
Hello, and welcome to the “Your Tea Journey Continues” May newsletter. It’s been a busy spring. Along with gathering new stories, we also changed the newsletter design. Do write to us and let us know what you think.
This issue introduces an eclectic lineup of stories. Our writer in Paris, France, Anne-Fréderique Dayraut, describes a Pyrenean tea farm in a fertile new terroir bordering Spain and France. Another reader favorite, John Bickel, writes about the AVPA award-winning Hien Menh tea cafe in Hanoi, Vietnam.
We would also like to introduce two new writers, Anirban Dutta from Darjeeling, India, who will take us on a delightful train journey, and Livia Monteiro in Brazil, who will introduce an innovation in Japanese tea!
It’s a journey around the world in a way that only tea can take us!
Happy reading!
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 intense green color…
When it was completed in 1881, the Darjeeling Himalayan Railway was the only option for commuting. Anyone who missed the train boarded a bullock cart for a much longer journey…
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…
“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…
