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Look for these exclusive articles in the

Summer issue of Tea Journey magazine...

 Purnima Rai in her Nepal garden

She Rises with the Sun to Pluck Tea Each Day

By Susma Bastola

Purnima Rai is a 65-year-old tea grower in Illam, the most famous of Nepal’s tea growing regions. Each day from spring until fall she rises with the sun to pluck a basket of newly-sprouted buds from tea bushes that she has nurtured for decades. Purnima was married at 13 and raised a family of four on less than four acres inherited by her late husband. Nepal's rich high-mountain soil produces grain for her chickens, enough grass to graze two cows and amlisso beans for her table. Alaichi Kheti (cardamom) and tea are her cash crops. Now widowed, her family grown, she devotes two hours a day to weeding and pruning her precious trees. She is very selective about which leaves she plucks to ensure they are suitable for purchase by an organic-certified factory in the nearby village of Sunderpani. “Where there is tea, there is hope,” she told Tea Journey reporter Susma Bastola, with photographs by Italian photojournalist Giacomo Orlando. Seventy percent of the world's tea is grown by smallholders. READ MORE

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Certified Tea Educator Suzette Hammond teaches a class on selecting fine tea.

Inside the Taster's Practice

Click here to view the video

By Suzette Hammond

“Backpacking in the Himalayas in the late 1980s, I first tasted fresh spring Darjeeling and I was in trouble!” recalls Camellia Sinensis tea taster/owner Kevin Gascoyne, who is based in Montreal. “My taste buds were exploding and my heart hammering away from caffeine, altitude, and excitement.”

For some people, this first sip that quenches an unknown thirst is what compels them to share their joy with others. This path often leads into the professional realm, where as tasters, buyers, and trainers, communication through tea is the essence of what they do.

In this age of self-indulgent flavor descriptions and overtly exotic food vocabulary, it’s worth pondering whom the taster is really talking to. How does the art of tasting benefit the tea drinker? And how does one learn how to be a better tea taster?

I put these, and other questions, to professional and passionate tasters, both from the world of tea and similarly artful taste pursuits. READ MORE


Click here to read VIEWPOINT: Tea Journey's Commitment to Tea Education

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About Tea Journey Magazine...

Cultivated by tea experts from around the globe, the new Tea Journey magazine connects growers in 35 countries with consumers worldwide. Tea Journey reaches affluent millennial consumers worldwide, almost equally male (54%) and female (46%), who spend hundreds of dollars each year on premium tea and teaware. These include elite, artisan-appreciating consumers from top Google execs to housewives who are avid tea drinkers. Boomers drink tea for health reasons, millennials to be mindful. READ MORE

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HARVEST REVIEW 2016

Tea Journey delivers an unprecedented global harvest report with posts from in-country growers in 40 distinct tea growing regions. Regions are defined by geography and growing conditions (terroir) as well as national boundaries. Reports on harvest conditions around the globe are filed by resident tea experts, garden owners, government officials, seasoned tea brokers, academics, agricultural extension agents and tea journalists.

Once tea is plucked, skilled artisans work tirelessly to produce the finished teas. It takes about five pounds of fresh tea leaves to make a pound of processed tea. Workers typically pluck 42 kilos (90 pounds) a day. Since tea grows in both the southern and northern hemispheres, the global harvest is nearly continuous. Processing is generally completed within a few days or weeks of the harvest but some roasted wulongs take months to settle after firing. Puer rests for up to three years before it is pressed into cakes that age for decades.

Impress your friends, quench your thirst for knowledge. Get your Harvest Report HERE

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At the Nagomari plantation Kakha Nachkebia (left) and Valeri Vadachkoria harvest new leaves. Note how the tea is grown close to ground, intermingled with other plants.

Discovering Georgian Tea

By Larry Luxner

High in the fertile green hills of western Georgia, not far from the Turkish border, tea pluckers bend over their crops, picking leaves much the same way their grandfathers did when this entire region belonged to the Soviet Union.

Shortly after Georgia declared independence in 1991, the new country became embroiled in a civil war that killed thousands, crippled the economy and ravaged farms, explained deputy agriculture minister Levan Davitashvili. “At the same time, the market opened and we were no longer the only supplier of tea to the former Soviet Union. It was hard to compete with Sri Lanka and China. But the biggest problem is that during communism, nobody had any experience running a business in a market economy. So these companies suffered in the new environment. Right now, the tea plantations are in very poor condition.” READ MORE

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 Eva Lee at her Volcano, Hawaii tea garden. One of the pioneers of commercial tea production in Hawaii, Lee now runs a nursery producing tea cultivars ideally suited to local growing conditions.

Ever Green Hawaii

By Bruce Richardson

“Nothing is more hallowing than the union of kindred spirits in art.”

This quotation from Okakura Kakuzo’s classic Book of Tea is the mantra for Hawaii tea growers Eva Lee and Chiu Leong. The age-old sentiment is the refrain that infuses the lives of this talented couple as they grow tea in their rainforest garden nestled on the slopes of Hawaii’s Kilauea Volcano.  “Okakura would say their mission is steeped in the true spirit of Teaism,” writes contributing editor Bruce Richardson. READ MORE

Video: Rainforest Tea in Hawaii

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Yongzhong Xie, the tireless tea master, sieve-sifting keemun tea.

Featured Article: Tireless Tea Master

By Yanmei Guan/Cha Dao Life

The first time we met Yongzhong Xie, he strode into the Keemun tea factory with a 9-foot bamboo stick on his shoulder tied with fresh strands of bamboo leaves. He then used his self-made broom to clean the dust from high atop the machines just like the Monkey King. READ MORE

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Order a Bound Print Copy of the Spring 2016 Edition Today

Subscribers can order a bound printed copy of a single issue for $14.95 plus shipping and handling. Order online and immediately view a digital "flip book" to open and page through it much like a printed issue. Subscribers who wish to print only a few pages can do so directly from the application.

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Pre-order the Summer 2016 Print Edition ($14.95 + $5 handling)

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Click here to download the media kit.

Tea Journey reaches affluent millennial consumers worldwide, almost equally male (54%) and female (46%), who spend hundreds of dollars each year on premium tea and tea ware. These include elite, artisan-appreciating consumers from top Google execs to housewives who are avid tea drinkers. Boomers drink tea for health reasons, Millennials to be mindful.

Become a Founding Sponsor for only $249.50 and receive certificates for 10 annual subscriptions to share with staff, customers and prospects. Sponsor logos appear in every issue and sponsors receive a home page link.

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