Pu-erh tea is a microbial fermented tea, hailing from the high mountains of the Yunnan Province, China. It is usually made from the leaves of ancient tea trees and sold in the form of cakes and other compressed shapes. However, what truly sets Pu’erh tea apart is that through its specific fermentation and aging process the tea continues to
Stories About Tea welcomes a new international guest writer, who will contribute once a month! Meet Alexander Kay from Satemwa, grandson of the founder of the Tea and Coffee Estate in Malawi. “I enjoyed the farming side of tea, but developed a deep interest over the last 15 years when
Stories About Tea welcomes a new international guest writer, who will contribute once a month! Meet Cortilia Lin from TeaTalk Academy Taiwan, who contributes to the Academy by bringing her international business background. It is her goal to give people the warm atmosphere ‘that tea creates for families and friends’.
Stories About Tea welcomes a new international guest writer, who will contribute once a month! Meet freelance tea consultant Parveez Arshad Hussain from India, who has been a tea professional since 1988 and has worked for Williamson Magors in the region of Assam. Read our introduction interview! Who are you
Stories About Tea welcomes our second international guest writer, who will contribute once a month! Meet Chaminda Jayawardana from Lumbini Tea Valley Ceylon, who specializes in manufacturing tea in the Ruhuna region of Sri Lanka. Read our introduction interview! Who are you and what do you do within the tea
Stories About Tea welcomes our first international guest writer, who will contribute once a month! Meet Bente from Tanzanian Kilimanjaro Specialty Tea, who specializes in manufacturing tea at the slopes of Mount Kilimanjaro. Read our introduction interview! Who are you and what do you do within the tea industry? My name
Japan is most know for their green teas, Matcha and Sencha in particular, but perhaps no tea is more prized in the land of the rising sun than the delicate and slightly sweet Gyokuro, or “jade dew”. Gyokuro tea was first introduced during the Edo period in 1835. Tea merchant
