Interview with the author: "During Bordeaux Primeurs Tasting week, you meet brokers and merchants who act like their counterparts in the tea world"

In the book "A fabulous Year at Chateau Gruaud Larose", the main character Paul talks about similarities between fine tea and fine wine. Here is an extract:

“Whenever I go to Japan and China, I’m amazed to find the same approach as that used by wine growers. The idea of the land is deeply rooted in both of these worlds. Simply take, for example, the Fujian region in southeast China which produces several crus among the most famous in different tea families. The Yin Zhen Bai Hao, a famous white tea with a most subtle taste of the Fuding region. Then there’s also the Tie Gwan Yin in the canton of An Xi, the renowned Da Hong Pao, a rock tea from the Wu Yi mountains where the temperate climate, the many springs and the level of precipitation make it a Mecca for tea in China. Not to mention the great green teas of China such as Lu An Gua Pian…”

Similarities with fine teas? Could you tell us more?
Guillaume Jourdan: "In fact, in this book, every chapter relates to one specific month during Paul's one-year sabbatical leave. For example, in April, the chapter is about one of the major events that occur in Bordeaux which is called the "Bordeaux Primeurs" week. We are approaching this event for the 2010 vintage as, this year, "Bordeaux Primeurs" week will take place from April 4th. In this novel, Paul attends the tasting for the 2009 vintage. And when Paul discovers this specific community of people, coming from most parts of the world and gathering in the Bordeaux region for one week, he immediately gives a comparison with what he has seen in China around fine tea and fine tea professionnals."

Is fine tea another passion for you?
"Yes indeed. I flew many times to Japan, China and other tea regions to taste fine teas and understand how some can reach this level of precision and perfection. I have always been amazed by the taste of fine wines which are the result of a natural process obtained from small grapes. And for fine tea, I am even more amazed as this extraordinary taste comes from...leaves. Sometimes, what I have in my glass or in my cup is so unbelievably good that I ask to myself: How can it only come from grapes? For fine tea, I have the same question: How can that only come from tea leaves? And for now nearly 15 years, I travel to some places to taste mono-orgin teas (or terroir teas), sometimes during the picking season which is a great experience. And now I am addicted to the unique taste of mono-origin teas."

Are there other similarities between fine tea and fine wine?
"Both markets seem to share similarities when you explore how the business is done for fine tea and fine wine. During "Bordeaux Primeurs" Tasting week, you meet brokers and merchants who behave like their counterparts in the tea world. That is another similarity which is about how those two different markets are organized. It is even more true when you only consider the very top productions. If we focus on spring darjeelings harvested in the most impressive gardens, those teas are specifically reserved for a limited number of firms. Brokers get their "allocation" or "allotment", the same way as it happens for first growths in Bordeaux. Moreover, the price scale for fine teas is also similar to the price scale for fine wines. Top Darjeeling teas are among the most sought-after internationally and demand is so strong compared to their very limited production that those teas can fetch very high prices. Another similarity? Vintages. Like fine wines, vintages can make fine teas even pricier: this is the case for some very old Pu Erh that can reach the price of a Chateau Lafite Rothschild. And like for fine wines, counterfeits can sometimes be found..."