• The Story of Japanese Tea


    “Therefore, it can be said that tea once it reaches us is only half finished, and that the way in which it is brewed as the final stage of bringing the tea to life. In the sections below I present a range of suggestions on how to fully enjoy a tea tasting session, but rather than focusing on claims as “this tea should be brewed in such manner”, I prefer to direct focus to letting you decide on how to infuse the tea you have in front of you.”

    The Story of Japanese Tea Book Review

    The Story of Japanese Tea
    The Story of Japanese Tea

    An Immersive Examination of Japanese Tea

    “Therefore, it can be said that tea once it reaches us is only half finished, and that the way in which it is brewed as the final stage of bringing the tea to life. In the sections below I present a range of suggestions on how to fully enjoy a tea tasting session, but rather than focusing on claims as “this tea should be brewed in such manner”, I prefer to direct focus to letting you decide on how to infuse the tea you have in front of you.”

    And that’s a quote from The Story of Japanese Tea by Tyas S?sen, one of the best and most comprehensive books on Japanese tea available.

    Hello, I’m Kyle Whittington, founder of Tea Book Club. Although I’m based in the UK, Tea Book Club is an international group of tea lovers and readers who meet up virtually each month to discuss tea books.

    Here are my thoughts:

    Whether you already love (and think you know) Japanese tea or are just getting into it, this book is definitely a must read! Tyas S?sen takes us on a fully immersive look at Japanese tea through history (pages 94-125, 143-145), cultivation (pages 25-29 and 126 among others) and production (pages 56-90, 128-130 and 148-155 among others), customs and the different types of Japanese tea. As well as advice on preparing and drinking Japanese tea (chapter 6). From the traditional and historical right through to the bang up to date.

    This is a fully rounded and thorough book. An entire chapter is devoted to matcha (chapter 3) but it was the wide reaching exploration of different types of Japanese tea that really stood out for me. For example, there’s more to bancha than meets that meets the eye (chapter 5), who knew there was such regional variety?

    The discussion around how sencha might have tasted before mechanized production and those now trying to replicate this taste (pages 85-87) was truly fascinating and really got me thinking. Tyas also explores rare and unusual teas such as goishi-cha (pages 168-169), a post fermented tea and dancha (pages 97-99), a precursor to matcha. Tyas’s discussions around farming methods and taking care of the land (pages 18-55) are important and backed up with case studies. Indeed, case studies are to be found throughout the book to illustrate and back up Tyas’s points (page viv). Well worth reading. Overall an excellent book which really shines a light on the subject of Japanese tea.

    My only slight gripe? It could perhaps have done with an edit by a native English speaker to iron out some of the language which can, at times, be a tad clunky. But then, I couldn’t exactly write such a book in a second or third language, so hats off to Tyas on compiling and writing this truly fantastic book!

    Thoughts and comments from Tea Book Club members:

    I really liked it. It’s really hard to find a book on Japanese tea that’s really dedicated to it. For a book with so much great content, it was actually pretty readable.” (Nicole, USA)

    More comments from members:

    So often “bancha” is just the “bad tea” and that’s that. But he really dug into it and the regional differences. There’s so many layers you’re just not normally told about.” (N. Wilson, USA)

    So often Japanese tea is just a little section in other books, it was nice to find a whole book dedicated to it.” (Ernest, UK)

    The part on brewing tea was very interesting. There’s no right or wrong, do how you like.” (Kristine, Sweden).

    Was refreshing to have someone who wasn’t so hard nosed about how to make the tea.” (Nicole, USA)

    He’s a big proponent of natural farming. He had the little case studies with the actual farmers to back it up.” (Nicole, USA)

    The content is so great!” (Greta, Sweden)

    To purchase

    You can purchase The Story of Japanese Tea here or, of course, on Amazon

    If you’d like to join us for next read, visit teabookclub.org or @joinTeaBookClub on Instagram. 

    Tea Crane

    Tyas S?sen was born in Belgium and now lives in Kyoto, Japan with his wife and two children. He is a qualified instructor in the Ensh? school of Japanese Tea Ceremony and a certified Nihoncha (Japanese tea) instructor. Having worked for tea vendors in Japan and traveled the country extensively meeting and talking to growers he founded The Tea Crane  in 2015 with the aim of promoting ‘authentic’ Japanese tea, selecting only traditionally and naturally produced teas, with a focus on Native cultivars. In August 2020 The Tea Crane flagship store opened in Kyoto.

    Tyas Sosen
    Ensh? School Tea Instructor Tyas S?sen

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  • SofaSummit 2021


    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 will be streamed on YouTube, is the creation of Shabnam Weber, president of the Tea and Herbal Association of Canada. 

    SofaSummit organizer Shabnam Weber

    SofaSummit 2021

    Virtual Tea Chat Unites Tea Commuity

    Shabnam Weber, president of the Tea & Herbal Association of Canada is again hosting a SofaSummit to celebrate International Tea Day. The virtual event begins at 8 a.m. (EST) Friday, May 21.

    Jessica Natale Woollard: You’ll be streaming for 11 hours straight. What can our listeners expect this year. 

    Shabnam Weber: Well, we started the SofaSummit last year out of necessity because of Covid and the inability to do anything in person. But it was such a big success that I’ve decided to do it again. So we’ve got, I believe, 24 or 25 guests from around the world and we will be traveling through about 13 or 14 different time zones chatting with a variety of people representing all parts of the supply chain. 

    Some are business owners, some are tea lovers and some are heads of companies. Some just have a deep passion for tea which is the tread that connects all of us. 

    Jessica: It sounds amazing. That’s a lot of speakers and over 11 hours. 

    Shabnam: It’s a long day and I can tell you from experience last year it is exhausting, but it’s worth every moment. 

    Jessica: Who do you think would find value in watching these sessions? 

    Shabnam: I think that because our guests represent such a wide range of the industry, I think everybody who has any interest in tea would be interested. 

    Jessica: Do you have any advice for avoiding information overload for viewers that want to experience the full 11 hours. Any tips on how people can get the most out of these sessions?

    Shabnam: I think the best way is what people did last year. They sort of tuned in and tuned out because we’re on YouTube Live all day long. You can come and go as you please, whatever your schedule allows. 

    Another option is to tune into the topics or regions you find interesting. We’ll be posting the schedule in advance so you can pick and choose what you’re interested in initially. We record all 11 hours and segment it out so you can find the point on the video and fast-forward to catch whichever speaker. 

    This lets you dissect it after the fact. It’s not listen now or it’s gone forever, you always have the chance to go back and pick up things you may not have heard at the time.

    Jessica: Your second year sounds extremely well organized and I understand that people can even watch last year’s SofaSummit, correct? 

    Shabnam: That’s right, if you go to our YouTube channel our our website you will find a link. Click on events to launch a microsite that we’ve created for International Tea Day. We will be sharing the link for the YouTube channel the week before the event and we’ll have that on our social media platforms as well. 

    It was a big leap of faith last year and a big testament to the tea industry that on a Monday morning I decided to do this and by Tuesday afternoon, everybody I sent invites to had said yes, I’m on board, count me in. 

    This year has been no different. Everybody wants to connect. We are part of this amazing industry we call tea. 

    Jessica: That speaks volumes to the contacts that you’ve built around the world. Canada isn’t a country strongly associated with tea culture or industry although we have passionate, devoted tea drinkers and tea professionals, why did the tea and herbal Association of Canada decide to be the one to organize this celebration of International Tea Day? 

    Shabnam: There are different events happening with different people in different parts of the world. There are many different associations doing different things. This just happened to be my brainchild and I just happened to be Canadian so that’s really what it boils down to.

    Globally the celebration is a testament to tea. It’s ability to draw us all together is quite phenomenal. The people that you connect with are even more extraordinary. It is a business and they’re earning a livelihood but at the same time, there’s this deep deep love that connects everybody to tea. 

    Learn more at SofaSummit.

    UN Tea Forecast
    Report of the FAO Intergovernmental Group on Tea | Current Market and Medium Term Outlook.

    Tea and Sustainability

    The 2030 Agenda for Sustainable Development, adopted by all United Nations Member States in 2015, provides a shared blueprint for peace and prosperity for people and the planet, now and into the future. At its heart are the 17 Sustainable Development Goals (SDGs), which are an urgent call for action by all countries – developed and developing – in a global partnership. They recognize that ending poverty and other deprivations must go hand-in-hand with strategies that improve health and education, reduce inequality, and spur economic growth – all while tackling climate change and working to preserve our oceans and forests.

    Learn more on the United Nation’s International Tea Day website.


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  • Q|A Pranav Bhansali


    Pranav Bhansali is Managing Partner at Bhansali and Company, one of the major export houses for CTC, Orthodox and Darjeeling tea in India. The family-owned export house, headquartered in Kolkata, has been in the tea trade for 90 years. The company buys from all the major auction centers and directly from tea gardens across India, while operating two blending facilities in Kolkata and Coimbatore. Currently, Bhansali ships to Russia, the CIS countries, Iran, and the UAE.


    India Tea Field
    .

    Digital Convenience Steeped in Tradition

    Transactions at tea auctions in Mombasa, Kenya, Colombo, Sri Lanka, and across India account for more than 75% of the world’s trade volume. The first tea auction, in London, dates to 1679. The digital convenience of tracking tea and processing payments make modern tea auctions far more efficient, and transparent, than out-cry but describing tea quality and formal rules regulating trade remain steeped in tradition.

    Aravinda Anantharaman: How relevant are auctions today in Indian tea as private sales grows in significance?

    Pranav Bhansali: The split is as follows (approximately): auction 45 % vs private sales 55%. Auctions continue to be very relevant and play an important role. Certain tea producers and estates consciously believe in being an ‘auction mark’ while the bulk of bought leaf producers in north India believe in producing and selling their produce as quickly as they can, which makes the private sale mechanism more suited to their requirements.

    Aravinda: Is the auction price still the benchmark? 

    Pranav: Yes, auction levels, I would say, are accurate and reflect the dynamics of demand and supply in the market.

    Aravinda: How have e-auctions been for Indian tea? Have they brought any advantages to producers and buyers? 

    Pranav: Yes, of course, there has been an advantage from switching to e-auctions. If we look at what’s happened in Ceylon (Sri Lanka) and Africa where the switch to e-auctions is a recent phenomena, it reiterates that changing to e-auctions was the right decision. And if it wasn’t for the e-auctions, the tea industry would have come to a halt during the pandemic.

    Aravinda: It is still a buyers market, isn’t it, despite the drop in production in 2020? What is needed to make it a sellers market? Quality? Less tea but better tea? Innovation? 

    Pranav: You are correct. The only way the sellers can take control is by producing quality. Meanwhile producers continue to produce more tea than the market and a healthy pricing structure can bear. Who or what will break first?

    Aravinda: How did 2020 change the market for Indian tea? 

    Pranav Bhansali: The pandemic was disastrous for Indian tea exports. Many markets were lost to African teas. India’s deteriorating relations with Pakistan has meant that Pakistani importers have increased their reliance on African teas. We all had to consider the whole concept of just-in-time inventory. Shipping and logistics was another nightmare, from which we are still reeling.

    Aravinda: In black tea grades, what sells well in the export market and what sells well in the domestic? What would you recommend that producers make more of? 

    Pranav: In the domestic market, it’s  mainly CTC grades like the BP (Broken Pekoe), BOP(SM), PF/ OF (Pekoe Fannings/ Orange Fannings). In the export market, we sell various orthodox grades like the Barooti, FBOP, GBOP, GFBOP. The markets of Syria, Turkey, Russia choose OPA/ FOP, BPS while Saudi Arabia and Iran like whole leaf grades the OP1, and it’s OPA/ FOP for Afghanistan and Russia.

    Looking at African prices, it is clear that producers will do better producing orthodox grades. Last year has taught us that there are very few grades of tea that have a more robust demand than a well made OPA/FOP and BPS(O) Pekoe.

    Aravinda: The tea auction in Mombasa, Kenya, which transacts 450 million kilos annually, has announced it will move to a five-day per week auction. What are you views on that? Will daily volume/prices increase? Should India increase auction days?

    Pranavi: Since the offerings will be spread over five days, I feel it will be difficult to find trends and gauge the market. In north India, we have Kolkata and Guwahati auctions which are distributed over two days leaving other days time to prepare for the upcoming auction and other back end office work. Personally, I find the Indian system more convenient.

    Aravinda: Can you sum up the season so far, in terms of quality, exports and prices? 

    Pranav: CTC first flush teas this year were slightly below par as far as quality is concerned. Indian CTC prices are non-competitive as far as export is concerned thanks to massive production in Africa. Orthodox teas are selling well thanks to demand from Iran.Unfortunately, even though Iran continues their support for Indian teas, lot of uncertainty remains as far as payment is concerned.

    Bhansali and Company
    Bhansali and Company operates two blending facilities in Kolkata and Coimbatore.

    Bhansali and Company

    Bhansali and Company is a professionally managed firm that employs the finest experts and industry professionals. Partners are closely involved and conduct the majority of its tasting, buying and selling operations personally.

    “Our clients treasure the personal involvement as it leads to us having a solid understanding of their needs and requirements and ensure exceptional attention to detail.”

    Learn more…


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  • Marketing Organics with Humor


    Dennis Weaver is the co-founder and president of the Organic Marketing Association, a non-profit that growers CANNOT pay to join. The consumer-facing OMA celebrates the fun side of organics by building awareness with slogans, puns and Instagram-inspired illustrations of vegetables like celery with the headline “Stalking You” or lemons calling you to “Pucker Up Baby.”

    Organic Marketing Association President Dennis Weaver

    I

    OMA Hero Image
    The Organic Marketing Association sells with humor.

    Organic’s Market Share Has Plateaued

    Organic Marketing Association President Dennis Weaver explains that organic food is delicious and nutritious, “So why is organic stuck at 5% market share with plantings on only 1% of US acreage?” he asks. One reason is that organic suppliers spend too much time talking about what’s not organic, he explains. They are in a defensive bubble, he says. Consumers are far more interested in how tasty, fun and easy it is to choose organics.

    Dan Bolton: Sales of organic foods and beverages are steady with broad distribution in the US, but growth plateaued in the 15 years since organic foods first became available at mainstream grocers. How did OMA come about?

    Dennis Weaver OMA
    Dennis Weaver, president and co-founder Organic Marketing Association

    Dennis Weaver: A group of us from a wide range of backgrounds happen to believe that organic good food is the best for you, me and the planet and that more people ought to be enjoying the wholesome, healthful benefits of organic good foods and so we’ve created the Organic Marketing Association to do just that to inspire you. 

    The Organic Marketing Association is a new, fresh bold, high-energy nonprofit designed to present organics in positive ways. We’re flipping the script to the fun, delicious, and entertaining side. We won’t try to educate anyone. Instead, we’ll focus on making positive associations with the word organic and the things that make people happy.  

    It’s a simple formula that works. It’s called the Law of Attraction.  

    The law of attraction states that people are more apt to move towards what they want rather than avoid. We’re walking away from the tired organic narrative that was negative, argumentative, disparaging. 

    “We won’t try to educate anyone. Instead, we’ll focus on making positive associations with the word organic and the things that make people happy. It’s a simple formula that works,” says Weaver.

    Dan: Describe OMA’s newly launched website and how it breaks free of the conventional paradigms for marketing organics. 

    Dennis: The website is full of color and fun and smiles and people living life to its fullest, a presentation of organic that’s always on the positive. Lot’s of fun stuff to see, read, do and buy and it’s real easy for brands, retailers, distributors, brokers, manufacturers, influencers, sponsors, allies and farms to get in where they fit in and join the fun ‘good works’ of driving the healthy and delicious Organic Good Food and Beverage Market Share forward for the good health of people and planet.

    You can buy boosted Facebook ads. The most important thing is the engagement rate. In 2019 the average engagement for food and beverage was 0.12%, for all industries it is 0.09%. Why? They’re not very fun.

    Sqeeze Us. Covelli

    Our taglines and headlines cause a smile if not “out loud” laughter, cause conversational comments and lots of personal shares with their friends. Because we load in fun and happiness, our average engagement rate is 13.5%! We claim we’re 13,166% funnier than anybody else. Proof fun wins! That engagement rate is where the money is and so we’ve refined that skill.  

    Organic Good Food is the life of the party and we’re bringing the party to their house! Organic Good Foods are the healthy high!  

    And way back in 1944, songwriter Johnny Mercer got it right in his song “Ac-Cent-Tchu-Ate the Positive”! 

    Dan: How can OMA benefit the organic segment of the global tea industry? 

    Dennis: The most important ingredient in tea is the workers and farmers. Farmers can participate in the Organic Marketing Association for free, because without the organic farmers, we’ve got nothing you can buy.

    All of our organic good food, farm health, and beauty fabric friends benefit by the Organic Marketing Association positioning their organic good food, tea, wholesome fun, delicious over-the-top taste. It’s designed to encourage people to make the organic good food choice for their own good health.

    We tell your story singing a song and with product and storyline placements, put your organic tea in their hands, mind, and mouth.  

    Join the fun. 

    Revised|Updated DWB May 3, 2021

    Organic Marketing Association

    Flipping the Script

    The Organic industry has struggled to speak outside of the Organic bubble—spending way too much time focusing on what’s not in Organic when the mainstream consumers care a lot more about how tasty, fun, and easy products are and how cool the brands will make them look. So the Organic Marketing Association is flipping the script. Instead of continuing the 5% narrative, we speak to and pursue the 95%.

    Organic Foods
    Organic variety is extensive and availability mainstream, “Why only 5% market share?” asks Weaver.

    ”If you want to introduce the mainstream consumer to the fun side of Organic while building awareness for great Organic brands…”

    Join the Organic Marketing Association

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  • A 6.4 Quake Shakes Assam

    Residential damage
    Residential damage at Bhootechang Tea Estate due to 6.4 magnitude earthquake April 28

    No Deaths, a Dozen Injured, Tea Factory Damage Minor

    Guwahati | Assam

    A strong earthquake followed by several aftershocks rattled rafters and nerves on April 28 but caused only minor damage to tea processing factories throughout the region. Several estates reported damage to outbuildings and dwellings for workers. There were 12 injuries, none life-threatening, following the 30-second shake at 7:51 am April 28.

    The quake was felt throughout northeaster Assam, parts of Bihar, West Bengal, and Bangladesh. Damage was reported within a 100-kilometer radius in Sonitpur, Nagaon, and Guwahati.

    “We were lucky to have got away with no injuries to employees and their dependents from member gardens,” said Bhupinder Singh, chairman of the Assam Branch India Tea Association (ITA) Zone 3.

    A hill collapsed in Bhirabkund in the Udalguri district due to soil liquefaction caused by the quake and area residents were warn to be wary of land slides and damage to local bridges.

    “The high-intensity earthquake early Wednesday caused damage to houses and buildings with people running out of their homes and other places in panic, obliterating social distancing and other COVID guidelines amid a raging pandemic. The massive quake has caused only light damage to buildings and there have been no fatalities reported,” writes Prof. T.G. Sitharam, director of IIT Guwahati and president of the Indian Society for Earthquake Technology.

    The heritage bungalow at Durrung Tea Estate “stood firm and intact,” said Mrityunjay Jalan. At Kopati Tea Estate, Rohit Pareek said he was in the factory at the time of the quake “when everything started shaking for a good 30 seconds. Jolts were so massive that the ceiling of our packet tea house cracked immediately and we rescued our workers. There were aftershocks for one hour and when it calmed we started our factory

    The National Centre for Seismology put the epicenter of the quake near Sonitpur, a “very seismically active area” along the Kopili Fault. The Kopili is a strike-slip fault aligned from northwest to southeast. The quake originated 17 kilometers underground and 43 kilometers west of Tezpur.

    During the first 48 hours there were 15 aftershocks measuring 2 to 4.9 on the Richter Scale. The quake caused many fissures, exposing liquified soil within a radius of 50-70 kilometers. 

    Every year the Indian Plate moves roughly 5 centimeters northward, pushing under the Eurasian Plate and forming the Himalayas. The Seven Sisters (Assam, Meghalaya, Mizoram, Tripura, Nagaland, Arunachal Pradesh and Manipur) are considered by seismologists to be the sixth most earthquake-prone belt in the world.

    The region’s last major quake, in July 1960, measured 6.0. The epicenter of a 5.9 quake in November 2011 was in Myanmar about 130 km from the city of Imphal, capital of the sate of Manipur. The region experienced two of its worst earthquakes in 1897 and 1950. 1897 quake measured 8.0 and Each killed 1500. The magnitude 8.6 quake in August 1950, with an epicenter in Arunachal Pradesh, killed an estimated 4,800.

    Quake Damage


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