Truly a unique and wonderful tea. With their innate sense of style and sophistication, the French elevate even the simple act of taking tea to an art form. From the delightful tea salons dotting every Parisian arrondissement to tea served at outdoor cafes nestled in the hills of Provence, you will find French Blend the pinnacle of everything tea.
The Assam component gives the tea richness, like a brocade at Versailles. Whereas the Nilgiri and Ceylon gives the tea a saucy but sprightly flavor. From Kenya there is romance and mystery with superb golden color notes and from China there is the delicate perfume of Jasmine, so often used in Parisian perfumes. To cement the French character, lavender from Provence was added along with some rose petals, a tea fit for the Latin Quarter along the Seine.
Tea became the fashionable beverage in French society toward the end of the reign of Louis XIV. Members of the upper class would gather to debate issues of the day and drink tea. Princess of Palatine remarked in 1706 that tea could make one chaste and therefore was better for Catholic priests than for Protestant ministers.
French art romanticized the tea hour in their paintings as artists such as Chardin and Boucher painter teapots into the rich stifi-life works and portrayed society at festive teas set in exquisitely furnished rooms. They captured voluptuous women taking tea in the intimacy of their boudoirs or languishing at tea tables resplendent with silver and lace. One of the more ambitious teas paintings was Barthelemy's "Le The a l'Anglais" which he painted in 1776. The elaborate work depicts Mozart at the harpsichord performing for the gentry seated at tea tables in the Paris salon of the Prince de Conti.
What really makes French tea unique is the accompaniemnt of "une patisserie." Careme (1783-1833), a celebrated patisserie chef declared a pastry to be one of the noblest forms of architecture. One of our favorite methods of taking French tea is with a buttery croissant, "pain au chocolat" or "le muffin" accompanied by a fruit confiture.
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Hot tea brewing method: Bring freshly drawn cold water to a rolling boil. Place 1 tea bag for each cup into the teapot. Pour the boiling water into the teapot. Cover and let steep for 3-7 minutes according to taste (the longer the steeping time the stronger the tea). Pour into your cup and add milk and natural sweetener to taste.
Iced tea brewing method: (to make 1 liter/quart): Place 5 tea bags into a teapot or heat resistant pitcher. Pour 1 1/4 cups of freshly boiled water over the tea. Steep for 5 minutes. Quarter fill a serving pitcher with cold water. Pour the tea into your serving pitcher straining the bags. Add ice and top-up the pitcher with cold water. Garnish and sweeten to taste. [A rule of thumb when preparing fresh brewed iced tea is to double the strength of hot tea since it will be poured over ice and diluted with cold water.] Please note that this tea may tend to go cloudy or "milky" when poured over ice; a perfectly normal characteristic of high quality black teas and nothing to worry about!
Shipping Ports: Haldia, Cochin, Colombo, Mombasa and Fuzhou
Altitudes: 1500 ft, 5800 ft, 6400 ft and 7100 ft
Manufacture Types: Orthodox, CTC and Green Tea
Cup Characteristics: Flavor notes from crème de la vanille, Earl Grey, Jasmine and Lavender deliciously blended with flavory Ceylons, Nilgiris, Assams and Kenyas. Good flavor tempered with a flowery character and malty notes
Infusion: Bright coppery color
ZooScape is proud to be the exclusive distributor of TerraVita teas, herbs and supplements in the United States, Canada and around the world. Please direct all wholesale and bulk inquiries to Simona Heather at 1-844-449-0444.
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