Tsuru Collection 鶴

N°015 — Les origines d'un the

No. 015 — The Origins of a Tea

Region, mountain, garden, cultivar, or harvest: the name of a tea resembles an address. Learn to distinguish what it states, what it suggests, and what only tasting can reveal.

No. 015 — The Origins of a Tea

Region, mountain, garden, cultivar, or harvest: the name of a tea resembles an address. Learn to distinguish what it states, what it suggests, and what only tasting can reveal.

Dégustation comparative de plusieurs thés face à un jardin de thé – Tsuru n°014

No. 014 — Tasting Tea

Learning to taste tea isn’t about searching for complex aromas. Discover how to observe the leaf, the liquor, the sensations on the palate, and the steeped leaves to better understand...

No. 014 — Tasting Tea

Learning to taste tea isn’t about searching for complex aromas. Discover how to observe the leaf, the liquor, the sensations on the palate, and the steeped leaves to better understand...

Assemblage artisanal de plusieurs thés en feuilles – Tsuru n°013

No. 013 — The Art of Assemblage

Why blend several teas, harvests, or gardens? Discover how blending creates a balanced, consistent, and expressive cup while respecting the character of the leaves.

No. 013 — The Art of Assemblage

Why blend several teas, harvests, or gardens? Discover how blending creates a balanced, consistent, and expressive cup while respecting the character of the leaves.

les grades du thé

No. 012 — Tea Grades

OP, BOP, FOP, whole or broken leaves: discover why leaves are graded after they are processed, what these letters really mean, and why they are never enough to determine the...

No. 012 — Tea Grades

OP, BOP, FOP, whole or broken leaves: discover why leaves are graded after they are processed, what these letters really mean, and why they are never enough to determine the...

méthode de sechage des feuilles de thé

No. 011 — Why are tea leaves dried and roasted?

After rolling, tea leaves still contain moisture. Discover how drying stabilizes them and how roasting can profoundly transform their aromas.

No. 011 — Why are tea leaves dried and roasted?

After rolling, tea leaves still contain moisture. Discover how drying stabilizes them and how roasting can profoundly transform their aromas.

N°010 Roulage du thé : pourquoi roule-t-on les feuilles ?

No. 010 Rolling tea: why are the leaves rolled?

Needles, pearls, or twists: rolling isn't just about shaping the tea. Discover how this process transforms the leaf, oxidation, and infusion.

No. 010 Rolling tea: why are the leaves rolled?

Needles, pearls, or twists: rolling isn't just about shaping the tea. Discover how this process transforms the leaf, oxidation, and infusion.

The Tsuru Collection brings together Cap sur le Thé’s documentary guides dedicated to the history, culture, and transformation of tea. It is designed for both curious beginners preparing their first leaves and enthusiasts seeking to better understand what lies behind every cup.

You can start with the first Tsuru and follow the guides in numerical order. Each chapter builds on the previous one: from the origins of tea to its harvest, then from its production to its enjoyment. You can also choose a topic directly according to your interests.

Conceived as a progressive journey, the Tsuru Collection connects the terroirs, the craft of the producers, and the preparation tips. Each guide answers a specific question, following one simple rule: keep it simple without being simplistic.