Basque Country tea planters at a tea party in Bordeaux

Basque Country tea planters in a tea mood.

1- Tea grows in the Basque Country: favorable land and climate

The Basque Country , with its rolling landscapes and oceanic climate, is fast becoming a prime location for French tea cultivation. Although tea production is often associated with subtropical regions, the Basque Country offers ideal conditions for this delicate crop. The region's temperate climate, consistent humidity, and rich soil make it ideal for tea plants. Tea plants follow a natural cycle, becoming dormant during the winter. However, by the end of February, the shoots are awakening, and tea leaves can be harvested from late March through October . The harvest, which is done manually, guarantees the quality of the leaves while preserving the plant. At the heart of this region, passionate and innovative producers have embarked on the adventure, each with a unique approach and ambitious projects.

2- Portraits of passionate planters in the Basque Country

• Mikel Esclamadon in Ustaritz: Family tradition reinvented

The Ilgora Herriko Tea plantation in Ustaritz

Photo credit: Photograph bottom middle, photograph top right: Mikel Esclamadon; other photographs: Dolcescena

Mikel Esclamadon, located in Ustaritz, is a producer who started growing tea in 2020; he now cultivates around 6,500 tea bushes on land near Espelette, at an altitude of 80 meters. It was during a trip to the Azores that Mikel discovered tea growing. He innovates but draws inspiration from local chili pepper cultivation to develop his project. His teas have been marketed since 2023 under the name Ilgora Herriko Tea (Rising Moon in Basque). Indeed, Mikel works with particular attention to lunar cycles. For tea manufacturing, the planter draws inspiration from traditional Chinese methods to produce his green and black tea. He increased his tea production from 6kg in 2023 to 12kg in 2024 and prioritizes local marketing.

• Marianne Dayon in Guéthary: From Biochemistry to Tea Growing

The "Tea Conference" plantation in Guéthary

Photo credit: Marianne Dayon

Marianne Dayon represents a new generation of planters combining scientific expertise and a passion for sustainable agriculture. A former biochemist, she planted 3,000 tea bushes on her plantation called " La Conférence des Thés ", all from seedlings she selected herself. Cultivated according to the principles of organic farming, these tea bushes benefit from meticulous attention and environmentally friendly management. In 2024, Marianne's plantation has grown considerably: it now has 12,000 tea bushes grown organically and using permaculture methods.

Marianne's journey in the world of tea is marked by a constant quest for improvement. Her study trips have taken her to Japan, Taiwan, India, and Hawaii to observe traditional tea growing and processing methods. These experiences have enriched her knowledge and refined her tea cultivation skills.

Recently, like her fellow planters, Marianne acquired a tea rolling machine, a crucial addition to leaf processing. This machine breaks down the leaf cells and mixes the enzymes and the chemical compounds they act on, which is crucial for developing the tea's aromas and texture.

• Jean-Philippe Landrieu in Guéthary: from a love of flowers to a passion for tea

The Tea Basoa plantation in Guéthary

Photo credit: Dolcescena

Jean-Philippe, Marianne's neighbor, is a planter with an unusual background: he initially worked in the field of horticulture and also began his plantation project in 2020 with the cultivation of 1,100 tea plants on two hectares of land in Guéthary. Located just 50 meters above sea level and 600 meters from the sea, this plantation enjoys an ideal location, facing south and protected from strong winds by the surrounding mountains.

Jean-Philippe favors polyculture: he grows different plant species together to promote biodiversity and improve soil quality. His tea plants grow alongside citrus and passion fruit. This planter follows traditional processing methods to produce both green and black tea. His teas are marketed under the Tea Basoa brand, in 15- or 30-gram bags. He also offers varieties flavored with locally grown citrus peels such as yuzu, bergamot, orange, and lemon.

Although he considered himself a novice when it came to tea when he started, Jean-Philippe learned a lot and was always determined to make this plantation a success.

• Mylène Dupuy-Althabegoity in Sainte-Engrâce: The tea physicist!

The Mendikotea plantation in Saint-Engrâce.

Photo credit: Mylène Dupuy-Althabegoity

Mylène Dupuy-Althabegoity, a former physics teacher, chose a radical career change by starting to grow tea. On the gentle slopes of Haute-Soule, in the foothills of the Pyrenees, she grows tea in a region better known for its sheep farming. In the commune of Sainte Engrâce, at an altitude of 600 meters, Mylène also planted her first 500 tea plants in 2020. Initially, she wanted to test the acclimatization of Camillia Sinensis to the Basque climate. As most of the plants adapted successfully, she quickly increased the number of tea plants. Today, her plantation, called Mendikotea , "mountain tea" in Basque, has 4,000 tea plants on one hectare. Each tree produces between 20 and 30 grams of dry tea.

Passionate about Japanese manufacturing methods, she trained in Japan to learn how to steam tea. With a goal of commercialization in 2025, Mylène is experimenting with the first processing tests.

Photo credit: Dolcescena

3- Discovering Grands Crus teas at Un Air de Thé: tea sommelier Grégory Lehoux led an advanced training course for Basque tea producers.

Tea growers from the Basque Country had the opportunity to deepen their knowledge by participating in a specialized training course at the Un Air de Thé tea school in Bordeaux. This immersive day covered the knowledge needed to recognize quality tea. Expert tea taster Grégory Lehoux introduced the concept of Grand Cru tea.

Photo credit: Dolcescena

The planters learned to identify the characteristics of Grands Crus teas, renowned for their finesse and complexity, and tasted a selection of rare teas selected by Gregory. Each tea was carefully prepared to reveal its unique characteristics. The Tea Sommelier guided the participants through a detailed analysis of each tea, explaining how the subtle nuances of the shaped leaves and the transformation process influence the final tea profile. The tasting allowed participants to distinguish floral, fruity, woody, and spicy notes and to appreciate the complexity of the aromas that emerge during infusion.

Photo credit: Dolcescena

A crucial aspect of the training was understanding leaf shaping. The tea sommelier demonstrated how rolling, pressing, and drying the leaves affect their flavor and quality. The growers discovered that each step of the processing process contributes to the creation of an exceptional tea and how these techniques can be refined to improve their own products.

This enriching experience gave the Basque Country tea growers a deep understanding of what distinguishes high-quality tea. By applying this knowledge, they are now better equipped to evaluate and improve their own harvests, while striving to produce teas distinguished by their excellence and unique character.

Photo credit: Dolcescena

We warmly thank Marianne, Mylène, Mikel, and Jean-Philippe for their trust and generosity. A moment rich in exchanges and sharing for Grégory Lehoux, Tea sommelier and founder of Maison un air de thé.