Test your tea knowledge by answering these ten questions!

What’s the difference between green and black tea?

a. The leaves don’t come from the same tree.

b. The level of oxidation isn’t the same.

c. The colour changes according to the brewing time.

a nswer: b

Green tea isn’t oxidised whereas black tea is fully oxidised.

Mao Cha is: a. A Chinese province that has given its name to a type of tea b. Used to make Pu Erh (dark tea) c. A tea plant native to the Yunnan region of China a nswer: b

Mao Cha is a raw tea used to make raw and cooked Pu Erh.

A memory teapot is made from: a. Natural terracotta b. Porcelain c. Glazed cast iron a nswer: a a. True b. False a nswer: a a. True b. False a nswer: a a. A tart flavour. b. A salty flavour. c. A sweet flavour.

The porous wall of the unvarnished clay teapots absorb tea particles (tannins) and aromas, creating a deposit that enhances subsequent infusions. This creates a “memory” of the teas.

Some teas can be brewed several times. True or false?

Teas prepared using the Gong Fu Cha method are brewed repeatedly.

If a tea is brewed in cold water it will contain less caffeine. True or false?

Caffeine dissolves more easily in hot water. Tea infused in water at room temperature for an hour will therefore be low in caffeine.

What flavour is never found in tea?

Which citrus fruit is used to flavour a. Lemon b. Orange c. Bergamot a nswer: C a. A combination of several different teas. b. A tea whose leaves have been processed in a blender. c. A tea that is mixed with milk and sugar. a nswer: a

Earl Grey?

Legend has it that on a diplomatic visit to China, Charles Grey, the second Earl Grey and British Prime Minister, was given by a mandarin an ancient recipe that described flavouring tea with a citrus fruit. The reality is quite different: Charles Grey never travelled to China. Instead, he took to adding a few drops of essential oil of bergamot to his cuppa and realised he had created one of the most famous teas in history.

What is a blend?

Combining different teas is the work of the blender. They must ensure that the tea’s flavour and aroma profile remains consistent throughout the year.

A premium tea can be produced: a. In spring only b. Throughout the year c. Only by a few plantations in Asian countries a nswer: b

Sought out by our tea researchers who visit plantations and gardens in Asia, Africa, Europe and South America, we use the term premium tea (or Grand Cru specifically for Palais des Thés) to describe limited-availability, artisanal small batch teas which closely reflect the expertise and methods of the person who produces them.

To accompany raw fish, we’d recommend: a. A sencha ariake b. A jukro c. Thé du Hammam

Bruits de Palais

A publication from Palais des Thés

Contributors to this issue:

Paul Roudez (Planet Tea), Julie Schwob (Recipe styling and What’s New)

Editorial team

Bénédicte Bortoli

Chloé Douzal, Mathias Minet

Art direction and layout

Laurent Pinon and Aurore Jannin for Prototype

Illustrations

Stéphane Humbert-Basset

English translation

Marta Scott

Proofreading Nicole Foster

Printing

Printed in May 2022 by Prenant (France)

Imaging & retouching services

Key Graphic Palais des Thés

All translation, adaptation and reproduction rights in any form are reserved for all countries.

Photo credits:

Palais des Thés media library – François-Xavier Delmas: cover, p. 4, 6, 10-11, 12, 13, 20-21, 23, 24, 3233, 38 • Guillaume Czerw: p. 2, 26, 27, 29, 36, 37 • Adobe Stock: p. 15 • Stock.adobe.com: p. 31 (photogolfer) • Kenyon

Manchego: p. 28, 31, 33 •

Karuna-Shechen – Morgane

Effroy: p. 34 • Cuistots migrateurs – Fiona Gautillot: p. 35 • Alexandre Denni: p. 35 (store)

Customer service

+33 (0)1 43 56 90 90 a nswer: a a nswer: b

The iodine notes of this Japanese green tea pair well with the marine flavours of the fish. We serve it lukewarm.

Teas can have sweet, tart, bitter and umami notes.

Cost of a local call (in France) Monday to Saturday 9am-6pm

Corporate gifts

+33 (0)1 73 72 51 47

Cost of a local call (in France) Monday to Friday 9am-6pm