Summer in the Northern Hemisphere is ending and tea production in the seasonal areas of China, India and Georgia is coming to a close for the year, while production in the seasonal areas of Argentina and other producing countries in the Southern Hemisphere is just awakening. This in mind, I’m reminded of the many phone conversations I’ve had with tea buyers, blending companies and brand owners about the freshness of… read more...

Popularity: 85% [?]

Finding and Filling a Gap / The Business of Tea

Reading business plans for upstart tea companies is one of my favorite occupational duties. On an average I encounter this pleasure about 3 times per month. Each time I sit down to read one I’m nearly overcome with a sense of excitement and anticipation. By the time I’m finished reading the mission statement and a few paragraphs of  the general plan… read more...

Popularity: 92% [?]

I’m often asked to explain the best way to steep a particular type of tea. Water temperatures, steep time, tea and water quantities are usually the subject of these inquiries.The answer I give is often simplistic, leaves much to be desired and looks something like this:black teas, 5-6 minutes in near boiling water (210ºF)oolong teas, 4-5 minutes in water near 185ºFgreen teas, 2-3 minutes in water near 185ºFwhite teas… read more...

Popularity: 93% [?]