Stories, insights, and more.
Jérémy Tamen: The Earth and the Senses
When asked what the key to a successful blend is, the first word that comes is “love,” love of the plant and love of the producer, from which stems a desire to always enhance the products and never distort them.
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On A Chai Trail: Laal Saah in Assam
“Right from the tea workers who pluck the bud at the crack of dawn to the manager of the tea estates who still live in a time-warp in their colonial bungalows, laal saah rules the roost from morning to sunset. But don’t be fooled by its outwardly egalitarian existence, it is only a ruse. If one is inclined to look hard, then the differences unravel themselves…”
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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.
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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.
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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.
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