-
-
-
-
-
-
-
-
-
-
Porcelain Teapot “Mélusine”
€168,00 Select options This product has multiple variants. The options may be chosen on the product page -
-
-
-
Our French teas are made from tea leaves harvested with care and passion in our garden and plantations in the Blavet Valley in Brittany. Each year, we carry out a meticulous plucking process.
All our teas come from the Camellia sinensis tree. The only differences are the production methods (oxidation, withering, drying, rolling). White, green, blue… the colour is not determined by the colour of the infusion or the type of tea plant, but by the method used to process the leaves.
Here you’ll find our Breton teas, made from fresh leaves processed in our local workshop. This is how we can guarantee the highest quality teas, with refined aromas and unique taste qualities.
What Is Tea?
Tea is a beverage obtained by infusing the leaves of the tea plant. All teas come from a single plant species: Camellia sinensis.
It is the processing methods—withering, fixation, oxidation, and drying—that determine the color, aromas, and character of each tea.
Thus:
- Green tea is not oxidized
- Black tea is fully oxidized
- Oolong tea is partially oxidized
- White tea is simply withered and dried
- Yellow tea is lightly oxidized, with a gentle maturation stage
- Dark tea (or fermented tea, such as pu’er) undergoes microbial fermentation
The Benefits of Tea
Consumed for thousands of years, tea is renowned for its many benefits:
- rich in antioxidants (catechins, polyphenols),
- a gentle stimulating effect due to caffeine naturally bound to tannins,
- the presence of L-theanine, which promotes focus and relaxation,
- a beverage that is naturally low in calories
The composition of tea depends strongly on the cultivar, terroir, and processing method, which explains the great diversity of sensory profiles and effects.
How to Prepare Tea Properly
Proper preparation is essential to reveal the full aromatic richness of tea.
- Use low-mineral water, so as not to mask the delicate aromas of the leaves.
- Adapt the water temperature to the type of tea:
- below 80 °C (176 °F) for green teas,
- around 85–90 °C (185–194 °F) for white and yellow teas,
- above 90 °C (194 °F) for black teas and certain oolongs.
- Cold brewing: as our teas are organic, they are particularly well suited to cold infusion—especially our white tea. This method reveals different aromas, often softer, more floral, and refreshing.
We recommend 5 g of tea per liter of water, with a minimum infusion time of 4 to 5 hours in the refrigerator. - Respect the infusion time, as it directly affects freshness, bitterness, and length on the palate.
- For our black teas and oolongs, we recommend short, successive infusions (Gongfu method). This approach allows you to explore how the aromas evolve from one infusion to the next.
- Adjust the dosage to your preferences, by playing with the quantity of leaves, infusion time, and water temperature.
Each tea has its own personality—feel free to experiment to find the preparation that suits you best.