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Tea in Hawaii: Cultivating Tradition and Innovation in Paradise
Hawaii’s volcanic soil nurtures a new crop: tea. Visionaries Eva Lee and Chiu Leong transformed Hawaii’s agriculture, blending artistry, sustainability, and community to create teas rooted in aloha, resilience, and cultural authenticity.
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Silicon: The Secret to Better Tea
A groundbreaking study reveals how silicon reshapes aluminum uptake in tea plants, boosting caffeine and amino acids while lowering aluminum in brewed tea—transforming both flavor and safety for drinkers.
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The Promise of Taiwanese Teas
Overall, oolong teas have emerged as the most awarded category in the AVPA’s annual tea contest, highlighting technical mastery as the key driver of global tea excellence. AVPA founder Philippe Juglar explains the power of promoting the intangible value of simple raw materials. “This concept, which the French excel at with their wines, was clear to us. Outside of France, however, it wasn’t as obvious,” he says.
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The Global Matcha Revolution: From Zen Temples to a Powerhouse
As matcha evolves into an $11 billion global phenomenon, discover how this ancient Japanese ritual transformed into a modern superfood staple, outperforming coffee in sustainability, health benefits, and market growth.
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Tea’s Trash Becomes Soil’s Treasure
A landmark Indian study reveals how factory tea waste can be pyrolyzed into high-quality biochar, offering producers a circular solution to soil degradation, waste disposal, and carbon sequestration
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