Special edition: dark teas L’Herboriste: delicious benefits
bruits de palais “Do good, reap good.” Chinese proverb
February 2020 | n o
80
Editorial
Striving for the best Since the beginning, our mission at Palais des Thés has been to bring you the best of tea. The best starts with impeccable quality, achieved through a meticulous harvest, careful handling of the leaves and optimal freshness. The best also relies on the passion of those who employ their talent and expertise to transform the leaves and “make” tea — or rather, teas — with remarkable flavours and fragrances. At Palais des Thés, we have always been committed to bringing you the most delicious and also the widest variety of teas, reflecting the very best that the world of tea produces. Bringing you the best of tea also means verifying the conditions under which our teas are manufactured. They are best for the planet — a standard that leads us to closely monitor the agricultural methods used and choose organic whenever possible — and best for the people who produce the tea. Finally, the best of tea requires a set of precautions to guarantee that this naturally healthy beverage remains exactly that. Hence SafeTeaTM, our commitment to food safety, which consists of having an independent laboratory analyse all our conventionally grown teas and herbal teas before they are sold to ensure their compliance with phytosanitary regulations (see Bruits de Palais No 76 – September 2018).
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We settle for nothing less than the best of tea, for you, for them and for the future. The Palais des Thés team
Contents
Page 12 GR AN DS CRUS SELECTION February 2020
Page 4 L’ HER BOR ISTE Healthy, delicious and organic
Page 16 N EWS
Page 6 DAR K TEAS SPECIAL EDITION
Page 18 BR ING TEA TO THE TABLE ! Dark tea in the kitchen
RESPONSIBLE TOGETHER
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L’Herboriste
Healthy, delicious and organic Our l’Herboriste collection blends traditional wisdom with contemporary creativity to strike the ultimate balance between flavour and health benefits. Even better news: all these herbal teas are now organic, yet another reason to give them a try or revisit them. SMART BLEN DS The six sophisticated l’Herboriste blends combine beneficial
L’Herboriste is the French word for “herbalist”, the profession
herbs with delicate fruit and spice flavours to promote a
that inspired Palais des Thés to create the collection in 2015.
sense of wellness and serenity. They are caffeine-free and
While herbalists concoct remedies based on medicinal
can be enjoyed at any time of day.
plants, however, they rarely venture into the realm of taste. This is what makes our collection so unique: it offers the benefits of plants without sacrificing the pleasure of taste, thanks to a bold selection of ingredients that blend tried and true medicinal plants (such as verbena and chamomile) with a few unexpected additions (such as carrot, turmeric and ginger).
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ALL N EW. . . This new year, the collection is adding two new blends in
Two neuı recipes
keeping with its successful philosophy: l’Herboriste No 74, a sophisticated blend of limeflower, chamomile, and orange blossom with calming properties and l'Herboriste No 52, a delicious combination of peppermint, anise and lemon balm, known for their digestive properties.
. . . ALL ORGANIC Both new herbal teas were composed from organic ingredients, and the same is now true of the original four blends as well. Replacing all the ingredients while
No 52: peppermint, anise, lemon balm. REF. 9930.
faithfully recreating the flavours of these unique blends required patient, meticulous work. We finally achieved that goal and l’Herboriste now boasts six organic blends, all available in the freshly redesigned box of 36 tea bags. Healthy, delicious and organic, these delectable herbal teas truly have everything going for them: they’re good and
No 74: limeflower, chamomile, orange blossom. REF. 9960.
Available in metal canister, box of 20 tea bags, loose leaf.
good for you.
L’Herboriste box set
Now 100% organic, the box of 36 tea bags includes our two latest additions as well as the rest of the collection: No 46: chamomile, apple, spices. No 95: lemongrass, ginger, carrots. No 108: verbena, orange, mint. o N 119: turmeric, liquorice, verbena. REF. DCC07.
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Dark teas special edition
Dark teas: a diverse family Dark tea is the oldest form of tea. Although it has always been celebrated for its beneficial properties, it is still relatively unknown in the West. Unusual, complex and at times disconcerting with notes of cellars, mushrooms, leather and earth, dark tea deserves a closer look. Palais des Thés invites you to discover or rediscover this vast category of teas, which not only boasts a broad flavour palette, but also has the exceptional characteristic of improving with age.
W HAT IS A DAR K TEA? Dark tea, which owes its name to the saturated hue of the
CHIN E SE PU ER H: W H ER E IT ALL BEGAN
steeped beverage and its leaves, is available both loose
The first dark teas were produced during the Tang
and compressed. It is found mainly in the form of tea
Dynasty (618-907). At that time, the Xishuangbanna
cakes, bricks or bird's nest. Unlike black tea, which
region in Yunnan province offered an ideal terroir and
is oxidized [see box], dark tea is fermented.
climate — altitude, soil quality, humidity and temperature
This fermentation is what produces its
range — for growing tea plants. In this region, dark teas
characteristic taste and also protects
were called “Pu Erh”, a name borrowed from the city the tea
the tea from alteration during long
bricks travelled through to reach the provincial capital
storage. In fact, it can be enjoyed years
of Kunming. The tea was part of daily life for the locals,
after it is harvested.
who grated and boiled it for use in cooking. Because they
Oxidation or fermentation: uıhat’s the difference? Oxidation is a natural phenomenon: all plant material changes once it is cut and comes into contact with oxygen, which causes its pigments to turn brown. In the case of tea, this process is controlled to determine the colour and a large part of the flavour profile. Fermentation, which is unique to dark teas, does not occur through contact with air. Instead, it transforms the tea through the effects of microorganisms present in the leaves. This type of fermentation is comparable to the natural process involved in wine-making, where the sugar in grape juice is converted into alcohol.
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were a precious commodity, Pu Erh quickly became a currency of exchange; Yunnan’s location on the Chinese
A history of collections and counterfeits
border encouraged the growth of trade with other lands. The need to identify this valuable tea and prevent counterfeiting gave rise to the practice of stamping tea bricks with imperial seals depicting a dragon or phoenix.
PU ER H SHENG AN D PU ER H SHU The Da Ye (“large leaf ”) cultivar is most commonly used to produce Pu Erh. Leaves are plucked and then shaken in dry heat to avoid oxidation, then rolled in baskets to release their flavour. Finally, they are left to dry in the sun. The base tea that results from this process is called “Mao Cha”. At this point, there are two options for fermentation: a gradual, natural process (resulting in Pu Erh Sheng, raw tea) or controlled, accelerated processing (resulting in Pu Erh Shu, cooked tea).
Because it can be stored for long periods and improves with age, Pu Erh is highly prized by collectors. To limit the risk of counterfeits, a modern technique for identification has been developed. It involves inserting a small leaflet (called a “Nei Fei”) into the tea brick when it is compressed containing information about the producer and production site. There are catalogues that list the Nei Fei so that collectors can confirm the authenticity and official value of a tea brick.
Mao Cha production in Yunnan province
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Dark teas special edition
Drying in Xishuangbanna, a prefecture in the south of Yunnan, China
Once the Mao Cha has been compressed into a cake, it takes around ten years for the tea to finish fermenting and achieve its final flavour profile. This is the method used to make Pu Erh Sheng, a tea similar to the varieties consumed during the Tang Dynasty. Because waiting for this natural process requires so much
OTHER DAR K TEA R EGIONS
patience, another quicker technique was devised. In the
While Yunnan is the birthplace of Pu Erh, it is now also
early 70s, the state factory in Kunming developed an
produced in bordering regions of Southeast Asia, namely
accelerated fermentation technique to imitate the flavour
Laos, Myanmar, Thailand and Vietnam. As they migrated,
of an aged Pu Erh. It consists of piling up the Mao Cha leaves
Chinese ethnic minorities brought with them the traditions
in a warm room and watering them. When kept in a hot,
and processes for manufacturing Pu Erh. Adapting these
humid environment, the leaves develop microorganisms
methods for use in Southeast Asia, with influence from
that proliferate naturally, causing complete fermentation
local varieties of tea plants, soil composition and climate,
in just one month. This fermented tea is called Pu Erh Shu.
diversified the dark tea category.
Although it was designed to resemble Pu Erh Sheng, Pu Erh Shu has very different notes and can be distinguished
In Myanmar, tea production has remained a family
as a new type of dark tea. Its creamy texture, sweet taste
operation. The country’s main ethnic groups, the Palung
and lack of astringency make it easy to love.
and the Shan, produce tea by hand on the ground floor of houses built on piles. The dark tea most commonly
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These days, Yunnan produces both Pu Erh Sheng and
found in Burma, called “Laphet”, comes from the assamica
Pu Erh Shu teas.
variety of the tea plant.
Cake of Pu Erh Sheng made from century-old tea plants (across)
In Vietnam, it is known as “Pho Nhi” and produced in the Tây Côn Lĩnh mountain range, from the leaves and buds of century-year-old Shan Tuyet tea trees. These unpruned tea plants grow unusually fast thanks to the rich soil. Once the leaves have been harvested, one traditional method for producing tea consists of drying them in bamboo tubes. Another traditional tea, “Cha Chit”, is made by using a rattan cane to form a bouquet of leaves which are then left to dry. Dark teas from Laos, produced according to methods
DAR K TEA IN AFR ICA
similar to those used in China — particularly since the
While dark tea originated in Asia, it has since been adopted
arrival of Chinese migrants from Yiwu in 2006 — owe
in parts of Africa, including Malawi. The tea owes its
their unique character to the ancient wild tea plants that
popularity in Africa to Alex Kay, tea enthusiast and owner
grow in the north of the country, some of which are
of the Satemwa tea estate. Inspired by Chinese expertise,
hundreds of years old.
he developed a technique for producing a tea similar to Pu Erh Shu. In combination with the unique climate of Malawi, it results in a rare and unusual African tea.
Yu an Myanmar
Harvesting from wild tea plants in Vietnam
Vietnam Laos
ailand
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Dark teas special edition
Dark Tea
Tong of Pu Erh cakes
at Home ... . . . STOR AGE AN D TASTING HOW TO STOR E DAR K TEA? There are a few basic rules for preserving the quality of dark teas. Storing them away from strong scents (cooking, fireplace smoke, etc.) is highly recommended. They should also be protected from humidity to prevent further uncontrolled fermentation that could have harmful consequences, such as mould on the leaves. This rules out cellar storage. Only highly trained professionals in Taiwan and Hong Kong are able to successfully experiment with extreme storage conditions (very high temperatures and high humidity levels). Like all teas, dark tea is best stored in a dry, dark location at room temperature. Loose dark tea can be kept in a traditional tea canister, or better, a Yixing clay pot to promote air circulation. Tea cakes can simply be stored in their original paper.
What flavours should you expect? YOUNG PU ERH SHENG
Tong Traditionally, a stack of seven Pu Erh cakes are wrapped in large bamboo leaves and then tied by hand. Each set of wrapped cakes is called a Tong. This packaging is very practical for tea enthusiasts who wish to evaluate the transformation of a tea by tasting the cakes gradually. In China, it is also considered a handsome gift to celebrate a birth.
HOW LONG SHOULD A DAR K TEA BE LEF T TO AGE?
develops grassy, mineral, floral, vanilla and apricot notes with hints of leather.
You can enjoy it young or mature. Pu Erh Shu, whether
PU ERH SHENG THAT HAS BEEN AGED FOR MORE THAN 10 YEARS
since its f lavour profile remains stable over time.
presents notes of camphor, vanilla, fruit, wood and leather. PU ERH SHU
releases notes of wood, mushrooms, humus and moss.
loose or compressed, can be consumed immediately, Meanwhile, although there is no reason you can’t try a Pu Erh Sheng young, it becomes more complex ten years after its production. You can even follow its f lavour transformation by aging two cakes: leave the first intact until it is completely fermented and taste the other regularly to observe how it is changing.
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Using a fermented tea knife
HOW TO CUT A TEA CAKE? To remove leaves without breaking the tea cake, insert the tip of the knife horizontally into the center of the cake and pry gently. Repeat as needed until you are able to remove a piece, then prepare your tea using one of the following two methods:
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Bamboo tray. REF. P075. Fermented tea knife. REF. W744.
WESTERN METHOD
Ideal for everyday use. 15 g for 1 L (35 oz) Water temperature: 95°C (200°F) Steeping time: 4 minutes
GONG FU CHA METHOD
Recommended to reveal the complex flavours of the finest aged teas. 5 g for 100 ml (3.3 oz) Successive infusions of 30 seconds each (rinse the tea leaves first)
While porcelain allows the taster to detect even the most delicate flavours with precision, Yixing clay is ideal for preparing and tasting a dark tea. This material retains the aromas of every tea that is steeped in it, reviving them with each fresh infusion to enhance the flavour profile of the tea being tasted.
Learn the basics of Gong Fu Cha: visit our website at palaisdesthes.com or our Palais des Thés YouTube channel to watch a video that illustrates this technique for preparing tea.
MUST-HAVE ACCESSORY
Gong Fu Cha clay teapot. REF. M089.
Beneficial properties In Chinese medicine and elsewhere, dark teas have a longstanding reputation as a source of many beneficial qualities and properties. These include purifying and detoxifying the body, strengthening the immune system, dissolving fats and lowering cholesterol levels, promoting digestion and blood circulation, and reportedly also helping to alleviate the effects of alcohol. If you’re seeking a wellness boost, look no further!
Visit our shops to explore a vast selection of dark teas that will transport you to China, Southeast Asia or Malawi!
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Grands Crus selection
Grands Crus Selection February 2020 This month, we are offering a special selection of rare Grands Crus that are remarkable for their subtlety and flavours. Journey to China, Kenya or South Korea with every sip.
H UA N T EA P OT REF. M094.
B OU RGEONS DE Y U N NA N PR EM I UM REF. 2334.
If the special feature on dark teas whetted your appetite, explore our fermented Grands Crus with a variety of tastes and origins. This year, our collection of Pu Erh offers a good overview of Yunnan tea production: Mao Cha and Pu Erh Shu (both loose and in cakes). You will also find other, more unusual dark teas from little-known producing countries such as Laos and Malawi.
SATEMWA ‘‘DARK TEA’’ Malawi REF. 556.
WILD MAO CHA FROM PHONGSALY Laos REF. 3402.
Very limited stock available in our shops!
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CAKE OF PU ERH SHU LINCANG 2019 China REF. C433.
Three exceptional terroirs Ring in the New Year with three superb Grands Crus that reflect three exceptional terroirs: an Oolong from Kenya, a white tea from China and a quintessential South Korean black tea.
KIPTAGICH PURPLE OOLONG This unique Oolong is produced in Nakara County, Kenya where tea plants benefit from the mineral-rich volcanic soil. It is inspired by Taiwanese low-oxidation varieties. This tea is made from the TRFK 306/1 tea cultivar developed by the Tea Research Foundation of Kenya, an entity that fosters scientific research and promotes African tea. In addition to its intense, complex flavour profile, this cultivar boasts a high concentration of antioxidants. It produces a silky Oolong with an elegant hint of astringency that supports grassy, mineral, and floral notes. Its liqueur is an extraordinary light pink colour with a sheen. Don’t miss out on this unusual Grand Cru! REF. 559.
YIN ZHEN ‘‘SILVER NEEDLES’’ Experience the new harvest of the most precious of white teas, Yin Zhen, also known as Silver Needles. Its poetic name evokes the spectacular silver downy tips of this Grand Cru. Harvested in Fuding on Taimu Mountain at more than 900 metres above sea level, it is made from the renowned Fuding Da Bai cultivar. It is a traditional Fujian white tea whose relatively simple processing consists of a long drying period. Producers meticulously examine the buds throughout this phase to ensure that they wither as evenly as possible. They then delicately dry the buds to reduce humidity levels and stabilize the tea. This Grand Cru owes its remarkable quality to the exceptionally fine hand-plucking method used and the attention lavished on each stage of its production. It is difficult to imagine a more polished tea than Silver Needles. Its pale liqueur reveals elegant flavours of rose, willow, and fruit over an indescribably soft, oily texture. To rediscover this tea, try steeping it in a Gaiwan. The very fine porcelain of this vessel reveals even the most subtle notes with clarity. REF. 2056.
THÉ NOIR JUKRO The new harvest of Thé noir Jukro is in! This extraordinary Korean tea has continued to enchant us over the years with its rich, dessert-like flavour profile. Its intense cocoa notes develop surprisingly refined nuances with accents of vanilla. Each vintage is unique, and this year’s Thé noir Jukro is particularly mellow, full, and sweet with subtle toasted notes reminiscent of roasted cacao beans. To extend the pleasure of tasting its dazzling, unforgettable flavour, you can steep the tea multiple times in succession in keeping with the Gong Fu Cha method. Thé noir Jukro is an intense tea that reveals its full flavour palette and chocolate notes gradually. REF. 2882.
* Inspected according to EU regulations on the plant-protection quality of food. More details at palaisdesthes.com
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Grands Crus selection Hong Cha: Chinese black teas While Darjeeling and Ceylan are household names today for black tea, this colour of tea was actually created in the Fujian Province of China in the 17th century. In the 19th century, the secrets to manufacturing it spread to Anhui Province, the birthplace of the renowned Qimen teas. Finally, in the 20th century, black tea developed in Yunnan Province and took up a central position alongside the region’s traditional dark teas. Here are three Grands Crus that illustrate the variety of traditional terroirs for Chinese black teas, the Hong Cha.
QIMEN HONG CHA MAO FENG This black tea is produced in Qimen County in the Anhui region. It is a particularly fine grade known as “Mao Feng” in Chinese, in reference to its many golden tips. The tea’s aromatic notes are pleasantly intense, opening with a powerful chocolate note before developing flavours of honey, wood, and liquorice with hints of vanilla. This Grand Cru has a creamy texture with a decidedly gourmand flavour profile. REF. 2235.
DIANHONG JIN YA “Dian” is the ancient name for Yunnan, and Hong means “red” in reference to the mahogany tint of the liqueur. This superb black tea is harvested at more than 2,000 metres above sea level in the Ailao Mountains. The crop consists of magnificent large golden buds known in Chinese as “Jin Ya”. Its thick, mellow texture coats the entire palette and develops pronounced f loral notes along with a honeyed flavour and a subtle barnyard nuance. Taste this tea to experience all the depth and elegance a black tea can offer. REF. 2233.
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Please note: 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. Our selection of Grands Crus is constantly evolving and expanding as we discover new teas and gardens on our travels. To find out about new arrivals as soon as possible, please sign up for our newsletter via our website palaisdesthes.com
Tasting notes
Bourgeons de Yunnan Premium
Origin: Yunnan, China Colour: black Water temperature: 90°C (195°F) Steeping time in the pot: 4 min. Amount of tea leaves per pot: 6 g for 300 ml (10.1 oz) REF. 2234.
This Grand Cru is harvested in the high mountains of Yunnan. Its exceptional harvest includes a precise selection of the narrowest, most regular buds for perfectly balanced flavour in the cup. Dry leaves Appearance: a harvest exclusively composed of spectacular narrow, regular buds. Colour: golden tips. Scents: honey, woody, damp willow. Steeping Aromas: wild honey, leather, wood, fruit. Brew Colour: dark mahogany. Texture: powdery. Flavours: delicate acidity and elegant bitterness that prolongs the notes. Aromas: wild honey, wood, barnyard, leather, prune, hints of mushroom, tobacco, mocha. Aromatic profile and length in the mouth: a robust, complex black tea that reveals rich, woody and intensely honeyed notes that linger into a delicate powdery finish. Our opinion: Bourgeons de Yunnan Premium is one of China’s most superb black teas. It offers a remarkable texture and complex flavours, which can be appreciated either through traditional steeping in a large tea pot or successive steeping using the Gong Fu Cha method.
* Inspected according to EU regulations on the plant-protection quality of food. More details at palaisdesthes.com
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Neuıs
1. Thé des Enfants Christened Thé des Enfants (“Children's tea”) for its very low caffeine content, this cherry-flavoured blend is a delicious combination of hibiscus and black tea sprinkled with fruit pieces. Tasty and healthy, equally delicious hot or iced, it makes for an excellent alternative to sodas. Perfect to prepare in a nice glass carafe and a sweet treat to share with young and old alike. REF. 823.
2. Gold and silver The Illusions collection of teacups has added two glittering new colours, silver and gold. These heat-sensitive cups change color when filled with hot water. Add a little magic to your cup of tea! REF. N019D. GOLD ILLUSIONS TEACUP 250 ML (8.4 OZ) REF. N019E. SILVER ILLUSIONS TEACUP 250 ML (8.4 OZ) Available from March 11, 2020.
3. T he Scandinavian touch An elegant and streamlined combination of wood and porcelain, the Scandinavian-inspired design of this teapot will appeal to design aficionados. Its round shape holds a generous 700 ml (23.7 oz) of tea (approximately 5 cups), while its large filter can be used with any type of tea. As beautiful as it is practical, this teapot will lend a modern feel to your table. REF. M119. THE 700 ML (23.7 OZ) TEAPOT.
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4. A hotly anticipated return After its resounding success for Christmas 2018, many of you hoped that Thé des Étoiles would be back. You’re in luck, because it’s now available year-round! Enjoy the unusual, heady flavours of this green tea that combines tonka bean with the sweet, warming notes of chestnut. Don’t miss this deliciously unique blend. REF. 839.
Give the perfect gift this Valentine’s Day! The Thés de Paris gift set features two flavoured blends inspired by the elegance and intimacy of a Parisian couple. Paris for him is an intense yet sophisticated blend of black tea with notes of citrus, coriander, and vanilla. Paris for her is a blend of green tea with perfect accords of rose, raspberry and lychee, delicate and refined — like the Parisian woman. Share a moment of delicious indulgence with this exclusive set. REF. DTPAR. Also available individually, in loose tea, in metal canisters, or in a box of 20 tea bags.
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Bring tea to the table!
Dark tea in the kitchen The rich flavours of Pu Erh are a natural addition to the Chef’s repertoire, introducing surprise and novelty. Read on for advice from our Tea Sommeliers on how to pair it with various foods and a recipe if you’re ready to try your hand at cooking with tea. Bon appétit! If you like to impress your dinner guests, try an appetizer f lavoured with Pu Erh: the earthy notes of an aged vintage pair beautifully with sautéed mushrooms. And for the main course, dark tea is the ideal counterpoint to meat. Whether full-bodied (Pu Erh Sheng1) or mellow (Pu Erh Shu2), it offers a pleasant contrast to beef, lamb, game duck and poultry. Pu Erh Lin Cang takes our stuffed chicken ballotine recipe (see across) to a whole new level. Pu Erh can also be an excellent alternative to wine when paired with cheese. Sipped alongside a Parmesan, for example, it cuts the saltiness of the cheese while enhancing its flavour. Similarly, the grainy quality of an aged Comté tempers the astringent texture of a Pu Erh Sheng. And to finish your meal, dark tea is a delicious addition to a citrusbased dessert or a delicate accent in a cream or ganache.
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Pu Erh chicken ballotine uıith dried fruit and carrot purée SERVES 2 PR EPAR ATION: 30 MINUTES - COOK TIME: 40 MINUTES
CARROT PURÉE 150 g potatoes • 600 g carrots • 2 tbsp crème fraîche • Salt • Pepper — Wash, peel and chop the vegetables into medium-sized pieces • Salt a large pot of water and bring to a boil • Add the vegetables and cook until tender (approximately 20‑25 minutes) • Drain, then blend with the crème fraîche • Season to taste.
CHICKEN BALLOTINE 2 chicken breasts • 4 dried apricots • 4 dried figs • 12 g (approx. 6 tbsp) Pu Erh Lin Cang (REF. 2282) • 1 tsp acacia honey — Prepare 500 ml/16.9 oz (2 cups) of Pu Erh by steeping 12 g of tea for 4 minutes in water heated to 95°C (200°F). Dice the apricots and figs. Cover them with 100 ml/3.4 oz (1/3 cup) of the tea. Leave the fruit to rehydrate for 30 minutes, then drain. Cut the chicken breasts down the centre lengthwise, so that they can be opened up like a book. Divide half of the dried fruit between the two chicken breasts, arranging it in a line down the centre of each. Fold the sides over to close. Tie each ballotine with kitchen twine (like a roast), taking care to close the ends tightly. Steam the ballotines for 25 minutes. Prepare the sauce by boiling the remaining tea and fruit in a saucepot until the tea has reduced by half. Add the honey and continue cooking to reduce slightly. On each plate, arrange the carrot purée, the sliced ballotine, and the sauce. Garnish with a few pieces of dried fruit. 1. Pu Erh Sheng: raw Pu Erh. 2. Pu Erh Shu: cooked Pu Erh.
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Our Palais des Thés shops IN FRANCE AIX-EN-PROVENCE - 1 rue Chabrier - 13100 ANGERS - 3 rue d’Alsace - 49100 AVIGNON - 15 rue des Marchands - 84000 BÉZIERS - CC Polygone, 3 Carrefour de L’hours - 34500 BLAGNAC - CC Toulouse Blagnac, 2 allée Émile Zola - 31700 BORDEAUX - 55 cours de l’Intendance - 33000 BOULOGNE-BILLANCOURT - 69 boulevard Jean Jaurès - 92100 BREST - 71 rue Jean Jaurès - 29200 CAEN - 12 rue du Moulin - 14000 CANNES - 3 rue du Maréchal Foch - 06400 CLERMONT-FERRAND - 21 rue des Gras - 63000 COLMAR - 7 rue des Serruriers - 68000 DIJON - CC La Toison d’Or, Route de Langres - 21078 GRENOBLE - 18 rue Saint-Jacques - 38000 LA ROCHELLE - 42 bis rue des Merciers - 17000 LE CHESNAY - CC Parly 2, 2 avenue Charles de Gaulle - 78150 LE MANS - 20 rue de Bolton - 72100 LEVALLOIS-PERRET - CC So Ouest, 31 rue d’Alsace - 92300 LIEUSAINT - CC Carré Sénart, 3 allée du Préambule - 77127 LILLE - 6-8 rue du Curé Saint-Étienne - 59800 LILLE - Gare de Lille Flandres, place des Buisses - 59000 LYON 3 place Saint-Nizier - 69001 MARSEILLE - CC Terrasses du Port, 9 quai du Lazaret - 13002 MARSEILLE - 57 rue Paradis - 13006 METZ - 9 rue de Ladoucette - 57000 MONTPELLIER - 37 rue Saint Guilhem - 34000 MULHOUSE - La Galerie, 54 rue du Sauvage - 68100 MUNDOLSHEIM - CC Cora Mundo, 63 Route Nationale - 67452 NANCY - 23 rue des Dominicains - 54000 NANTES - 35 rue de Verdun - 44000 NEUILLY-SUR-SEINE - 26 rue Madeleine Michelis - 92200 NICE - 3 rue de la Liberté - 06000 NIMES - 2 plan de l’Aspic - 30000 PARIS 3 - 64 rue Vieille du Temple - 75003 PARIS 6 - 61 rue du Cherche-Midi - 75006 PARIS 8 - 18 rue Tronchet - 75008
PARIS 9 - 13 rue des Martyrs - 75009 PARIS 11 - 81 rue du Faubourg Saint-Antoine - 75011 PARIS 14 - 25 rue Raymond Losserand - 75014 PARIS 15 - 58 rue du Commerce - 75015 PARIS 16 - 21 rue de l’Annonciation - 75016 PARIS 17 - 36 rue de Lévis - 75017 QUIMPER - 15 rue Kéréon - 29000 REIMS - 14 rue de l’étape - 51100 RENNES - 3 rue Jules Simon - 35000 ROUEN - 60/62 rue de la Champmesle - 76000 SAINT-DENIS (La Réunion) - CC Jumbo - 97420 SAINTE-MARIE (La Réunion) - CC Sainte-Marie - 97438 SAINT-GERMAIN-EN-LAYE - 1 rue des Louviers - 78100 SAINT-LAURENT-DU-VAR - CC Cap 3000, Avenue Eugène Donadeï - 06700 STRASBOURG - 124 Grand’Rue - 67000 TOULON - 10 rue Berthelot - 83000 TOULOUSE - 63 rue de la Pomme - 31000 TOURS - 26 rue Nationale - 37000 VILLENEUVE D’ASCQ - CC V2, Boulevard de Valmy - 59650 VINCENNES - 21 rue du Midi - 94300
INTERNATIONAL BRUSSELS (Belgium) - Chaussée de Charleroi 25 - 1060 BRUSSELS (Belgium) - Place de la Vieille Halle aux Blés 45 - 1000 BRUSSELS (Belgium) - Rue Froissart 91 - 1040 BRUSSELS (Belgium) - Rue des Fripiers 10 - 1000 LIEGE (Belgium) - Rue du Pot d’Or 30 - 4000 LOUVAIN-LA-NEUVE (Belgium) - Rue Charlemagne 11 - 1348 NAMUR (Belgium) - Rue du Collège 7 - 5000 LUXEMBOURG (Luxembourg) - 6 rue Chimay - L-1333 OSLO (Norway) - Bogstadveien 31 - 0366 OSLO (Norway) - Grensen 10 - 0159 SANDVIKA (Norway) - Sandvika Storsenter Brodtkorpsgate 7 - 1338 TEL AVIV (Israel) - Rehov Dizengoff 131 - 63461 TEL AVIV (Israel) - Sarona Market store 71, Aluf Kalman Magen 3 MOSCOW (Russia) - rue Pokrovka 4, bat.1 - 101 000 TBILISI (Georgia) - Chavchavadze Ave, No 33
Mail Order Department E-SHOP palaisdesthes.com
CUSTOMER SERVICE +33 (0)1 43 56 90 90 Local call rates apply (excl. calls from abroad)
The wonders of the Louvre captured in two exceptional teas.