Tea - Tour d'Argent blend - 100g

Developed by expert Lydia Gautier, this exclusive blend of Ceylon, Darjeeling and Earl Grey teas with a subtle, invigorating aroma and citrus notes makes it ideal for mornings. A little history... According to Chinese legend, the use of tea as a beverage began in 2737 BC, when leaves fell from a tree into the hot water that Emperor Shennong had boiled to quench his thirst. The latter would then have appreciated the beverage, the consumption of which would have become widespread. More verifiably, tea would have appeared in China, during the Western Han dynasty (-206 BC). -24). The first teas arrived in Europe on Dutch ships in 1606, and in France as early as 1636. Racine and Mazarin were particularly fond of it... Tea is the most widespread drink on the planet, after water of course... Terroirs and Processing... Indeed, teas are like fine wines: the terroir, climatic conditions, and processing carried out within the plantations can all affect the quality of fine teas. Hand picking is also a guarantee of quality, to preserve the leaf until the different stages of processing: withering (18 to 32 hours) removes some of the humidity present in the fresh leaves. Rolling (30 minutes): the leaves are rolled, this has the effect of breaking the cells of the leaf which will release enzymes allowing better fermentation. Oxidation (1 to 3 hours): the leaves are left to rest in a warm, humid room. Drying (20 minutes): to stop fermentation, heat the sheet to 90°. Sifting: This involves sorting the leaves and packaging them. Infuse for 4/5 minutes then serve with a splash of milk and a toast with orange, orange blossom or apricot jam.