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•Tea Profiles

Maria Kockmann: Tea With Consciousness

Bringing consciousness to tasting, not just in the sensory experience of the mouth or intellect, but also in the body. Sometimes these approaches face each other: the very Western sommelier side, especially French, and the very experiential Chinese approach.

•South Asia

Kumaon Adds New Chapter To An Old Tea Story

Kumaon was where a lot of British tea experiments took place. It’s land-locked location led to its losing out on what Darjeeling or even Kangra saw. In the last decade there has been a revival taking place led by Raj Vable in the US and Desmond Birkbeck in Kumaon.

•East Asia

Selling Tea In Shanghai

John Smagula stopped for tea at the Nan Yuan tea store in Shanghai. He chatted with Zhou Yin and learned about the changing dynamics for tea sellers.

When Tea Became Chai

If you imagined that Chai was part of the traditional Indian kitchens and comes with a long history, you’ll be surprised to know that chai is very much a 20th-century creation. This week, India celebrates Independence Day, and seeing how many celebrations feature Chai as a cultural motif, I thought it was a good time to talk about chai and how tea became Chai.