The guides were the two tea company managers, Alicia Gentili (American) and Solenne Federici (French). Listening to them, it is very obvious that one can make a close connection between growing wine and growing tea… at least in the growing and making of both products. Much was said about microclimate, soil, weather, the making of the product and optimal serving suggestions.
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We want to make the most premium of premium teas. It is a very strenuous and lengthy process – hence the increased cost of looseleaf teas in comparison to supermarket shelf boxes of tea bags
Tea time
in Jersey Alasdair Crosby joined a tour of Jersey’s largest tea estate near Bouley Bay
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ersey has one of the biggest tea estates in Europe, situated on slopes near Bouley Bay. Not a lot of people know that (as Michael Caine might say). In total, the Jersey Fine Tea Company owns three tea estates in Jersey: near Bouley Bay, Gorey Hill and Hamptonne, respectively. In total the ‘area under tea’ comes to 13.5 vergées. There is a slightly bigger estate in Cornwall and one in France; Jersey comes a close third. Jersey Fine Tea is a wholly owned subsidiary of the Jersey Royal Company.
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Mike Renouard, the business unit manager, said that in comparison to growing potatoes (which always has its stresses and strains), growing tea was a much more relaxing and therapeutic option. Mike was talking in the course of a tour of the estate, designed to show the general public something about this new farming diversification in Jersey. In fact, it was the first of a series of tours that took place in the autumn and which are due to resume in 2022. Participants met at the ‘tea factory’ at Peacock Farm, Trinity and then were ferried by minibus to and from Bouley Bay; afterwards they were shown the tea-making process and then enjoyed a cuppa of the three teas produced: white, green and black.
Jersey Fine Tea produces three teas white, green and black – which come from the same Camellia sinensis plant, an evergreen bush indigenous to both China and India. White tea is known to be one of the most delicate tea varieties because it is so minimally processed. It is harvested before the tea plant’s leaves open fully, when the young buds are still covered by fine white hairs. Green tea is made from the leaves and buds that have not undergone the same withering and oxidation process used to make black teas. The latest product is a mint green tea, which is produced in association with the Les Herbes de St Pierre company in St Peter. Their most recent success has been a Global Award from the AVPA organisation in Paris (Agence pour la Valorisation des Produits Agricoles), The black and late season green won Gourmet Product, and the early season green won a silver medal. The only part of the plant that is used in the range of teas are the bud and, in the case of green and black tea, the two top leaves of the stalk beneath the closed bud. leaves from lower down the stalk impart a ‘heartier’, stronger taste to the tea.
