Over the years, the greatest chapters of the history of French tea have been written: the company has developed and its range of products multiplied, but it continues to be driven by its passion for tea's most enchanting and captivating qualities. This same expertise has now been passed on to our children, the third generation, who continue to cultivate and grow this passion for tea. Since 1692 Louis 14th grants Sir Damame the exclusive privilege to sell tea in France. It marks the beginning of a long history...
DAMMANN FRÈRES in now one of the most important tea-maker in France, widely known internationally, and one of the last to “master all the aspects of tea making”, from the sourcing of the teas directly in the best production areas to the art of preparing traditional or perfumed blends, the packaging in presentation boxes, in Cristal® tea bags, in gift sets or in bags for retailers, as well as the distribution in France and worldwide. While their teams depend on the harvest calendar and the seasons, at the factory, everyone is active every day in a creative atmosphere and with the desire to grow the business. Springtime is the right period for selecting the best teas. Their experts can
then be found on the plantations where they select the teas and organize the manufacture of the selected leaves with the producers. They bring back teas with perfect colours and flavors which, all year long, will be the focus of their teams’ attention: analyzing, sorting, tasting, preparing traditional or perfumed blends, tasting again to check for perfection and finally packaging the tea as bulk (whole leaves) in tea boxes or in Cristal® tea bags. Emmanuel Jumeau-Lafond, the Tea-Blender, makes sure that all the teas used for the creation and production of our traditional blends are of top quality. Every week he spends his time tasting, comparing and blending hundreds of batches coming from the major production areas to ensure constant quality and taste. All year long, their flavorist designs new perfumed blends while mixing colours and flavors in order to offer, season after season, pleasant-tasting and balanced blends. When it comes to designing the new ranges of presentation or gift sets which will hold the creation of the company, their teams are always filled with enthusiasm. This know-how, this creativity, can be also found in the DAMMANN FRÈRES stores, echo in France and in the world, of a style, expression of elegance and a French way of life.
Step 1Dried leaves are assessed by eye. The color of the leaves, their size, form, regularity and beauty are all important criteria that contribute to the initial appeal.
Step2The leaves are then smelled. After that, they are brewed and here again the eye judges the color, radiance and more or less cloudy appearance of the liquid.
Step3Lastly, smell and taste enter the picture, to distinguish roundness, mildness, power, astringency and flavor...The wet leaves are smelled. This provides information on the bouquet of the tea. Then retro-olfaction comes into play: this consists of the impressions obtained when you sip the liquid, keep it in your mouth and exhale through the nose. In this way, the flavors are perceived differently.At this point, you then work on distinguishing the five flavors: bitter, acid, salty, sweet and unami (a term used in tasting, which comes from Japanese and can be translated as "flavorsome"). After this, you must be able to recognise and express the sensations and impressions experienced when tasting a tea.There is an endless world of flavors: plant-like, woody, flowery, marine, and so on.