• India’s Cloud Auction Option

    Jorhat Tea Auction Centre
    Jorhat Tea e-Marketplace in Assam, India is the nexus of five major tea-growing districts with annual output of more than 200 million kg,

    Tea Day e-Auction Highlights Boutique Teas

    Buyers seeking quick turn-around of fresh tea from specialty and smallholder gardens in India bid record prices at a the first International Tea Day auction, the latest of 1.3 million kilos of tea traded since June 2020. All teas on offer were plucked May 21.

    The e-Marketplace at Jorhat is cloud-based making it accessible to buyers around the world.

    There are currently six auction centers in physical locations, each run by a separate committee which acts as the auction organizer, all sharing an electronic auction system pioneered by the Tea Board of India. About 500 million kg of tea out of India’s annual estimated at 1,350.

    “We created India’s first e-marketplace for buying and selling bulk tea. Along similar lines, we want to develop an international e-marketplace where foreign buyers can directly buy fresh tea from the gardens in the shortest possible time with complete transparency” says mjunction managing director Vinaya Varma.

    Vinaya Varma
    Vinaya Varma

    The International Tea Day Special Auction on June 21 was organized by mjunction Services, India’s largest B2B e-commerce company. The e-Marketplace launched last year amidst the lockdown. India offers a wide bouquet of teas across the year and ships regularly  to more than 90 countries. At a webinar on the occasion of International Day, Indian Tea Association Chairman Vivek Goenka said that India has set an export target of 300 million kg by 2023 — a 20% increase by next 2-3 years.

    Mjunction is an equal joint venture of Tata Steel and SAIL (the Steel Authority of India), is India’s largest B2B e-commerce company and a leading e-marketplace for steel in the world. Since inception in 2001, mjunction has e-transacted over INRs 1,053,663 crore ($142 billion) on its various e-platforms (an Indian crore is currently valued at $135,000 USD).

    Varma said there is a lot of excitement amongst stakeholders on the teas offered in the special auction and have got tremendous response and fetched some record prices. “More than 93% of the total teas on offer got sold. Buyers had logged in from Assam, West Bengal, Delhi, Gujarat, and Rajasthan,” he said.

    Nilesh Divekar of Shangrila Enterprise, who purchased Pabhojan Orthodox at Rs 4,000 per kg, said he  appreciates the efforts of the mjunction team to provide such a platform where best of the teas are available fresh and in small quantities without any hassles.

     Most of the best marks of Upper Assam like Hookhmol, Lankashi, Diroibam, Aideobari Premium, Muktabari, Rungliting Tea Estate, Narayanpur Panbarry, Durgapur, Tirual, Arin, Kathonibari, Friends Tea and Pabhojan participated.

    Pabhojan Tea Estate INRs4000 Record Price
    The Pabhojan Tea Estate orthodox tea pictured above brought a record INRs 4000 ($54 per kilo)

    Pabhojan Orthodox tea was sold at a record price of INRs 4,000 per kg. Diroibam Speciality Green tea was sold at INRs 1000 per kg, and a Hookhmol CTC tea fetched INRs 510 per kg – also record prices in their respective categories.

     Rakhi Dutta Saikia of Pabhojan Organic Tea Estate  lauded mjunction’s efforts on the occasion. “I am very happy that Pabhojan has fetched a record price, and  hope the mjunction platform continues the good work,” she said.

     Dr. Nazrana Ahmed of Diroibam Tea Estate, whose Green Tea was sold at INRs 1,000 per kg, said, “Today’s special auction is of special significance to us, as we have received the highest bid for our Specialty Green Teas. We are happy with the professional approach of the mjunction team and the trust reposed on the platform by the buyers.”

     He said the company is trying to make small tea growers’ tea available to the connoisseurs of tea worldwide.

     “Our Jorhat office is in constant touch with the small tea growers  segment. There is a lot of interest from STG to be part of our platform.

    We are very well aware of their struggle and contribution to the tea industry in Assam as well as the rest of the country. “mjunction is also very well aware that many of these small tea growers are producing some of the finest handcrafted tea in the country. Some of the tea is also organic and there is a huge demand in the world market for such tea” he said.

    He said in one year, it has  been able to bring a lot of buyers and sellers who have been outside the purview of auctions till now. There are many first-time tea entrepreneurs who are now associated with our platform.

     “We hold weekly sales. Our first sale was on June 1, 2020 and since then we have not dropped a single weekly sale. During the past year the e-Marketplace connected with hundreds of sellers and buyers across the country, fetched some record prices and received offerings of more than 1.3 million kg of tea from Assam, Nagaland, and Arunachal Pradesh. Nearly 300 stakeholders, consisting of major tea buyers and sellers, are registered in this tea e-marketplace.

     “The founding principles and processes of our e-marketplace and Tea Board are different, so a comparison is not really possible,” he said.

     The event organized by mjunction elicited positive response from buyers and sellers alike. Kamal Sharma and Pradeep Sharma, Directors of Tea World who purchased Hookhmol CTC from the platform at INRs 510 per kg, said, “With shorter cycle time, teas sold on the mjunction platform are the freshest. We are pleased to have bagged Hookhmol. We have had our own packet with brand name Shree Mangalam since 2002, and we are committed to give our customers the best of Assam tea.”

    “While the pandemic hit the industry adversely, it has also given us a chance to let go of inefficient and archaic systems. If we look around in the last one year, the adoption of technology and digital platforms has been wide, deep and rapid. Similarly, the industry leaders must think of ways to include technology in plantation, manufacturing, trading etc while focussing on delivering quality produce.

     “I am optimistic about the Indian tea industry picking up using new-age processes and technologies,” he said.

     “Many specialty tea producers from North East India have approached our Jorhat office for inclusion. We are going to have separate catalogues for specialty teas and we are expanding our buyer base of Speciality teas” he said.

     He said the company will shortly be introducing Buyer and Seller Finance. Again this will be a first of its kind in the industry, as this shall be provided through the platform in a transparent manner. “We are also planning a B2B bulk packet platform, where single-origin and other packeteers may directly sell to retailers across the country, without intermediaries,” he added.

     The company is focused on bringing down the sales cycle-time and making freshly produced tea available in the market, directly from the producing region in the shortest possible time. “We want to make the supply-chain efficient, and ease up the working capital burden of the stakeholders,” Varma added.


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  • Q|A Jeff Champeau


    Sparkling tea is on a trajectory akin to small-batch, craft-brewed beer where carefully selected ingredients are individually prepared to showcase their best characteristics. Recipes emphasize balance, with efficacy and taste foremost. Excellence in blending and brewing preserves high concentrations of polyphenols and other beneficial plant compounds with minimum calories, nothing artificial, the convenience of cans and the fun of fizz.


    Listen to the interview:

    Rishi Tea & Botanicals VP Jeff Champeau on sparkling botanicals.

    Jeff Champeau, vice president of business development at Rishi Tea & Botanicals
    Jeff Champeau, vice president of business development at Rishi Tea & Botanicals

    Healthful Effervescence

    Jeff Champeau, vice president of business development at Rishi Tea & Botanicals in Milwaukee, Wis., explains that marketing seasonality is a great way to introduce craft-brewed tea into our lives.

    Dan Bolton: Jeff, is fizzy tea destined for mainstream consumption? Will authentic craft-brewed, plant-based, low-sugar, lightly carbonated genuine teas and herbal infusions overcome barriers to distribution to become a significant revenue source for the beverage industry?

    Jeff Champeau: Absolutely. And that is something that all of us in the tea industry around the world should be proud of and should celebrate. This is like coming home. This is a very exciting time to seesugared soft drinks, sodas and beverages being something people are turning away from en masse. They’re looking for more healthful alternatives. It is an awesome trend. Tea has been around for 5,000 years, it’s resilient, and there’s a reason for it. Tea speaks to our soul. It’s healthful. It enlightens us. It’s one of the most ancient plants that people have ever been connected to. And it’s about time that it hasmuch of the consumer market paying attention. It’s so delicious you don’t need sweetener to appeal to the everyday palate, the everyday consumer out there.

    Dan: Breaking the sugar habit appears to be a primary driver of sales.

    Jeff: If you’re using high quality ingredients, if you’re using skillful blending techniques you can deliver a very interesting complex taste without added sweeteners. That’s something that people can really feel deeply refreshed by ? not just satiated. Something that tastes good that scratches that itch to refresh my palate after food.

    Soda may satiate them in the moment, but you can’t have two or three or four of them without feeling it in your belly. Something that really has the kind of cleansing hydrating effect of sparkling tea — that’s something you can really feel refreshed by and drink several. That’s what we sought to achieve with the sparkling botanicals.

    Dan: Tell me more about the characteristics of the new line.

    Jeff: Our sparkling botanicals are brewed using real plants to deliver real virtue. They’re the same super premium direct trade botanicals and teas that we use in our loose leaf and sachet tea blends, many of which are certified organic.

    We microbrew them using proprietary brewing techniques to yield a really balanced and craft brewed tea that is sparkled up with a carbonated water.

    Using rare citrus and achieving a unique balance with teas with herbs, botanicals, spices, were able to develop, a two-year shelf life product with no added sugar, no added sweeteners of any kind, nothing artificial, only zero to two grams of sugar per can, using real infused fruits like berries or citrus.

    Craft brewed sparkling tea
    Micro-brewed sparkling teas and botanicals

    And these offer only 5 to 15 calories, which is really speaking to the fact that they have real plants.

    It all comes down to that part of the balance. You’re getting the balance of the polyphenols, the tannins that are extracted, whether that’s from tea leaves or from of the super fruit botanicals and fruits that we’re using in some of the profiles.

    We have six tasty profiles, with two more scheduled to be introduced online later this year for distribution next spring. Our MSRP is from $2.99 to $3.49 per 12-ounce can. Ordered online a 12-pack sells for $40. Subscribers pay $36.

    Schisandra berries
    Schisandra berries grow like a grapes on a vine. The taste is a balance of sweet, sour, salty, bitter and pungent.

    Dan: Will you describe the functional plant-based ingredients in these blends.

    Jeff: The Schisandra Berry from Northeast China is just amazing. It is an adaptogen that helps the body regulate physical and mental stress. It is used in traditional Chinese and Korean medicine. It’s also been used for centuries as a beauty tonic, to detox the liver, to maintain healthy skin and even an aphrodisiac.

    It is called the five-flavor fruit. The outside of the fruit is a little bit salty, the flesh is sweet and tart in a nice balance. The pit is bitter and pungent and a little spicy. It is a mood booster said to deliver energy to the five meridians and to balance chi. It has an amazingly refreshing character with a color like a sparkling rosé.

    • Schisandra Berry – An adaptogenic elixir crafted from a single ingredient: forest grown schisandra berry.
    • Turmeric Saffron – This is a blend of tangy Golden Berries from the Amazon, lush California lemons and fragrant saffron, the most expesive spice in the world. The ingredients are steeped with forest-farmed turmeric from Burma and jungle-grown green cardamom from Guatemala. The saffron delivers an amazing hue to the infusion. You can really see that there are real plants used to make these drinks.
    • Black Lemon – Black lemon is a high caffeine blend of black tea from from Northern Thailand with a combination of California dried lemon and black lemon from Guatemala. The Guatemala lemon uses an ancient Persian technique to ripen and oxidize the the lemon – a kind of food preservative. It has a bright, citrusy flavor with a malty finish. There are about 50 milligrams of caffeine per can.
    • Dandelion Ginger – My personal favorite contains dandelion root for detox and ginger. It is an anti inflammatory blend that also features a really cool type of tea called Kuro Koji, which is a Japanese green tea that’s fermented with the Koji yeast that’s used in fermented foods. The dandelion root is roasted and the ginger we use is prized for its pungency, aroma, and spiciness. The combination is craft brewed and combined with red chili and detox tonic herbs. It’s like a ginger beer with zero added sugar that offers satisfying depth and heat.
    • Grapefruit Quince – This blend elevates everyday replenishment with juicy hibiscus, aromatic yuzu and succulent quince. We were inspired by traditional Korean herb teas that feature quince to soothe and support easy breathing. Hibiscus is enjoyed throughout the tropics for refreshing, cooling energy and is widely regarded to help lower blood pressure, promote arterial health and support metabolism.
    • Patagonia Maqui – Wild-foraged maqui berry stimulates the palate with accents from red wine grape skins and forest berries to create a sophisticated flavor with an almost wine-like profile. Maqui berries are a prized source of antioxidants like anthocyanins and have been traditionally used by the people of the Patagonia for vitality and cleansing. The Maqui berry is harvested from the Patagonia region of Chile. It brings to life different kinds of health functions that are derived from a variety of ingredients. This one is great on the way to work, at mid-morning break or as something to go with lunch that offers a little caffeine to support digestion. At the dinner table it can be served as an alternative to wine.

    Dan: Will Camellia sinensis or herbal infusions win the race for market share?

    Jeff: I think herbals will lead in North America, there’s a greater variety and different colors, different levels of tartness, ingredients that appeal to the younger drinkers that are maybe newer to the category, but I don’t think that means that we should refrain from using real tea and in developing the lines out further.

    Dan: How will tea companies win over the hearts and minds of consumers with respect to the healthful benefits of tea?

    Jeff: Tea is part of a broader natural products industry in North America, and I think sometimes what we get wrong in the natural products industry is the too much hype around a particular tea or a particular botanical or herbal ingredient. Being on trend can be exhausting for the consumer. It can treat tea and herb like fashion. Tea isn’t fashion, but that kind of misses the real charm of tea. Tea is not fashion. It’s ancient food and medicine.

    Tea can connect us to the rhythms of nature and to the planet. It can access to people far and wide; the growers, the plucking teams, the artisans, and leaf processing teams, the worldwide traders and promoters of tea, the baristas, the grocery merchants, the consumers. But how can farmers and producers be sustained if their particular crops are hot in the market for two years, only to slow down as some other trends takes off?

    So, I think the question is, how do we how we choose to market tea and botanicals in a way that really encourages a deep and steady and earnest interest into infusing tea into our lives.

    Tea is an agricultural product. It has these different waves of the harvest that come throughout theseasons. Year to year those,harvests are going to fluctuate naturally as mother nature gives us what she can.

    If you ask most tea professionals, what’s their favorite tea, most will likely tell you what their favorite tea is, at that moment, because they’re plugged in to the harvest calendar, they’re tracking with what’s fresh and in season.

    Botanicals have their own harvest seasons and new areas of cultivation. If we cultivate a seasonal approach and recognize that, tea, herbal teas, botanical spices, a part of our broader choices in diet and in what we choose to consume.

    It’s good that we introduce variety into our diet. And it’s good that we introduce variety into our tea habits, too, and embrace that seasonal rhythm of the harvest.

    We have an opportunity to really cultivate a dynamic tea culture in North America that celebrates the seasonality of tea. Not every tea is going to be consistent. There’s a beauty in the variety and some of that unexpected that can come year to year and season to season. And we should have a reverence for the tea traditions, connecting us to the deeper philosophy of tea. But we should also feel a sense of creative freedom to draw inspiration from those traditions to offer the North American market new and exciting ways to infuse tea into their lives.

    In doing so we’re going to open up their minds to thinking about tea as something that they choose to drink and enjoy on the daily basis, maybe at some different occasions than we might expect.

    This interview has been edited and condensed.

    Sparkling Botanicals from Rishi Tea & Botanicals

    Sparkling Botanicals

    “We want to focus the passion and creativity of Rishi’s amazing team on something totally new and exciting — something that honors our enduring relationships with farmers and tea drinkers while transcending our core business of dried teas and botanicals. As a selector, importer and taste maker, our natural progression is to make beverages with teas and botanicals that are ready to drink. People love our teas but have less and less time to brew them. Tea drinkers are moving to bottled and canned teas to save their time but have few options that offer premium botanicals and high-end teas brewed without added sugar, sweeteners or acidic preservatives. Our new line of Sparkling Botanicals elevates RTD with craft brewing and meets this demand for real plants with real virtue.”

     -Joshua Kaiser, founder of Rishi Tea & Botanicals

    Sparkling Botanicals

    Rishi Tea & Botanicals
    185 S. 33rd Court
    Milwaukee, WI 53208
    (414) 747-4001

    www.rishi-tea.com


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  • Adaptogens and Tea


    Our guest this week is Maria Uspenski, a cancer survivor, and author of Cancer Hates Tea. In 2004 Maria founded The Tea Spot, a tea wholesaler and teaware design company in Boulder, Colo. Join Herbal Collective Magazine publisher Marilyn Zink, as she discusses with Maria the importance to overall health of herbal adaptogens and their role in blends with tea, itself an adaptogen.

    Maria Uspenski on the role of adaptogens and tea

    Goddess Women's Teas
    Goddess Women’s Teas blended for women in three stages of life.

    The Beneficial Role of Adaptogens and Tea

    By Marilyn Zink | Herbal Collective Magazine

    The Tea Spot is a Public Benefit Corporation and Certified B Corp that donates 10% of all profits in-kind to cancer survivor and community wellness programs. To date the company has donated more than 10 million cups of tea through its 10% For Wellness pledge.

    Marilyn: Maria, will you tell us how herbal adaptogens got started and why?

    Maria Uspenski: Adaptogens were classified in 1950s by a Soviet scientist who was looking at ways to reduce stress for combat pilots that came from being in rapid fire combat, but also because of being at such high altitude and dealing with such intense sunlight.

    And I thought, wow, that’s super useful and something that could be good for me, and I started reading very intensely about this and then, when the pandemic hit, “I’m like wow, this is it. We really need to nurture people with something that can be supportive.”

    Our Adaptogenic Chai came out with literally 12 different strong adaptogens, and so these adaptogens have the ability to bring balance to your body, regardless of which direction the stressor is coming from.

    So let’s go back to that combat pilot for a moment, so he may have an incoming threat for which he needs his energy level to go up for where his system is responding from a low point. He needs to be brought up. The adaptogen will give him that boost, or say he’s just been shot at and is a little frazzled and needs to back down.  The Adaptogen can bring him down, so that’s referred to as a nonspecific response.

    That’s the first requirement for being an adaptogen. The response needs to be nonspecific, and that means it can either bring you up when needed. It can give you the lift when needed, or as we say,  it can give you a gentle kiss on the forehead.

    Adaptogens

    The next requirement for an adaptogen is that it needs to be a natural substance, so a plant. So generally, we use herbs, flowers of herbs or roots or mushrooms in our adaptogenic blends.

    And the third thing is that it needs to be otherwise non-harmful, not affecting other physiological biochemical processes in your body.

    So those are the three requirements.

    Camellia sinensis is a secondary adaptogen. Secondary adaptogens are adaptogens which will support the effect of other adaptogens in your body. It has a very magical amino acid called L theanine and that is very good at balancing mood.

    So, it’s not a primary adaptogen in that it will give you that big boost or bring you down when needed, but it offers kind of a supportive aspect of that.

    Things like ashwaganda, chaga mushroom, reishi mushrooms, dandelion root, and Rhodiola which is actually my favorite adaptogen, those are all very strong primary adaptogens.

    We just launched the Goddess Collection, a line of three teas to support women in different stages of their lives.

    Venus Rising is one for women when they’re going through their PMS, part of their menstruation cycle, and the adaptogens in that tea and interestingly licorice, which is a strong adaptogen, fennel and St. John’s Wort. There are other herbs to help with cramping and digestive relief, but those are the three primary adaptogens in that tea that help with mood and centering and balance.

    The second tea is for new moms, for lactation, and it’s called Mamahood. The primary adaptogens in that tea are fenugreek seeds and oatstraw with blessed thistle, and alfalfa blended with non-caffeinated red rooibos.

    The final tea, I am most excited about, is a lemongrass blend. Lemongrass is not an adaptogen, but the strong herbal adaptogens in that tea are black cohosh root, which Americans have used for women going through the menopause phase of life for many hundreds of years.

    Dong Quai, which is also known as Angelica sinensis, is a traditional Chinese medicine for the symptoms of menopause. Most of these are for hot flashes and vaginal dryness. So literally, you know they have fetal-estrogenic qualities, so these are not teas that women should be drinking when they’re pregnant.

    Polyphenols in Tea
    Polyphenols in tea. Illustration courtesy of The Tea Spot.

    Marilyn: When you say that people who are looking for tea now, they’re not thinking tea is just something to drink?

    Maria: There are people that just look to tea to get them warm and have a delicious beverage, but statistically speaking, in North America 76% of herbal tea purchases are for whatever function that herb can bring people.? 

    Marilyn: Is there a certain amount that someone needs to drink or certain frequency?

    Maria: That’s a very valid question, too much of any good thing is not a good thing, right?

    Adaptogens are classified as not having a negative effect on other functions. It’s using it daily for a certain amount of time. 

    We don’t instruct people to make decoctions, to cook these teas on the stove, but honestly, you’re better off cooking it because you are talking about roots, cloves. You want to hit herbs with boiling water or as hot as you can get it in whatever environment you’re living in. And if you have the time and you have the tea loose, cook it on the stove. 

    I like to take our adaptogenic Chai loose and cook it on the stove for 10 to 20 minutes. I like to cook it and then those roots and herbs just keep on giving.

    In my mind it brings me back to center. In reality, it probably does that only because I drink it daily or every other day. 

    Marilyn: You talk about adaptogenic herbs for women, what about for men? 

    Maria: My species obviously needs to reproduce, but I don’t need to reproduce today, tomorrow, yesterday, in order to make it to next week. Those hormones that I need, you know, pituitary, thyroid, those hormonal functions that are most important are not for women only.

    Digestion is one of the symptoms that comes out of hormonal digestive problems. A large part of what we help with is called belly pain and digestive issues as well, which of course concern men almost as often as they do women. 

    Digestive health is just as important for both genders. In our Adaptogenic Chai, organic maca root and Slippery Elm are two of our favorite ingredients. Slippery Elm is amazing for digestion.

    Adaptogens that target reproductive hormonal function have also been shown to be effective for prostate health as men age. 

    Adaptogenic Chai
    The ingredients in The Tea Spot’s Adaptogenic Chai include organic roasted dandelion root, organic chaga mushrooms, organic ashwagandha, organic rhodiola, organic cardamom seeds, organic cinnamon, organic slippery elm, cascara shells, organic ginger, organic raw cacao nibs, organic cloves, and organic maca root.

    Marilyn: Isn’t it wonderful when you think something as simple as tea can be so healing for people.

    Maria: It’s fantastic. The biggest impact is when a customer will reach out and say, ” ‘you know, your teas and drinking them regularly has really changed my life.’ ” 

    The Tea Spot
    The Tea Spot blends a full line of functional whole leaf teas

    Empowering Wellness

    Loose leaf tea became an integral part of my recovery from cancer and continues to be a key component of my daily health regimen. The simple act of preparing loose tea is likely just as therapeutic as the tea itself. It gives me great joy to be able to share this with others and I am continually inspired by the people who courageously and actively fight to survive.

    The Tea Spot is committed to spreading health and wellness through whole leaf tea — every day. The company crafts teas of exceptional quality and designs innovative Steepware that empower people to lead healthier lives. Our customer community actively participates in this mission through our 10% For Wellness. As a “Best for the World” certified B Corp, our company is recognized for infusing the goodness of tea in communities near and far.

    Maria Uspenski, CEO & ovarian cancer survivor


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  • Q|A Ravi Kroesen


    “The perfect cup of tea is one shared with others.” This quote by legendary tea entrepreneur Steven Smith adorns oak paneling of Smith Teamaker’s new café in Portland, Oregon. It’s a café with a tea twist — the plant-based menu features dishes and snacks infused with the company’s premium tea.


    Listen to the interview:

    Teamaker Ravi Kroesen on Smith Teamaker’s new cafe concept.

    Portland's Smith Teamaker Cafe Photo by Andrew Vanasse
    Portland’s Steven Smith Teamaker Café. Photos by Andrew Vanasse.

    A Plant-based Food Café where Tea Reigns Supreme

    The intent of the new café concept, says Smith’s head teamaker Ravi Kroesen, is to “develop foods that reflect our ethos of plants, as well as utilizing tea as an ingredient.” Culinary Director Karl Holl developed the food menu, at the new café working with Kroesen to develop a menu that includes snacks, lattés, and iced concoctions with full meals that demonstrate how tea and food can live in harmony from leaf to cup to plate.

    Jessica Natale Woollard: Beets roasted in jasmine tea; quinoa cooked in Sencha; croissants filled with peppermint tea-infused chocolate. These all sound divine. What are these culinary delights?

    Ravi Kroesen: These are items we have started offering in our new plant-based café up on Northwest 23rd in Portland, Oregon. The concept is to further being a plant-based company, to further the concept in terms of developing foods that really reflect our ethos of plants, as well as utilizing tea as an ingredient.

    Jessica: What flavor combinations of tea and food delighted you the most?

    Ravi: I like the sheep’s cheese, sourced locally, used to make our white petal cheese. We blended in our white petal tea, a floral, slightly fruity white tea, and it creates this incredible new experience.

    Fat, as you may know, works in this process called enfleurage where it takes on aromas very easily. The fat and the cheese brings in all the flavors you find in drinking the tea, so they’re expressed very cleanly. We use that process in a couple different dishes. There’s one in a bowl that is a delight to eat.

    Interior Smith Teamaker Cafe
    Interior Smith Teamaker Café

    The sheep’s cheese comes from a local partner, Black Sheep Creamery. Karl Holl, our culinary director, was very specific in terms of working with local partners, so chocolate, salt, baked goods, those kinds of things, were specifically sought out to have local partners.

    Jessica: I imagine the process of developing the menu was filled with experimentation in your lab?

    Ravi: Karl spearheaded everything and worked with my team in the Tea Lab to fine tune a lot of the concepts. He already had some of the dishes worked out, but there were some that needed some fine tuning, and with our help — guiding and offering suggestions on how to best achieve the final outcome of a really wonderful dish — we worked together to create a wonderful menu. My team was integral, but certainly Karl is the genius in this whole process and the driver.

    Jessica: You just opened the café a few weeks ago, but can you share what menu item has been a popular choice so far? And what you think it is about that item that’s attracting customers?

    Ravi: We have a turmeric noodle bowl. Turmeric is such a recognizable ingredient; we’ve seen a rise in consumption in turmeric-based teas over the last five years. There is an understanding in the consumer consciousness on a broader scale now for turmeric being a beneficial and healthy ingredient. Leading with turmeric as part of the overall makeup of that noodle dish allows people to immediately get what they’re buying. The popularity of that dish shows that people who are coming to buy food at Smith, as well as drink teas, are health conscious as well as looking for new and exciting experiences.

    Jessica: What is your personal favorite item on this lovely menu? This is your chance to persuade us all to visit Portland!

    Ravi: I really do like the masala chai spiced cinnamon sugar bun. If you peel off the layers and eat them bit by bit, you’ll experience how well the masala chai is built into that baked good.

    I love to pair the morning bun with our black lavender latté, which is brewed using an espresso machine, or what we like to call a “teaspresso” machine. The machine’s high pressure combined with the heat creates a large amount of dissolved and suspended solids in the brew, which gives a much thicker, richer experience. That was the intention of espresso machines from the beginning, to create this quality of brew that you can’t quite get from brewing in other ways. We use a little bit of oat milk to top off the black lavender latté, and it is such a delight. It pairs so well with the masala chai morning button.

    This interview has been edited and condensed.

    Smith Teamaker Cafe
    Smith Teamaker Café

    Steven Smith Teamaker Café

    The café is located in Portland’s Northwest 23rd district, the same neighborhood where the company was founded in 2009 by the late teamaker Steven Smith.

    ? Jessica Natale Woollard

    Smith Teamaker Logo

    500 NW 23rd Avenue Portland, OR 97210
    (503) 206-7451

    Open 9am – 5pm daily
    @smithteamaker

    Tasting Room
    (503) 719-8752
    (800) 624-9531

    Email


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  • INFUSED Adventures in Tea


    “So I must warn you of two things. Firstly: be careful of drinking good tea; you might get hooked and be unable to stop. If the tea is really good, you might indulge deeply drinking and drinking until your heart feels close to exploding with pleasure and caffeine. Even those habituated to hard drugs and amazing tastes get swept away.

    And secondly: the pleasure might take away your inhibitions. Above and beyond the caffeine, the exquisite beauty of tea can turn your head and rob you of your normal control. Intensely delightful experiences are so out of the ordinary that our response to them can be similarly unexpected.” – Henrietta Lovell (Chapter 13, page 99.)


    Infused by Henrietta Lovell
    Infused by Henrietta Lovell

    A Book to Reignite your Tea Flame

    By Kyle Whittington | Tea Book Club

    Wow! What a book! From start to finish Henrietta had me captivated, excited and enthralled by her world. A tea book unlike most, this is the very personal story of Henrietta’s adventures with tea, in tea, and all around tea. From her first fledgling sips out of dainty China Cups at Diana’s House as a child, we are taken along on a ride of reminiscence. With trips to far flung tea fields swathed in mist via the odd lightning strike or two, we zip off to tea tastings with chefs at some of the best restaurants in the world, accompanied by her little yellow suitcase and strange meetings on trains. To mention but a few of her adventures. 

    The extreme highs of Henrietta’s life in tea (which could otherwise have felt like so much name-dropping) are balanced by her battles with cancer. And yes, she really has been struck down by lightning. The realness and personality of Henrietta and her book comes through in these juxtapositions, making the book expressively and genuinely human. You really feel like you are sitting over a cup of tea with Henrietta as she regales you with her stories, the highs, the lows, and the off on a tangent. Oh, and the recipes! Dotted throughout the book are her teas and recipes, each connected with its own story. 

    This is not a book with sections on different teas, recipes, growing and history like most other tea books. But all this and more is woven throughout the stories that Henrietta tells. Like real life, we learn as we go along, picking up useful tips, ideas, and inspirations. 

    If you ever find yourself in a bit of a tea rut, drinking the same thing every day, then this book is sure to reignite your tea flame and get you trying something new. It certainly did for me. 

    INFUSED Adventures in Tea
    INFUSED Adventures in Tea

    And here is what some of the book club members had to say:

    I opted to get the audio book. It was so fun to hear her voice and her telling the stories. It was like I was there having tea with her!  – Shawn, USA

    It’s about her story and the experiences she has with those teas, and with these people. It absolutely gets you excited and interested in all these teas.  – Nadine, UK

    She makes it all sound so delicious. – Alison, UK

    I really enjoyed it, Henrietta is such a storyteller. I could hear more of her stories any day, she is just a very interesting character.  – Laura, UK

    I think it was very brave of her to share that part of her life, about her illnesses, that wasn’t easy. And she shared how it was in the beginning of her company and how it has transformed to what it is today. It’s really inspiring. – Kristine, Sweden.

    I like the way that she makes it fun as well. What she’s doing is a really noble cause, but she doesn’t make it heavy or preachy. It’s more a joyful experience and trying to celebrate and have joy. – Tran, UK

    Made me want to try different teas again. – Saunders, UK

    I really liked when she wrote about Malawi Antlers. As I grow tea myself, I have to try this; Swedish Antlers.  – Greta, Sweden

    Usually I’m not interested in blends, and I found it fascinating. The way she talks about how she creates these different blends for different chefs and different foods. With her little yellow bag. – Nadine, UK

    I connected a lot with this book. – Sean, USA

    When I read her book, I thought I would like to write my own stories or adventures with tea. – Brigette, Canada.

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

    Henrietta Lovell
    Rare Tea Lady Henrietta Lovell

    Rare Tea Co.

    Henrietta Lovell is perhaps best known as the Rare Tea Lady, after her company “Rare Tea Co.” rareteacompany.com. Sourcing directly from farmers since the very beginning Henrietta has traveled the world and searching for rare and precious harvests of teas and tisanes. Her quest has taken her on many adventures, from the far flung and bizarre to those closer to home. She has worked with some of the most prestigious restaurants and hotels around the world, pairing teas and creating bespoke blends. Henrietta founded Rare Charity, which works to bring educational opportunity to young people in tea growing areas.

    — Kyle Whittington


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