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•Tea

Honing Oolong Cha Qi Through Fire

Before the advent of electricity, all oolong tea was charcoal roasted to reduce moisture in the leaf. It’s only natural that many producers choose the gentle, stable heat of electric burners and ovens. It makes tea roasting easier and more consistent. The tea makers who remain loyal to the charcoal fire often learned by tending the coals at a young age as part of a long-standing family tradition. Others find that they simply cannot resist its captivating call.

A Tale of Two Kathmandu Tea Shops

Bhairab Risal, a veteran journalist with a sharp memory at 94, speaks with ease and zeal of his memories of the early days of Kathmandu’s tea culture. In 1948, at the age of 20, he recalled his first cup of tea at Tilauri Mailako Pasal, one of Kathmandu’s earliest and best-known tea shops. In this article, Kathmandu journalist Prawash Gautam shares tales of two storied tea houses.

Origin

Wild Forest Grown Ceylon Tea

Community Driven Tea Nestled in the Adam’s Peak mountain range of Sabaragamuwa Province, in the tiny village of Erathna, Kuruwita, […] Read More

•Central Asia

Kazakh Culture is Centered on Tea

Tea plays an essential role in Kazakh culture, as no celebration or family feast is held without drinking tea. Sharing tea is a ritual of unity. When someone visits a Kazakh family, tea is served first. The custom, called syi-ayak, begins with the washing of hands. The tea is ladled into a ceramic drinking bowl called a Piyala (Piala).

Camellia Sinensis: The Evolution of Experiential Retail

“Our stores have always offered the option to smell the tea, and clients really appreciate the opportunity to select their tea sensorially. We are done with the impracticalities of the sit-down visit, but we wanted to capture that special tasting moment and offer the possibility to take it further.” – Kevin Gascoyne, partner Camellia Sinensis, Montreal.