• India’s Tea Auction Mandate

    The Tea Board of India recently issued a circular mandating that 50% of the production from a garden must be sold via auctions. We ask Narendranath Dharmaraj, a veteran in the tea industry about his views on this, and what it means to the industry.

    Listen to the Interview

    Narendranath Dharmaraj

    Aravinda Anantharaman: The Tea Board of India recently sent a circular mandating gardens to sell a minimum 50% of their produce at auctions. What brought this on? 

    Narendranath Dharmaraj: To give you a little historic perspective, this started sometime in the early eighties through the Tea Marketing Control Order (TMCO) by the government of India.

    They stipulated 70% mandatory and in 1984, they made it 75%. That was about the time when the [Tea Distribution & Export Control Order – 2005 ] Export Control Order was also introduced. Tea prices were running high; as a matter of fact, at some point, I think it was ’83, ’84, there was a ban on exports from India, which was a huge setback for Indian tea exports – a situation which helped other exporting countries leading to permanent loss of market share for Indian teas.

    Narendranath Dharmaraj

    Beginning 2000, following the disintegration of the USSR, we lost our captive market. WTO and ASEAN came in. These enabled global movement of commodities putting pressure in Indian tea price levels.

    The soft underbelly of the industry was exposed. So we were sort of re-examining every aspect of the business. And one of the things that we did as a grower association from UPASI was to lobby against this 75% mandatory auctions. We had to do a lot of work on that, expose the huge gap between the farm gate price and the retail price. And then finally we managed to get the government of India to repeal that 75% mandatory auctions [repealed 2003]. 

    We also, at that time, studied the auction rules in detail and we were convinced that there were basic issues in both the principles and processes of the tea auction which are not leading to correct price discovery.

    Aravinda: Looking at the data since 2014, the percentage drop in volume of auction sales is not new, so by insisting on this, will there be any advantages to the tea industry?

    Narendranath: The basic thinking seems to be there is lack of transparency in the private sales and therefore the small growers are denied a fair price. That seems to be the spirit behind it. Nothing wrong with that spirit; it’s very laudable. But you know, we seem to be coming up with a remedy worse than the disease, in mandating compulsory auction sales. 

    All production and sales are being monitored and tracked by the Tea Board. There are hundreds of returns to be submitted. And if that was not enough, with the introduction of the GST, there is obviously a lot of transparency. So why private sale pricing cannot be tracked, I am unable to understand. 

    Now, going back to the inherent lacuna in the auction principles and process, as I said, we do believe that is not lending to correct price discovery, given a supply and demand situation.

    The auctions started before the introduction of the foreign exchange regulation act, the FEMA and FERA etc. At that time, the producers were the so-called Sterling companies, the buyers were the Sterling companies, the brokers were Sterling companies. So it was more a transaction arrangement than a scientific price discovery mechanism. 

    To that extent it was flawed as a price discovery platform and heavily biased in favor of the buyers. After the English left, everything was Indianized – tea business practically went into the hands of the Indian business houses. Indian buyers, obviously didn’t want to change the system because it was favorable to them. 

    The producer, unfortunately, the underdog in the whole value chain, has the bulk of the cost. It will be interesting to study the percentage of cost of the producer in the ultimate end consumer price.

    There is obviously a big mismatch between what is his percentage cost share vs percentage value share.

    Coming back to the flaws and the principles and processes of auction, there are a couple of things which are very glaring, which was affecting price realization.

    One was proxy buying; one buyer could buy on behalf of any number of buyers. So it’s literally killed the competition. Even in the e-auction, you can argue, that there is no proxy buying; but you know it’s all password managed so nothing prevents anybody from sharing their password with the others. The issue of proxy buying has not been resolved. 

    After e-auction came, they said there will be a pan-India auction, the restricted sale geography won’t be there. But it’s not happening for whatever reasons. Cochin sale is operated by Cochin buyers, Coonoor sale by Coonoor buyers etc. The pan-India auction is not happening. Only if that happens, the competition will go up, there will be more players. 

    The other problem is division of lots. The auction allows buyers to divide the lots between them. I have studied this in fair detail. Time after time, we could find that even the biggest buyer in the country was sharing lots with the smallest buyer. It seems so irrational and unfair. I am told that division of lots continues even now, which is anti-competition.

    One recommendation at that time was a divisibility premium where a buyer had to pay a 5% premium on divided lots. It was stoutly opposed by the buyer community. It was before the e-auctions came in. 

    With the e-auction, there’s the other issue, there is crowding at the last minute, because you have a time span, but it’s long and everybody will wait till the last minute and then, and the bidding will actually start in the last minute which again did not lend to correct price discovery. Unless you follow the Japanese system of auction, where the clock ticks, whether anybody’s buying or not, and the price keeps going up. 

    And in terms of transaction cost, again, that is two weeks cataloguing time, two weeks prompt and perhaps another week between production and packaging. You’re talking about a minimum of five weeks before the grower realizes his money. The two weeks cataloging time was introduced at a time when it took the ages for the tea and information to reach the auction centres from the plantations. Today, they come in 24 hours. Where is the sanctity of this two weeks catalogue time? It gives undue economic information to the buyer. He’s completely prepared and knows exactly how much tea is in the country two weeks ahead of the sale. So, you know, he’s in a, from an information point of view, is much better informed than the poor producer.

    And there is a warehousing cost on top of that. Although I remember ex-estate sale had been recommended, I don’t think it’s happening. So teas have to be brought to the warehouses, which are to be within the certain radius of the tea trade association. There is warehousing cost, there is brokerage, and there’s the horrendous thing called free trade samples. Tea in India must be the only commodity in the world to give away free trade samples. A sizeable quantity is being dished out as as free trade samples. At the end of it, the producer is not sure whether his tea will be sold or not.  

    The only thing that is of some value to the producer in the auction system is the robust prompt payment system. The buyer cannot default at the end of two weeks, because he’ll be penalized; there are conditions by which he will not be able to participate, et cetera.

    So that is something favourable.

    Aravinda: Why did producers move a significant part of their sales from auctions to private sales? Are there takeaways or insights from private sales that can be incorporated into the auction system?

    Narendranath: I would imagine that [prompt payment] is one thing which keeps the producers with the auctions. But there’s a huge price to pay for this in terms of low price discovery. If you develop a relationship with a private player or an importer, that there’s no reason why that prompt payment cannot be achieved, these are all covered by commercial agreements. So willy-nilly, the auction price is the lowest rung in the value chain. That’s why I say that the producers are the underdogs.

    They have to meet the wages every week, every two weeks and somehow or the other, they want to monetize their product. That’s the reason, at least some amount of sale is still taking place in the auctions. 

    And move to private or exports or brand is a way of disintermediation. Obviously you want to move up the value chain. Ideally they should retail but not everybody can do that for various reasons. Successful retailers don’t want to be bogged down with captive production because you can source teas at a lower cost from the market. As a channel, the next best bet would be exports because one, you don’t have a tax and there are indirect government subsidies. Secondly, if you’re a producer exporter, not the intermediary or the merchant exporter, you can get that margin on your price.

    Aravinda: Is the auction system still relevant today? Have e-auctions made a difference? 

    Narendranath: My answer is a big NO. No, they’re not relevant. There’s no auction in coffee. There’s no auction in rubber. Rubber claims they have the highest farm gate price for any commodity. Rubber prices are commensurate with supply and demand. The prices are scientifically arrived at by the forces of market independent of any rules that govern them. 

    Unfortunately, when there are auctions still going on, the private sales and exports prices are linked to auction; you’ll get auction plus something. That’s why I’m saying a big No towards auction. Let independent free trade find a price.

    E-auction is an improvement, no doubt. But these issues are still not getting resolved, the proxy, division of lots, last-minute crowding etc. I’m not saying the buyers are mercenaries. They are serving their business objective., which is to source the raw material at the lowest cost, consistent with all quality specs of course, just as a seller wants to sell his produce at the highest price (produced at the lowest cost). Buyers do have investments, business risks and costs. However, they have the option to pass on their cost to the next level of sale.

    It’s just that the system that’s prevailing largely meets the buyer objectives and not that of the seller. And that is a concern for the producers. 

    Again, it’s not that auction as a generic system is unscientific. It’s just that the history of tea auctions which has had a buyer bias, various interest groups will never be able to agree on a set of rules that aid fair price discovery, under a given supply demand situation.

    There an independent auction platform that’s happening in Jorhat. S. India is piloting a system which includes recommendations from IIM Bangalore, which includes the Japanese bid enhancement facility. It will be interesting to see the progress of these.

    Share this post with your colleagues.


    Signup and receive Tea Biz weekly in your inbox.

  • Tea Biz Podcast | Episode 30

    Tea Biz Podcast Logo

    Listen on your favorite player

    Hear the Headlines

    | Top India Tea Producer McLeod Russel Faces Bankruptcy
    | Tea Authentication Protocol to Chemically Verify Origins
    | Soggy Soil Keeps Kulhads in Short Supply

    Seven-minute Tea News Recap

    Tea Price Report
    India Tea Price Watch | Sale 31

    This week’s highlight is the news from Darjeeling, of the sale of the estates Jungpana and Goomtee. The new owner is the Santosh Kumar Kanoria Group led by Anshuman Kanoria that also owns the estate, Tindharia, also in Darjeeling. Jungpana was last on the market in 2017.  Read more…

    Features

    Tea Biz this week travels to Brooklyn where Rona Tison executive vice president of ITO EN North America explains the appeal of functional tea and introduces a new matcha LOVE ENERGY + line of ready-to-drink teas.

    … and then to New York City, headquarters of the World Tea Academy, where online education director Lisa Boalt Richardson describes the newest of six certification programs.

    Rona Tison executive vice president ITO EN North America

    Natural Tea Energy

    By Dan Bolton

    In the ready-to-drink category, tea-focused brands like ITO EN are innovating. Instead of concentrates and solubles, line extensions are brewed from whole leaves from sustainably grown tea and offered in recyclable packaging. Rona Tison, Executive Vice President of ITO EN North America, joins Tea Biz to discuss what makes tea the ideal base for function-enhancing blends that appeal to health-conscious consumers. Learn more…

    Listen to the Interview

    ITO EN’s Rona Tison on function-enhancing tea blends
    Aromas of Tea is the World Tea Academy’s newest advanced certification

    An Aromatic Education Online

    By Jessica Natale Woollard

    Tea industry certifications are becoming sought after in the industry. There are certifications for tea specialists, sommeliers, blenders, health experts, and now tea aroma specialists, a new offering from the World Tea Academy. Joining me on the podcast today are Lisa Boalt Richardson, online education director of the World Tea Academy, and Kathleen Hippeli – Lisa’s assistant and a former tearoom owner.

    Listen to the Interview

    Lisa Boalt Richardson and Kathleen Hippeli discuss online education opportunities
    McLeod Russel harvests 73 million kilos of tea annually across 180,.000 acres (73,000 hectares)

    Tea Giant McLeod Russel Faces Bankruptcy

    By Dan Bolton

    McLeod Russel India, once the largest producer of tea in the world and currently India’s largest tea producer — is facing bankruptcy. McLeod, a Kolkata-based division of the Brij Mohan Khaitan Group that employs 73,000 workers, operates 31 estates in Assam and two in West Bengal as well as tea gardens in Africa and Vietnam.

    The corporate insolvency resolution process (CIRP) was triggered by default on a $14 million (INRs 100 crore) loan dating to 2018 but McLeod carries $270 million in debts and faces a combination of debtors. The application was revealed in a stock exchange filing Aug. 6. An interim resolution professional was named to the National Company Law Tribunal case.

    Azam Monem will continue to guide the operations of the company and key managerial staff remain in place with the intent to restructure.

    The storied company dates to 1869 when J.H. Williamson and Richard B. Magor operated in Assam. The Khaitan family purchased the company in 1987 and in 1994 purchased 51% of battery maker Union Carbide’s Eveready Industries operating the company in two divisions, electrical and tea. The company went public in 2000 and in 2004 demerged into two separate companies McLeod producing and marketing tea and Eveready manufacturing batteries and flashlights.

    In August 2017 McLeod sold Bhatpara TE for $2 million, according to Global Ag Investing. It was the first garden sold in the firm’s modern history as production rose to a peak that exceeded 118 million kilos that year (2017-18). Acquisitions from 2005 to 2010 had increased the number of estates to 48 including Williamson Tea, Doom Dooma Tea Company (2007), Moran Tea (2008), and Borelli Tea (17 tea gardens) bringing McLeod’s total acreage under tea to 98,000 acres (39,770 hectares). Revenue exceeded $265 million with $9.7 million in profits in fiscal 2016.

    Biz Insight – A combination of massive flooding in Assam, rising labor costs and conflicts amid declining exports significantly reduced earnings, eroding profits. Quarterly losses rose to $3 million in recent years. A misjudgement in lending more than $390 million to the closely held battery company led to the default in February 2020 on the loan from Techno Electric & Engineering and two other creditors. To lower its debts the McLeod sold an addition 17 tea estates between March 2019 and May 2020 generating $102 million (INRs 764 crore) but it wasn’t enough. Divestiture of 21 tea gardens in India and Rwanda since 2017 reduced annual production from 118 million kilos to 73 million kilos of tea. Rival Camellia Plc., the holding company of Goodricke Group, is now the largest tea producer in the world. Amalgamated Plantations, owned in part by Tata Global Beverages, is the second largest Indian tea producer, according to Rediff.

    Institute for Global Food Security houses the Assured, Safe and Traceable (ASSET) Technology Center

    Tea Authentication Protocol to Chemically Verify Origins

    By Dan Bolton

    The Institute for Global Food Security is analyzing the leaf chemistry of tea from a broad range of geographical locations to create a map identifying the “chemical fingerprints” of tea samples. The protocols can be used to verify the tea was grown at the stated origin as marketed. The rigorous examination uses state-of-the art spectrometry and artificial intelligence modeling to also identify the presence of bulking agents, dyes, and adulterants, soapstone, plumbago, and gypsum. In their review of vulnerable food supply chains, Professor Chris Elliott and researcher Dr. Di Wu found tea to be at high-risk due to the complicated nature of tea production, making authenticity testing a tricky undertaking, according to New Food Magazine.

    Elliott, a professor of food safety with the (Assured, Safe and Traceable) ASSET Technology Centre at Queen’s University Belfast, said that “once these statistical models are built, they will be validated with further samples of known origins to calculate the predictive capability of the methods. The most robust (accurate) technique will be selected, and the method will be fully validated to international standards. This method will then be transferred to laboratories across the world, said Elliott. Learn more…

    Biz Insight – Professor Elliott is seeking partnerships with tea companies and research organization as well as major retailers to join in the effort to improve the integrity of the world’s tea supply chains. Here are his contact details: Professor Chris Elliott, Institute for Global Food Security, Biological Sciences Building, 19 Chlorine Gardens, Belfast, BT9 5DL Northern Ireland | [email protected] | +44 (0) 28 9097 6514.


    Clay Kulhads in Short Supply

    Soggy soil and sunless days have curtailed the manufacture of India’s iconic Kulhad leading to widespread shortages of these simple unglazed terracotta clay cups. As a result, chaiwala are forced to switch to paper or plastic. Neither is acceptable to chai drinkers accustomed to crushing the Kulhad underfoot. Near constant downpours in Dakshindari turned clay quarries into soup and persistent overcast skies prevent air drying before firing. The cups still available are selling for INRs 1 (rupee) each in lots of 100, more than three times the typical wholesale cost.

    Biz Insight – Last November the Indian government ordered the nation’s train stations to sell tea exclusively in locally made Kulhads, boosting demand to help employ two million potters. India’s Railway Minister Ashwini Vaishnaw said the eco-friendly cups are currently available at 400 train stations. Learn more…

    Aravinda Anantharaman reports on the decision to switch from plastic to clay cups

    – Dan Bolton

    Upcoming Events

    August 2021
    POSTPONED: Beijing International Tea Expo, Beijing China
    August 27-30, 2021 | Beijing Exposition Center (recent coronavirus outbreak led Beijing authorities to halt all events that attract large crowds. Watch this space for new date when it becomes available.)


    Share this episode with your friends in tea.



    https://teabiz.sounder.fm/episode/news-01212021

    Subtext

    Avoid the chaos of social media and start a conversation that matters. Subtext’s message-based platform lets you privately ask meaningful questions of the tea experts, academics and Tea Biz journalists reporting from the tea lands. You see their responses via SMS texts which are sent direct to your phone. Visit our website and subscribe to Subtext to instantly connect with the most connected people in tea.

    Subscribe to Subtext

    Subscribe and receive Tea Biz weekly in your inbox.

  • Is Tea Divisible?


    Is tea divisible into commodity and specialty categories? Or is tea quality best viewed as a continuum? Should mainstays of the industry rest easy meeting consumer preferences for inexpensive tea while small-volume specialty producers and boutique brands supply the market for premium tea?

    Listen to the Interview

    Shabnam Weber, president of the Tea & Herbal Association of Canada

    White tea drying in the sun in China’s Fujian Province

    Is Tea Divisible?

    In 2009, determined to increase production and grow earnings from tea exports, China’s Ministry of Agriculture observed that “seventy-thousand Chinese tea companies are equal to one Lipton in terms of turnover.” Twelve years later Lipton anchors a $3 billion tea portfolio and parent Unilever annually buys 10% of the world’s tea output, but collectively China’s 80 million tea growers have long since surpassed turnover of even the largest multi-nationals. China has excelled by adding value to its entire range of teas, differentiating premium from everyday tea without defining specialty.

    Joining us today is Shabnam Weber, president of the Tea & Herbal Association of Canada. In 2000 she co-founded the Tea Emporium, a chain of Canadian specialty tea shops. She served as a member of the THAC board for many years before selling her company to lead the association. In this conversation, she represents not only the Canadian tea industry, and is also a spokesperson for the Tea Association of the USA and the Tea and Herbal Infusions Europe, an apex group that in turn represents tea associations in Ireland, the UK, Germany, Spain, France, Austria, The Netherlands, and several other European countries.

    Dan BoltonCan specialty tea be defined or is tea quality best described as a continuum?

    Shabnam Weber – Trying to find a definition for tea is like “trying to nail Jello to a wall.” That’s not my quote, I’m quoting Bill Clinton.  If we all accept that to be an absolute truth, which we seem to agree on, then why are we putting our energy and trying to differentiate, in what appears to be dividing up the industry into good and bad?

    Our objective as an industry should be working together, in order to capture share of throat, from coffee, from water, and from soft drinks. That should be our objective.  So let’s pretend that in some magical world, we actually managed to find a  definition that everybody agrees on. My question is, so then what? What’s going to happen?

    Have we actually converted a single coffee drinker over to tea? Have we converted a water drinker or a soft drink consumer over? We haven’t.

    Have you bettered the life of a single tea producer on this planet? No. And are they going to appoint themselves the tea police, and say, well, you’re specialty, and you’re not specialty?

    Dan: Two weeks ago the European Speciality Tea Association (ESTA) described specialty tea as “attaining tea excellence from bush to cup.” The association cited tea characteristics and supply chain attributes such as transparency and sustainable best practices.

    “Speciality tea can be defined by the quality of the criteria – not the use of the criteria,” wrote ESTA executive director David Veal. ESTA “believes that the degree of excellence that a tea reaches in each of these criteria determines specialty versus commodity,” writes Veal, and that “the very point of defining speciality, is to differentiate it, and so to further distinguish speciality tea from commodity tea.”

    Shabnam: These are the same criteria used by every tea taster in the industry, regardless of the “specialty” or “traditional” label. Traceability is not unique to specialty teas, “Traceability requirements are at the core of food safety laws in place around the world and must be demonstrated as part of regular audits for large retailers as well as certification programs.”

    Although all the above may be part of what defines specialty tea “suggesting they are not a part of “traditional” tea is factually incorrect,” reads a joint press release of the three associations (Canada, US, and Tea and Herbal Infusions Europe).

    Associations are here to represent the industry as a whole. We’re here for the betterment of an entire industry. These conversations make me really uncomfortable. I just don’t see what we as an industry gain from it.

    We don’t.

    Dan: What value additions favorably influence consumer perceptions? What are the characteristics or aspects that make tea more valuable, and therefore more worthy of consumers spending a little more of their pocket change?

    That’s an interesting question because, you know, we can look at it on an analytical level and any tea taster regardless of what part of the industry they’re in, will tell you that value is placed on pluck, on size of the leaf, on seasonality, perhaps depending on where the teas come from, on aroma compounds, on clarity of the liquor on, you know, just overall flavor We can look at it on a very analytical level that way and every person within the industry, regardless of if they’re working in traditional or specialty will agree that there are higher quality products within the industry, you will not find a single person that will object to that.

    On the flip side, when you’re asking, Where does the consumer place value? The consumer places value in all different aspects. We can take a look at the packaging, we can take a look at marketing, we can take a look at how we communicate tea. You will not find an objection from me, when you make the statement that tea is undervalued, it is undervalued. Absolutely.

    As an industry, we need to do better as a whole to improve that message. That comes in communicating to consumers not only why it is good for you, but why it should be part of your lifestyle, your everyday, the way that we’ve seen it in the past year with COVID-19.

    People have been attracted to tea because it makes them feel good.  I practically screamed that from the rooftops when I heard that. Hallelujah. This is a long-term lifestyle change, that people are actually communicating to us beyond, you know, vitamins and antioxidants and all the rest of those good things that are also part of it.

    There are some teas that do set themselves apart, people drink them and it’s a revelation, it’s beautiful.  Where I’m uncomfortable and where we as associations take issue is when we are celebrating that at the expense of something else. When in order for that to be good or great, something else has to be bad.

    Tell me why specialty is good. Tell me your product is a premium pluck, and it’s rare, that it’s only available for this window of time. Tell me about how it was crafted. Tell me about the flavor profiles. Tell me about those things. Because we’re celebrating why this is good.

    There’s a problem when we go down the road of splitting and splintering the industry, it’s dangerous for everyone.

    Dan: Is tea undervalued?

    I think that as an industry, we should together be working on elevating the value of tea for the betterment of every part of the supply chain.

    It is an absolute problem when any retailer is putting a two-cent certified product onto the market. As an industry, we have allowed retail to undervalue our product. It’s happened over years. And the assumption then is that the product is of no value. And that is fundamentally wrong.

    Tea has been undervalued. But that doesn’t mean it has no value. We have to do better. I have to honestly say, and you can quote me on it, shame on us as consumers. Shame on us as retailers in consuming countries that allow that to happen. Because the truth is that tea is of great value.  And to understand the entire supply chain, the work, and dedication it takes to produce ALL tea is to understand that absolute truth.

    * State-supported production dominates, generating almost $80 billion in domestic sales and $2 billion from exports. In 2020 China held a 28.7% share of tea export value globally. In May average export prices rose 15% to $6.41 per kilo year-on-year. China has excelled at adding value along its entire range of teas.


    Share this post with your colleagues.


    Signup and receive Tea Biz weekly in your inbox.


    Never Miss an Episode

    Subscribe wherever you enjoy podcasts:

  • Tea Biz Podcast | Episode 28

    Tea Biz Podcast Logo

    Listen on your favorite player

    Hear the Headlines

    | Research Reveals That Children Benefit from Drinking Tea
    | A New Definition for Specialty Tea Gets Refined
    | Unilever’s Tea Brand Divestiture is on Pace

    Seven-minute Tea News Recap
    Tea Price Report
    India Tea Price Watch | Sale 29

    In a significant development this week, the Tea Board of India issued a circular making it mandatory for producers to send at least 50% of their produce to the public auction. Producers that fail to comply face action. Expectedly, producers are not happy.  Read more…

    Features

    Tea Biz this week visits the tea lands from on high where rising temperatures in the atmosphere are causing shifts in the jet stream that alter ocean temperatures, causing an unusual period of extreme weather globally. The results from changes in the climate are visible this summer as heat domes, and drought, slow-moving monsoons and violent typhoons and fast-melting glaciers in the Himalayas….

    … then to England to marvel at the work of British author and photographer Michael Freeman and co-author Timothy d’Offay whose large-format book The Life of Tea: A Journey to the World’s Finest Teas gets a glowing review from Tea Book Club founder Kyle Whittington.

    Children Benefit from Drinking Tea
    Researchers conclude children as young as four years of age benefit from drinking tea

    Children Benefit from Drinking Tea

    By Dan Bolton

    An extensive review of medical research suggests children as early as age 4 benefit from drinking tea.

    In a peer-reviewed paper published in the Nutrition and Food Technology journal, Dr. Pamela Mason identified 60 scientific studies on the health benefits of drinking tea from childhood onward, as reported in The Telegraph of London. Drinking three cups of black tea daily improves cardiovascular health and boosts the body’s immune system, she said.

    Tea also helps combat obesity, stress, aids relaxation, influences brain functions such as alertness and concentration, and is an ideal replacement for sugary drinks.

    Drinking tea daily “could help preserve physical and mental health in childhood, through the teens and adulthood, pregnancy and into old age,” she said.

    Biz Insight – The research, commissioned by the UK’s Tea Advisory Panel, showed that clinical and laboratory studies demonstrate how phenolic compounds in green tea boost nitric oxide levels which lowers blood pressure, and act as antioxidants to reduce inflammation. Tea polyphenols also limit cholesterol absorption in the gut and target receptors which regulate blood cholesterol levels.

    Citation: Mason P, Bond T (2021) Tea and Wellness throughout Life. Nutr Food Technol Open Access 7(1): dx.doi.org/10.16966/2470- 6086.172

    Learn more…

    Photo from The Life of Tea by Michael Freeman and Timothy d’Offay. Photo courtesy Michael Freeman Photography.

    Visual Splendor

    By Kyle Whittington | Tea Book Club

    One of the lovely things about this book is that you don’t feel that you’re rereading information on tea that you’ve read 1,000 times before. Rather, you go on a journey to each tea type, each country, region, artisan or tea house, and along the way, dotted throughout the text like so many villages amongst the tea mountains are these wonderful gems and nuggets of information. There’s so much to learn and absorb both from the pictures and the text in this book. It sits such at an unusual sweet spot where a visually enticing book meets a well-researched and written reference book. Read more…

    Kyle Whittington reviews The Life of Tea, A Journey to the World’s Finest Teas.
    Flooding Nepal Sep 2017
    Flooding in Nepal Tea Growing Region September 2017. Photo by Deepak Kafle.

    Listen to this report

    Tea Threatened by Intemperate Torture

    By Dan Bolton

    The howl of Typhoon In-Fa assailing China, and the monsoons deluging India brought havoc, not relief to parched tea lands this month.

    Record rainfalls in central China’s Henan Province forced the evacuation of 1 million people and swamped or swept away cultivars used to make Xin Yang Mao Jian, a prized green tea. Tea retailers Heytea and Nayuki pledged a combined $1.5 million to a local charity in Zhengzhou for flood control and disaster relief.

    In India, super-heated air from a heat wave that killed thousands — now heavily laden with moisture — traveled north causing flooding. Chiplun in Maharashtra, received 450mm (17.7 inches) of rainfall in a single day on July 22. For comparison, the highest single-day rainfall recorded in the capital, New Delhi, in the last 15 years was 144mm (5.7 inches) in 2016, writes Al Jazeera.

    The Himalayas have been warming for years. Melting ice trapped in 15,000 glaciers is receding at 100 to 200 feet per year, saturating the soil, contributing to landslides and the destruction of two dams in February that killed 200. In Nepal entire villages have been forced to migrate to lower lands to avoid once frozen, now flowing glacial lakes.

    Consider for a moment the leaves that sustain the tea industry.

    Currently the soil under their feet is either soggy and unstable or dry and unyielding. Tea is heat-tolerant up to a point, but growth of new leaves stops at 95o Fahrenheit | 35o centigrade. Insect infestations such as the red mite are now more common. Fungal and bacteria borne diseases are harder for the plants to combat. Leaves of clonal tea bushes cascade to the ground at temperatures above 40o centigrade. Without rain, cells at the core of the trunk contract, no longer able to transport water from the soil. Branches turn brittle, death quickly follows.

    Now, consider China, the world’s largest tea producer.

    In the immediate future leaves basking in the sun benefit, especially in the northern regions where long winters and frost limit yields.

    In a March 2021 article in the journal Environmental Research Letters, researchers conclude that both heat and cold extremes were associated with significantly reduced tea yields.

    “In the present climate, dominating cold extremes influence more than half of China’s tea production, with a maximum of 56% reduced annual production… Climate warming may diminish the negative impacts of cold extremes, they write. However, reduced yields in regions subject to intensified heat extremes will emerge. In the colder regions dry roots withstand frost better than wet — but sustained heat is fatal. In a country that produces billions of kilos of tea, losses are estimated from 14%–26% at the Yangtze River and in southern China regions.

    The authors write that “Increasing heat extremes pose the most challenging changes for tea production in China. We expect up to 11%–24% heat-induced yield loss in Chongqing, Hunan, Anhui, and Zhejiang.

    China accounts for 41% of global production, India contributes 21% and Kenya 8%. All three are impacted. A decline in yield of this magnitude would make quality tea scarce and while quantities will be sufficient to meet domestic needs little will be left for export. A quality declines, consumer tastes will shift to competing beverages.

    Tea is one of the most important cash crops in developing countries, and as a result — tea cultivation is of considerable socio-economic importance for the alleviation of rural poverty. In China, about 80 million people are employed in the production of tea. Smallholders who contribute more than half the volume of tea grown in India and Kenya will be unable to irrigate or relocate to higher, cooler elevations. The World Bank has warned that climate change could sharply diminish living conditions for up to 800 million of those living in South Asia.

    Effects of Extreme Temperature on China’s Tea Production
    Citation: Yulin Yan1, Sujong Jeong7,2, Chang-Eui Park2, Nathaniel D Mueller 3,4, Shilong Piao5, Hoonyoung Park2, Jaewon Joo2, Xing Chen2, Xuhui Wang5, Junguo Liu6Show full author list Published 30 March 2021 • © 2021 The Author(s). Published by IOP Publishing Ltd Environmental Research Letters, Volume 16, Number 4 Citation Yulin Yan et al 2021 Environ. Res. Lett. 16 044040


    Speciality Tea Definition Refined

    By Dan Bolton

    Tea Associations in the US, Europe, and Canada responded this week with concerns about the European Speciality Tea Association’s definition of specialty tea. The Tea & Herbal Association of Canada, the Tea Association of the USA, and Tea & Herbal Infusions Europe issued a joint statement expressing “concern” with the language ESTA used to differentiate specialty tea from traditional tea.

    Criteria cited in the ESTA definition includes tea’s physical and sensory characteristics and a requirement that it be traceable through details such as location, pluck date, processing facility.

    These are the same criteria used by every tea taster in the industry, regardless of “specialty” or “traditional” label, reads the joint press release.

    The release points out that traceability is not unique to specialty teas, “Traceability requirements are at the core of food safety laws in place around the world and must be demonstrated as part of regular audits for large retailers as well as certification programs.”

    Although all the above may be part of what defines specialty tea “suggesting they are not a part of “traditional” tea is factually incorrect,” reads the release.

    In reply, David Veal, executive director of the European Speciality Tea Association writes that “We note the concerns about the language of differentiation between speciality and other teas, but that is the very point of defining speciality, to differentiate it, and so to further distinguish speciality tea from commodity tea we place emphasis on attaining tea excellence from bush to cup. Speciality tea can be defined by the quality of the criteria – not the use of the criteria. ESTA believes that the degree of excellence that a tea reaches in each of these criteria determines specialty versus commodity,” writes Veal.

    The joint release states that the signatories “take great pride in our collective approach of inclusion… our members include all parts of the supply chain operating in what is commonly referred to as the “traditional” tea industry as well as the “speciality” tea industry.

    Since the release of our definition, we have received very positive responses from small farmers and consumers… and we believe that we are moving in the right direction for the benefit of the speciality tea market, writes Veal.

    “We welcome all feedback and hope to be able to continue discourse directly with all parties who are interested in promoting speciality tea,” he added.

    Biz Insight – In an updated post on the Tea Biz blog, ESTA continues to refine its  definition with an explanation by ESTA president Nigel Melican of the term hand-crafted and the role of machinery in making specialty tea.

    Learn more…

    Unilever Tea Brand Divestiture on Pace

    During a July 22 earnings call Unilever CEO Alan W. Jope told investors that “the operational separation of our tea business is now substantially complete” but he did not offer a timeline for the divestiture.

    He said the company has created “an attractive standalone business with dedicated leadership. We’re very pleased with the progress we’ve made on the complex separation… we’ve filled 3,500 vacancies around the world, we’ve established the sales organizations in our largest markets. We will start to engage externally very shortly to execute on outcome, and this could be through an IPO, through a sale, or partnership,”? said Jope. 

    The company intends to divest a sizeable portion of its tea business including the Tazo, Pukka Herbs and T2 brands.

    – Dan Bolton

    Upcoming Events

    August 2021
    Beijing International Tea Expo, Beijing China
    August 27-30, 2021 | Beijing Exposition Center


    Share this episode with your friends in tea.



    https://teabiz.sounder.fm/episode/news-01212021

    Subtext

    Avoid the chaos of social media and start a conversation that matters. Subtext’s message-based platform lets you privately ask meaningful questions of the tea experts, academics and Tea Biz journalists reporting from the tea lands. You see their responses via SMS texts which are sent direct to your phone. Visit our website and subscribe to Subtext to instantly connect with the most connected people in tea.

    Subscribe to Subtext

    Subscribe and receive Tea Biz weekly in your inbox.

  • Tea Biz Podcast | Episode 27

    Tea Biz Podcast Logo

    Listen on your favorite player

    Hear the Headlines

    | New Criteria Proposed for Differentiating Specialty Tea
    | Walmart Tea is now 100% Certified by Rainforest Alliance
    | Kenya Sets KTDA Tea Auction Price Minimums

    Seven-minute Tea News Recap
    Tea Price Report
    India Tea Price Watch | July 17

    Assam’s new state government continues to woo the tea industry with new schemes, the latest is that workers on tea gardens will be included in the Mahatma Gandhi National Rural Employment Guarantee Act, which will benefit them in winter when the gardens are not producing tea.  Read more…

    Features

    Tea Biz this week travels to London for a chat with David Veal, Executive Director of the European Speciality Tea Association. Veal describes the association’s new perspective and new definition of what makes specialty tea special.

    … and then to northern India where Aravinda Anantharaman visits a tea café with heart.

    David Veal, executive director, European Speciality Tea Association

    Differentiating Specialty Tea

    By Dan Bolton

    A rigid definition of what makes tea special has eluded the industry. Professionals understand excellence in specific styles. After 45 years of competitions there is consensus on the qualities that make an outstanding Dong Ding oolong as judged by the Lugu Tea Farmers’ Association in Taiwan. In France, the AVPA has demonstrated skill in determining the gastronomic qualities in tea that please the local palate. The International Specialty Tea Association posts a set of universal standards such as pluck and leaf quality. Consumers mainly differentiate by price.

    The European Speciality Tea Association recently announced a definition that is more aspirational than dogmatic. ESTA Executive Director David Veal explains how the association adopted this approach and why it will prove helpful. 

    Read more…

    David Veal on what makes specialty tea special.
    Staff at the La Gravitea café L to R, in the front, Suraj Thakur, Chandra Prabha, Nandita. In the middle, Monika Mahato, Amit Kumar Singh, Amit Lahari. Back row, Shakuntala Hansda, Nikit Sharma and Navin Kumar

    For the Love of Tea

    By Aravinda Anantharaman

    La Gravitea café is a remarkable tea café with hundreds of selections of fine teas inspired by the travels of founder Avinash Dugar but aside from specialty teas, what make La Gravitea special is that the young staff are hard-working graduates of the local school for the hearing-impaired. Learn more…

    Aravinda Anantharaman takes a virtual tour of the La Gravitea cafe

    A New Definition of Specialty Tea

    By Dan Bolton

    The European Speciality Tea Association this week presented a comprehensive new definition of specialty tea. The 450-word definition seeks to “encapsulate the spirit of speciality tea” writes ESTA president Nigel Melican. The essence is that those involved in producing specialty tea “aspire to attain excellence from bush to cup” says Melican. Four aspects cited in the definition seek to differentiate speciality tea from commodity.

    These include transparency that makes know the supplier, location, production dates, and processing method; Physical characteristics such as size, shape, and appearance of the wet and dry leaf; sensory properties including color, clarity, flavor, aroma and mouthfeel; and the mitigation of environmental impacts including support for biodegradable packaging.

    The definition describes specialty teas as “hand-made.”

    The effort involved stakeholders at every level, but the messaging is directed to consumers.

    “We believe that the consumer needs to be inspired from the moment they enjoy the aroma, liquor, and taste of the tea and celebrate in the plant’s personality, the origin of the tea, the care that has been taken in the processing and brewing of it; this being a speciality moment,” reads the association announcement.

    See the definition and supporting documents at www.specialityteaeurope.com

    Biz Insight – Forty years ago consumers in the US and Europe tossed aside 25-cent cups of stale, anonymous, percolated, and warmed-over drip brew in favor of carefully selected, roasted, and barista-prepared single-origin coffee and specialty blends.  The additional billions spent on $4 espresso drinks and premium beans revitalized the industry.

    Will the same be true for specialty tea? David Veal, executive director of the European Speciality Tea Association, discusses the reasoning behind the new definition in this interview.

    David Veal on what makes specialty tea special.
    Walmart Tea now 100% Rainforest Alliance Certified Sustainable

    Walmart Tea is Certified by Rainforest Alliance

    By Dan Bolton

    Walmart announced this week that all its Great Value Brand black and green teas will be 100% certified sustainable by the Rainforest Alliance.

    “This is good news not just for Walmart, but also for farmers, and the future of tea,” writes Silvia Azrai [AZ RAY] Kawas, Walmart vp of Private Brands Food. She explained that Rainforest Alliance helps ensure that three pillars of sustainability are met: social, environmental and economic.

    “Our Great Value Brand black and green teas will remain affordable, high-quality drinks, with an added bonus: Each box you buy makes a measurable impact on the life of a smallholder farmer,” according to the company.

    Biz Insight – In 2007 when Unilever, the world’s largest tea supplier, committed to Rainforest Certification at Kericho, Kenya it signaled to commodity suppliers that to remain competitive they needed to invest in environmentally-friendly cultivation at origin. A consumer-driven embrace of sustainable processing, packaging, and waste reduction soon unfolded, making the entire supply chain more efficient. In 2016 Walmart committed to sustainably source 20 commodities by 2025 including tea. Now Walmart, the world’s largest tea retailer, has extended that commitment to the terminus of the supply chain.

    Kenya Sets Tea Auction Price Minimums

    The Kenyan government withdrew tea valued at 1 billion Kenyan shillings (about $9 million in US dollars) at the Mombasa Auction because prices failed to meet a controversial $2.43 per kilo minimum reserve price. 

    “We made a drastic but necessary decision with regard to sale of teas at the Mombasa tea auction,” Agriculture Cabinet Secretary Peter Munya told the local press.

    He said the government has plenty of storage capacity and will continue withdrawing tea if prices do not meet the minimum rate.

    The decision angered traders who simply purchased tea on offer from other African countries leaving 8 million kilos of Kenyan tea idled in local warehouses. A spokesman for the East African Tea Traders Association said that when sellers set prices for themselves, instead of relying on free market fluctuations, there is “no guarantee that buyers will follow that lead.” Production far outstrips demand and as such, prices have taken a hit. This is not an auction problem,” said EATTA’s managing director Edward Mudibo.

    Secretary Munya said the government is determined raise the price at auction. “We believe we can sustain the situation as we have enough reserves,” he told Citizen TV.

    Biz Insight – It is unclear in this face-off whether tea traders or the Kenyan government will be the first to blink. Nine tea producing countries sell their tea at the Mombasa auction and independent producers are free to ignore the Kenya Tea Development Agency reserve price, but none can rival output of 620,000 smallholders supplying KTDA’s 54 factories.

    Traders must also weigh the fact that tea exports are down from India, a bidding rival. The Sri Lanka auction at Colombo has sufficient volume of tea but prices, at an average $3.97 per kilo for low-grown tea, are significantly higher than the recent 5- and 10-year lows seen in Mombasa. Tea prices at the Mombasa auction have averaged $1.80 per kilo so far this year, dipping to $1.65 per kilo, significantly below the estimated $2 per kilo cost of production.

    – Dan Bolton

    Upcoming Events

    August 2021
    Beijing International Tea Expo, Beijing China
    August 27-30, 2021 | Beijing Exposition Center


    Share this episode with your friends in tea.



    https://teabiz.sounder.fm/episode/news-01212021

    Subtext

    Avoid the chaos of social media and start a conversation that matters. Subtext’s message-based platform lets you privately ask meaningful questions of the tea experts, academics and Tea Biz journalists reporting from the tea lands. You see their responses via SMS texts which are sent direct to your phone. Visit our website and subscribe to Subtext to instantly connect with the most connected people in tea.

    Subscribe to Subtext

    Subscribe and receive Tea Biz weekly in your inbox.

Verified by MonsterInsights