India is famous for its excellent tea producing regions, where the likes of Assam, Darjeeling and Nilgiri tea, are grown for tea enjoyers all over the world. However, there is another region, equally exquisite in its quality of tea, whose legacy was shrouded by a natural disaster from which it was never able to recover, and that is Kangra tea.
The tea community loves a good trend: Whether it be the fermented feistiness of Kombucha, or the tapioca ball-infused bubble tea that is taking the industry by storm, the younger generations of tea drinkers, aided by the rise of social media, are always looking for a new trend. The exhilarating
Natsumi Osada is the CEO of Japanese Osada Tea and a 4th generation tea master. As a certified Japanese tea instructor he specialises in Japanese organic tea. “The taste changes every year due to changes in temperature, rainfall, and other environmental factors. However, I feel that behind this is the
Some of the most well-known teas in the world, like rooibos, mate or Jasmine tea are not actually “true” teas made from the Camellia Sinensis plant. Rather, these herbal teas, or tisanes, are teas made by infusing flowers, herbs, spices or other plants in hot water. Perhaps the most prestigious,
Although the name might suggest otherwise, Narcissus Oolong tea (Shui Xian) is in no way related, either in taste or fragrance, to the flower made famous in Greek mythology. Rather, it is a cultivar of the Camellia sinensis plant grown traditionally in the Wuyi Mountains of China, known for its
China is known for its rich collection of specialty teas, but few could match the rich and sharp, yet somewhat floral and smokey aroma of Keemun tea, a flavor profile at times compared to that of cacao. Keemun has also not only enjoyed widespread fame in homeland China, but as
Most tea aficionados will have heard of Yerba Maté, a caffeinated herbal tea popular in South America, and increasingly all over the world. However, deep in the Amazon rainforest there is another plant, a biological cousin of Maté, one that when infused in a brew tastes sweet rather than bitter,
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