Eons of evolution in the ancient tea forests of China has established a complex and delicate biomass. The gnarled, pale-grey and green trunks of the oldest trees are home to myriad adaptations of spiders, lichen, and the tree parasite known to locals as crab pincer, a tea mistletoe.
Siliguri, West Bengal During his 47-year stewardship of Makaibari Tea Estate, one of India’s oldest and most celebrated tea habitats, […]
Balanoor Tea Estate, Karnataka Piece of Cake His birthday was celebrated in a leafy residential section of Bangalore, one […]
Where does tea flavor come from? The word “terroir” translates from the French to “of the earth.” It has become a fuzzy colloquial […]
We all know that green tea is healthy. However, most of us have only unearthed a fraction of the green […]
Most people are familiar with the many black tea blends on the market but may not have much sense of […]
Long before cut, tear and curl (CTC) dominated tea processing in the West, India exported sizeable quantities of handmade orthodox tea to an appreciative world market.
Small factories at small gardens cultivated the art of rolling and twisting and shaping tea. Artisan tea is labor intensive and tea masters are more selective about the leaves they accept.