It was in the highlands of Mauritius, at Bois Chéri, that I immersed myself in the world of Mauritian tea. The visit begins in the fields: rows of tea plants stretching as far as the eye can see, swept by the cool breeze of the plateaus. I observe the precise gestures of leaf-picking, then enter the factory, where the scent of fermenting leaves fills the air.
The guide explains each stage: withering, rolling, oxidation, drying… know-how passed down through several generations. In the small museum, I trace the history of tea in Mauritius, introduced in the 19th century by colonial settlers.
The tasting brings the experience to a fitting close: black teas, green teas, flavoured with vanilla or coconut… every sip reveals the Mauritian terroir.
From plant to cup, this immersion offered far more than a drink: a sensory and cultural journey to savour.