The mistake of bitterness

Most people who "don't like green tea" have actually prepared it with water that is too hot.

• Green Teas (Sencha, Chun Mee, Bancha): The leaves are not oxidized. Water at 100°C burns the leaf and instantly releases very bitter and astringent tannins. Always brew green teas between 70°C and 75°C maximum.
• Black Teas (Ceylon, Assam): Conversely, their leaves are fully oxidized. They need almost boiling water (95°C) to release their strength and malty aromas.

The best Iced Tea without bitterness

Cold brewing is the expert method for Oolong or Sencha in summer: cold water extracts almost no tannins, giving an incredibly sweet liquor.

1. In a one-liter pitcher, place 2 tablespoons of Oolong or Sencha tea.
2. Fill with cold or room temperature water (do not use any heat).
3. Place in the refrigerator for 4 to 6 hours (or overnight).
4. Filter and serve over ice cubes. You will rediscover the floral notes of Oolong without needing to add a single gram of sugar!

With Chun Mee from the box

Chinese Chun Mee (or Gunpowder) green tea is the historical and essential base for traditional mint tea.

1. Put 2 tsp of Chun Mee green tea in a teapot. Add a splash of boiling water, stir and throw away this first water (this "washes" the tea and reduces the bitterness).
2. Add a large handful of fresh nanah mint leaves and about 5 sugar cubes (to taste).
3. Pour in simmering water (80°C) and let steep for 3-4 minutes.
4. Pour into a glass, raising the teapot very high to "froth" the tea, then pour the glass back into the teapot. Repeat 3 times before serving to oxygenate the liquor.

Re-steeping the same leaves

In Asia, tea is not thrown away after one cup, especially not a great whole leaf Chinese Oolong!

• Place the Oolong in a small teapot or Gaiwan. Make a very short first infusion (1 to 2 min at 90°C) to awaken the leaf.
• Keep the leaves wet! Re-infuse them a second time (3 min): the crumpled leaves will open completely, offering new, rounder and more buttery notes.
• You can re-infuse a good Oolong up to 3 or 4 times. Each cup will offer a different floral journey.

A spicy and comforting drink

The Indian Black Tea (Assam/Kerala) from the box has the malty strength necessary not to disappear under milk and spices.

1. In a saucepan, heat 250ml of water with crushed spices (2 cardamom pods, 1 cinnamon stick, 1 slice of fresh ginger, 2 cloves). Let simmer for 10 min.
2. Add 2 tsp of Indian Black Tea and let steep for 4 minutes (heat off).
3. Add 250ml of warm whole milk and 2 tbsp of honey. Filter and serve frothy!

Food & Tea Pairing (Ochazuke)

Genmaicha (green tea with roasted rice) offers a very savory/nutty profile that pairs wonderfully with seafood and rice.

1. Prepare a bowl of cooked Japanese white rice.
2. Place a piece of flaked grilled salmon, some nori (seaweed) and sesame seeds on top.
3. Brew your Genmaicha quite strong and pour it directly hot over the rice and fish in the bowl. This is Ochazuke, the ultimate traditional Japanese comfort food.

Respecting the Grand Cru

Spring Darjeeling FTGFOP1 is the most delicate black tea in the world, with complex floral notes reminiscent of muscat grape.

• The sacrilege: Never add a drop of milk, sugar, or lemon to it! These elements would completely crush its orchid aromas.
• The ritual: Infuse it at 85°C (not 100°C) in fine white porcelain, for between 3 and 4 minutes (no more, to avoid astringency), and enjoy it in the afternoon, to accompany dry shortbread or macaroons.

Understanding leaf physiology

Why is Bancha ideal after 5pm? Because it is made from the large, lower leaves of the tea bush, harvested late in the season.

The tea plant concentrates its theine (which is the same molecule as caffeine) in the young buds to protect itself from insects. By using the old, low leaves, Bancha offers an herbaceous, comforting liquor, very gentle on the stomach and with a theine content divided by two or three compared to a Sencha or a Darjeeling.

A Michelin-starred chef's technique

The Nepal grand cru "Golden Buds" can be used dry to delicately smoke meat (poultry, duck breast) or fish (salmon).

1. Line the bottom of an old wok or cast iron casserole (without non-stick coating) with aluminum foil.
2. Place a mixture of 2 tbsp of Nepal tea, 1 tbsp of brown sugar and raw rice.
3. Place a wire rack on top with your poultry fillets. Heat high until the tea smokes, then lower the heat and cover tightly. Let smoke for 10 to 15 minutes. The tea will transfer its beautiful honey and wood notes to the meat!

Keeping your 720g box fresh for 2 years

The whole tea leaves in your box are very stable, but act like odor-absorbing sponges.

• Light and Oxygen: Transparent glass jars are the enemy of green teas (which yellow and oxidize). Always keep them in the opaque resealable bags provided by Le Comptoir, expelling the air well before zipping.
• Odors: Never store your Ceylon or Nepal tea next to your curry spice jar, ground coffee or garlic! The tea will absorb the ambient odor of the cupboard.