During the presentation of the new 2015 catalogue, at the Dammann Fréres boutique in Piazza XXV Aprile, Milan, we find that the new trend will be Japan; the decoration of the room recalls the earthy colors synonymous with Japan. A kimono was chosen as a logo, which imitates maple leaves, a symbol of autumn, the colors of which are coordinated with the colors of the teacups. The tea specialist, Anna Maggia, reminds us that to make a good tea we should use water free from calcium, the tradition is to use mountain spring water. The temperature should be around 90-95 degrees for black and Oolong teas, reduced to between 70 to 85 degrees for green tea. Each tea has its ideal temperature, and it is best to enquire when purchasing. This is especially pertinent with Japanese green teas which range from 50-60 degrees for Gyokuro to 95-100 for a Bancha. It is very important to remember infusion times. The Indian and Ceylon black teas need 3-4 minutes to infuse, with the exception of first flush Darjeeling which requires only a 2-3 minute infusion, the same as African black tea. Chinese black teas require an infusion time of between 5 to 7 minutes. For green teas: Chinese and Japanese teas should be left in the teapot for 3-4 minutes; those in powder form vary greatly depending on the type: there are some which require just 30 seconds and then others which need a minute and a half or two. Oolong must infuse for 5-7 minutes, while white tea sometimes must remain infusing for up to 15 minutes. But how do you choose a tea? “Let yourself be charmed by the scent”, proclaims Anna Maggia.