Aspiring to Be Good Fathers: The Dreams of Boys

Fatherhood is not just about being there physically but also about being emotionally present and engaged. Boys are motivated to create and sustain meaningful relationships when they witness this healthy behavior in their fathers.

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Inspiring enthusiasts to refine their taste in tea

Dreams of fatherhood

Aspiring to Be Good Fathers: The Dreams of Boys

Fatherhood is not just about being there physically but also about being emotionally present and engaged. Boys are motivated to create and sustain meaningful relationships when they witness this healthy behavior in their fathers.

OXALIS: Connecting Czech Culture and Spirit

Tea culture in the Czech Republic got a boost when Petr Zelik decided to revive it with his company OXALIS. Inspired by Eastern cultures and Western preferences, this is the story of a tea brand that has kept up with changing times and continues to make its impact in tea.

Phil with gin

The Botanical Magic of Tea in Gin

Because of their affinity, gin and tea are natural botanical bedfellows, adding complexity to one another when used in concert. In the early 2000s, Desmond Payne, Master Distiller (now emeritus) at Beefeater Gin, created Beefeater 24, which included Sencha and Chinese green teas as key differentiators in the botanical list. Since then, thanks in great part to the cocktail renaissance, multiple companies have incorporated teas into their gins, producing spirits whose profiles can gently or aggressively reflect the types of tea they employ.

Tea garden

Withering Enhances Florals in Japanese Tea

Ichō or ichoucha is withered tea. The first process in producing Japanese green tea is steaming the leaves as soon as they are picked to stop oxidation and keep their strong green color. However, by withering them first, the leaves undergo a slight oxidation between harvest and steaming, bringing out the floral notes.

Darjeeling Himalayan Railway

Journeying on the Darjeeling Train

In 1881 when it was completed, the Darjeeling Himalayan Railway was the only option to commute. Anyone who missed the train boarded a bullock cart on a much longer journey. There was no concept of a “Toy Train” back then. In the decades since it was constructed the commuter railway with its 55 miles of zig-zags and loops has established itself as a tourist attraction. It was a welcome change for those who prefer a closer look at the Hills instead of just check-boxing! Among those who came were authors, filmmakers, poets, scholars, and artists. When the Buddhist monks traveled on regular passenger trains, they also had opportunities to interact with residents, which brought them closer to the realities of daily life at the hills.

Lucas Ben-Moura and his mother and associate Sybille

Pyrénees: The Birth of a New Tea Terroir

A tea enclave has emerged amid the Pyrénees Mountains, a natural barrier between France and Spain that runs over 430 kilometers from the Mediterranean Sea to the Atlantic Ocean. A young agronomist, Lucas Ben-Moura established a new terroir in the Argelès-Gazost valley, a few kilometers south of Lourdes.

Mothers Day 2024

Mother’s Day Teas that Empower Women

The tea industry relies on women whose strong yet nimble fingers pluck the delicate buds from the trees and sort the imperfect from the perfect leaves. Yet women are far more likely to live in extreme poverty and have less access to education. This Mother’s Day Tea Journey celebrates the companies and individuals change that narrative by educating, empowering, and enabling women in tea. Join us in supporting those who a difference for mothers and female tea workers worldwide. 

Vietnamese tea ceremony

Hien Minh and the Evolution of Vietnamese Tea

“There are nights when the full moon is clear, and the golden light radiates like a warm forest. The ancient tea trees lit up magically, their warm, sweet fragrance mixed with a little bit of night incense… We would love to capture that magical moment through the tea which holds in it a feeling of mystery, something shrouded in the darkness.” – Nguyen Viet Hung

Arkasa Tea Room

Araksa Tea Room

With every delicious sip and satisfying bite, the Araksa Tea Room in Bangkok is revolutionizing Thai tea culture. Araksa means “to preserve” and both the tea garden and restaurant promote Thai traditions while simultaneously elevating the way tea and food are produced and consumed.

Pouring Bengali chai

On a Chai Trail: The Bengali and their Cha

That the Bengali love tea is now legendary. And in Kolkata, the capital of West Bengal, tea is part of the social and cultural fabric. Our Chai Trail series takes readers up close and personal to the tea culture across India, and this story is a peek into the Bengali homes and the place that tea has in their lives.

Who’s Cooking Badaga Food? 

Badaga food from the tea-growing Nilgiri mountains is distinctive from all other Indian tea-inspired cuisines. Tourists drawn to South India are fascinated by the stories of this indigenous tribe that has lived in the Blue Mountains for centuries.

Tea Romance Books

Tea and Romance Between the (Book) Covers

Teatime allows us to slow down and savor life – and what better way to savor life than by escaping with a good book? Put on the kettle and nestle into your favorite chair to celebrate Valentine’s Day with a romantic read. These tea romances explore many relationships: romantic, friend, family, and even our relationship with ourselves.

Tea infused chocolate

Romantic Tea Infused Chocolates

There’s an ideal pairing for every kind of tea and chocolate. Finding the right combination produces a union that delights the palate and raises the individual components to a higher level.

Anything for Tea: Budget Backpacking in Nilgiris

Buddies Cafe in Ooty. This cafe is the largest tea room in India, which features over 220 varieties of tea: artisanal and hand-crafted single-origin teas, orthodox blends, tisanes, and CTC dust. When I first entered the cafe, Nirmal Raj stood next to a wall of transparent glass tea canisters and opened them enthusiastically to allow customers to inhale as he spoke animatedly about each tea. After leaving my non-heated hostel, I chanced upon the cafe, searching for a warmer place to write from. As a shoestring budget backpacker, I had traveled to the Nilgiris tea-growing region on an overnight bus from Bengaluru, India, and soon found myself returning daily to Buddies Cafe.

Chandra Bhusan Subba

Taster Profile: Chandra Bhushan Subba

“My decision to embark on the path of professional tea-making and tasting was deeply rooted in my upbringing. Surrounded by the intricate dance of tea artisans and the fragrance of freshly plucked leaves, my fascination with tea began at a tender age. I’ve been living with tea for over three decades now. The stories shared by elders and how the plant encapsulated my entire world captivated me from early on. I never thought there was another option and never truly looked for one.”

Use tea to create memorable holiday dishes and cocktails.

An Unforgettable Holiday Tea Feast

This holiday season, use tea as a special ingredient to elevate your main dishes and cocktails. From prime rib to mushroom risotto, tea makes everything taste better.

Holiday Desserts

Festive Holiday Tea Desserts

The holidays are perfect for combining your favorite teas and festive desserts. Bakers from around the world share their best tea-themed recipes with Tea Journey readers.

The Mayfair Manor, Jungpana

Cocooned in Darjeeling: The Mayfair Manor, Jungpana

Stay in a restored bungalow originally built in 1910 and once the residence of the Nepali royal family. It offers 12 exquisitely decorated and spacious suites, each named for an historical figure attached to the estate.

Drinking Tea History in Nara, Japan

The Butsuryu-ji Temple grounds are a treasure trove of historic tea memorabilia that includes statues of the famous Japanese Buddhist monk Kukai and his disciple Kenne and artifacts so significant to Japanese heritage that the national and local governments registered them as cultural properties.

Artisanal Tea Maker Utilizes Rare Roseate Cultivar

Rose reserve tea is not just a mark of the enchanting flavors fostered by Nepal’s unique high-altitude micro-climates and terroir but also an embodiment of the keen talent of a new generation of tea-makers. 

Mai Tea Estate Breathes Life Into Nepal Community

Mai Tea Estate Breathes Life Into Nepal Community | Ritu Rajbanshi | The Mai Tea factory, located in Mai Pokhari wetlands near Ilam, Nepal, has been a boon to the 180 local farmers who earn a stable income from producing high-quality teas. Tea maker Thribikram Subba honed his tea-making skills for nearly two decades, slowly gaining opportunities to work with experts from India who came to the factory as consultants. Over the last two years, he has started making his own tea without supervision. “I feel like I have finally mastered the language of tea,” he says.

Rishi Saria

Reinventing Darjeeling Tea

Planter Rishi Saria is reinventing tea production in the fabled Darjeeling hills. “It has been over a hundred fifty years since the British brought Chinese tea to Darjeeling and over three-quarters of a century since they left,” he says, “yet we Indians continue to process tea the same way the British did rather than learning from our fellow Asians.”

“Hello Love” the Teas of El Salvador

Marcela Figueroa held a vision and a mission to convince the people of El Salvador to become tea drinkers. Twelve years ago, she began experimenting with local herbs and flowers in blends to meet the demands of consumers seeking health benefits. Four years later she started LAFIROA tea to realize her vision. Marcela spoke with South American correspondent Horacio Bustos about her award-winning teas.

Yamazoe Village Tea Workshop, Nara Prefecture, Japan

Hand Processing Tea in Yamazoe, Japan

Farmers and other locals run the five-hour tea-making workshop near Japan’s Yamazoe Village. Tea Journey contributor Greg Goodmacher attended to learn from teacher Kenichi Ikawa Sensei how to select, pan-fire, and hand roll freshly picked raw leaves transforming them into sencha tea using centuries-old techniques.

Misako Lelong-Nohsoh, a Tea Ambassador’s Journey

Misako Lelong-Nohsoh shows us that Japanese green tea is nothing to fear. She takes away the formality of the Japanese tea ceremony and introduces us to Japanese green tea as she wants us to experience it: as a beverage like wine, coffee, or black tea that is woven into the everyday fabric of our lives. This is the delightful story of her journey from Japan to France and from violist to Japanese Green Tea Ambassador.

Tea Under the Palms

This book is for every person who has ever dreamed of having formal tea with the upper classes, perhaps at Downton Abbey. The photographs of bone China cups and saucers, three-tiered plates of scones, savories, and sweets, and settings for enjoying afternoon tea’s decadence will make you swoon — a true hedonist’s delight.

The Teahouse Experience

“Stepping into the teahouse should feel like stepping out of the daily world into a place of beauty – of carved wood, paintings, sculpture, calligraphy, and delicate porcelain. It would be lit with silk and stone lamps. Music would be playing at just the right volume, and the tea served must exceed the drinker’s expectations even more than the environment where it is done.” – Austin Hodge

A Nerd’s Tea Lab

This book is a sensual delight: in it, you learn to explore tea using your senses, including sight, smell, taste, and even sound.  Dr. Lovelace describes experiments you can try at home with tea using budget-friendly materials. This is a fascinating journey into the science of tea you can take without leaving home.

A Bowl of Matcha at Hosen-in, Kyoto

Hosen-in is not just a gorgeous place to enjoy tea. The gardens are a marvel of meticulous care and attention to detail. The Buddhist temple, part of a group of temples on a hillside overlooking the village of Ohara, was founded 800 years ago. Hosen-in has stood the test of time.

Katrin Rougeventre, Chakra Tea Estate, Bandung, Java. Photo by Othniel Giovanni 潘狮龙

Katrin Rougeventre: Immersed in Asia

Katrin Rougeventre’s journey is a singular one. She is France’s leading expert on Chinese tea and Chinese culture and has contributed to its diffusion in Europe. Among all the great French tea experts, what distinguishes Katrin is undoubtedly her roots in Asia, where her entire gustatory and sensory training took place.

Stephen Gieschke, center

Taster Stefan Gieschke On Doing Justice to Good Teas

It is demanding to do justice to the “good teas” in their characterization and description, to capture and describe the nuances accurately and all the work that goes into these teas. It is also crucial to find a price that does justice to the work that the tea pickers, the tea makers, and the garden management put in. – Stefan Gieschke

Honing Oolong Cha Qi Through Fire

Before the advent of electricity, all oolong tea was charcoal roasted to reduce moisture in the leaf. It’s only natural that many producers choose the gentle, stable heat of electric burners and ovens. It makes tea roasting easier and more consistent. The tea makers who remain loyal to the charcoal fire often learned by tending the coals at a young age as part of a long-standing family tradition. Others find that they simply cannot resist its captivating call.

Kathmandu, Nepal

A Tale of Two Kathmandu Tea Shops

Bhairab Risal, a veteran journalist with a sharp memory at 94, speaks with ease and zeal of his memories of the early days of Kathmandu’s tea culture. In 1948, at the age of 20, he recalled his first cup of tea at Tilauri Mailako Pasal, one of Kathmandu’s earliest and best-known tea shops. In this article, Kathmandu journalist Prawash Gautam shares tales of two storied tea houses.

Kazakhstan tea feast

Kazakh Culture is Centered on Tea

Tea plays an essential role in Kazakh culture, as no celebration or family feast is held without drinking tea. Sharing tea is a ritual of unity. When someone visits a Kazakh family, tea is served first. The custom, called syi-ayak, begins with the washing of hands. The tea is ladled into a ceramic drinking bowl called a Piyala (Piala). The head of the family (husband) is the first to be served; the guests thereafter. Tradition holds that after dinner, everyone remains seated until the last person has finished drinking their tea, then everyone leaves together.

Camellia Sinensis: The Evolution of Experiential Retail

“Our stores have always offered the option to smell the tea, and clients really appreciate the opportunity to select their tea sensorially. We are done with the impracticalities of the sit-down visit, but we wanted to capture that special tasting moment and offer the possibility to take it further.” – Kevin Gascoyne, partner Camellia Sinensis, Montreal.

Carine Baudry with tea pluckers, India

Taster Profile: Carine Baudry

The world of smells is closely linked to our experience. We work on memory, and so everyone describes tea with different terms. My role as a tea taster is to understand each one and say, “you are actually talking about the same compound.”

Hengzhou is Jasmine’s Promised Land

Spring begins a romance as jasmine flowers meet the newly plucked tea. Spring green tea and summer jasmine flowers are mixed at a strictly-calculated ratio.  Hundreds of processes exist to make the miracle tea. The bitterness of tea and the sweetness of flowers are a perfect compliment. Jasmine grown in Hengzhou meets the high expectations of famous brands at home and abroad.

Lydia Gautier

Taster and Pioneer Tea Sommelier Lydia Gautier

A pioneer tea sommelier in France and the author of several reference books on tea, Lydia Gautier has been a consultant for many international brands. Her 25 years of experience and proximity to producers have led her to become one of the major figures in tea expertise in the world, and in 2107 to create her own brand, Lydia Gautier Thés et Tisanes.

China’s Gou Gu Nao “Dog’s Head” Mountain Tea

Mountainous Suichuan county in Jiangxi Province offers an incomparable microclimate for local cultivars, producing an exceptionally tender leaf. Gou Gu Nao Green Tea is highly prized. The processing method is quite complicated. It is refined through eight processes. The shape of Gou Gu Nao Tea is tight and rolled to a slight curl. The color is bright green, the aroma is fresh and elegant, and the taste is fresh and thick with a sweet and long aftertaste. 

Azerbaijan Growers are Restoring its Tea Legacy

Depending on the variety and quality, the price of local tea in the domestic market ranges from $4.70 to $29 (8-50 manats) per kilogram. Recently, farmers say, the demand for higher quality has increased markedly. People have discovered that local products are of better quality, and therefore they are willing to buy Azerbaijan tea, despite the apparent high cost.

Tea Cuisine is Now Mainstream

Beyond Tea Cuisine

What’s changed is what I hoped would change. There is no such thing as ‘Tea Cuisine;’ it is no longer an oddity or a fad. It’s just another palate of ingredients and techniques that can and do inspire many chefs and mixologists. – Cynthia Gold

Argentina’s Catalyst for Tea Innovation

Argentina’s National Institute of Agricultural Technology (INTA) is a cutting-edge organization in the Agro-technological sector in agricultural research, extension, and innovation. The institute is a decentralized state organization with operational and financial autarchy, associated with the Ministry of Agroindustry. INTA operates in the five ecoregions of Argentina (Northwest, Northeast, Cuyo, Pampeana, and Patagonia) through a structure that includes: a central headquarters, 15 regional centers, 52 experimental stations, six research centers, 22 research institutes, and more than 350 Extension Units.

Meitan County’s Tribute to Tea

Meitan Cuiya is an early spring green tea oxidized for a few hours in the shade before processing. It is made from high-quality fresh and tender tea leaves and undergoes 20 complex processes, including spreading, fixing, shaping, and drying. The leaves appear straight and flat. The aroma is long-lasting above a bright green liquor. The tea has a fresh taste with abundant amino acids, polyphenols, and vitamins.

Q|A Ceramic Artist Luo Shi

Luo Shi uses iron-rich Miaoli clay and traditional methods to bring his vision of nature to life. His work, such as his wonderful teapots, sell for hundreds of dollars each in his homeland and have earned him celebrity status in Taiwan’s fine arts and tea-drinking circles.

Nepal’s Specialty Tea Evolution

The Barbote tea farm is nestled in the steep hills of Ilam, Nepal, planted by his grandfather and tended by his father but grower Narendra Kumar Gurung spent most of his working years with the Japan International Cooperation Agency. Like most of Nepal’s new-generation farmers, specialty tea is a new endeavor built on a century-old foundation of commodity production.

Magnificant Mozambique

Once the most productive growing region in Africa, Mozambique’s tea gardens lay idle during decades of war until investors realized the potential of rejuvenating millions of mature tea trees naturally purged of pesticides and chemical fertilizer.

Medicinal Herbals

Herbal Teas: Know the Risks So You Can Enjoy the Benefits

Many tea drinkers enjoy the benefits of herbal teas, but are they receiving herbal tea’s health benefits? The critical question is, “are herbal teas good for you?” This article addresses the risks of herbal teas and aims to answer that question.

La Ruta del Te

La Ruta del Té

Knowledge of how tea is grown and processed came naturally to fourth-generation Argentine grower Carolina Okulovich but she observed that was not so for the tourists and visitors to the farm who found tea cultivation and processing fascinating. That was how the idea arose to create a learning experience for visitors touring the 15 hectares known as La Ruta del Té.

Cultivating Tea in Colombia

Tea in Colombia was first planted 75 years ago. Joaquín Llano González and his son, Alberto Llano Buenaventura, became the first commercial tea growers and their farms La Sofía and Hacienda Himalaya, located in the mountains of the western Andes above the Pacific Coast, continue producing Colombia’s sole domestically grown brands.

Tea History Collection

The Tea History Collection

The Tea History Collection fills a huge gap in the documentation of the history of the business of tea the world over. Very few individual tea companies possess archives that relate to their own history, and many other tea businesses simply disappeared when they closed or were bought out.

Simpson Garden

Fine Tea from the Island of Jersey

With its 1,800 hectares of soil, the Jersey Royal is spoilt for choice when it comes to deciding where to plant tea. The islands’ acid soil is perfect for the tea plant to grow. Thanks to the Gulf Stream, Jersey winters are mild, without any risk of frost, while summers are moderately warm and sunny. The island’s high humidity also provides ideal conditions for the tea plants to thrive.

Greeting pines

Tea from the Clouded Mist of Huangshan

For centuries, in southwest Anhui, Huangshan Mountain has endeared itself to scenic seekers, poets, and tea lovers. During the Five Dynasties, Shezhou Dafang tea was a tribute tea favored by the imperial family. In the Song Dynasty, at the onset of commercial trade, the acreage under tea expanded continuously and a variety of famous teas emerged.

Economic Botany Collection, Kew

Rediscovering 174 years of Tea

The Royal Botanic Gardens, Kew houses a remarkable cache of tea leaves and tea material culture collected over the past 174 years. Kew, a 326-acre botanical garden southwest of London opened in 1759 and today houses one of most diverse living and dried botanical and mycological collections in the world.

PiPa Cha Tea Garden Portugal

Cultivating Tea in Coastal Portugal

In 2011 Portuguese wine maker Dirk Niepoort and his wife Nina Grutkowski planted two hundred seedlings in their garden adding a little at a time until, in 2018, there were 12,000 seedlings. Last spring Camélia Tea processed its first commercial crop, with a distinctive flavor that is the result of a terroir of its own.

James and Stephen Ajoo

A Remarkable Quest Reveals Untold Chapter in Tea History

From Hwuy-Chow Foo, a tea-growing district in Anhui, China to Pauri, India, the Nilgiris, Munnar, and Chennai … the Ajoo family story traverses an untold chapter in the history of Indian tea, a road James Ajoo is trying to retrace, “to say I landed my feet where my ancestor had walked.” 

Bolivian Tea Garden

Anhua’s Dark Allure

Growers in Anhua county invented the dark tea processing technology before 1524, which led to the rise of dark tea production and marketing. The compact and easily transported tea was very popular locally and in 1595,  Anhua dark tea was formally designated as the “Official Tea” of the Ming dynasty government making it a regulated form of currency.

Tea Garden in Bolivia

Tea from the Heights of Bolivia

The Bolivian government has invested in tea production as part of its Poverty Alleviation Program leading to the creation of ecological brands pioneered by ChaiMaté Tea, an IMO certified supplier producing teas competitive for export.

Tea Planter Michel Thévot

Kérouzéré Mill’s Botanical Garden

The Léonard region of Brittany in Northern France has been considered a land of plenty for centuries; but who would have thought that a tea perfectly expressing the alliance between land and sea would grow from its soil?

An Organic Tea Grower from the Land of Tie Guan Yin Oolong

Tie Guan Yin oolong, the quintessential “slow tea of China,” is time-consuming to produce and meant to be savored slowly. In Anxi, Fujian, the birthplace of Tie Guan Yi, the locals, like organic tea grower Rong Feng Wang, are fiercely proud of their oolongs. Here’s Wang’s tea journey.

Fu'an China

A Heritage Tea for Modern Times

Tanyang Gongfu tea is experiencing notoriety as well as increased demand that dates to the 1980s when local growers collectively raised their production standard, earning a reputation for quality hongcha (red tea). The tea is grown in Fu’an which takes its name from a poem in which a Song dynasty emperor bestowed five blessings: “Lucky Heaven, Lucky Earth, Lucky Mountain, Lucky Water, and Lucky Tea.”

Alfred Mwase

Alfred Mwase: Crafting Orthodox Teas Amid a Sea of CTC

The Satemwa Tea Estate, founded in 1923, began to revive the production of orthodox teas about 15 years ago. It is the only estate in Malawi crafting orthodox teas. Taster Alfred Mwase says, “my only experience prior to 2010 was CTC. My first tasting of specialty stimulated interest in these unique teas. Satemwa is a pioneering estate that is open to experiments with new tea cultivars, withering times, rolling techniques, oxidation times, and drying cycles.”

Remote farming

Remote Farming During a Pandemic

The pandemic was the worst thing to happen to Nepal’s Kanchanjangha Tea Estate, but there is a silver lining. “It radically changed how we work,” says Nishchal Banskota, who manages operations via Zoom calls between Long Island, New York, and his family’s tea estate. It’s early morning for me and the end of the day for my father, but after nine months, he says, “I have more confidence that I can manage a farm remotely.”

Andrew McNeill AM Tasting Table

Andrew McNeill on Down-Chain Tasting

“Down-chain tasting invites creative adventures into language and experience that is independent of a single lexicon. The focus is on concrete references to scents and aromas but abstract descriptors that personify overall quality are effective. Of course, your words have to describe something that touches on a shared experience  — otherwise, it’s useless.”

Last minute holiday gift guide

Last-Minute Holiday Gifts

Tea Journey readers span the globe. Half of the magazine’s subscribers reside in Asia and Europe and Africa. That’s why this year’s last-minute gift guide features festive items from India, Europe, and China. These gifts bring to mind holiday celebrations around the world

Covered tea plants

Gyokuro: Deep Sea Savory and Sweet

The aroma that swirls from a package of gyokuro, especially one of the highest grades, is so extraordinary that you could stop right there and be satisfied.

Holiday Gifting 2020

Holiday Gifting 2020

Orit Eisenberg is irrefutable proof that it sometimes takes 25 years to become an overnight success. During the recent World Tea Virtual Summit, Eisenberg, a product development specialist and production designer, told her founding story with humor and extraordinary passion. She launched the Mennä ONE in September 2019 after testing 20 prototypes over five years, gradually refining the elusive challenge of controlling steep time on the go.

La Teteria Tea Estate

Harvest Review: Tea in the Cordillera

Chileans drink an average of 427 cups of tea a year, more than any South American country and almost as much per capita as the Chinese, placing them among the top 20 tea consuming countries.

Keving Gascoyne, Camellia Sinensis

Taster Sensation Kevin Gascoyne

My introduction to tea was unspoken and visceral.  Humble mugs of the strong, milked ‘builder’s tea’ of my youth in the North of England still fill me with nostalgic pleasure whenever I’m in the U.K. My body chemistry has never been without the magic nectar. – Kevin Gascoyne

Japan’s Cultural Tea Bridge to Europe

The currents of Japanese tea culture are flowing outward to Europe. In the past 50 years, Europeans have been diving and delving into the green waters. What is it about Japanese tea that attracts Europeans, and how is it pouring into European culture?

Pluckers on way to Amba Tea Garden

Sri Lanka’s Artisan Tea Collective

Sri Lanka celebrates diversity in tea. A new generation of Ceylon tea growers recently established an artisan tea collective to showcase exceptional teas produced to interest a niche domestic market and equally, the international market.

Destination Songyang China

Modern Songyang integrates the essence of mountain and river, the taste of the countryside, and the beauty of folk art and local customs. The terraced hillsides are typical of traditional tea-producing regions, but Songyang is also a model county for national tea industry development. Plantations cover 20,403 acres of plants used in making 76,000 metric tons of Yinhou and Xiang green tea.

Harvest Review Argentina

Uniquely positioned in the southern hemisphere where the harvest will soon be underway, Argentina is one of the world’s great tea producing nations. The first few months of the November 2019 harvest were very rainy. Growers report achieving normal volumes of good quality black tea for export.

Garden of the Fairies

In 2014 in Brittany, France, Denis and Weizi Mazerolle processed 50 grams of their very first green tea using traditional Chinese methods. The tea had its own typicity, expressing aquatic, greeny, and seaweedy notes, it was a pure evocation of its terroir. Two thousand trees now make their garden, Filleule des fées, one of the largest in Europe.

1979 Ah Taj

Tea’s Immunity Boosting Properties

In marketing tea, health has always played an important role. In her book Tasting Qualities, Sarah Besky writes that back when the Indian Tea Association (ITA) was promoting “Empire Tea” (teas originating in the colonies), medical journals were linking the increased consumption of these malty, astringent teas from British colonies to a population-wide rise in indigestion and constipation. Tea’s most important benefit today is boosting immunity.

Roy Fong: A Chinese-American Journey

At age 6, on his way to school, Roy Fong would linger at a Hong Kong food stand where day laborers were making gongfu cha. Sometimes someone would offer him a cup, and he never forgot the wonderful aroma and taste.

Three Mindful Tea Drinking Experiences in Japan

The originators of the Japanese tea ceremony believed that the simple activity of sharing tea with a friend was like the path of a falling cherry blossom. It is a fleeting encounter on a path that can never be exactly repeated.

Harnessing the Inherent Charm and Potential of Farm and Forest Tea

There is no doubt that in this golden age of tea quality frontier teas are precious opportunities to increase the spectrum of possibility. With the right care, everybody could win as producers gain a new source of income and the flowering of that beautiful craft-pride from focused artisanal activity. We should never forget, when tasting new tea, to exercise reverence for the passion and determination it takes to harvest and convert any form of the leaf into a finished tea. 

The Importance of Water

Shun the expensive spring water If you want a better-tasting cup of green tea ― your water of choice should be from the tap. If it is health benefits you seek, choose bottled or deionized water for superior extraction of catechins, nearly double that of tap water.

Quarantea

Craft Tea for Younger Generations

During the past few decades, all types of tea, from herbal to Pu’er, have re-emerged in premium formats favored by younger generations. “What makes the super-premium tea category unique, in my view, is the importance of storytelling with regard to ingredient origin, processing, and functional appeal,” says Euromonitor Beverage Analyst Howard Telford.

Koliapani Tea Estate

Advocating Artisan Tea for Smallholders in Assam

The Tea Leaf Theory team is very lean, choosing to remain independent, bootstrapped, refusing certifications, they represent a new kind of startup, modern yet rooted in something traditional, ancient even. There’s the social impact but Tea Leaf Theory is not an NGO working for small farmers. “We want to make them entrepreneurs, not beneficiaries,” say co-founders Upamanyu Borkakoty and Anshuman Bharali.

A woman plucking leaves in Northern Vietnam.

Mother’s Day Teas That Empower Women

The tea industry runs on the backs of women. Their strong yet nimble fingers pluck the delicate buds from the trees, and sort the imperfect from the perfect leaves. Yet in many tea-producing countries, women are far more likely to live in extreme poverty and have less access to education. However, some people are striving to change that narrative by educating, empowering, and enabling women in tea to rise up and bring others with them. This Mother’s Day Tea Journey wants to celebrate the companies and individuals who are helping make a difference for mothers and female tea workers around the world. 

Parsi Choi

On a Chai Trail – The Parsi Choi

Parsis call tea choi, not chai, cha, or tea, but choi. Choi was never, ever consumed on its own. There were always Bhakras, the soft cookies made with dough fermented using palm toddy, or chaapat, a flat, mildly sweet pancake. For special occasions, ghaari – thick dough discs filled with a mixture of bananas cooked in ghee, dates cooked till gooey, or a sweet dal paste were served.

Beyond the Brew: Immersive Tea Tours

Immersive tours are a remarkable equalizer, bridging the gap between seasoned tea connoisseurs and novices. Through shared experiences of plucking tea leaves alongside local farmers, crafting their blends, and witnessing the alchemy of leaf to cup, they forge bonds that go beyond language and cultural barriers. 

Masala chai

Tea Discovery: Indian Chai

Masala chai is like a mini meal, as it not only includes the well-documented health benefits of tea but also has protein and calcium from milk, anti-inflammatory properties from ginger, and superfood benefits from spices.

Timothy d'Offay

Easy Leaf Tea, by Timothy d’Offay

Easy Leaf Tea is a tea recipe book with a difference. This sumptuously illustrated book focuses on recipes for brewing tea and tea-centric kitchen creations. This isn’t a book about cakes with a dash of tea thrown in; this is tea, tea, and more tea, but with a twist. Tea is, as it rightly should be, the star of the show.

Take Your Tea on a Picnic

Enjoying tea and food outside allows you to soak up nature’s vibrant energy. Tea-party picnics act as a soothing tonic for our overstimulated bodies and remind us that the simplest things in life often come with the greatest rewards.

Family and friends gather for a fun tea-themed barbecue

How to Host the Ultimate Tea-Themed BBQ

Tea makes everything taste better, from BBQ sauce to spice rubs and frozen desserts. Learn how to use tea to cook delicious party food. Whether grilling outdoors with friends or enjoying a picnic on the beach, the Summer Fun issue is packed with suggestions for entertaining outdoors with tea-themed recipes and iced and cold-brew teas, pitchers, brewers, utensils, and gifts.

Taking Tea in the Wild

Camping season is in full swing. Whether you’re into car camping, hiking, backcountry camping, or canoe camping, one thing you will not want to leave behind is your favorite tea. In this article, Tea Journey explores five teas that are perfect for camping, considering their portability, ruggedness, flavor, and functionality.

How Much is Too Much?

“We all know that green tea is healthy,” read the 2018 article “Tea Nuances: Exploring the World of Green Tea […]

Important Notes about Teabag Teas

Teabags are easy to deal with; sachets are also easy but somehow fancier and certainly more expensive; and loose leaf is even more expensive and is often much more complicated to brew. As a nerd, I decided to look into the issue by buying the same tea packaged as a teabag, sachet, and loose leaf, to see the differences. Presumably, then, they will all taste the same when brewed. (Spoiler alert: they don’t!)

Chef ShaniasEarlGreySconesFreshBlueberries

Earl Grey Scones with Fresh Blueberries

The perfect afternoon tea scone! Aromatic, flakey, and pillowy soft, Chef Shania Thomas-Floyd has created the ultimate scone. Bursting with […]

Lord-Bergamot-Jam-Meadow-Butter

Lord Bergamot Jam and Meadow Butter

Karl Holl, the Culinary Director of Smith Teamaker, has created a match made in heaven. The simple yet exquisite combination […]

Arise and Chai Shortbread Cookies

Loaded with the enticing flavors of cinnamon, cardamom, and pink peppercorns, chef Shania Thomas-Floyd has created the perfect tea cookie. […]

The True History of Tea

The True History of Tea, a meticulously researched yet readable 280 pages of travel back in time. Reviewer Kyle Whittington, the founder of the TeaBookClub in London, describes the work of sinologist Victor H. Mair and journalist Erling Hoh as QUOTE “one of those rare instances where, rather than the dry read that the title suggests, the reader is instead treated to an engaging and captivating page-turner.”

Mariella Erken's Tea: Wine's Sober Sibling

Tea: Wine’s Sober Sibling

Pairing tea with food is a less well-known art than wine pairings, but every bit as rewarding for cooks and connoisseurs. TeaBookClub founder Kyle Whittington reviews author Mariella Erkens’s comprehensive cookbook, Tea: Wine’s Sober Sibling.

Black Tea Marinated Pork Loin

Black Tea Marinated Pork Loin

Tender and juicy, this flavorful recipe uses the tannins in Assam black tea to draw out the pork loin’s moisture. Creating a succulent and satisfying dish that’s easy to prepare and delicious to enjoy. The leftover marinade is used to make a rich sauce at the end.