Tea Journey’s first annual harvest review gives you the big picture on the global tea business in 2016 along with insider information from local experts on some of the year’s most interesting teas. Especially for tea enthusiasts in the West, we hope this issue brings you a step or two closer to your favourite tea gardens – and your next new favourites!
Experiencing the taste of tea and then describing that experience in spoken and written language is an art and a science, dependent on both inspiration and a lot of hard work. Professional tasters discuss some of the key questions about their craft.
This beautiful carved-wood tea tray lets you bring the tea plantation home with you.
Most tea connoisseurs will choose loose leaf over a teabag. But one New York artist is doing something wonderful with teabags that you can’t do with loose leaf.
A Shanghai company has invented a tea appliance that it claims can brew tea as well as a skilled gong fu cha artist but in a fraction of the time.
Tea—in particular, one special teapot—holds a special place of honour in the history and ongoing development of digital 3D modelling.
Italian ceramics maker Spode celebrates the bicentennial of its trademark pattern with an exquisite limited edition collection.
American interior designer Kathryn Scott’s new line of porcelain tea ware is inspired by natural forms and the grand traditions of porcelain design in China.
Smallholders are the backbone of the tea industry, especially in underdeveloped Nepal. Here’s the story of one Nepali smallholder: a widowed grandmother who has spent a lifetime in tea, nature, faith and family.
A lack of infrastructure, a lack of capital, difficult politics, natural disasters and the very tough competition next door – these are the challenges faced by Nepali tea farmers trying to bring their unique high mountain tea to market. But there’s progress happening and there’s hope for the future.
For most of the past century, Georgia was one of the world’s leading tea producers, supplying the unremarkable brew that filled tea cups in the Soviet Union. The Soviet collapse and the country’s civil war virtually killed the industry, but it’s starting to make a comeback.
What kind of tea is coming out of Georgia these days? Well, it’s not your (Georgian) grandfather’s tea! We recently sampled a green and some black teas from producers reviving a tea industry that under the Soviet Union was once the world’s fourth largest producer.
Meet Yongzhong Xie: born into tea, raised by tea and to a great extent, defined by his tea. A tea master and a task master, Mr. Xie demonstrates the art of manufacturing fine Keemun tea.
A community of artisanal tea growers has taken root in Hawaii and it’s finding success in niche tea markets internationally. For one Chinese-American couple, their new career keeps them connected with their art and their family’s tea heritage.
Hawaii’s climate, soils and topography make it a natural place to grow tea. But the rich physical and biological diversity of the islands pose both opportunities and challenges for the first generation of Hawaiian tea producers.
Hawaii is experiencing the birth of a new cottage industry: tea farming. The American state is taking advantage of favourable terroir to build an environmentally sustainable industry. Its development approach is based on research, innovation and cooperation.
2016 was a good year for the growing tea industry in Australia. Australians have a history of being black tea drinkers and following their mostly British heritage, but that is rapidly changing. Gardens there specialize in Japanese and Taiwan style teas with a reputation for high quality and distinctive taste from the continent’s varied terroir.
The Chinese tea industry, responsible for a third of global tea production, will remember 2016 mainly for the challenge of recovering from severe spring frost. Early spring tea was hit hard but the late spring harvest made up somewhat for the early losses. It has added up to overall lower sales compared to 2015, especially for the higher grades.
It’s never a bad year for tea in Southern China, home of Anxi and Wuyi wulongs and many more outstanding varieties. But a wet spring dampened this year’s harvest, especially in early May when heavy rain brought tragedy to the region. Recommendations from the region this year include two Dancong oolongs from Guangdong province, Rougui from Wuyi, and jasmine.
Jiangnan (literally means River South, refers to the area south of the Yangtze River in eastern China) region is the biggest tea producing region in China. With low hills, abundant rainfall, distinct four seasons, this region represents two-thirds of the total production of the nation. Interestingly, a handful of high mountain ranges are all key […]
Photographs by Huiling Liang Jiangbei (literally means River North, refers to the area north of the Yangtze River in eastern China) region’s teas are little known outside of China. This region is located at 32 degrees north latitude, which globally speaking, is quite far from most tea producing regions. It was not always a natural […]
Tamiko Kinezuka: “We make tea with great effort, and hope you will drink our passion with your tea. As my father says, ‘Please taste the tea in one half of your cup, and the heart of its farmer on the other.’ “
With Taiwan’s compact size and its modern transport and communication infrastructure, one can easily visit a tea grower anywhere on the island in less than a day’s journey by car, rail, plane or bus. Sophie Lin, operator of the Wisteria Teahouse in Taipei organized a press tour in July 2016 to introduce three of her […]
Taiwan has teahouses of every sort, from Laoren (old man’s) style where common tea leaves are steeped in ordinary drinking glasses, to quiet Daoist establishments, to modern shops where scanning social media sites on mobile phones and laptops is OK.
Bonsai master Bob Langholm offers these instructions for caring for a miniature C. sinensis plant in your own home. Leaves from the beautiful little tree on your table also make a fine cup of tea.
Just as in the world of tea, there is a gulf between mass-produced and master-produced bonsai. A true artist’s worth is measured by how well he manipulates a plant to make it a thing of enduring value, a work of living art that evolves and changes over time.
The English, says author and tea historian Jane Pettigrew, “have forgotten a lot of the importance, significance, and history of our tea drinking habits.”
Storage is a challenge tea drinkers have struggled with for as long as Camellia sinensis has been part of our lives. Dark teas like puer were aged in smoky kitchen rafters in China for centuries. Wooden chests lined with lead were used to transport shipments on long sea voyages. During the Victorian era, the British […]
Visit a Yixing store and it’s easy to feel overwhelmed by the wonderful selection of Zisha (‘purple clay’) teapots. Use this guide to understand which variations in design is best for brewing your choice of tea. The taste of every type of Camellia Sinensis (with the exception of green tea and yellow tea) is enhanced by brewing in a quality Zisha teapot. […]
This Keemun Mushroom Risotto is so hearty and satisfying that you’d never think it’s completely vegetarian. There are 2 star ingredients: the first being Asian mushrooms (shiitake, maitake, and shimeji) and the other, Keemun black tea. The Keemun used in this recipe is malty, slightly smokey, and not at all astringent. You can swap out […]
As the weather warms and you fire up your grills, it is second nature to reach for an iced tea or Tea Sangria, but tea isn’t just great accompanying grilled food, it can play a role within that food as well. There is the ancient and classic concept of smoking with tealeaves that can easily […]
The benefits of tea may be due to its influence on the digestion of glucose (blood sugar), the ADA noted, or because of tea’s high polyphenol content.
Evidence dating to antiquity attests to the medicinal powers of tea, but Tetley foresees a future where “remedy teas,” teas enriched with medicines such as painkillers, antibiotics, and contraceptives, are readily available. “The benefit is that whatever the medicine, from birth control to antibiotics and painkillers, it could be available in a far more palatable […]
Consumer Reports’ writes that the risks of GTE include: “Dizziness, ringing in the ears, reduced absorption of iron; exacerbates anemia and glaucoma; elevated blood pressure and heart rate; liver damage; possibly death.”
Polyphenols in white tea are promising candidates to test for protection against neurodegeneration associated with diabetes, according to Dr. Branca Maria Silva, an associate professor at the University of Beira Interior, Covilhã, Portugal. Silva spoke on “Polyphenols as Protective Agents against Neurotoxicity and Neurodegeneration: The Case of Tea Polyphenols,” at the 10th World Congress on […]
China’s southwestern region includes Tibet, Yunnan, Guizhou, Sichuan, and Chongqing. The southwestern region is the oldest tea producing region in China and the birthplace of Camellia sinensis. It is also called “the plateau” tea region. The majority of teas are grown at an altitude of 1,500 feet or higher. Many wild tea trees over 1000 […]
Gyeongsang (north & south)
Many tea connoisseurs wait for this first harvest each year, which is usually only available in very small quantities, and will most likely be gone within the first few months or even weeks of its harvest.
One man’s veilleuse-théière obsession preserved in small town Photo credit: Pat Riley “VAY-yerz Tay-ee-yair.” The first thing Dent Partee, docent at the Trenton Teapot Museum in Trenton, Tennessee, wants you to know is how to pronounce the name of the 527 “nightlight teapots” in the museum’s exhibit. The veilleuse-théières displayed are the world’s largest collection of […]