• Tea Biz Podcast | Episode 18

    Caption: Tea Forest in the Hawaiian sun near the village of Volcano. Courtesy Tea Hawaii/Eva Lee

    Hear the Headlines

    | International Tea Day Celebrations
    | Assam Forbids Tea Workers to Isolate at Home
    | Nepal’s First Flush is Delayed
    | Kagoshima May Soon Outproduce Shizuoka

    Seven-minute News Recap

    India Tea Price Watch | Sale 19

    Features

    Tea Biz this week travels to the slopes of the Kilauea Volcano where Tea Hawaii Founder Eva Lee describes the ongoing tea harvest as unusually wet and seven weeks later than normal.

    …and then to Massachusetts to learn from author and historian Chitrita Banerji how a simple beverage transformed Indian culture.

    Tea Hawaii owners Eva Lee and Chiu Leong

    Uniquely Hawaiian

    Constant rains delayed Hawaii’s first flush by several weeks

    By Dan Bolton

    Eva Lee is a pioneer of modern tea cultivation in Hawaii, establishing with her husband, Chiu Leong, a tea garden and nursery in the village of Volcano 20 years ago. The farm supplied growers with hearty cultivars first introduced in 2000 by researchers at the College of Tropical Agriculture and Human Resources. Hawaiian tea is grown on farms producing less than 100 kilos a year. Small amounts of premium tea are exported, but most is purchased by local restaurants and tourists. In this conversation, Lee describes how the “modest but very strong tea industry” adapted during a difficult year. Read more…

    Tea Hawaii co-founder Eva Lee shares details about the 2021 harvest.
    Chitrita Banerji

    Tea is Both Cultural and Personal

    By Aravinda Anantharaman | Bengaluru

    Humans readily adapt to new foods and drink, most with little affect “we make them our own by accepting them and enjoying them” says distinguished food and culture author Chitrita Banerji. But some are transformative: “It’s interesting that a foreign drink brought in by a foreign colonial power became such an important thing. We don’t think of tea as a foreign drink anymore,” she tells Aravinda Anantharaman during this International Tea Day interview.

    Read more…

    Chitrita Banerji on the transformative

    Tea News you Need to Know

    By Dan Bolton

    Villagers have celebrated tea at local festivals that date to millennia. In the past hundred years, regional and national tea celebrations gained momentum — driven primarily by corporate marketers.

    A decade ago, the idea of a global day of recognition with a different message took hold. Joydeep Phukan, who directs the Tocklai Tea Research Institute in Assam, was tasked by the FAO’s Intergovernmental Group on Tea to convince the United Nations General Assembly to focus on producers, creating awareness and appreciation for the small growers responsible for most of the world’s tea. That took five years.

    Then the real work began. In 2019 when he learned of the General Assembly vote in favor of International Tea Day, Phukan challenged the industry: “Now that we have a dedicated day for tea, we need to do interesting things around the day to re-position tea as the most preferred beverage in the world.”

    Today you see that commitment passionately on display. There are virtual festivals, seminars, and academic presentations, an all-day SofaSummit to hear the voices of origin and the YouTube series “Around the World in 80 Teas” a marvelous virtual visit to the tea lands narrated by Will Battle and Dr. Sharon Hall, who directs the UK Tea & Infusions Association. The UN organized a presentation on sustainability and panel discussion. In Argentina, the Misiones tea growers are presenting a Spanish-language tea conference. In Sri Lanka the focus is marketing. In China the Ministry of Agriculture and Rural Affairs is hosting the Hangzhou International Tea Industry Expo, the largest face-to-face tea expo in China since the pandemic.  If you love tea please promote and participate in these activities, either live or over the weekend since most are recorded.

    Today is a glorious day, let’s all share in the tea industry’s ten-year overnight success.

    Biz InsightTea Biz presents Behind the Headlines, a 15-minute YouTube presentation by Dan Bolton describing trends that shape today’s news. Available in English and Spanish.

    Assam Forbids Tea Workers to Isolate at Home

    The situation has worsened in Assam to the point that workers who test COVID positive, many of whom are mothers and grandmothers, must quarantine outside their home until they recover. The practice is controversial but necessitated by the fact entire families have perished on the return of infected workers.

    Assam Health Minister Keshab Mahanta announced that

    “In the tea gardens, we have taken a tough stance on isolation of the positive patients. No one will be allowed to avail home isolation in the tea gardens.”

    Workers that do not require hospitalization must remain in COVID Care Centers where they are provided food and medicine. The vaccination rate remains low in part because many are unable to navigate the Co-WIN online registration system. Registration is mandatory for all those 18 years of age and older.

    During the past year Assam counted fewer than 1000 deaths but there were more than 500 cases in Dibrugarh this week. There were more than 6000 cases reported May 19 and the seven day average is more than 5000. Deaths are approaching 2,500.

    India recorded the highest COVID one day fatalities of any country this week. There are now 26 million active cases with almost 300,000 deaths officially recorded, a tally that is likely an undercount.

    Biz Insight – There were 1,851 tea workers who tested positive on 229 tea gardens of Assam last week. There are now 214 COVID Care Centres in operating with more opening this week. There are 850 registered gardens in the state, any that are found to have 20 or more workers test positive are declared a containment zone.

    Nepal First Flush Delayed

    Tea growers in Nepal faced a formidable combination of wet weather, expensive fertilizer, high transport costs, a shortage of labor, infestations of leaf curl and black tip that led to declines of as much as 40% last year compared to 2019.

    In 2021 drought is the big concern.

    Harvest totals or the first flush are half that of 2020. New leaves did not sprout on schedule due to drought conditions that lasted from December until February. The Kathmandu Post writes that unlike last year, the price of CTC (cut, tear, curl) teas are 200 Nepal Rupees per kilo, well below highs of 360 Nepal rupees last year.

    Nepal is also seeing a replay of last year’s Covid-19 crisis. Nepal reported 9,198 new confirmed cases on Monday around 3000% increase from last month. The positivity rate is averaging 45% with 174 deaths per day in a country of around 30 million population.

    Biz Insight – Nepal Tea founder Nishchal Banskota, who manages the family’s Nepal tea garden remotely from New York, writes that “along with the health crisis, the small farmers in the agricultural sector face even longer term impact due to their crops getting wasted due to the lockdowns and lack of market access. The farmers that were just hoping to recoup the losses from last year’s crisis are yet again faced with challenges to produce and sell their crops. The tea farmers find themselves in the same situation where they might not be able to harvest their most productive second flush due to the rise in the cases.” 

    Learn more on the Tea Biz Blog.

    Kagoshima May Soon Outproduce Shizuoka

    Shizuoka, Japan’s picturesque and most productive tea prefecture since 1959, may soon have to relinquish that title to Kagoshima, according to data released by Japan’s Ministry of Agriculture, Forestry and Fisheries. Acreage under tea and green leaf output has slowly declined since the 1980s in Shizuoka which produced 25,200 metric tons of unprocessed tea leaves in 2019. The total is 34% of Japan’s tea production. The 2019 crop was valued at ¥ 25.1 billion yen (about $230 million US dollars). Kagoshima growers, who harvested only 2,700 metric tons in 1959, by 2019 were recording ¥ 25.2 billion in sales. The prefecture harvested nearly the same amount of tea on 7,970 hectares, compared to Shizuoka’s 13,700 hectares. The reason is that Kagoshima invested heavily in mechanized harvesting equipment now used on 97.5% of the prefecture’s farms. Due to steeper slopes and smaller plots, only 65.8% of Shizuoka’s tea is mechanically harvested.

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  • Hawaiian Tea Harvest Report


    Eva Lee is a pioneer of modern tea cultivation in Hawaii, establishing with her husband, Chiu Leong, a tea garden and nursery in the Village of Volcano. The farm supplied growers with hearty cultivars first introduced in 2000 by researchers at the College of Tropical Agriculture and Human Resources. Hawaiian tea is grown on many farms producing less than 100 kilos a year. Small amounts of premium tea are exported, but most is purchased by local restaurants and tourists. In this conversation, Lee describes how Hawaii’s “modest but very strong tea industry” adapted during a difficult year.

    Eva Lee describes the 2021 harvest in Hawaii

    Tea Hawaii owners Eva Lee and Chiu Leong

    Uniquely Hawaiian

    Eva Lee and Chiu Leong came to tea with a background in the arts, creating an estate within the temperate rainforest near the summit of Hawaii’s Kilauea Volcano. The couple are involved daily in every aspect of the farm production including managing a nursery propagating tea, tea processing, conducting tea tours and educational workshops and marketing home grown tea. During the pandemic they added co-packaging and labeling to their set of skills. Lee says that Hawaii has a “significant role in furthering tea culture.” The willingness of the Hawaiian tea community to collaborate with fellow growers, with the support of institutions and researchers has enabled Tea Hawaii & Company to express teas unique to the world, says Lee.

    Dan Bolton: Eva, will you update listeners on this year’s harvest?

    Eva Lee: Our spring season began quite late, the reason is Hawaii has been inundated with a very, very extensive rainy season we’re coming off of about seven plus months of pretty much straight rain resulting in deep, deep saturation. 

    The plants have really responded as spring is now revealed itself. The tea plants throughout the state are expressing themselves considerably more this time of year than they have in the past. Usually we would have begun harvesting in February or March for our first flush spring harvest. Right now we have quite a bit of production of harvests going on.

    Dan: What makes Hawaii-grown tea special?

    Some of the teas are grown in the native forests. We’ve got shade-grown tea up at 4,000-foot elevations and we also have teas that are in full sun, at 900-foot elevations on the East side of the island.

    Our particular garden on the summit of Kilauea Volcano at 4,000-foot elevation is on the windward side of the volcano. A fellow grower on the Leeward side, same elevation, experienced conditions that are quite different. It’s much drier, much more sun. They also had a late spring harvest but here the microclimates, the conditions on the mountain, can be quite considerably different, just moments away.

    One of the reasons why the tea is so special is that this generation of tea growers are first generation tea growers. We haven’t had a history of tea agriculture in this state, everyone that is growing tea is doing a lot of experimenting. They are growing it out of a love of the leaf. 

    Those of us that established ourselves in the areas that are most conducive to tea cultivation have a mulch and forest canopy built over hundreds of years. 

    In Hawaii, we don’t have the same plant diseases and the same problems or challenges that other tea producing countries have because we are isolated in the middle of the Pacific. We also don’t have continents that are close by, so we don’t have fall-out and pollutants. Every season has a kind of excitement. This year was unusually wet. Each season is quite different. It’s very, very exciting now that we’re at that place where growers here can provide the public with a variety of teas. 

    Dan: Will you describe the economics of tea in 2021 and how Hawaiian growers adapted to the sharp decline in the tourist and restaurant business?

    Here in Hawaii we rely a lot on agritourism. Many of the restaurants here in Hawaii closed down due to the pandemic.

    We had to very act quite quickly on decisions as to production. We had to slow gardens down because we were faced with inventory that was not moving because of restaurant closures. 

    Labor costs in Hawaii have always been much more than in other tea producing countries, so decisions that we had to make definitely hurt some labor because we were not able to have as many people work at the gardens at the same time.

    tea withering rig

    We changed some of the harvest techniques and processing and how much time that we would put into or not some of our crafted teas.  So the percentages changed from premium grades to secondary grades.

    Our first thought was maybe they’re not as good, but actuality we were nicely surprised that we were able to produce some very wonderful secondary and third grade teas. Instead of selling direct to restaurants, it would go direct to consumers, for instance in food hubs, so we always did a lot of distribution of our teas direct to consumers, in farmer’s markets, but many of the farmers markets were closed down during that time. 

    So we ended up manufacturing teas that we called “Tea to Go” for people that were here locally to take our tea and be able to steep them very easily. We were moving from bulk loose leaf to individually filter packing our tea and doing it all here in Hawaii. 

    We’ve turned into not only growers, and producers, but also co-packers, and so our co-packing activities are also on location.

    In Hawaii we have a modest but very strong tea industry. and now some of the people that ended up experiencing the teas found that they were more accessible. Well for premium teas, by the kilo, we were talking about $400. 

    We are wholesaling them by so many units but to break it down for you they are wholesaled for $7.00 for that 1 ounce 10 filter package so to the consumer pays $8.25, I believe, is the markup of some of these stores and food hubs are doing.

    So we also have to have discussions with even on some of our premium tea local retailers. So if I sell this to you for $10, you know instead of selling it for $20, think about $18. That’s a formula that seems to work pretty well with some of the retailers.

    We also cut down on some of our costs of packaging. We made our own packaging and so that has helped for this period of time.  We may continue, you know. We share a little information on the inside of each package so people can learn a little bit more about us and I think it gives people the confidence to maybe try the premiums. 

    Tea Hawaii Farm
    Tea Hawaii Farm, Volcano, Hawaii. Photo courtesy Tea Hawaii/Eva Lee

    Collaboration Expands Variety

    Tea Hawaii & Company partners with other Hawaii tea growers to expand their offering of rare, premium Hawaii grown teas.

    Growers include Mike Riley, who produces oolong tea at the Volcano Tea Garden, located at 3,600 feet above sea level in Mauna Loa Estates. His plantings are from cultivars originating in China, Japan, and Taiwan.

    “Johnny’s Garden” owned by John and Kathryn Cross, was established in 1993 in Hakalau on the eastern slopes of Mauna Kea adjoining Kaahakini Stream a perennial spring fed river along the Hamakua coast on the island of Hawaii. It is the oldest of Hawaii’s commercial gardens. John grows Rare Makai Black teas.

    ? Eva Lee


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  • Q|A Steve Schwartz


    Tea is a powerful conduit for health and wellness, says Steve Schwartz, founder of Art of Tea in Los Angeles and a graduate of the Ayurvedic Institute in New Mexico. In this segment, he discusses the challenging role for tea retailers amid the pandemic. Retailers are wise to offer counsel on the comfort and health benefits of tea, educating themselves in both the traditional and science-based properties and then sharing that knowledge with customers.


    A Conduit for Health and Wellness

    By Dan Bolton

    Steve Schwartz, founder of Art of Tea in Los Angeles and a graduate of the Ayurvedic Institute in Albuquerque, New Mexico, discusses the challenging role for tea retailers amid the pandemic. They are wise to counsel comfort and prevention and the science-based benefits of tea, often to consumers seeking a cure or at least boost their immunity to ward off the virus.

    Steve Schwartz: As soon as COVID hit, we found people wanted to learn more about tea.

    So we created a “Become a Tea Expert” series. It’s on our website and it’s 25 videos all on how to taste, and understand tea at a deeper level. Right now we’re working on content for level 2.

    That’s a responsibility of a tea shop owner, right? If you know that someone coming into the store with typical supermarket teabag experience, retailers can explain tea on a much deeper level, describe that blissful state, that “tea mind”, that elevated consciousness. I think that is the ultimate responsibility of a tea shop owner, when they know that you can reach those levels and to be able to pass it on.

    If we can explain some of the biological, the biofeedback effects with tea and help unlock that journey for them that’s a beautiful process.

    Our mission is to create a delicious experience and we want to impact as many lives as we can through tea. We believe that tea is a powerful conduit for health and wellness and also for internal connection and connection with loved ones.

    Dan Bolton: Long before you founded Art of Tea in 2004, you traveled widely to see firsthand how herbs are grown and processed. You then spent a few years experimenting, blending botanicals in your living room. Today as a master blender you are known for utilizing a diverse range of inclusions. You latest blend is a Chaga Chai Mushroom Tea. The chai is a fusion of organic Assam tea that is hand blended together with ashwagandha, Chaga mushroom, and fragrant spices. It is featured in your wellness collection. You mentioned blending goji and Chaga seven years ago and then abandoning the experiment after concluding “no one is going to drink mushroom tea.

    Chaga Chai

    So I’m not a huge mushroom expert. Ayurveda tends to see mushrooms as tamasic, meaning it’s sort of low energy, but if you look at it from the root level, there are certain parts of the mushroom, when combined with other spices and botanicals they can unlock deep immune boosting properties, Chaga being one of them.

    We created a beautiful Chaga Chai with cardamom, a good lung opener, and cinnamon, good blood cleanser, and chaga, a wonderful thyroid-stimulating and mood boosting botanical.

    Dan: Consumers tell market researchers that tea was immensely helpful during lockdowns, calming and comforting amid the stress of home schooling and work. In the US, packaged tea sales were up more than 12% during 2020 and online sales reached new highs. There were big gains in sales of botanicals.

    Steve: There’s a story where the master said to his student, go within a one-mile radius and find a single botanical that doesn’t have medicinal properties. The student very confidently says OK, I’m up for the task but comes back 24 hours later, sobbing. “Master I failed. I couldn’t find a single botanical that doesn’t have medicinal properties,” he said. The master replied “no, in fact, you’ve passed. Every botanical has medicinal properties.”

    When it comes to blending, sourcing, I want to know where the botanicals come from, know where the leaves, the fruits, the roots come from, how they’re grown, how they started.

    I really want to understand the soil conditions, even the environmental impact on the community and the people around it and how that is helping to create better, better quality products. If it’s not something that I want to give to my children my community, then it’s not something that we want to be able to showcase in this world.

    Dan: Tea consumption has declined in foodservice, making business more difficult for importers and wholesalers like the Art of Tea.

    Steve: There’s a lot of pain and a lot of suffering, that unfortunately could take one or two years until we fully get through this. I think that there’s hidden blessings in all this, I, I think that the future is incredibly bright.

    We saw hotels and other hospitality venues being successful and so we asked them for permission. We asked, could we share best practices to some other properties? We ended up becoming a conduit for improvement in best practices. It changed that sales process to much more of a consultative relationship, with much more handholding, a “we’re all in this together process.”

    I think the hotels and the restaurants and cafes that we work with really benefited from that.

    I’m not a doctor, I’m not here to make any medical claims, but one of my observations is that if we believe that the universe has produced us for a short window in time to be able to live out our fullest potential as part of a longer story, right? Then we have to show up fully and intentionally with the best life, the best care, and the best responsibility that we can for our family, ourselves, for our community, for our world.

    It really does start with a daily simple ritual, just leaves in water. What that can do in terms of the health effects ? you can compound that powerful effect day by day.

    It’s incredible.

    The Art of Tea Academy

    The Art of Tea Academy

    At Art of Tea, we are passionate about sharing our knowledge and understanding of the depths of the drink that has been enjoyed for centuries. Art of Tea Academy is here to help educate you on tea types, tea recipes, and how to make the perfect cup of tea (hot or iced!) The biggest investment you have to make to become a tea expert is your time. 

    Art of Tea Academy has more than 25 modules of in-depth content and videos about the history of tea, the how-tos of tea, and so much more. We are so excited to offer this as a way to connect with our communiTEA.

    Our mission is to create a delicious experience and to impact as many lives as we can through tea. Thank you for being a loyal Art of Tea customer. We couldn’t do what we do without your amazing support.

    ? Steve Schwartz


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  • Tea Day Celebrations

    United Nations Food and Agriculture Organization (FAO)

    The FAO Globally Important Agricultural Heritage Systems (GIAHS) programme has designated almost 60 sites as dynamic spaces where culture, biodiversity and sustainable agricultural techniques coexist, proving to be vital to achieve food security and generate livelihoods.

    China, Korea and Japan have four tea cultivation sites designated as Globally Important  Agricultural Heritage Systems by FAO. These sites that represent evolving systems of human communities in an intricate relationship with their territory, cultural and agricultural landscape.

    2021 Program

    Re-emphasizing the call from the Intergovernmental Group on Tea to direct greater efforts towards expanding demand, particularly in tea-producing countries, where per capita consumption is relatively low, and supporting efforts to address the declining consumption in traditional importing countries, the General Assembly decided to designate 21 May as International Tea Day.

    Learn more…

    2021 Program

    Virtual event on tea sustainability via Zoom on Friday, May 21 from 12:30-13:30 pm CEST EU followed by a panel discussion from 14:00-15:15 pm

    Webinar Registration Link

    https://fao.zoom.us/webinar/register/WN_EEZOOi64R6SAJAE565BFGQ

    Join the conversation | #InternationalTeaDay #TeaDay

    2020 Program

    The first observance of the International Tea Day was celebrated in a virtual event that will brought together the world’s top tea exporting and importing countries as well as major producing countries where tea cultivation is an important source of revenues. Watch here the recording of the celebration.

    • Harnessing benefits for all from field to cup — 21 May 2020 at 14:00 hours (Rome time). Watch the webcast. The first International Tea Day was celebrated virtually and was opened by FAO Director-General, QU Dongyu.  
    • Tea for Sustainable Development — 21 May 2020 at 10:00 hours (ETD). Watch the webcast. An interactive dialogue with Permanent Representatives from major tea-consuming and producing countries, co-organised by FAO and the Mission of China.

    Related: Tea Outlook to 2027

    SofaSummit 2021
    Join the SofaSummit on International Tea Day

    SofaSummit

    On May 21st, viewers around the world will tune in to 11 hours of talks with tea professionals from the tea lands. The free event, which is streamed on YouTube, is the creation of Shabnam Weber, president of the Tea and Herbal Association of Canada. Click to register.

    Learn more…

    SofaSummit organizer Shabnam Weber, Tea and Herbal Association of Canada
    SofaSummit Schedule

    UK Tea and Infusions Association

    The UK Tea and Infusions Association is marking International Tea Day – with a series of podcasts called “Around the world in 80 teas – the first few stops” in which Dr. Sharon Hall, Chief Executive of the UK Tea and Infusions Association, and her co-host, Will Battle, author of the World Tea Encyclopaedia, discuss some very different teas from around the world that are all produced from Camellia Sinensis tea bushes.

    “Our aim is to celebrate the wonderful beverages that can be made from the Camellia Sinensis plant. We will be publishing the podcasts in the run up to International Tea Day, on 21st May, said Hall. 

    “One of the great joys of tea is being able access a wealth of variety from around the world at very accessible prices. It has been great to celebrate this diversity by shining the spotlight on a few favourites” writes Battle.

    Learn more…

    Dr. Sharon Hall, CEO UK Tea & Infusions Association on Talking Tea

    Teas Featured in Virtual Tours

    • China- Long Jing – the Imperial tea
    • India -First Flush Darjeeling – the Himalayan tea
    • Kenya – Small holder tea – the Volcanic tea
    • Malawi – black tea – the Red tea
    • Russia – Caravan – the Smoky tea
    • Sri Lanka – High grown – the Extreme tea
    • Japan – Gyokuro & Matcha – the Shaded teas
    • China – Oolong- Tieguanyin and Big Red Robe– the Floral teas
    • India – Assam second flush – the Strong tea
    • UK – English Breakfast Tea – the Wake-up tea

    Ceylon Artisanal Tea Association

    The Sri Lanka Tea Board and the Colombo Tea Traders Association are showcasing that country’s artisanal tea makers during an International Tea Day webinar at 5:30 pm in Colombo (8 am EST US | 2 pm CEST EU | 8 pm Japan).

    Participants include

    • Anil Cooke, chairman of the Ceylon Tea Roadmap 2030.
    • Imran Akbarally, director Akbar Brothers Ltd.
    • Senaka Alawettegama, CEO Talawakelle Tea Estates
    • Udena Wickremesooriya, CEO Kaley Tea
    • Special Guest: Mike Harney, Harney & Sons

    Attendance is free. Registration not required. To attend simply click this Zoom link: https://us02web.zoom.us/j/89535798612

    International Tea Day Argentina
    Tea Day Celebration Argentina

    Argentina’s Jornada Dia Internacional del Té

    BUENOS AIRES

    The State of Misiones, in cooperation with the government of Argentina and local tea firms, will host a virtual tea conference on Friday, May 21 from 8:30 am until 2 pm (UTC-03:00). The meeting is hosted here (webex). Attendance is free.

    The half-day working conference is divided into two blocks, the first addresses tea in the domestic market with sessions on sustainable production, technology and local markets. The second block is a discussion of tea exports and trends in international markets.

    Speakers include Octavio Ingaramo, director of INTA (National Institute of Agricultural Technology); Carolina Okulovich, owner of The Tea Route, a tea retailer and producer. Okulovich is the daughter of the largest tea producer in Argentina and president of the Center for Tea Makers.

    Patricia Parra worked for the national Agricultural Ministry specializing in tea production. Luciana Imbrogno is Secretary to the Agricultural Minister. Helmuth Kunmritz is an engineer and independent tea producer. Lic. Emiliano Lysiak works at INTA Misiones, the state institute conducting tea research in Misiones. Edson Teramoto is an agricultural certification coordinator.

    Horacio Bustos is founder of Gyokuro Circulo Argentino del Té and John Smagula, Assistant Dean, Graduate & International Programs; Associate Professor, China Rule-of-Law Program at Temple University. Dan Bolton is publisher of Tea Journey Magazine and host of the weekly Tea Biz podcast.

    Program

    • 8.45 hs. | Articulacion Institucional
    • 9.30 hs. | Nuevos Mercados y Exportaciones
    • 10.10 hs. | Produccion Sostenible del Te
    • 11.20 hs. | Tendencias
    • 12.30 hs. | Conclusiones y cierre

    Join by video: http://bit.ly/jornadavirtualte
    [email protected] or dial 173.243.2.68 and enter meeting number 173 789 6796 (attendance is free)

    Program

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  • Internacional Dia del Té

    Argentina’s Jornada Dia Internacional del Té

    BUENOS AIRES

    The State of Misiones, in cooperation with the government of Argentina and local tea firms, will host a virtual tea conference on Friday, May 21 from 8:30 am until 2 pm (UTC-03:00). The meeting is hosted here (webex). Attendance is free.

    The half-day working conference is divided into two blocks, the first addresses tea in the domestic market with sessions on sustainable production, technology and local markets. The second block is a discussion of tea exports and trends in international markets.

    Speakers include Octavio Ingaramo, director of INTA (National Institute of Agricultural Technology); Carolina Okulovich, owner of The Tea Route, a tea retailer and producer. Okulovich is the daughter of the largest tea producer in Argentina and president of the Center for Tea Makers.

    Patricia Parra worked for the national Agricultural Ministry specializing in tea production. Luciana Imbrogno is Secretary to the Agricultural Minister. Helmuth Kunmritz is an engineer and independent tea producer. Lic. Emiliano Lysiak works at INTA Misiones, the state institute conducting tea research in Misiones. Edson Teramoto is an agricultural certification coordinator.

    Horacio Bustos is founder of Gyokuro Circulo Argentino del Té and John Smagula, Assistant Dean, Graduate & International Programs; Associate Professor, China Rule-of-Law Program at Temple University. Dan Bolton is publisher of Tea Journey Magazine and host of the weekly Tea Biz podcast.

    Program

    • 8.45 hs. | Articulacion Institucional
    • 9.30 hs. | Nuevos Mercados y Exportaciones
    • 10.10 hs. | Produccion Sostenible del Te
    • 11.20 hs. | Tendencias
    • 12.30 hs. | Conclusiones y cierre

    Join by video: Dial [email protected] or dial You can also dial 173.243.2.68 and enter meeting number 173 789 6796 (attendance is free)


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