• A Living Wage Roadmap

    A sustainable future in tea depends on a shared responsibility among stakeholders to assure living wages (for workers) and a living income for smallholders. Last fall IDH, the Sustainable Trade Initiative, introduced the Living Income Roadmap, an extension of the Roadmap on Living Wages, launched in 2019. These online platforms provide companies and brands with the resources they need to understand the gap between a living wage and what workers earn. The platform’s wage matrix helps identify gaps and guide businesses to develop strategies to make continuous progress in closing the gap. Case studies show that companies that pay a living wage achieve greater productivity, less turnover, and a competitive marketing advantage by improving the wages and ultimately the quality of life for workers.

    • Caption: Judith Fraats, senior program manager at IDH in Amsterdam
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    Judith Fraats, senior program manager at IDH


    IDH Roadmap on Living Wages

    Achieving Living Wages is a Shared Responsibility

    By Dan Bolton

    A living wage is the calculated wage needed for a basic but decent standard of living. Minimum wages are just that, a floor below which wages cannot fall. A living wage provides workers enough income to cover housing and groceries, healthcare, education and transportation, with a cushion for the unexpected.

    The IDH Roadmap on Living Wages helps workers secure living wages in supply chains globally. Achieving living wages is a shared responsibility across the entire supply chain. The program encourages stakeholders to align to strengthen their resolve. Case studies demonstrate that closing living-wage gaps is achievable without price escalation when best practices are employed. IDH has discovered that transparency and sustainable practices, beginning at the farm and extending to every link in the supply chain, adds value that is rewarded by consumers.

    IDH, the sustainable trade initiative

    Dan Bolton: Why is achieving a living wage for tea workers at origin a priority?

    Judith Fraats: Inequality is a big trend that we’re facing globally at the moment. Moving towards living wages enables structural change to break the cycle of poverty. But it also helps us to move towards a more inclusive society and reduce some of these inequalities.

    Let’s not forget that an adequate standard of living is a fundamental human right.

    Second, we see a growing amount of consumers, mostly in developed countries, that are asking these questions of their retailers and the brands that they consume: Can you prove to us that the workers and the farmers who have been engaged in making this product that they are able to earn a decent living?

    Do they earn enough with what you’re paying them?

    IDH Malawi Tea 2020

    Dan: In tea, labor issues and wages attract consumer scrutiny and debate. Will your share IDH’s experience in the tea sector?

    Judith: I think some of the listeners are familiar with the program that we’ve run on living wages in Malawi called Malawi Tea 2020 a supply chain-wide commitment on living wages.

    The objective was to ensure that the Malawian tea industry remained competitive while working towards a living wage for its workers and living income for smallholders. 

    The predominant focus of this program was on living wages. That program had a wide set of partners — we convened 36 organizations with living wage at its core but also looking at holistically a number of other areas which needed to be incorporated in order to address living wages.

    One of the things at the center of this, is that we can’t work on wages if there is no tea industry in the future in Malawi, right? The 9,000 smallholders enrolled in the Farmer Field Schools (FFS) led to a yield increase of nearly 22% the first year and of 41% in the season after graduating. FFS farmers also had a higher percentage of green leaf rated as ‘good’ (73%) compared to non-FFS farmers (56%) in the year after graduation.

    Competitiveness is a really important aspect, looking at how can we enhance productivity and quality, but also looking at how can we further improve social dialogue. One of the things that we managed to achieve was the development of the first collective bargaining agreement, for example.

    Over a five-year period, we’ve been able to reduce the living wage gap, from two-thirds to one-third. Which means that there is still a gap, but we’ve come quite a long way. As IDH, we’re here to continue working with the tea industry to help them on their journey in living wages, and to make progress to close living wage gaps together.

    Dan: Will you explain the difference between a living wage and a living income?

    Judith: The term “living income” is coming up more and more because when we talk about smallholders, we are actually not talking about a living wage. That’s when we start talking about living income. The concept is similar. Both focus on achieving a decent standard of living for households. However, living wages applies to a hired worker setting, whilst living income focuses on a self-employed farmer, for example.

    IDH Roadmap on Living Wages

    Dan: IDH introduced “The Roadmap on Living Wages” to help companies secure living wages along the entire length of their supply chain. Will you explain the roadmap to listeners?

    Judith: The roadmap has been built on best practices that we’ve gained throughout the years working not only within the tea sector, but also flowers, apparel, and fruit and vegetables, for example.

    It consists of five steps. The first is to identify what is the living wage benchmark for the region that you’re sourcing from.  We have a benchmark tool available on the IDH website where you’re able to identify which benchmarks are available for your sourcing regions. Once you know the benchmark, you obviously would like to know whether there is a difference between the actual wages that are being paid by the suppliers within your supply chain.

    To help companies in that process, we have developed the Salary Matrix, which is a self-assessment tool for producers to calculate current remuneration including wages, bonuses, cash, and in-kind benefits. This is then compared against the living wage benchmark. The tool helps you to understand the size of the gap, if there’s a gap at all. It also helps you monitor progress over the years and support work with, for example, certification programs that are continuously improving their living wage requirements.

    In step three we recommend you find a trustworthy way of verifying those calculations as a principle of self-assessment. One of our goals at IDH is that these gaps are verified by audits through certification schemes. We are not there yet completely. But it’s a process that’s very much ongoing.

    IDH Roadmap on Living Wages

    “IDH is committed to taking action and working together to have as a minimum a living wage for everyone in the workplace. We encourage more companies to get started. IDH is ready, we have the roadmap and are keen to support you in your living wage journey.”

    – Judith Fraats

    I think the most tricky step is actually closing the gap. Once the size of the gap is clear, you need creative and innovative approaches to remove these barriers to make progress towards closing this gap, which we believe is a shared responsibility and should be done in close connection with local stakeholders.

    The fifth step is sector-specific, and also context-dependent but you can learn so much across from all these different experiences, by sharing insights, learnings, best practices, what has worked well, what hasn’t. This is really key to further advance the living wage journey 

    Those are the five steps of the roadmap in a nutshell. Last fall we developed the Living Income Roadmap, which mirrors those five steps. They’re the same, although the actual process and implementation are obviously tailored to the smallholder setting.

    Dan: What’s the bottom-line benefit to brands and tea companies and how do they sign up?

    Judith: We hope that the roadmap provides guidance to companies that want to make progress towards closing the living wage gaps, and also helps to bring alignment within the more academic world on living wages. We’ve built this roadmap to help companies make progress. It is based on best practices with input from the private sector, but also civil society, other NGOs and sustainability and expert organizations. Together they really brought this roadmap to its fruition.


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  • BRU Debuts at CES

    Unveiled at the Consumer Electronics Show in Las Vegas in January, BRU is a single-cup specialty tea maker that won several awards for innovation. Swiss engineer and CEO Bogdan Krinitchko partnered with Filip Carlberg to establish the Zurich-based company, which manufactures the BRU Maker One, an IoT (internet of things) powered device that syncs with its own personalized BRU app, allowing users to save their preferred settings such as their brew time, temperature and the water quantity for each cup. The single-cup tea maker uses whole leaf tea, not capsules, with push-button convenience. The tea maker was recently awarded a US patent and is undergoing final certification. Production begins this spring.

    • Caption: Filip Carlberg, left, and Bogdan Krinitchko with BRU Maker One, a capsule-free, single-cup specialty tea maker designed to sequentially steep loose leaf tea multiple times with push-button ease.
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    Swiss engineer and green tea lover Bogdan Krinitchko on BRU’s debut at CES, Las Vegas.


    BRU break away
    BRU breakaway diagram

    BRU Maker One

    • IoT interactive. The BRU app allows users to control temperature, water volume and steep time. It can be programmed to steep the same tea in sequential steps (stacked steeps), and to make teas that reveal their full flavor at ambient temperatures (ambient tea). Use the smartphone app to set alarms, start the tea maker remotely and store brewing profiles for your favorite teas.
    • No capsules. Unlike capsule machines BRU permits extra long steep settings to properly extract botanicals in sachets.
    • Efficient and economical. BRU saves BTUs because unlike kettles it heats the exact amount of water needed for each cup. Surveys show kettle users boil twice the amount of water they use.
    • Convenient, quick, and clean. BRU delivers temperature-controlled hot water on demand, either filtered or tap water. BRU self-rinses with a programmed cleaning routine—push-button brewing with easy cleanup.

    Conveniently Unlocking the Value in Loose Leaf Tea

    By Dan Bolton

    High-grown teas that mature slowly in nutrient-dense soil are more flavorful and complex. It takes a series of infusions to unfurl the leaf, capture volatile aromatics and awaken the tea, coaxing into the liquor healthful plant sugars and phytonutrients. Unlike oxidized, shredded leaves, whole leaf and broken leaf teas deliver greater intensity in later infusions, not upfront. While it is more difficult and a bit messy, tea connoisseurs recognize that it is well worth the effort to prepare fine tea by quickly steeping small volumes in vessels packed with larger quantities of the leaf.

    BRU Maker One automates the process by utilizing a small glass brewing chamber and stainless steel leaf strainer. The chamber can be rinsed, filled, and re-filled in sequence. Temperature, volume, and steep times can be programmed for each steep. Steeps can be enjoyed individually or the entire infusion “stacked” in your cup or mug. By keeping temperatures low and steep times short BRU extracts nuanced flavor in green teas without bitterness.

    BRU Maker One is a single-cup tea maker designed to extract the full goodness of tea and the best value with consistency, precision, and convenience.

    Dan Bolton: You recently returned to Switzerland after presenting BRU to the 40,000 tech fans who attended the Consumer Electronics Show (CES) in Las Vegas. Will you tell us about that experience?

    Bogdan Krinitchko: As a small startup, it was a great experience. We were super thankful that we were supported by SwissTech, which is the Technology Innovation Council of Switzerland (Innosuisse). We were one of 15 startups. I think two had physical hardware to demonstrate at the show. Overall, it was just a great experience and also brought us a little bit of media attention.

    Dan: This is the first time that the public has been able to taste tea brewed on the BRU Maker One. How was the new tea maker received at CES?

    Bogdan: It was pretty interesting feedback. In the beginning, people who had never heard about us came to our booth and asked, “Is this a coffee machine?” I said, no, this is a tea machine that makes the perfect cup at the push of a button without any capsules. When I showed how the machine operates, how easy it is to use, I think everybody liked it.

    We won a 2022 CES Editor’s Choice Award from USA TODAY’s consumer product reviews along with coverage in Reviewed and Gadget. Another award that we won from ENVENTYS Partners (a product launch company. It’s called the NICE Awards (New Innovations in Consumer Electronics) and BBC mentioned us as well so we received great PR attention in the UK.

    The product is real, you can touch it, it’s not just an idea anymore.

    – Bogdan Krinitchko

    Dan: I know that the more than 4,300 tea lovers who backed your Kickstarter project in November 2019 and the 5,500 who contributed via the Indiegogo campaign are looking forward to tasting their first cup of BRU maker tea. Will you update listeners on the final stages of manufacturing and when the tea makers will ship?

    Bogdan: We will soon post our monthly update with a deep overview of the machine. Presenting at the show was great timing for us. We even met a few backers at CES. The timing was good because a few months earlier we could not have brought along that machine.

    Right after the Chinese New Year’s, we will continue with the certification. Certification takes a couple of weeks. We want to make sure the product is safe and durable.

    We are being really careful not to promise an exact ship date since we don’t want to disappoint the almost 10,000 people waiting for our product. We expect to begin shipping in the first half of 2022.

    What we can say is the product is real, you can touch it, it’s not just an idea anymore. The injection molds, everything is done. Right now we are working on the whole fulfillment side. This is for us actually a real big handicap, because when we did the calculations back in 2018, we had estimated the shipping cost at around $2 to $3 per machine. Right now, we are facing $10, to $12 to $15 cost per machine. Also, the machine was improved, we added some features and functions that increased cost. Those are currently the challenges that we are solving but we are confident that every backer will get the machine and will be happy.

    Related
    BRU is exhibiting at the Inspired Home Show, March 5-7, Chicago (Booth SH1)


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  • First Tea Culture Week in Brazil

    Tea Culture Week, scheduled for August 1-7, 2022, will feature online and in-person activities across Brazil. Retailers, marketers, tea educators, and volunteer enthusiasts have been planning the event for months, according to Elizeth R.S. van der Vorst, founder of Amigos do Chá. Events include special tastings, formal afternoon teas, gift offers, and discounts to encourage sampling as well as public presentations, workshops, and gatherings in parks and tea houses.

    Organizers include Yuri Hayashi, founder of Escola de Chá Embahu in Sao Paulo, Claudia Sant’Anna, Daniela Folquitto, Daniela Pirozzi, Ligia Gabbi, Luciana Maira, and Eli Vorst,

    • Caption: Elizeth R.S. van der Vorst, Consultora de Negócios do Chá, Certified TAC Tea Sommelier

    Hear the interview

    Eli Vorst founder Amigos do Chá


    1a Semana da Cultura do Chá no Brazil

    1st Tea Culture Week in Brazil

    By Dan Bolton

    Brazil will for the first time this year celebrate one of South America’s less well-known tea cultures which dates to the early 1800s.

    The more than 212 million people living in Brazil, a country hard-hit during the pandemic, are traversing a familiar path as health-conscious consumers seek plant-based foods and beverages. Brazilians traditionally consume great quantities of coffee and herbal infusions. Yerba mate remains popular in the south of Brazil.

    Brazilians drink an average of 10 cups of Camellia sinensis annually – a quantity that has increased from a meager 18 grams per person consumed in 2016 – but remains well below Chile’s 730 grams per head and much less than Ireland’s 2.2 kilo-per-person average.

    In the past five years specialty tea cafes and franchised tea emporiums have flourished, says Eli Vorst. During the period 2013 to 2020 tea consumption increased 25%, “almost double the world average of 13%” according to market research firm Euromonitor.

    The popularity of iced and ready-to-drink tea average less than one liter per person is also growing as Brazil develops a thirst for loose leaf Camellia sinensis.

    The number of specialty tea emporiums and cafes in Brazil is growing
    The number of specialty tea emporiums and cafes is growing according to this chart which shows the number of Franquias de lojas de chas e cafes (Tea and coffee shop franchise) locations has doubled in the past decade. Shops specializing in tea and coffee (Lojas especializadas em chas e cafes) have also increased.

    Dan Bolton: Eli, Will you describe for listeners the tea market in Brazil?

    Eli Vorst: When we started our activities in Brazil in the 1980s, importing teas from the Netherlands and later from Germany, the tea market did not exist yet. We did not have the marketing tools to spread the tea culture.

    We had to work in this way: direct sales business-to-business and face-to-face convincing consumers. It was slow going, but we knew that one day this could change.

    We can say that the tea market in Brazil started five years ago when there was a “boom” of new tea shops, specialized stores, new tea specialists, sommeliers, enthusiasts, and tea courses. In addition to tea courses, in 2013, we had the first official institution of tea teaching called “Escola de Chá Embahu,” founded by Yuri Hayashi and her husband, Claudio Brisighello.

    In parallel with this leap in the market, we saw the growth of a tea community on social networks, which motivated a more significant number of consumers and tea lovers.

    In 2020, with the pandemic, we felt a greater demand for a healthy lifestyle,  generating a significant increase in the healthy food and beverage sector, including, of course, teas/blends and tisanes.

    We feel that the market is growing. Due to our versatility with the Camellia Sinensis and new tendencies within mixology and culinary, we are gaining strength to dispel the myths that tea is just a hot drink to have in the winter season.

    Today, our market has a growing number of tea importers, and it is worth mentioning that Brazil also has a small tea producer’s community aiming for quality specialty tea.

    See: Obaatian The Brazilian Mestizo Tea

    By the way, do you know that Brazil was the first country to produce tea in the Occident? The introduction of tea cultivation in 1812, with seeding, seeds, and the first Chinese tea workers to arrive in Brazil.

    Yuri Hayashi Semana da Cultura do Cha no Brazil

    Dan: Will you describe the goal you have in mind?

    Eli: Our focus is to expand the market and bring in a minimal of knowledge to Brazilian on the stop key. We want also to keep tea culture alive. We will be a little contribution for our tea market.

    “The Tea movement is just beginning, a tip of  the great iceberg. Tea culture in Brazil is still in its infancy, it may take some time, but we have to start.”

    – Eli Vorst

    Dan: How do you see the future of tea in Brazil?

    Eli: Well, this is the question that I am excited to answer because I am very positive in the tea market, always I have been positive. I have worked 27 years in the tea market here in Brazil and I am still here. I can say that with the help of such engaged and serious people who have knowledge and such a clear vision of our tea market, all this energy can only give us a lot of hopefulness for our future. I believe that in order to obtain a well structured market, it’s necessary to create awareness and consistency with our Brazilian consumer. The consumer is the key. Teaching them is necessary in order to spread this ancient culture.

    Education needs to be assertive to obtain concrete results in the future. In time the Brazilian tea market can be visible to the rest of the world. Of course, there is a need for help from various government agencies, with benefits and assistance to tea producers, farmers, and greater openness to importers, who suffer from various impediments.

    The Tea movement is just beginning, a tip of the great iceberg, which is to spread the tea culture Brazil. I can categorically say that it has not been easy. We could do it all over again, if necessary, because it is worth fighting for something you believe in: Camellia sinensis is worth it. Tea is worth having as a business and as a lifestyle. But the most touching and important thing is that the tea brings us together in a passionate way, stirring our senses. This is what we like to show and teach, for those who have not yet experienced this delightful beverage, and to those who already know, we asked them to help us to spread this culture around our country.

    About Amigos do Chá

    Tea is a delight for the senses and has always been celebrated as a cultural treasure and an art, so our goal and contribution is to bring this comfort, relaxation, pleasure and contemplation to our customers.

    About Escola de Chá Embahu

    Since 2013, Yuri Hayashi has dedicated her life to teaching others about specialty tea. This pioneering work constitutes the pillars of the Embahú tea school, which has the support of her husband, Cláudio Brisighello and other tea professionals in Sao Paulo.


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  • New Protocols to Evaluate Specialty Tea

    The International Specialty Tea Association (ISTA) announced that it has developed evaluation protocols and assembled a panel of tasters who share a common lexicon and have calibrated their sensory expertise to consistently judge tea quality, based on the skill of tea makers that is evident in the cup.

    • Caption: ISTA spokesperson Andrew McNeill on completing the first phase of tea evaluation protocols.
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    International Specialty Tea Association spokesman Andrew McNeill with Seven Cups Fine Chinese Teas


    International Specialty Tea Association founder Austin Hodge with tasters at evaluation stations in the ProSense Consumer Research Center

    ISTA Evaluations Based on the Tea Maker’s Skill

    By Dan Bolton

    During the past 14 months, ISTA worked closely with the Tucson-based ProSense Consumer Research Center to establish new protocols useful in evaluating a wide variety of specialty teas. Now that the protocols and panel are in place, the first full-panel descriptive analysis will be of black tea due to its commercial importance and high variability.

    The Association writes that “Producers of black tea, new and old, are seeking a sustainable market for high-value, high-skill specialty products and need a system that recognizes and rewards tea makers for that effort.”

    Dan Bolton: Will you tell our listeners about the organization?

    Andrew McNeill: ISTA was founded as an education and research organization, a nonprofit. Over the last few years, our main project has been to develop evaluation standards, a framework for the evaluation of specialty tea, to give some shape to the premium tea products that producers are making tea and, increasingly, what consumers are buying.

    Internationally, there aren’t a lot of standards that govern the quality and unlike other beverages, coffee, namely, where there are specific thresholds for what you could call a specialty coffee, there isn’t really a threshold or a uniform way of defining a specialty tea.  

    There are lots of different systems of evaluating teas of different origins, different qualities. But there isn’t really a lot of unification and agreement on how to evaluate your tea and what aspects you should be looking for.  

    Our project is trying to develop a system that can do just that.

    Dan: The first challenge then was for ISTA to determine the common characteristics of well-made tea. To do so you enlisted Dr. Rena Shifren an academic with 30 years of experience in sensory evaluation and owner of ProSense Consumer Research Center.

    Andrew: Over the past 14 months, Dr. Shifren, and her panel of tasters with ISTA have trained, calibrated, and experimented piloting a system for evaluating tea based on the skill of its tasters. The goal of this descriptive analysis panel included inventing the evaluation protocol, developing a shared lexicon that’s anchored in aroma and flavor references, and drafting a style guide.

    It’s of course a challenging feat to pull off; something that can recognize commonalities of quality across the broad range of styles and preferences and regions that make up the tea industry globally.

    What we’ve done for this project is train a panel to identify the sensory attributes of tea. Specifically what we focused on is identifying what are the commonalities of well-made tea. The goal here is to look at the skill of the tea maker. We want to find how that is reflected universally.

    Dan Bolton: Soon after the panel began its work, COVID-19 infections reached new highs.

    Andrew: Because participants in the project are from all over the country, all over the globe, it’s totally been conducted remotely which has been quite a challenge.

    We’ve had some fits and starts getting things in place, but it’s also been a really important proving ground. The goal of this system is to have calibration in remote settings so tea that’s evaluated for certain qualities at origin can be evaluated in the same way at its destination, and even by its end-user.

    If we’ve created a system that can serve all these different points in the supply chain, then we’re doing something right.

    ProSense Tea Evaluation Lab
    ProSense Tea Evaluation Lab

    “What’s integral for us at this point, is feedback from tea producers, people who are operating at origin, who are advancing the specialty tea industry, who are putting out a premium tea product, or at least aspiring to that.”

    – Andrew McNeill

    Dan: How does one go about becoming certified as a taster who understands the standards and can apply them?

    Andrew: We are still in the R&D phase here but we know ultimately that anybody who wants to train and calibrate with the system can do so. We’ve hit a milestone here but we’re still in the building phase. Next, we’ve got to really stress test it, if you will. So far we’ve looked at very established styles of what is generally recognized as premium tea or specialty tea. But we want to apply this to styles that maybe are newer, or maybe are emerging as a premium product, whereas before there weren’t. And so these challenges, we have to pick those up first.

    Also, we have to make sure we’re building a useful system. What’s integral for us at this point, is feedback from tea producers, people who are operating at origin, who are advancing the specialty tea industry, who are putting out a premium product, or at least it’s aspiring to that.

    We want to know if having this uniform method of evaluation, describing and informing purchases, or providing feedback from different points of the supply chain is useful to them.

    It’s not just testing it with different teas, but with different points in the supply chain. So a lot of work remains to assure that we’ve got as useful and as functional a system as we possibly can.

    The goal is to have something that isn’t sequestered away in one company or one segment of the industry but that is openly teachable, openly learnable, and can be adopted by tea producers, tea professionals, even consumers, the world over.

    Dan: That’s a great mission that you’ve described. This brings to mind a few technical questions. Right now you are evaluating hot tea, not cold brewed tea or variations in the brewing technique, like iced tea, right?

    Andrew: Right. Our evaluation protocol builds on a framework of what’s already been created, existing standards, and what’s already working. We are bringing that to the surface.

    To answer your question directly we’re looking at hot tea. You will find our protocols pretty similar to what’s already established by ISO (International Standards Organization) with some changes in the way that the actual sensory analysis is done along with a formal ballot and procedure for scoring. This is done with hot tea at a pretty strong extraction. Traditional tea evaluation has, on the professional level, seeks to tease out the flaws, push the tea to its edge. That is why the hot extraction we are working with is fairly concentrated.

    Dan: Assessing tea quality using protocols universally accepted by tea buyers and sellers should make it much easier to value transactions.

    Andrew: Yeah, I mean, those producers will get a better price for their tea and that risk of trying to premiumize your line, and improve quality by experiment is going to be rewarded so you’re gonna be recognized.

    That’s the hope.

    We’re doing our best to stand on the shoulders of giants.  We’re paying attention to existing systems of quality evaluation at origin. We’re not trying to redefine how people are judging the quality of their tea as the tea producer, we’re not trying to prescribe what tea is, really, we’re trying to take what’s already there, on a very sophisticated and well-understood level, and just bring that to the surface, bring it into common language, to where it’s understood across the supply chain.

    Once that happens, you solve that issue of asymmetry and information between the buyer and seller at origin and destination. And with that, you can get better quality and a better price for producers. That’s our goal.

    Cupping Set

    Donations of $50 or more will be awarded an official ISTA tea cupping set (while supplies last).

    For delivery outside of the United States, a minimum contribution of $70 is kindly requested to cover additional shipping costs.

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  • Small Scale Mechanization

    Inspired by The Charleston Tea Garden in South Carolina, Jason McDonald decided to plant fields of tea amid the timber on his 289-acre farm in Lincoln County Mississippi where a combination of high heat, humidity, acidic soil, and ample rainfall is ideally suited to tea.

    In 2012 McDonald planted a test plot and made his first tea in 2015. In 2018 the tea garden produced sufficient quantities to begin selling to the public. McDonald has since diligently researched every aspect of the industry, enlisting horticultural, sustainability, manufacturing, and machine professionals to develop harvesting and automated tea processing techniques and the utilization of equipment at small-scale operations.

    “We are striving to modernize an ancient industry with innovation and bring it much closer to home,” he says. The Great Mississippi Tea Company is pioneering modern cultivation, tea science, employment standards, and small-scale mechanization of the harvest for producers in developed countries where the high cost of labor and land has discouraged growers.

    • Caption: Gasoline-powered harvester “plucks” tea selectively, leaving immature shoots and sustenance leaves on the plucking table.
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    Grower Jason McDonald on the economics of small scale mechanization


    Jason McDonald, Great Mississippi Tea Company
    Jason McDonald operates a model tea farm in Brookhaven, Miss.

    The Economics of Small-Scale Mechanization

    Great Mississippi Tea Company founder/CEO Jason McDonald discusses the economics of mechanical harvesting following a two-year trial of mechanized selective harvesting equipment. There are currently seven acres under tea at his garden with plans to expand to 14 acres. McDonald reports that hand plucking, at $15 per hour costs $43.81 per pound, about $96 per kilo. Using a selective two-person harvester McDonald increased yield and lowered the cost per pound to $6.14, about $13.50 per kilo. McDonald has generously agreed to share his harvest data, labor and production costs. See links below to download.

    Dan Bolton: Can specialty tea growers who focus on quality over quantity rely on mechanical harvesters to deliver leaves suitable for making high-value tea?

    Jason McDonald: Well, I think they can. But we’re going to have to rethink the idea of quality. Commodity leaf can be anything from dust to fanning’s to broken leaf, and then you’ve got the really high end, you know, one leaf, one bud that’s going to command higher prices. I think that the economics are going to favor our specialty mid-grade teas. Those are the ones that pay the bills, and that type of market is really suited for selective harvesters. I think that a selective harvester would be wasted on a CTC (cut, tear, curl) plantation, it also would be wasted attempting to achieve the precision of hand plucking in China. But for the rest of the mid-level specialty teas the specialized selective harvester has worked wonders for us and kept quality up. We recently entered the Australian Tea Masters Golden Leaf Awards and two of the teas that we produced using the Williames harvester scored high enough for a gold medal.

    Our yellow tea was the overall winner for yellow tea, which means that in a blind tasting we scored over 90%. In the hands of a skilled processor who is able to adapt, quality can actually increase and the harvester can also bring the cost of producing the tea down so that it’s affordable for more people.

    Dan: During the past two years, you’ve conducted field trials with a selective mechanical harvester to produce 250 to 350 kilos of made tea.  Will you share with listeners what you have discovered?

    Jason: When we were doing hand plucking, we were on a seven-day rotation and we just couldn’t keep up. It wasn’t about hiring enough people or paying people. We could make it economically feasible to hire people — but when it gets to 110 degrees Fahrenheit in our field in the summer, people just don’t show up, so we were losing yield. We were only getting about 100 pounds of the raw leaf by hand plucking (about 45 kilos a year).

    After using the machine the first year we had almost a 500% increase, and then we had another about 150% increase in year two.

    Our yield blew up because we could keep ahead of the bushes growing. Labor availability plays into the equation too, in an area where you can’t get labor into the fields, a machine with two people using it increased our yield 500%.

    Plucking table before a round with Williames Selective Harvester
    Great Mississippi Tea Company Plucking table before a nine-day round with Williames Selective Harvester
    Plucking table at 39.5 inches after a round using the 1.5 meter gasoline powered two-person selective harvester

    After using the machine the first year we had almost a 500% increase, and then we had another about 150% increase in year two. Our yield blew up because we could keep ahead of the bushes growing.

    – Jason McDonald

    Dan: Will you compare for listeners the cost of manual harvest compared to the cost of operating mechanical harvesters and how it affects your final pricing? I’m curious not only about the cost of harvesting but to prune and skiff, feed, and maintain the seven acres current under tea. Ultimately, what wholesale/retail price is required to recover that expense?

    Jason: It cost roughly $43.81 pound, just for plucking which is about $96 a kilo. Generally, there’s about another $25 to $30 per pound cost for labor in the field. So you’re looking at about $75 a pound or $165 a kilo, just to be able to produce our tea if you’re doing handmade.

    Our retail price is generally between $180 and $240 a pound. So that’s about $396 a kilo, at retail.

    Wholesale is about 30% less. We’re moving everything we can produce at this point through our retail market, so there’s really no incentive for us to wholesale it at these prices. Down the line, when we have lots more coming in, we’re gonna have to figure out wholesale.

    So breakeven is $86 a pound, ($199 a kilo) doing it by hand. You can make money off that even if you’ve only got five or 10 kilos, I guess. But do you really want to spend day-in and day-out working at something that will possibly make $2,000 or $3,000 a year?

    The Williames Selective Tea Plucker allowed us to reduce the cost of plucking from $43.81 pound to $6.14 a pound, that’s roughly $13.50 per kilo.

    All you would need to do is make 400 pounds of tea a year and that would cover the cost of the machine which is about $15,000. So, if you’re producing 400 pounds of tea you’ve got a machine paid for, and the machine doesn’t quit working at that time.

    There’s also the cost of running it, but I think we used less than a gallon of gas the entire summer and you still have to pay someone to walk with the machine. In the US we pay $15 an hour which is a living wage, it’s actually twice the minimum wage in the United States.

    When you’re hand plucking, you’re sorting in the field but with machine harvesting, you’ve got the cost of running the machine, and then you’ve got the cost of sorting tea in the factory.

    There are pieces that are either too small or too large, and you’d have to sort that out. Sorting required an additional 40 minutes of labor to process 10 kilos but that helps in our situation because when it’s really hot outside people would rather be indoors in the air conditioning sorting than sorting in the field.

    I’m talking to investors now about a fully automated whole leaf black tea processing line out of China that’s all run off of an iPad.

    Automating the whole thing to create a wholesale line of black tea could further reduce the cost down to almost $7 a pound for us here in the United States.

    Dan: And what kind of volume would you have?

    Jason: If you wanted to run 24 hours a day, it would be 50 kilos a day. That’s enough capacity to take care of our eventual 14 acres.

    We have to do this. If you can make a profit here with the labor cost and energy costs, and the level of regulation in the United States, you should be able to do it anywhere in the world.

    Tea field worker Sagan King processing green leaf

    • Cost Comparison Slide
    • Harvester Data Worksheet

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