The blog
  • [fr-only]
    [fr-only]

    Mon quotidien de graphiste ? Actuellement je voyage en Inde pour commencer une création sur un visuel Chai Masala, thé noir bio aux épices. 

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  • [fr-only]
    [fr-only]

    Étrange période que nous vivons là... qui me plonge dans la nostalgie de mes journées rythmées entre la maison, les enfants et mon  travail à terre d’Oc

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  • Low-carbon strategy
    Low-carbon strategy

    2050 Sustainable Development Goals, and what about energy?

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  • Rail-road transport
    Rail-road transport

    A good way of reducing your carbon footprint and global warming.

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  • [fr-only]
    [fr-only]

    Confinés ! Nous sommes près de trois milliards d’êtres humains aujourd’hui confinés à l’abri du COVID 19 qui sévit aux quatre coins du globe… et nous et vous et eux?

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  • Empowerment of women
    Empowerment of women

    Le 8 mars, c’est la journée internationale des droits de la femme, l’occasion de rappeler qu’il faut travailler pour cette cause tous les autres jours de l’année…

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  • Miki Komaki, an organic tea producer in Japan's story
    Miki Komaki, an organic tea producer in Japan's story

    Like him, I was trained as a producer but I continue to attend trainings because we have to adapt to natural changes every year. When I am not in our shop, I meet other women tea producers and we talk a lot about our profession... My work is very important to me, it makes me grow and living among the tea trees brings me a great deal of serenity.

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  • The story of Azuka, a producer of organic tea in Japan
    The story of Azuka, a producer of organic tea in Japan

    I am Asuka Kumada, I live in Kagoshima and my family has been producing teas for 50 years. I'm only 31 but I have learned the profession and have been working in tea for 11 years.

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  • [fr-only]
    [fr-only]

    L’île de Kyushu à l’extrême Sud du Japon est considérée comme le berceau de la civilisation japonaise et du thé lorsque le moine EISAI au XIIe siècle a implanté les premiers théiers au Japon qu’il a rapporté de Chine. Les sols fertiles d’origine volcaniques (on appelle Kyushu la terre de feu) et l’intensité solaire permettent de produire des thés remarquables depuis la période Meiji au XIXe siècle.

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  • The secret of jasmine-scented tea (Mo Li Hua Cha)
    The secret of jasmine-scented tea (Mo Li Hua Cha)

    In China, jasmine tea (Mo Li Hua Cha) is said to be the oldest of the flower teas and to have been developed under the Song Dynasty (960-1279). Our Mo Li Hua Cha is made according to an age-old tradition; a layer of tea leaves is spread out on a tarpaulin, and on top of them a layer of jasmine flowers is added, followed by another layer of tea and then 30 to 40 cm of jasmine buds. The heat given off by the flowers packed between the layers of tea accelerates the opening of the buds which...

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