mathias Minet has been creating Palais des ThĂŠs' flavoured teas
Our flavoured blends
Our flavoured blends: taste and emotion Palais des Thés pays the same attention to detail when creating its flavoured blends as it does when selecting single-estate and Grands Crus. For each new tea, it must find the right balance through the complex art of harmonising teas and flavours. For the past 18 years at Palais des Thés, Mathias Minet has been creating subtle, delicate and delicious blends that take you on a real emotional journey.
The perception of flavoured teas can sometimes be a little ambiguous. They are enjoyed by many because they are approachable and flavourful. However, these teas suffer from a poorer image among connoisseurs. But at Palais des Thés, we are proud to offer the finest, carefully balanced flavoured blends. For around 30 years, we have been making teas flavoured with fruits, flowers, plants and spices through a delicate creative process, employing finely-tuned skills to achieve the harmonious results we require.
Aromatic compositions and emotions In creating the teas, Mathias must respect the flavours of each ingredient. “When you smell or taste a flavoured tea, you’re instantly transported to a particular emotion, without having to think about it. A quality flavoured tea evokes emotions such as joy or wonder, and makes the customer smile as soon as they smell its bouquet," adds Mathias. He also follows his intuitions, guided more by experience than by scientific concepts of molecular association, even though he works with aroma specialists during the production phase. This precious freedom allows him to give free rein to his creativity and feelings.
A subtle dialogue between teas and flavours Combining teas with other flavours requires a talented nose and palate. This is the domain of Mathias Minet, tea taster and blender. He is responsible for Palais des Thés’ well-known blends such as Thé du Hammam, Spring of London, and Vive le Thé!. His work is similar to that of master perfumers. Mathias is always looking for the perfect harmony to respect the tea's aromatic notes. “The combination is achieved through a dialogue between the flavour ingredient and the tea, which has its own characteristics. A delicious aroma does not necessarily go well with a sublime tea” he points out.
There
are many stages in the development of a flavoured tea
5 •
Mathias’ unique signature is the perfect harmony of complex, well-proportioned blends that capture a sense of Parisian elegance.
Sources of inspiration
1
How does a flavoured tea that remains popular over decades start its life? Each blend draws on the imagination, travels and emotions of its creator. The process begins with the quest for a theme in terms of aroma and flavour. For our Thé du Hammam, Mathias wanted to evoke a lifestyle inspired by the steam baths of Istanbul and walks along the shores of the Bosphorus. This blend recalls the flowers and fruits used in the ritual of the steam baths: roses, green dates, red fruit and orange blossom. It is a fresh and deliciously thirst-quenching blend.
Attention to detail
2
How are the various ingredients combined to arrive at the perfect blend? “There’s no miracle solution,” explains Mathias. “You gain expertise through experience, from trying things out.” For Spring of London, which pairs a first-flush Darjeeling with a wonderful bergamot, Mathias needed to find the right approach to allow the zesty, ethereal fragrance of bergamot to complement the fleeting, fragile notes of the first-flush Darjeeling. For Chai Imperial, the use of spices meant that the tea needed to be robust and astringent enough to create the perfect balance. While the selection of the flavour ingredients and tea leaves is essential to create a good flavoured tea, the development process is long and complex. For example, some molecules in the flavoured blends can be destroyed by hot water, while others emerge. To create an Earl Grey, the explosive aroma of bergamot does not have the same intensity in the mouth.
The influence of tea colour in blends Like a perfumer's organ, the creator of flavoured teas uses many different components - the colour varieties and origins of the teas. These aspects contribute an array of aromatic profiles, notes and accords. Black tea. Depending on its provenance, black tea has full-bodied notes, sometimes with honey, which sustain spicy or citrus qualities. Green tea. The freshness and vegetal notes of green tea go very well with fruits, flowers and zesty notes (pear, raspberry, jasmine, ginger/citrus and so on).
1. A
wide variety of profiles in the choice of ingredients 2. The right quantities to create the perfect balance of aromatic notes
6 •
White tea. White tea comes from China and is very delicate and subtle, with fine notes that go well with floral aspects.
Our flavoured blends
Palais des Thés signature blends These popular signature teas are highly refined and have become classics over the years. Today, they are some of the most successful products at Palais des Thés, and continue to appeal to new enthusiasts of every generation.
Thé du Hammam Inspired by a traditional Turkish recipe, this green tea blend evokes a stroll through the lush, tranquil gardens of the steam baths. Its fruity fragrance evokes green date, orange blossom, rose and red fruit. Ref.861.
Vive le Thé ! The perfect green tea to lift your spirits and liven up your life! Delicately scented with citrus and ginger, this tea has lovely zesty notes and a deliciously well-balanced freshness. Ref.496.
Thé des Moines Inspired by a traditional recipe that originated in a Tibetan monastery, this floral tea is delicately scented. This mysterious alchemy is achieved by blending tea, plants and flowers. Ref.898.
Ref.727.
Pure Indulgence: a fine tea combined with a sublime ingredient Pure Indulgence is a collection of teas that represent the greatest challenge: to find the perfect blend between the aromatic notes of a great tea, and a sublime ingredient. This quest to reveal the natural flavour of a fruit or plant, such as raspberry, lemon, mint or lavender, is without doubt - as in perfumery – the summit of the art of creating flavoured teas. These blends are very popular among connoisseurs with refined tastes. One of the most subtle teas in the collection, Yuzu, celebrates the combination of two of the most precious ingredients in Japan: Shincha green tea and yuzu, a rare citrus fruit, similar to lemon and mandarin, which is deliciously zesty.
Chai Imperial This blend, inspired by the traditional Indian recipe, reveals a rich bouquet of spices (green cardamom, pink peppercorns, cinnamon, ginger, cloves, orange zest) to create a delicious, comforting drink. Ref.771.
Signature teas that have become true classics
7 •
Oolong teas, essential drinking for their flavour sensations
Oolong teas
Oolong teas have a special place in the world of tea. For a long time their delicious qualities were only known to connoisseurs, but today they enjoy a much wider following thanks to their rich and varied flavour palettes.
A
plantation in province where
Fujian, the only Chinese Oolong is grown
Oolong teas are one of the main types of tea in China and Taiwan, and are extremely popular with tea enthusiasts. Depending on their level of oxidation, they offer vegetal, floral, milky, woody and roasted notes that are a pure delight for the senses and the emotions. Oolong teas are important in traditional Chinese medicine for their thirst-quenching, soothing properties. For a long time, Oolong teas were not well known in the West, much less than green and black tea, and until a few years ago were the preserve of connoisseurs and those familiar with Far Eastern culture. They can be intimidating for those who feel ill-equipped to appreciate and taste them. Today, that’s no longer the case. Oolong teas are becoming increasingly popular with a wide variety of people. As well as their great variety of aromatic notes and their rich flavour palette, they are low in theine, meaning they can be enjoyed throughout the day and evening.
Semi-oxidised teas Oolong teas are semi-oxidised teas – not semifermented as it is often wrongly stated. Their oxidation, which varies from 10% to 70%, is achieved through a process that is complex but perfectly mastered by planters, who adapt it according to the aromatic bouquet required, and local expertise. Oolong, or Wu Long is the translation (in the Roman alphabet) of the Chinese name, which literally means “black dragon” due to the very dark colour the tea leaves sometimes acquire during drying. The Chinese also describe them as blue-green teas due to the colour of the infusion. For more than 30 years, François-Xavier Delmas, founder of Palais des Thés, has been travelling around the plantations of China and Taiwan to bring back the finest examples, including some very rare Taiwanese Oolong teas, which are among the most expensive teas in the world.
9 •
Withering
of the Republic of China, and all the other Chinese who took refuge on the island, bringing their skills with them, that production soared. The land is particularly fertile, the humidity levels are ideal, and today, more than 20,000 hectares are given over to growing tea of excellent quality. In fact, some Taiwanese Oolong teas are now more highly prized than their Chinese relatives.
Production secrets There are five key stages in the production of Oolong tea. First, the leaves, which are preferably plucked early in the morning, are withered in the sun, then placed in the shade to cool. Next is the delicate process of bruising, which encourages the tea’s aromas to develop. For this, the tea is placed in hot, humid chambers (22-25°C, 85% humidity) and the leaves are shaken regularly which releases an enzyme. On contact with air, this activates the oxidation process. When the planter judges oxidation to have reached the optimal level, he stops the process by heating the leaves briefly (for between 30 seconds and five minutes) in ovens that reach a temperature of nearly 200°C. This destroys the enzyme responsible for oxidation and also makes it easier to roll the leaves. This last stage is important, as it gives the leaves their characteristic shape. When the leaves are still slightly warm, they can be rolled, which compacts them further. The leaves will then open out fully during successive infusions using the Gong Fu Cha.
Bruising
Rolling
The origins of Oolong In China, Oolong teas were first produced at the end of the 17th century. Some 50 years later, the Chinese, who in the meantime had become great consumers of these teas, developed the skills required to perfect the processing techniques. Today, the best Chinese teas are still grown in the Wu Yi and An Xi mountains, in the north and west of Fujian province, as well as in the mountains in the north of Guangdong. These two regions are ideal for growing tea due to their climate and location: the hillside plantations benefit from an average annual temperature of 18°C and good distribution of rainfall throughout the year.
Taiwan, the talented little sister Another production region, the island of Taiwan, was annexed by the Chinese at the end of the 16th century. It began producing tea at that time, using plants brought over from Fujian, but only in small quantities. It was not until 1949, with the arrival of Chiang Kai-shek, President
10 •
Tie Guan Yin Impérial (1) One of the best Chinese Oolongs, with medium oxidation (40%). Ref.2165.
1 Butterfly of Taiwan (2) A highly oxidised Taiwanese Oolong with gourmand notes. Ref.267.
2 Milky Oolong (3) A partly oxidised tea (20-30%), from Thailand. Ref.315.
3
Oolong teas
An Oolong to suit every taste Like the work of the cellar master in the vineyards, Oolong production is not a scientific process, but involves skill and experience, using the senses of touch, sight and smell. The plantation manager decides on the best level of oxidation to suit each tea. Greater oxidation (60-70%), like the method specially developed in Taiwan, will produce woody, liquorice and honey notes, while less oxidation, typical of the “Chinese” method, will bring out vegetal, floral and milky notes. These are a few of the best-known Oolong teas:
Tie Guan Yin Imperial One of the best Chinese Oolong teas, with medium oxidation (40%). This very fine tea gives off rich and varied notes (fruit, vegetal, toasted, etc.).
Butterfly of Taiwan Delicious and gourmand, this highly oxidised Taiwanese tea is round and long in the mouth, with woody, vanilla notes loved by connoisseurs.
Milky Oolong
The art of tasting Oolong Although they represent less than 3% of world consumption, Oolong teas are among the finest tasted by connoisseurs. To prepare them in a traditional teapot, Palais des Thés Gong Fu Cha recommends using spring water or teapot. filtered water heated to 95°C, and Ref.M089. (13cl) infusing the leaves for five to seven minutes. However, preparing Oolong in the traditional Taiwanese manner, the Gong Fu Cha (literally: "taking time for tea" in Chinese) is the best way to reveal the rich notes of these rare teas. Unlike the Cha No Yu, the highly regimented Japanese tea ceremony, the Gong Fu Cha is more about the art of tasting, a practice designed to bring out all of a tea's potential. The first difference with this method is the size of teapot used (very small), the quantity of leaves, and the duration and number of infusions. An initial, brief infusion serves to rinse and hydrate the leaves. This liquor is discarded. The tasting only begins with the following infusions of the same leaves. The tea is steeped for short, successive periods, revealing aromatic notes that evolve with each repetition.
This tea originally came from a Taiwanese cultivar that produces a tea with incredible aromas including delicious buttery, milky notes. Grown by a Chinese community in Northern Thailand for the past few decades, it is a remarkable high-quality tea with abundant milky, vanilla and sweet floral notes.
Bao Zhong Imperial Lightly oxidised, this is one of the most delicate and famous Taiwanese Oolong teas. Its large twisted leaves develop green, floral, almost peppery aromas when infused, evoking the sweet scents of narcissus and jasmine.
The Gong Fu Cha,
A of
wide variety Oolong teas
the art of tea drinking
11 •
Selection
of Grands Crus September 2016 For our autumn selection, we invite you to discover Grands Crus of different colours, from different harvests and regions. First, the last of the first-flush green teas from Japan, which are incredibly fresh and intensely vegetal. These Ichibanchas should be tasted without delay! Next, three wonderful second-flush teas from Nepal, which reveal an incredible range of colours. Lastly, some delicious Oolong that will delight fans of this type of tea, which we looked at on the previous pages.
12 •
Selection of Grands Crus
The last of the Japanese first-flush teas TAMARYOKUCHA PREMIUM ICHIBANCHA 2016 An exceptional first flush that encapsulates all the characteristics of this type of tea: a good balance between the marine and vegetal notes, enhanced by the powerful qualities of the first harvest. This intense, richly aromatic Ichibancha has a velvety texture right from the start, ensuring the tea lingers well. The notes evolve in succession, without interruption. Initially vegetal with powerful iodine and marine accents, they then develop zesty, floral and buttery hints. Connoisseurs will love it!
Ref.3069A16.
KAGOSHIMA SAYAMAKAORI SHINCHA ICHIBANCHA 2016 This Shincha comes from the sayamakaori cultivar, a highly fragrant old variety that is less common than yabukita. Its fine leaves release intense vegetal, butter and marine notes, as well as hints of vanilla and fresh hazelnut. This Shincha is slightly umami, and we love its thick then creamy texture. This first-flush Japanese tea should be tasted without delay.
Ref.3074A16.
MIYAZAKI YABUKITA SHINCHA ICHIBANCHA 2016 This delicious tea is very smooth, with delicate notes and an umami flavour that transports us to the island of Kyushu in Japan. There is a good balance between the vegetal, iodine and marine notes followed by buttery, floral qualities, which are enhanced by the silky texture. An ideal introduction to the fresh, vegetal qualities of Ichibanchas.
Ref.3075A16.
Attention! All the teas featured on these pages are Grands Crus harvested in very small quantities, available for a specific and limited time with no guarantee of future availability. Available until the batch has gone, these teas may suddenly go out of stock.
13 •
Selection of Grands Crus
Nepalese second-flush teas
PATHIVARA WHITE
GURANSE GREEN G32
Here we have our first batch from Pathivara, a very promising Nepalese garden in the eastern Himalayas. This white tea has plenty of long downy buds and a delicate aromatic bouquet. The floral notes evoke rose. They are followed by a mushroom quality, then a very full accent of vegetal, buttery vanilla and fruit notes that linger after the tasting. This is hands-down the best batch produced by this plantation!
In recent years, the Guranse garden, led by Andrew Gardner, has been making premium teas that are out of the ordinary. This delicious and astonishing green tea, from a summer plucking, is one of them. It is round and fresh with wonderful rich aromas that start out fruity and mineral, before becoming vegetal as the tasting progresses. There is a lovely astringency at the finish, which sustains the lively aromas in the mouth for a long time.
Ref.0832A16.
Ref.0833A16.
Premium Oolong teas ORIENTAL BEAUTY - TAIWAN This is a truly unique tea. An Oriental Beauty of this quality has not been produced in six years. This rare, emblematic plucking owes its unusual aroma to the actions of an insect that alter the aromatic composition of the tea leaves. The tea has such rich aromas that there are dozens of successive notes, all of them remarkably well balanced. A unique tasting experience – not to be missed!
WEN SHAN BAO ZHONG “PREMIUM” - TAIWAN This speciality from the Pinglin region in the Wen Shan mountains of Taiwan has a very low level of oxidation. Its leaves are slightly creased lengthwise, and reveal delicate floral, buttery and vegetal notes. The thick, creamy texture makes this tea very smooth. Its green finish also gives it exceptional length. A masterpiece!
Ref.2664A16.
Ref.2593.
BLACK PEARL - TAIWAN This fine Oolong owes its name to the deep chestnut colour of the leaves. It comes from the Lu Ye hills and has a high level of oxidation, developing a very aromatic bouquet. Its floral, buttery notes are lengthened and intensified by its woody, honey and stewed fruit qualities. A lovely tea that is supple in the mouth!
Ref.2662A16.
14 •
DONG DING PREMIUM “ICY PEAKS” - TAIWAN This premium tea is typical of Oolongs processed in the form of large, dense balls. It offers delicious, complementary sweet notes of milk, butter, vanilla, flowers and fruit, evoking the fragrance of frangipani flowers. The round, full texture sustains fresher, vegetal notes at the finish. Fans of this type of tea will love it.
Ref.2663A16.
Our selection of Grands Crus is constantly evolving and expanding as we discover new teas and gardens on our travels. To find out about our new arrivals as soon as possible, please sign up for our newsletter via our website palaisdesthes.com
Tasting notes Mr Shoji's Tawaramine Shincha Ichibancha 2016 Origin: Japan Color: green tea Water temperature: 70°C Infusion time: 2’ Quantity for the teapot: 6 g for 30 cl
Ref.3068A16. Known from his exceptional Shinchas, Mochizuki Shoji brings us what is undoubtedly one of the finest teas produced in Shizuoka. This passionate farmer, whose garden is located in the well-known high mountains of Tawaramine, processes his teas with unusual care and attention. The incredibly fragile, fine leaves bring out the full aromatic potential of this first flush. One of our best finds among the 2016 Ichibanchas!
Dry leaf: Appearance: lovely leaves folded into slender needles, the sign of good quality. Colour: glossy, intensely green leaves. Aromas: vegetal, butter, sweet vanilla, with a hint of hazelnut and a sweet marine note (scallops, shellfish). Infusion: Aromas: a rich, complex bouquet with vegetal (cooked vegetable) and buttery (hot butter) accents, with a hint of sweet caramel, marine notes (shellfish), and a hint of fruit. Liquor: Colour: pale, bright green. Texture in the mouth: smooth to start, with a touch of astringency at the finish. Flavours: sweet, umami. Aromas: many – the initial sweet vegetal (cooked vegetable) and marine (shellfish, scallops) aromas are buttery with hints of sweet vanilla and fruits (stewed fruit, fresh fruit). These are followed by fresher, more raw vegetal notes (pronounced cut grass, stems), with scents of white flowers and butter that gradually develop in the mouth. Aromatic profile and finish in the mouth: the start is smooth, while the finish is fresher and livelier. Our opinion: this delicate Tawaramine is captivating, with its subtle, superbly balanced liquor. Surprising smooth, creamy qualities to start, while the lingering finish in the mouth is wonderfully fresh and lively! The exceptional delicacy and aromatic complexity make this tea a true masterpiece!
15 •
The pleasure of tea-drinking uıith our neuı teapots Wazuqu cast-iron teapots: Japanese tradition in the 21st century Representing the rich tradition of Japanese craftsmanship, each foundry has its own history and manufacturing secrets. Wazuqu is a Japanese foundry that has been operating since 1604, based in the Yamagata region of northern Japan. The foundry is named "Wa-zuqu" after a type of Japanese cast iron that was used until the Edo period to make swords in particular. Today, there are just a few workshops in the world that still make teapots using this extremely pure cast iron. Teapots made by the Wazuqu foundry are, on average, 25% lighter than typical Japanese cast-iron teapots. They have a non-drip spout and are composed of 70% recycled materials, thanks to the artisanal expertise perfected over more than 400 years.
ITOME TEAPOT
MAYU TEAPOT
Sleek and elegant, the Itome teapot features delicate horizontal lines that recall the harmony of Japanese gardens.
Created by Japanese designer Ken Okuyama, the Mayu teapot has graceful, refined curves, while its black aluminium alloy handle evokes the "katana", the finest of the Samurai's Japanese swords.
Colour: ash grey teapot with black handle. Ref.M033. – 1 L
SHIBO TEAPOT This traditional and elegant teapot recalls the special texture of silk kimonos. Its small size is ideal for one or two cups. Colour: brown teapot with black handle. Ref.M036. – 0.35 L
16 •
Colour: chestnut teapot with black handle. Ref.M035. - 0.55 L
The art of visual illusion
Salam teapots at Palais des Thés Salam is a classic design created by Guy Degrenne in 1953. It quickly became popular among tea enthusiasts who were also fans of porcelain. Its ingenious steel cover lined with felt keeps the tea at the right temperature for twice as long as traditional porcelain teapots (around two hours). Palais des Thés has two exclusive new versions of this teapot.
1 The heat-sensitive Illusion cups bring a whole new dimension to porcelain: they change colour on contact with heat. Starting out black or purple, the cup turns green or pink when filled with hot tea.
2 (1) - Ref.N019A.: 25 cl cup - Amethyst (2) - Ref.N019B.: 25 cl cup - Anthracite
An elegant, timeless design For the first time in France, the white Salam teapot comes with a brushed silver cover.
A characterful and contemporary design For the first time, the black Salam teapot comes with a polished silver cover. Ref.M109N. – 6 cups
Ref.M109B. – 6 cups
L’Herboriste, the neuı N°119 recipe to try Created with the utmost care and attention by our expert tea blenders, L’Herboriste recipes, made with beneficial aromatic plants, offer the perfect balance between authenticity and originality. Discover the new L’Herboriste N°119, which combines turmeric, licorice and verbena in a refined, invigorating infusion with heady notes. Available at the beginning of October 2016. Ref.DV995Z.: 100 g metal canister Also available in a box of 20 tea bags and loose in a bag (100 g).
New recipe N°119 - turmeric - licorice - verbena
17 •
Cocktail with tea
Our neuı cocktail created by Philippe Carraz, head barman at l'Alcazar Pleasures of the Hammam MAKES 4 GLASSES • 6 g Thé du Hammam by Palais des Thés • 20 cl filtered water • 6 cl Saint Germain liqueur • 8 cl green Chartreuse • 8 slices of cucumber • 8 cl agave syrup • Espelette pepper To prepare the infusion for 4 glasses 1/ Infuse 6 g of Thé du Hammam in 20 cl of filtered water at 75°C for 3 minutes. 2/ Strain the infusion and pour into 4 large glasses filled with ice cubes to cool for 30 seconds, then remove the ice cubes.
thé du hammam Inspired by a Turkish recipe based on green tea, this is a delightful fruity blend, with rose, green dates, red fruit and orange blossom.
To prepare an individual cocktail in a shaker, for a 35 cl glass 1/ Meanwhile, add 1.5 cl of Saint Germain liqueur, 2 cl green Chartreuse, 2 slices of cucumber, 2 cl of agave syrup and a tiny pinch of Espelette pepper to the shaker. Crush the cucumber with a pestle. Add ice cubes and shake for 10 to 15 seconds. Filter while pouring into a glass filled with ice cubes. 2/ Add 5 cl of the tea infusion. Stir with a straw. Repeat for the 3 other glasses.
Philippe Carraz, head barman at l'Alcazar, Paris, has created some delicious exclusive cocktails for Palais des Thés. Philippe Carraz learnt the art of combining alcohol with syrups, liqueurs, fruit juices and more at the Soda Bar in Lyon. Two years later, Philippe joined l’Alcazar team as head barman, and devised its entire cocktail menu. Until now, Philippe had never used teas or herbal infusions in his recipes. When Palais des Thés asked him to create two cocktails for the brand, he was delighted to take up the challenge. Being passionate about flavour combinations, teas and herbal infusions offer him countless new opportunities.
18 •
Located in the heart of Saint-Germain-des-Prés, l'Alcazar is a bar and restaurant filled with light and lush greenery, set within a 17th century building. Alcazar, 62 rue Mazarine - 75006 Paris.
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: -e njoy a 10% discount on all purchases for one year (except books: maximum legal discount of 5% applies), - t ake advantage of preferential rates for a number of special offers and receive exclusive gifts, - r eceive 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. 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 your orders on the Internet, register your card in your customer account. For your orders by post, write your card number on your order form.
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Photo credits: Palais des Thés photographic background: François-Xavier Delmas. Except: Yves Bagros p1, p6, p7, p17 ; Frédéric Lucano p2, p4, p5, p18 ; K. Manchego p2, p7, p10, p13, p14, p15, p16, p17, p20 ; Imagemore Co.,Ltd. p1 ; Konstantin Thomopoulos p3 ; Omid Scheybani p6 ; Presswall (Charly Pouplin) p11 ; Guy Degrenne p17 ; Michael Möller p20 - Design: ZORAN. Bruits de Palais is printed on paper from sustainably managed forests. It is certified as being whitened with a chlorine-free bleach. 100% vegetable inks.
Delectable herbal teas Autumn delights The Gardens collection of gourmet infusions made with fruits, flowers and spices is expanding with two new blends: Garden of temptations: this exquisite blend of apple, almonds and vanilla is an ideal way to usher in the autumn. Ref.DV977Z.: 150 g metal canister – 100 g loose leaf French garden: this infusion combines pear, apple and blackberry leaves and is delicious either hot or iced. Ref.DV978Z.: 120 g metal canister – 100 g loose leaf Find all of the Gardens collection in our stores and on our website at palaisdesthes.com.
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