bruits de palais “The real voyage of discovery consists not in seeking new landscapes, but in having new eyes.” Marcel Proust
66
January 2015 | n°
Grand Cru teas at Palais des Thés Chaï Impérial What tea do you like to drink in the morning?
Contents 3 •
Editorial
4 •
Chaï Impérial
6 •
Grand Cru teas at Palais des Thés
10 •
Tasting notes Aiguilles d’argent
12 •
Grand Cru teas
14 •
What tea do you like to drink in the morning ?
16 •
18 •
19 •
Théophile benefits
Recipe
Photo : Copyright François-Xavier Delmas
Shopping & new items
What is it about tea that makes us want to stop for a moment, in order to prepare and taste it properly? In other words, what are we responding to when we dedicate a little of our time to tea? On the other side of the planet, men and women have plucked the leaves with precision and care, and have then processed them with skill, and sometimes with talent. In those dried and curled up leaves I’m about to infuse, there is a great deal of well executed work, and expertise. This work gives tea its presence; it would not exist without it. To offer us this presence, tea makes an appeal to us: it requires our care and attention. Plunged into hot water, the leaves rehydrate, unfurl and liberate their secret. Tea’s presence grows as its leaves expand. And when, in a few moments, I taste this tea, this presence will reach its peak. So I must be worthy of tea, and tea requires my full attention in order to make its presence felt. François-Xavier Delmas and all the team at Palais des Thés join me in wishing you an excellent 2015. Mathias Minet CEO of Palais des Thés – Théophile since 1989
3 •
Chaï Impérial We have created a very personal chai recipe, bringing together Indian influences and the western tradition of spiced drinks, to make Chaï Impérial.
What is Chai?
Tasting advice
Tea was only introduced into India in 1850, under British colonial rule. While tea in India was originally grown mainly for export, the drink later became emblematic of the whole Indian population, which now consumes nearly 80% of the country's production. Over time, most Indians have adopted tea in their own culture and drink it with an astonishing blend of spices, infused with sugar in boiling milk, which is known as chai (meaning “tea” in Indian). The ingredients used to make chai vary between regions and households: every Indian prepares and personalises their recipe according to their tastes and the spices – said to be beneficial – they want to use. Some of the most commonly used spices are cardamom, cinnamon, ginger, clove, pepper and nutmeg.
For many years now, chai has not only been a traditional Indian recipe, it has become highly popular in the west too. Chaï Impérial is excellent prepared in both the western style and according to the Indian method, infused in milk and sugar. Whichever you choose, we recommend making it in a 30cl teapot and placing 6g (0,2oz) of tea in a sufficiently large filter to allow the leaves to expand fully and diffuse their spicy fragrances.
How Chaï Impérial was created
Western-style tasting
To create Chaï Impérial, we drew inspiration from both the Indian chai heritage but also the European tradition of blending spices and citrus fruit. We selected and assembled a sumptuous cocktail of warming spices: green cardamom, pink peppercorns, cinnamon, ginger and clove. To this blend we added orange zest, for its wonderfully rich aroma. Chaï Impérial is a very personal chai recipe: unique and sweet, its opulent notes evoke delicious spice bread.
• Add pure water heated to 95°C (200°F) to the teapot. • Leave to steep for three to five minutes.
100g (3.5 oz) canister Ref.DV771X.
4 •
20 tea bags Ref.D771N.
Ref.771.
Chaï Impérial will be available from 29 January 2015 in all our stores.
GOURMET RECIPE
Chaï Impérial latte To make 1/2 litre (serves 3) 10 min preparation time
• ¼ litre milk • ¼ litre water • 5 muslin teabags or 2 tbsp (10g / 0.4oz) of Chaï Impérial • 30 g (1.06 oz) castor sugar • 1 large filter (if loose tea) - Place the water, milk, sugar and tea in a saucepan. - Bring to the boil and leave to simmer for 3 to 4 minutes. - Serve.
Serving tip: delicious accompanied by a sponge cake. Chaï Impérial can also be enjoyed in a variety of delicious recipes! For further details, see p18, or visit palaisdesthes.com.
Double walled glass mug with strainer Ref.N301.
5 •
“
In most production countries, the finest teas are harvested by hand. This is because the delicate, precise movements of the pluckers ensure that the best leaves and buds are selected. Also, some plantations are so inaccessible that the workers must climb up the slopes to reach the tea bushes. Even in countries where labour costs are very high, such as Japan, the finest teas are still plucked by hand.”
6 •
“
Photos : Copyright François-Xavier Delmas
François-Xavier Delmas
The story of Delmas Bari One day, ten years ago, on a visit to Darjeeling, I was surprised and moved to discover that a plot on the North Tukvar plantation, which I knew well, had been named after me. It was a brand new plot, planted mainly with an AV2 bush, of which I’m particularly fond. The superintendant’s gesture touched me greatly. I return regularly to ‘Delmas Bari’: the bushes have grown, they are now magnificent and during the best season produce a remarkable tea I share with you every year.” François-Xavier Delmas
Grand Cru teas at Palais des Thés Today, our selection of the finest teas - Grands Crus is one of the most comprehensive representations of the best that tea producers can offer. This is thanks to the work of François-Xavier Delmas, founder of Palais des Thés, who is recognised as one of the greatest tea sommeliers in the world.
Our raison d’être “Since I chose this line of work, which consists of selecting the rarest teas, I have constantly travelled around the regions where the world’s best teas grow. From Darjeeling to Shizuoka, from Taiwan to the Golden Triangle, I spend several months a year going from plantation to plantation," says François-Xavier Delmas. Over 30 years of dedicating touring, accompanied by his team, he has forged immensely valuable links with artisan tea producers and many planters. “Thanks to these close relationships, we sometimes get the opportunity to taste truly exceptional, rare and unique teas. By getting off the beaten track, we discover hidden plantations that most people have never heard of,” he explains. In addition, small-scale planters and growers, who are aware of Palais des Thés’ high standards, approach the company’s researchers or contact Mr. Delmas directly to offer their finest pluckings. This means that very special teas are regularly discovered by Palais des Thés. They are generally produced by local, unknown artisans, and display remarkable tasting qualities worthy of being ranked among the world's finest teas. “Because these teas are harvested in very small quantities and are available at a very specific time, without the guarantee of a continued supply, we hesitated for a long time before stocking them. However, although these rare teas are only short-lived, we decided to share these treasures with our customers,” concludes Mr. Delmas. Available only until each batch runs out, these Grand Cru teas are not part of Palais des Thés’ permanent catalogue.
What conditions are required to make a Grand Cru tea? Like wine, a Grand Cru is closely linked to the passionate artisan who makes it. This is because, while the personality of a tea is influenced by the variety of tea plant, terroir and weather conditions, it exists above all thanks to the expertise and talents of its producer. The latter must have an extremely good knowledge of every stage in caring for the tea plant, including choosing when to pick the leaves, and processing them. Like a cellar master, the producer brings out the best of the specific characteristics of the leaves at the time of harvest, during the processing. Because every plucking is unique, the processing stages are never the same. There are two categories of Grand Cru producers: those who follow tradition, and those who experiment with flavor. In the world of tea, there are many regions that maintain the traditions and skills perfected over generations, even over centuries: • in China, in the Fujian, Zhejiang, Yunnan and Anhui regions • on the island of Taiwan • in Japan, in the prefectures of Shizuoka, Kyoto, Kagoshima and Kyushu • in India, in Darjeeling and Assam.
7 •
How to drink these teas
Spring, a special season
China green teas are prepared in a Zhong**, while Japanese green teas are made in a Kyusu.
For the teas of India and Nepal and also the green teas of Japan and China, harvests vary depending on the time of year. The most anticipated pluckings take place in spring. In winter, growth of the tea plants slows down. During this dormant period, the young shoots have much more time to replenish their essential oils than at other times of year. The first harvest of the year, in the spring, is therefore particularly rich in flavors and aromas, and these teas have an incomparable freshness and richness. Produced in very limited quantities, new-season teas are awaited impatiently every year by connoisseurs around the world. For more information, see Bruits de Palais n°61 available for consultation on palaisdesthes.com.
As well as these differences in traditions, there are two universal methods that can be used to appreciate all types of tea, whatever their origin or variety:
Second-flush (summer) and third-flush (autumn) pluckings from Darjeeling and Nepal also produce some very fine teas. Lastly, other tea groups are harvested at different times. For example, Oolongs are mainly plucked in winter, while Yunnans (Pu Erhs and black teas) are harvested all year round.
Visit p12 of this Bruits de Palais and palaisdesthes.com for full details of our current selection of Grand Cru teas.
Chinese new-season green tea
To appreciate a fine tea, you need to take into consideration the way it is traditionally consumed. In China and Taiwan, oolongs are made to be tasted in the Gong Fu Cha* style.
For Grand Cru teas from countries that have been under the British influence, like India and Nepal, the western teapot is the ideal way to prepare them.
Photos : Copyright François-Xavier Delmas
A Grand Cru can also be created outside these traditions: in regions that do not have a strong heritage of specific tea types, small planters set up business and passionately explore all the taste facets that tea has to offer. In some countries, like Nepal, growers are developing new teas, using different cultivars, and adapting the wilting and rolling processes – often with great success.
- The professional tasting set, which is almost perfect to allow the optimal infusion and proportion of tea to water. - The small western teapot (around 30cl), because this small volume allows all the flavors and aromas of Grand Cru teas to be expressed.
* For more information on the Gong Fu Cha, visit our website palaisdesthes.com. ** For more information on making tea using the Zhong and Kyusu, see Bruits de Palais 61.
Find our Grand Cru offers on p19 of this Bruits de Palais. Find out more: get to the heart of this world of tea by following the blog, discoveringtea.com by François-Xavier Delmas, a fascinating travel journal and diary.
Chinese white tea
Assam black tea – summer plucking S.F.T.G.F.O.P
Grand Cru terminology Ichibancha Japanese new-season green tea
8 •
First Flush the Darjeeling spring harvest Second and Third Flush the Darjeeling summer and autumn harvests
Indian grades these refer to the delicacy of the plucking and the size of leaf (whole, broken, crushed). A number is sometimes added at the end to denote the tea’s flavour quality. S.F.T.G.F.O.P. exceptional quality grade usually reserved for the finest first flush Darjeelings.
Golden tips refers to the buds of Indian spring teas, which are very prized because they are more concentrated in aromas. Cultivar the result of selection, hybridisation or spontaneous mutation in plants, including tea. A cultivar must be propagated by taking cuttings.
“ Just the right amount The quantity of tea plays a crucial role in the successful preparation of tea, especially premium teas. In many countries, tea is weighed with traditional pocket scales, such as in India where a 25 paise coin is often used as a weight. Today, there are more accurate and practical electronic scales; François-Xavier Delmas always has one in his pocket.
Electronic scale Ref.W901.
“
Grand Cru teas Every year, in spring, an incredible number of samples are delivered each morning in express packages sent directly from India, Nepal, China and Japan. During this period, I can taste more than a hundred new-season teas a day, not including the ones I infuse several times, when I’m deciding between several batches for our selection of Grand Cru teas. This delightful activity, which I always look forward to with great impatience, peaks around the end of April.” François-Xavier Delmas
A Grand Cru tea is fully appreciated through our three taste senses. When the tea is in your mouth, you can appreciate its texture (astringency, for example). Then taste reveals the tea's flavours (bitterness, sweetness, etc.). Most importantly, a vast number of aromatic substances are perceived through smell, when we breathe out through the nose just before swallowing. This is known as retro-olfaction. It is this last mechanism that allows us to experience the fullness of what we call “taste"."
Traditional preparation in a Zhong • Fill a third of the Zhong with tea leaves. • Pour over pure water heated to 70°C. • Infuse in short bursts of around 15 seconds, repeated in succession.
Zhong Ref.N078. For more information on making tea using the Zhong see Bruits de Palais 61 available for consultation on palaisdesthes.com.
10 •
Tasting notes Aiguilles d’argent Highly prized during the Song dynasty, this Grand Cru tea was used as an offering: a portion of the harvest was reserved for the emperor. However, Aiguilles d'argent (called Yin Zen) as it exists today is a more recent introduction. During the 19th century in the Fuding region of China, a large variety of tea bush with very downy buds was discovered that was particularly suited to making white tea. It was named Da Bai, “Large White”. Since then, this variety has been used to make Aiguilles d'argent. This unusual tea is recognised as the finest and most prestigious of white teas. It is one of the few Grand Cru teas to be made up exclusively of silver buds, considered the pinnacle of perfection. The care taken with the harvesting and the incomparably delicate fragrance of its buds make it one of the most expensive teas in the world. On tasting, we loved the impressive buds of Aiguilles d’argent for their incredibly creamy texture and astonishing delicacy, richness and perfectly balanced notes, which evoke ripe grapes.
Dried leaf: Appearance: magnificent! Long needle-like buds covered in a fine silver down. Colour: pale green and silver. Aroma: develops delicate notes of wicker. Infusion : Colour: pale green. Aroma: the greasy, honey notes at the start develop along with cocoa butter aromas, followed by an animal, musky note.
Origin: China, Fujian
Photo : Copyright François-Xavier Delmas
Colour: white tea Water temperature: 70°C /160°F Infusion time in a teapot: 8-12’ Quantity for a teapot: 6g (0.2oz) for 30cl
Western style preparation in a teapot • Make the tea in a 30cl teapot. • Place the tea in a filter large enough to allow the leaves to expand fully and release their aromas. • Pour over pure water heated to 70°C / 160°F. • Leave to steep for 8 to 10 minutes.
Liquor: Colour: a subtle, very pale yellow. Texture: a slight astringency develops at the start, sustained by a smooth, powdery texture in the mouth. Flavour: delicate notes that evoke ripe grapes. Aroma: plenty of smooth, greasy notes of waxed wood, honey, very ripe fruit and wet wicker. Aromatic profile and length in the mouth: the exceptionally fine, delicate aromas are harmonious and continuous, and are subtly enhanced by the velvety liquor. Our opinion: This miraculous tea is subtle and well balanced, with a unique harmony. Beautifully delicate, this spectacular plucking should be prepared with the greatest care in order to appreciate all its flavor qualities. Although delicious prepared in a teapot, our preferred method is the traditional Chinese way, using the Zhong.
Ref.193.
11 •
Grands Crus Extract of our selection ASSAM MOKALBARI SPECIAL S.F.T.G.F.O.P Ref.051A14.
DARJEELING CASTLETON DJ 235 S.F.T.G.F.O.P.1 Ref.0188A14.
JUKRO Ref.280.
QIMEN IMPÉRIAL Ref.223.
12 •
BOURGEONS DE YUNNAN Ref.2185.
Warning! The Assam Mokalbari Special S.F.T.G.F.O.P and Darjeeling Castleton DJ 235 S.F.T.G.F.O.P.1 featured on these pages are rare teas harvested in very small quantities, which are available at a specific time with no guarantee of future supply. Available until the batch has gone, these teas may therefore go out of stock very quickly.
Find the rest of our selection in store and at palaisdesthes.com
ASSAM MOKALBARI SPECIAL S.F.T.G.F.O.P We completely fell for this tea, which we have discovered for the first time! This tea measures up to the excellent reputation of the Mokalbari plantation, one of the finest tea gardens in Assam. With a powerful, aromatic bouquet offering plenty of variety and body, this excellent premium tea displays the typical characteristics of teas from this region. With many golden buds, it is remarkably refined. Its well structured liquor continuously deploys a lovely delicate astringency, with notes of malt, wood and dark honey with spicy accents.
DARJEELING CASTLETON DJ 235 S.F.T.G.F.O.P.1 This third-flush tea comes from the Castleton plantation, perched on the high plateaus of Darjeeling. Often shrouded in mist, this garden is highly appreciated for the quality and consistency of its third-flush, or autumn, pluckings. This batch with its beautiful coppery liquor offers plenty of sweetness while developing a pronounced character. It deploys delicious notes of honey, wood, vanilla and fruit before acquiring a lovely rose floral facet, with a subtle hint of citrus at the finish. These appealing, harmonious notes, sustained by a delicate astringency, linger delightfully in the mouth.
Try it now! Ref.051A14.
Ref.0188A14.
While most Grand Cru teas offered by Palais des Thés are limited in terms of availability and quantity, we do stock an exceptional selection that is available all year round. These include Jukro, Bourgeons de Yunnan and Qimen Impérial.
KOREA JUKRO This unusual black tea is one of the finest premium teas in the world. It is plucked and processed entirely by hand, once a year at the beginning of May, on the farm of the same name – the only place that makes it. The high quality and beauty of the leaves reflects the supreme mastery of this farm, which has enjoyed an excellent reputation for three generations. Jukro has incredible, delicious, round, powerful notes that succeed one another harmoniously and linger for a long time in the mouth. Its unique aromas evoke the finest pluckings: its bouquet of cocoa and vanilla bear similarities to the sweet fragrance of Chinese Qimens. However, its richness and intensity is more reminiscent of the finest dark Oolongs from Taiwan. It’s like fine dining in a cup!
CHINA QIMEN IMPÉRIAL
CHINA BOURGEONS DE YUNNAN
Qimen comes from the Chinese province of Anhui, situated to the south of the yellow mountains (Huang Shan), known to have the ideal climate for growing tea. The only black tea from this region, it offers a unique aromatic bouquet, combining animal and sweet notes.
Processed using the traditional methods applied to the finest green and white teas, such as Aiguilles d’argent (see p11 of this Bruits de Palais), Bourgeons de Yunnan is made up almost entirely of long downy buds, which acquire an impressive and elegant fawn colour during oxidation.
Deliberately produced in very small quantities, Qimen Imperial is undoubtedly one of the finest examples of this type of tea. This magnificent Grand Cru is impressive due to the incredible regularity of its leaves. It owes its excellent reputation to the perfect balance between its notes of malt, wood and chocolate. A pure delight!
Without doubt the finest plucking in this category of Chinese black teas, the precious buds are processed separately in small batches, entirely by hand.
Ref.223.
On tasting, this premium tea stands apart with its complex, powerful aroma, while being delicate and velvety in the mouth. With its rich bouquet, it develops wonderful notes of truffle, leather, mocha and beeswax, which linger in the mouth for a number of minutes after the final sip. Ref.2185.
Ref.280.
For fans of premium Pu Erhs, discover the next batches of these complex and powerful teas which will be available in January and February from our website palaisdesthes.com.
Our selection of Grand Cru teas 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.
13 •
What tea do you like to drink in the morning? For all of us, breakfast is a special time that can set the tone for the day ahead. Whether it’s a gentle start to the day or an invigorating one, taken alone or in company, on the move or savoured in comfort, breakfast means many things to many people. The great diversity of teas ensures there is always just the right brew to accompany this occasion. So, which tea should you drink on which morning? Our expert advisors in our Palais des Thés stores give you some advice and reveal their favourites. Thanks to Anne, Catherine, Alexandra and Lucie from our parisian shops, Yann and François from our Rennes shop, Sophie from our Aix en Provence shop and Nathanaëlle from our Marseille shop.
The Great awaking “The sun rises over the Aix countryside, the cicadas wake up, the forest mist gradually disperses. On the table of my terrace are jam, fresh bread, an orange juice... The sweet, animal notes of my Grand Yunnan Impérial wake me up gently; I have time this morning, I savour it,” says Sophie. It is the ideal tea to start the day: its great character and subtle quality have given it the name “surgeon’s tea”, because it awakens without over stimulating.
An invigorating start
English breakfast To accompany the traditional English breakfast, nothing beats a Grand Lapsang Souchong with its delicious smoky touch. A typical English black tea blend, such as Big Ben, is also recommended for these occasions.
Cosy morning “I like to drink my Rooibos N°25 with a spoonful of thyme honey, quietly in bed,” Catherine tells us.
Special breakfast For a unique experience, there is nothing like a teapot of Jukro, a sublime Korean tea with subtle cocoa notes.
A light, floral morning like the awakening of spring François favours a first flush Darjeeling with floral notes, or a Chinese new-season green tea for refined and delicate breakfast. Find our selection of morning teas and accessories on p17 of this Bruits de Palais, and discover all our recommendations for morning teas in our stores and at palaisdesthes.com.
For stimulation at breakfast time, a Japanese green tea such as Ryokucha Midori, with its fresh, herbaceous notes, is ideal.
Ritual to banish dullness When the mornings are cold or wet, Assam Maijian, rich in buds and theine, is warm and energising with its spicy, woody aromas.
A sweet start Alexandra’s ideal combination for those with a sweet tooth is the acidic bergamot of Blue of London, which gives this tea a delightful accent.
Awakening the senses Lucie recommends Sencha Ariake for fans of green tea, with its fresh iodine notes that awaken both taste buds and mind. A guaranteed success!
14 •
Sencha Ariake 100g (3.5oz) metal canister Ref.DV302X
Ryokucha Midori Ref.301.
Blue of London Ref.803.
Grand Yunnan Impérial Ref.220.
15 •
Shopping & new items Love and tea: gift ideas to celebrate Valentine’s Day Romantic tea for two
Lovers A sensual flavored creation, Thé des Amants is a delicious blend of apple, almond, cinnamon, vanilla and a hint of ginger, paired with either black tea, green tea or rooibos. This elegant box set unites the three Thé des Amants recipes, accompanied by pink sugar hearts (100% natural cane sugar). Ref.DBM04. Three miniatures of 30g (1.06oz) of tea and 36g (1.27oz)of sugar hearts.
This sensual gift box contains Thé des Amants (Lovers’ tea), a black tea with voluptuous, sweet notes of apple, cinnamon and vanilla, accompanied by two Ming cups in passionate red porcelain.
Romantic tea for two box set Ref.OB4VAD.
Thé des Amants
Ming tea cup
Ref.DV880X.
Ref.N110.
A sweet moment for two
Lovers treats
Ideal for a romantic tea break, Pure Indulgence Raspberry, a fresh green tea with sweet, acidic notes of raspberry, is served in the delicate Hikari teapot.
A sweet moment for two box set Ref.OB5VAD.
16 •
Pure Indulgence – Raspberry
Hikari teapot
Pear plum & Thé des Amants
100g (3.5oz) metal canister
ref.M010.
Ref.FPF880.
ref.DV727X.
Teas for the morning My tea for the morning selection box of 48 muslin tea bags Six teas to choose from to suit your mood and desire: a gentle wake-up or an invigorating start to the day; an English breakfast or a zesty, refreshing blend. Eight muslin bags of each of the following six teas: Thé des Moines, Grand Yunnan Impérial, Sencha Ariake, Big Ben, Thé des Lords, Goût Russe 7 agrumes.
Ref.DMAT.
My tea for the brunch selection box of 48 muslin tea bags What could be more delightful than to take time out to savour a leisurely Sunday brunch? This box offers a choice of six teas that are perfectly suited to this enjoyable, delicious occasion, to accompany both sweet and savoury dishes. Eight muslin bags of each of the following six teas: Thé du Tigre, Blue of London, Thé du Hammam, Grand Jasmin Chun Feng, Sencha Ariake, Thé des Moines.
Ref.DMTP4.
Automatic tea maker & kettle The ideal accessory to start your day with tea, thanks to its programmable function that can be set the night before.
Ref.M189E.
The secrets to preparing Grand Cru teas These accessories make all the difference and ensure you prepare your Grand Cru teas in the best conditions. To store and measure your Grand Cru
To prepare your Grand Cru
Cherry tree bark metal caddy and measuring spoon
30cl teapots are ideal for preparing a Grand Cru. We offer several teapots in this size. Here is a selection:
Made by hand using traditional Japanese skills, these beautiful objects are crafted from cherry bark, a precious and prized material. The canister will store tea in optimal conditions thanks to its double metal lid, while the scoop lets you prepare your tea with ease.
Sencha teapot 35cl Ref.M006.
Midori teapot 35cl Ref.M016.
Tea caddy
Measuring spoon
Ref.V402.
Ref.W703.
Shiraore teapot 35cl Ref.M017.
17 •
Recipe Clafoutis with apples and Chaï Impérial Chaï Impérial gives this dessert a delicious spicy, sweet flavor.
For 6 people 20 min preparation time 10 min cooking time
Ingredients 4 large apples 25cl whipping cream 7 muslin teabags or 3 tbsp (14g / 0.5oz ) of Chaï Impérial 3 eggs 100g (3.5oz) brown sugar 100g (3.5oz) flour 5 speculoos type biscuits
Preparation Preheat the oven to 180°C / 356°F. Place the cream and tea in a saucepan. Bring to the boil, then remove from the heat and allow to infuse for 4 minutes. Remove the tea and leave to cool. In a large bowl, cream the eggs and sugar. Add the flavored cream and flour to the bowl, and mix until smooth. Grease an oven-proof dish with butter. Peel and dice the apples and place them in the dish, then cover them with the mixture. Crush the speculoos type biscuits. Scatter the crushed biscuits over the mixture along with some brown sugar. Bake for 40 minutes. Serving tip: this clafoutis is delicious with a scoop of vanilla ice cream or custard.
18 •
Chaï Impérial will be available from 29 January 2015 in all our stores.
Teacups Qing Ref.N126. red Ref.N129. pink Discover other recipes in our stores and on the website at palaisdesthes.com or flash this code :
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:
- enjoy a 10% discount on all purchases for one year (except books: maximum legal discount of 5% applies), - take advantage of preferential rates for a number of special offers and receive exclusive gifts, - receive 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. The Théophile Card cannot be used in the United States.
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François-Xavier Delmas’ blog: www.discoveringtea.com
19 •
New
Chaï Impérial A new flavored creation by Palais des Thés, Chaï Impérial is the essential spiced tea! This delicate black tea contains a sumptuous blend of green cardamom, pink peppercorns, cinnamon, ginger and orange zest. Delicious as an infusion, Chaï Impérial also makes an exceptional ingredient in recipes. See pages 5 and 18 of this edition of Bruits de Palais, visit palaisdesthes.com or flash this code:
100g (3.5 oz) canister Ref.DV771X. 20 tea bags Ref.D771N. Also available in loose tea Ref.771.
palaisdesthes.com
Photo credits: Palais des Thés photographic background: François-Xavier Delmas. Except : PeopleImages p1, p15; Kenyon Manchego p2, p4, p14, p16, p17, p19; Frédéric Lucano p2, p5, p18; Charly Pouplin p2, p4, p11, p12, p15, p16, p19, p20; Franck Beloncle p17 Design : A&Mcreative - Bruits de Palais is printed on paper from sustainably managed forests. It is certified as being whitened whith a chlorine-free bleach. 100% vegetal inks.
Chaï Impérial will be available from 29 January 2015 in all our stores.