Mariage Frères' five golden rules for making tea successfully
- Un: For black teas, matured teas, blue teas and flavoured teasm, un pre-heat the teapot, after inserting the tea strainer or filter, by rinsing it with boiling water.
Deux: Place a teaspoon of tea (roughly 2.5 g) per cup in the warm strainer and let it stand for a few moments, allowing the steam to begin developing the leaves' aroma.
Trois: Pour simmering water on the tea so that all the leaves are covered.
Quatre: Let the tea steep (refer to chart) About 2 minutes for fannings About 3 minutes for broken leaf teas About 5 minutes for whole leaf teas Barely 3 minutes do the first flush Darjeeling (slightly increasing the amount of tea to 3.5 g per cup) 7 minutes for blue teas
Cinq: It is then essential to remove the strainer or filter containing the leaves. the tea must then be stirred (another important step) and finally poured. Teas from great gardens should not be drunk too hot; let them stand a few moments after steeping, so that the palate can better appreciate the most subtle of fragrances.
- Un: Pre-heat the pot or chung (cup with cover) as above.
Deux: Place the appropriate amount of tea per person or cup (refer to chart). Let the tea leaves stand for a few moments to allow the steam to begin developing the aroma.
Trois: Place the appropriate amount of tea per person or cup (refer to chart).
Quatre: Let the tea steep (refer to chart) : For green tea, 1 to 3 minutes For the white tea Yin Zhen, 15 minutes For the white teas Pain Mu Tan, 7 minutes
Cinq: Remove the tea leaves, stir and serve.
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About The Birth of Impressionism:
The de Young is proud to be the only museum in the world to present two consecutive special exhibitions from the Musée d'Orsay in Paris. The first exhibition, Birth of Impressionism: Masterpieces from the Musée d'Orsay, debuts at the de Young on May 22 and runs through September 6, 2010.