For those who know me, you know that I am a true tea enthusiast. I have two teapots at home, one for black tea and another for green tea (and if I had more space, I’d even have one for white tea), which proves that I am, on a small level, a purist (I say small level, because I know people who are much worse than me… really, I do). Anyway, it’s only natural that I love testing and discovering Parisian tea houses.
Today, I’d like to introduce you to a place that is all too little-known: the Maison de la Chine in the 6th arrondissement of Paris. Inside this address, there is a traditional tea room specializing in teas sourced from China, naturally, and more specifically in fine Chinese vintage teas.
On-site, you can enjoy teas and pastries, but during my first time at this establishment, I chose something more original: discovering the traditional Zhong tasting technique and the traditional Chinese Gong Fu Cha method.
The tasting technique using the Zhong (which is a cup with a lid) is particularly suitable for delicate teas that should not be infused in water that is too hot. You taste the tea by filtering the leaves using the lid, without using a teapot.
The traditional Gong Fu Cha preparation method is slightly more complex. You place a teapot, two cups, and a pitcher on a tea boat (a sort of large, perforated earthenware tray). You pour hot water into the teapot to rinse it, then pour that water into the cups to warm them up.
You add tea to the teapot, filling it about halfway with leaves. Then, you rinse the leaves with a little water to hydrate them and discard the liquid into the tea boat. You fill the teapot to the brim with water to remove the foam, let it infuse for 1 minute, and pour the liquor into the serving pitcher.
Using the pitcher, you fill the scent cup, which you then immediately pour into the tasting cup. You then inhale deeply from the first cup to discover the tea’s aroma and drink from the second, slowly, in small sips. The infusion process can be repeated several times using the same method. Tea prepared using this method is much stronger than ordinary tea; it should be savored like a liqueur and consumed in very small quantities.
For my part, I really appreciated this discovery, particularly the Gong Fu Cha technique that I wasn’t familiar with.
Of course, if you want to discover these techniques, don’t panic: you aren’t left alone with your utensils and your tea. Someone from the tea house is there to explain the process to you and to answer your questions. Happy tasting!
During another visit to this tea house in November 2014, I tested their tastings focused on the pairing of cheese and tea, or more conventionally with cakes (this time with those from Pâtisserie Ciel).
The Maison de la Chine also organizes cultural gatherings throughout the year and hosts tea conferences led by Yu Zhon.
Maison de la Chine Open daily (except Sundays) from 10 am to 7 pm 76 rue Bonaparte, Place Saint-Sulpice 75006 Paris Traditional zhong tasting technique €12 Traditional Chinese Gong Fu Cha method €15
Find all my Paris tea room reviews below:
⇒ All my Paris tea rooms
MY PARIS TEA ROOMS
⇒ Toraya Japanese tea room (75001)
⇒ Salon de thé des Ecrivains (75003)
⇒ Aux Cerises de Lutèce (75005)
⇒ L’Autre Thé rue Mouffetard (75005)
⇒ Sweet Spot, chocolate spread bar (75005)
⇒ Maison de la Chine tea room (75006)
⇒ Georges Cannon Tea House (75006)
⇒ Tea time at Buddha-Bar Hotel (75008)
⇒ La Pâtisserie des Rêves (75016)
⇒ Shangri-La vegan afternoon tea (75016)
Photo credits: Mademoiselle Bon Plan Photos are not royalty-free, photographer authorization required before any use
