World of Tea 2018-08-31T06:22:57+00:00
510, 2017

The Results are In: 2017 Tea Masters Cup Finals

By | October 5th, 2017|

The 2017 Tea Master's Cup Finals took place September 25-27 in Enshi, Hubei China. 29 participants from 13 countries competed in 4 categories: Tea Preparation, Tea Pairing, Tea Mixology and Tea Tasting. The competition took place within the 7th International Tea Forum run by the CFNA (China Chamber of Commerce for Import/Export of Foodstuffs, Native Produce and Animal By-products). The [...]

410, 2017

A Day on the Road with the Spirit of Tea Tour

By | October 4th, 2017|

The Spirit of Tea Tour officially began this last Thursday, September 28. Unceremoniously, but with excitement and vigor, Spirit Tea conducted their Tea Dialing-In Workshop and later hosted a Matcha Latte Art Throwdown. I attended both and can gladly report that at least someone is talking about tea properly. Workshop I arrived at Steelhead Coffee in Long Beach, California that [...]

2309, 2017

Meet the World’s Only Triple-Threat Tea Company

By | September 23rd, 2017|

There I was, attending a swank cocktail party hosted by Brew Dr. Kombucha in West Hollywood on a hot July day, sipping on a “Marty Robbins” cocktail, talking to Marty Wall about the tea industry, kombucha, and spirits. The “Marty Robbins” is made with mint, lemon, Mint Lemonade Kombucha, and Tea Spirit No. 2 and is deliciously sweet. Marty Wall [...]

1709, 2017

The Spirit of Tea Tour by Spirit Tea & Marco

By | September 17th, 2017|

Tea Geeks, heads up! Coffee lovers seem to get special events every week. Festivals, tastings, competitions… Now we have a tea event especially devoted to the tea geek within: Spirit Tea and Marco’s upcoming series of events across the Nation, The Spirit of Tea Tour. Chicago-based Spirit Tea is teaming up with the beverage tech company Marco and traveling West through Los [...]

2108, 2017

150 Years of Ceylon Tea

By | August 21st, 2017|

Our very own Tony Gebely traveled to Sri Lanka from August 6 - 14 to cover the 150th Anniversary of Ceylon Tea. As a guest of the Sri Lanka Tea Board, he was given unfettered access to the events in Colombo, many of the country’s tea estates, and the Sri Lanka Tea Research Institute. This post is the first in [...]

1108, 2017

Women in Tea: Not Just a Gentlemen’s Business?

By | August 11th, 2017|

In China, the crafting and trading of tea is historically the domain of men. In contrast to the western stereotype of aristocratic ladies sipping afternoon tea from ornate cups, the Chinese tea drinking culture was mostly popularized by male scholars, who waxed poetic on the complex flavors and austere pleasures of their favorite teas. While women certainly brewed and drank [...]

108, 2017

Matcha – Quality

By | August 1st, 2017|

This is the final part of a 6 post series on matcha contributed to World of Tea by Tyas Sōsen. As a final part of this series, I would like to compress everything we have learned into a clear definition of ‘matcha’. What does matcha mean in its purest form? And how do derivations of this result in different quality [...]

2807, 2017

Matcha – The Right Blend

By | July 28th, 2017|

This is part 5 of a 6 post series on matcha contributed to World of Tea by Tyas Sōsen. Most tea farmers that produce tencha, only manufacture the tea until the ara-tencha, or the stage before the final processing where the rough dried tea leaf is further processed, cut and filtered. At this stage, the leaf is still too large [...]

2407, 2017

Matcha – The Production of Tencha

By | July 24th, 2017|

This is part 4 of a 6 post series on matcha contributed to World of Tea by Tyas Sōsen. After the leaf has been harvested, it is immediately transported to the factory where it is almost instantly transferred onto a conveyor belt that takes the harvested leaves through a steamer. The steaming is usually very short; approximately 20 seconds. Its [...]

2107, 2017

Matcha – Harvest

By | July 21st, 2017|

This is part 3 of a 6 post series on matcha contributed to World of Tea by Tyas Sōsen. Traditionally, May 2nd is considered the 88th fortnight calculated from the beginning of Spring. In terms of matcha production, this is the most favorable date for harvest. Around this time, about two fresh leaves and a bud have developed and matured [...]

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