black tea: 4 posts

Some of the most interesting combinations involve tea and flowers. Scent science explains why such pairings have become classics – tea leaves and blossoms such as gardenia, violet, rose or osmanthus have a number of fragrant compounds in common. When blended, the complementary aromas create affinities that enrich the taste of tea as well as its fragrance. In my latest FT column, Discovering The World’s Finest Floral Teas, I explain what makes flower notes pair so well with tea and share my favorites.

You can read the full article by clicking here. I also welcome you to take a look at the Bois de Jasmin tea archives, because we have quite a selection of posts on making tea, enjoying seasonal variations, taking it with roses, jasmine, roasted rice, or even experimenting with Estonian and Thai blue teas. If you’re after a tea-based perfume, here is my list, Best Tea Perfumes in 10 Different Styles.

As always, I’d love to know about your favorite teas, floral and otherwise.

Photography by Bois de Jasmin, Ti Kuan Yin tea with a few drops of rosewater. Ordinarily, I don’t tweak Ti Kuan Yin teas at all, because they’re perfect as they are, but this combination turned to be so bright and complex that I’m going to enjoy it from time to time.

The scent of tea leaves is created by hundreds of aroma-molecules, and each variety has its unique fragrance. Terroir plays a role as does the method of curing the tea leaves. For instance, steamed Japanese teas like sencha and matcha have grassy, spinach-like aromas thanks to hexenal, while mildly oxidized oolongs share aromatics with lilac blossoms, roses and jasmine (nerolidol, cis-jasmone, linalool). The smoky profiles of teas like lapsang souchong are created by molecules like pyrazines, longifolene and guaiacol. In an interesting twist, guaiacol, along with certain types of pyrazines, is what gives roasted coffee its distinctive scent, which is why smoky teas are recommended to coffee drinkers wanting to expand their horizons. With such a rich palette of aromas, the tea accord is a fascinating exercise for a perfumer.

In my recent article on the development of Bulgari’s Eau Parfumée au Thé Vert, I described how Jean-Claude Ellena discovered a novel accord and created a modern classic. Since Bulgari launched the perfume in 1992, it became the green tea of fragrance. However, tea accords aren’t limited to delicate green blends, and when I began researching my article, I realized how many fragrances successfully incorporate a tea effect, both light and dark. I decided to make a list of the most interesting examples, in 10 different styles.

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Andy invites us to share a cup of tea.

I’m never really sure autumn has begun until I can smell the fallen leaves. Even as the trees begin to shed their green coats, sporadic warm days and bright sunshine deliver teases of summer. Nonetheless, once the leaves begin to tumble, so fall the tea leaves into my cup, and when dried foliage starts to crunch underfoot and release its crisp perfume of vetiver, myrrh, and scorched citrus peels, I know I’m in another season. Much in the way I select a perfume to wear, I often tailor my choice of tea to harmonize with the seasonal scents that naturally color my day. Whether you wish to reflect the time of year in your teacup or simply want to experience a taste of fall wherever you are, below are some of my favorite autumnal teas.

The Art of Tea Caramelized Pear

I never would have believed a tea could deliver on a promise as specific as caramelized fruit, but this offering by Art of Tea actually does. The real wonder lies in a pear flavor married perfectly with the toasty softness of rooibos, so as to create the effect not merely of pears, but those slowly baked in the oven and glazed with golden sugar. This herbal tea is an indulgent choice, but even a sometimes tea-purist like myself can appreciate the autumnal embrace of this comforting cup.

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If you are a fragrance  enthusiast, even a brief introduction to tea will reveal that the line between fragrance and tea is a fine one.  The enjoyment of tea begins before you even take a sip. As you inhale the aromas rising above a steaming cup, you can imagine the taste: smoky, leafy, fruity, leathery or even floral. When I recently wrote about white teas, many of you mentioned in the comments that you were interested in learning more about tea, but weren’t sure where to start. Today I’m happy to present the first installment in a series of articles about tea. In this tea primer, I’ll detail types of tea, selecting and brewing tea, and other information about enjoying tea to its fullest. For all of those who are seasoned tea enthusiasts, I hope to offer some new insights and to learn from all that you have to share.

Part 2 : Green, White and Herbal Teas

Part 3 : Tea Brewing Basics

Part 4 : How to Brew a Perfect Cup of Tea

Part 5 : A Guide to Buying Quality Tea

Tea is the second most-consumed beverage in the world after water–it’s simple to make, and the taste is refreshing. Tea originated in China over 4,000 years ago, and today it is easier than ever to find high quality tea from around the world. There are various types of tea, but all share a common origin, coming from the same plant, Camellia sinensis. Where the Camellia sinensis leaves are grown and how they are processed determines the differences between the various types of tea produced from this plant. I will start by describing the scent and taste differences between different teas by focusing on the dark and rich varieties–black and oolong.

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