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Important Notes about Teabag Teas

Teabags are easy to deal with; sachets are also easy but somehow fancier and certainly more expensive; and loose leaf is even more expensive and is often much more complicated to brew. As a nerd, I decided to look into the issue by buying the same tea packaged as a teabag, sachet, and loose leaf, to see the differences. Presumably, then, they will all taste the same when brewed. (Spoiler alert: they don’t!)

Reinventing Darjeeling Tea

Planter Rishi Saria is reinventing tea production in the fabled Darjeeling hills. “It has been over a hundred fifty years since the British brought Chinese tea to Darjeeling and over three-quarters of a century since they left,” he says, “yet we Indians continue to process tea the same way the British did rather than learning from our fellow Asians.”

South America

“Hello Love” the Teas of El Salvador

Marcela Figueroa held a vision and a mission to convince the people of El Salvador to become tea drinkers. Twelve years ago, she began experimenting with local herbs and flowers in blends to meet the demands of consumers seeking health benefits. Four years later she started LAFIROA tea to realize her vision. Marcela spoke with South American correspondent Horacio Bustos about her award-winning teas.

Yamazoe Village Tea Workshop, Nara Prefecture, Japan

Hand Processing Tea in Yamazoe, Japan

Farmers and other locals run the five-hour tea-making workshop near Japan’s Yamazoe Village. Tea Journey contributor Greg Goodmacher attended to learn from teacher Kenichi Ikawa Sensei how to select, pan-fire, and hand roll freshly picked raw leaves transforming them into sencha tea using centuries-old techniques.