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Lapsang Souchong and ZhengShan XiaoZhong

Black teas were inadvertently invented in China in the 17th century in a valley of the WuYi Mountains, the Tong Mu Guan valley.One spring, when a troop of mercenaries passed by, the peasants got scared and took refuge in the mountains, leaving their harvest of the day behind them. On their return, they found their leaves soiled and oxidized. In order not to lose the harvest, they decided to smoke these leaves with spruce wood and sold them at a discount to European merchants. The Europeans appreciated this new tea and asked for more. Thus was born the tea called Laaph Sang Su Chong in Cantonese. Lapsang Souchong which soon became a world reference and paved the way for great...

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Qimen: Selecting raw leaves, grading and quality

Qimen are one of those teas that Arnaud and I are really keen on. These are teas that we prepare regularly for a tasty breakfast or a tea break in the afternoon.A century and a half ago, they conquered the West and supplanted Fujian black teas for a good reason: their delicacy appealed to the English and the Dutch... Yet today, in the Western world, Qimen is more synonymous with Blend for breakfast, or even simply teabags. Indeed, unfortunately, we have generally only access to very low quality Qimen, mass produced in summer and fall when productivity is the most important.Today, in China, more and more producers are questioning this productivist logic and are moving towards the production of quality...

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Autumn Tea

Autumn is now well established.Temperatures are slowly dropping.The sky is getting darker.We want to stay home, seeking a cocoon of sweetness.The warmth of autumn colors envelops us.Would you find a better tea for this season than a fragrant Qimei ?Tasty notes of bakery and cocoa combined with the enveloping sweetness of powdery rose ...And for you, which tea best represents this period?

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