World of Tea2018-08-31T06:22:57-05:00
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 [...]

1807, 2017

Darjeeling and the Rise of Gorkhaland

By |July 18th, 2017|

Darjeeling has officially shut down for business. Tea production has ground to a complete halt. The Darjeeling tea industry is set to lose 20% of their annual production and 40% of their annual profit, on the order of $50 million (3.4 billion Indian Rupees). Even if plucking was to resume right now, which is incredibly unlikely, the loss could not [...]

1407, 2017

Matcha – Cultivation

By |July 14th, 2017|

This is part 2 of a 6 post series on matcha contributed to World of Tea by Tyas Sōsen. While the episode in the previous article allows us an insight in the advent of tea in Japan, it also introduces some of the most important factors that play a decisive role in the cultivation of tea bushes for the manufacturing [...]

1107, 2017

Matcha – An Initial Encounter

By |July 11th, 2017|

This is part 1 of a 6 post series on matcha contributed to World of Tea by Tyas Sōsen. While in Japan the consumption of matcha is gradually declining, the tea’s popularity is rapidly growing in the West. Major health benefits have been attributed to the product, which have rendered it a highly desired item for the more health conscious [...]

1706, 2017

Hands On: The Teforia Leaf

By |June 17th, 2017|

** Update: Teforia has closed its doors for good. See their website for the full statement. What follows is our original assessment of their second product, the Teforia Leaf. My first experience with Teforia was a visit to founder, Allen Han's workshop in 2015 where he showed me a prototype unit. As skeptical as I was, I gave Allen 5 grams of my [...]

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