The way to paradise is through a teapot, says an English proverb.

Tea is an institution in the United Kingdoms, but also in many other countries such as China, Japan, India, Turkey, Morocco ...

Tea has been a popular drink since ancient times, when its consumption spread to Japan and the Arab world in the 9th century and to Europe in the 16th century.

This aromatic beverage is obtained by infusing the dried leaves of the tea tree, a small shrub native to the Himalayas.

Tea was the most consumed drink in the world in the 20th century, after water.

There is a wide range of this drink, aromatic, tasty or thirst-quenching, obtained by infusion or percolation of water on various preparations from the small leaves and buds of the tea plant.

Its aroma and quality depend on the terroir, the method of cultivation and the transformations undergone after the harvest.

The teas obtained are differentiated by their "color": black, green, Oolong, yellow, white.

Rich in epigallocatechin, epigallocatechin gallate, theanine and caffeine, tea is both sought after for its taste, its energizing and relaxing properties as well as for its positive effects on health.

Green tea

Rich in epigallocatechin, epigallocatechin gallate, theanine and caffeine, tea is both sought after for its taste, its energizing and relaxing properties as well as for its positive effects on health.

Green tea (in traditional Chinese: 綠茶; in Japanese: 緑茶) is a tea whose natural oxidation is quickly stopped after picking.

Renowned for its many virtues, including slimming aid, it is highly prized in China and Japan, where it is renowned for its effective therapeutic properties.

Green tea contains caffeine and many antioxidant substances from the catechin family (15-30%), the principle being EGCG, epigallocatechin gallate, a powerful antioxidant.

To obtain this tea, the leaves of the tea tree undergo the step of roasting at a temperature of at least 100 ° C to avoid what is called the enzymatic reaction of oxidation.

They are then rolled into pearls, sticks or needles depending on the region and origin, before being dried.

Today, green tea is available in more than 1,500 varieties around the world.

Japanese matcha latte recipe

Matcha is a powdered Japanese green tea used for the tea ceremony in Japan, cha no yu. Its subtle bitterness and its pretty green color bring a very original touch to your creations.

• 2 Perfect Matcha Spoons of Organic Matcha
• ½ cup of hot water (75 ° C | 170 ° F)
• ¼ cup of vegetable milk

In a matcha bowl, put 2 perfect matcha spoons of organic matcha.

Pour hot water over the matcha.

Using a matcha tea whisk, whisk vigorously, forming an "M", until no more lumps are present and a foam forms on top of the matcha.

Pour it into a cup and garnish with frothy milk.

Use a large spoon to hold back the foam and let the liquid run off first. When the liquid is completely poured out, remove the spoon to let the foam fill the rest of the cup.

Treat yourself !

Traditional Moroccan tea recipe

• Organic brown cane sugar in pieces
• 1 handful of organic fresh mint
• 2 teaspoons of organic green tea

Rinse the teapot with boiling water. Add 2 teaspoons of tea and half a teaspoon of boiling water.

Mix quickly and discard this first water. Crumple the mint leaves and put them in the teapot.

Add the pieces of sugar to taste. Fill with boiling water and let steep for about 5 minutes.

Serve tea in well decorated tea glasses.

Japanese Sencha Green Tea Recipe

Organic Sencha green tea is best when prepared with 70 ° C water.

Pour the boiled water from your kettle into each cup of tea to cool the water slightly.

Arrange as many tea cups as you want and fill them to 80%.

Place a teaspoon (approximately 2 grams) of organic Sencha green tea in the teapot for each person.

Make sure you measure the amount correctly for each person, then place the tea in the teapot.

Transfer the water you poured from the tea cups to the teapot containing the organic Sencha green tea.

Cover the teapot with its lid and let it steep for 1 to 2 minutes. It is not necessary to shake the teapot at this point.

For the best blend of astringency and flavor, pour small amounts of tea into each cup and swirl around until the very last drop.

The Japanese firmly believe that the last drop of tea determines its taste as a whole.

Serve and enjoy!