In-flight tea

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Hello from Thailand!

I am currently in Phuket, overlooking the beautiful turquoise waters. I have been island hopping, eating Thai food, and drinking so, so much tea! That’s the thing about whatever little of South East Asia I have seen. Convenience stores have huge refrigerators filled with bottles and bottles of all imaginable types and flavors of teas. Right now, in my refrigerator here, I have bottles of matcha, cold-brewed genmaicha, chrysanthemum-flavored oolong, natural oolong, green tea, and so much more.

On my way here, in the airplane, a passenger next to me was having a cup of green tea. He was, quite visibly, frustrated. He said the tea didn’t taste good, and it wasn’t like how he usually has it, even though he drinks the same brand back home. But, do you think, the problem was really just the tea?

This is what I explore in the new article I wrote for Tea Journey. In this article, I talk about why a cup of tea tastes very different in the air than it does on the ground, and what you can do about it. Do check it out!

Also, just a few days to go for Mother’s Day. If you are still looking for the perfect gift for your mom, check out our Mother’s Day Gifting Issue.

Thank you for being a valuable Tea Journey reader. I am going to head back to the beach and dig into some coconut ice cream.

Don’t forget to share the stories with your friends, family, colleagues, or anyone who you feel would enjoy reading them.

Yours in tea,

By Bhavi Patel

Why Your In-Flight Tea Often Tastes Terrible

At 35,000 feet, water boils at 92°C instead of 100°C, cabin air dries your nasal passages, and background noise dulls your palate – making every cup of tea a compromised one.

Read more

Did you miss our last article about tea emissaries Eisai and Enni Ben’en by Tea Journey publisher, Dan Bolton.

Check it out here:

By Dan Bolton

Tea Emissaries: Eisai and Enni Ben’en

Tea Emissaries Eisai and Enni Ben’en brought powdered tea from China to Japan, weaving Zen practice, ritual, and cultivation into traditions that evolved into Japan’s iconic tea ceremony.

Read more

We will be back again with more new interesting content for all you fabulous readers.

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It means a lot to us!

Until next time.

Bhavi Patel, Editor, Tea Journey Magazine
Bhavi Patel, known as Banjaran Foodie, is the editor of the Tea Journey Magazine and a distinguished tea and coffee expert with a background in dairy technology and brand building. As a trusted writer for renowned publications including Perfect Daily Grind, Barista, and STiR Magazines, she combines scientific expertise with storytelling to explore specialty beverages.

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Bhavi Patel, known as Banjaran Foodie, is a distinguished tea and coffee expert with a background in dairy technology and brand building. As a trusted writer for renowned publications including Perfect Daily Grind, Barista, and STiR Magazines, she combines scientific expertise with storytelling to explore specialty beverages.