Tea Color Wheel

October 21, 2025

This edition of the newsletter is sponsored by

Hello everyone,

Happy Diwali to everyone celebrating!

Today, I write to you from amidst lit diyas, sweets and celebrations, and a sky lit up with fire crackers. Thankfully, I was able to find a quiet corner in the house for a little bit to send out this newsletter to all you valuable readers.

Before I began writing about tea, I was doing wine and spirit tasting as a hobby, then I got into coffee tasting, I do some cacao tasting, practiced some cacao and cheese pairing, I have led through a honey tasting experience, I have hosted a coffee and cheese pairing event, and now, I am sharpening my tea tasting skills. All these foods and beverages have their own flavor wheels. Flavor wheels for food and beverages are quite common now. They often borrow from each other, though. Like, the coffee flavor wheel does borrow heavily from wine.

Recently, I came across the Tea Color Wheel. A Color Wheel? I did read the name twice to check I had read it right. It was a color wheel. Developed by the Australian Tea Masters, it is a very useful tool for just about everybody in tea. Interesting isn’t it?

Want to know more about the Tea Color Wheel? I spoke to Sharyn Johnston, the CEO and Director of Australian Tea Masters to get all the details. Find everything you need to know about the Tea Color Wheel in my new article.

And, drop me a note about how you think the industry can benefit from the tea color wheel or how it could help you personally? Would love to hear your thoughts.

That’s all from me for now. I am going to go back to a delicious dinner and celebration with my friends and family. I look forward to all your notes.

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

Tea Color Wheel: Revolutionizing Tea Education

Explore the future of Tea Education with the innovative Tea Color Wheel developed by the Australian Tea Masters, seeking to enhance communication and tasting precision.

If you like keeping up with the latest research in the world of tea, check out my article about the role of oxygen in black tea fermentation, and how strategic oxygen treatment protocols impacted the final cup quality and profile of the black tea.

Check it out here:

By Bhavi Patel

Oxygen Boost: The Science Behind Better Black Tea

Strategic oxygen treatment during black tea fermentation significantly improves taste profiles and liquor color quality through optimized processing methods. This scientific breakthrough offers tea producers, manufacturers, and sellers evidence-based methods…

Are you enjoying the Tea Journey newsletters? Do you know anybody who would enjoy them too or find them insightful? Refer us to them, maybe?

In the next newsletter, I should have a deeper dive into some sensory science of tea. And, of course, I will also tell you more about the third estate I visited in Wayanad, India. So, stay tuned!

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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

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.