Blog – Page 10 – Discovering Tea

Making a better living

2 December 2022

In the centre of the island of Java, this farmer is pulling up tea bushes which are no longer profitable. He is going to replace them by market gardening. Why can’t he make a living from tea? Because he only sells the leaves rather than a finished product. He does not process the leaves himself; he was never taught to do so. He has always picked the leaves from the bushes and sold his fresh harvest immediately.

This is a major challenge for any self-respecting tea sourcer. How can we ensure that a farmer never has to get rid of his tea plants? How can we help him acquire the skills to make a living from his work? How can we help him to produce delicious teas with high added value? We try to answer these questions as best we can, first of all by visiting the farmers, which is of course an essential step. By talking and tasting, and through demonstrations and sharing information between villagers. Last but not least, by being ready to make a generous offer as soon as the farmer produces a good tea.

Finding salt on the tea route

25 November 2022

It is not only in Tibet and the Himalayas that the tea route crosses the salt route. When you travel from Cuzco to the Peruvian Amazon, where tea is grown, you pass close to Maras, a village famous for its salt ponds. Thousands of years ago, these mountains were submerged under the sea. These days, salty water pours from a spring and fills the small pools.

Omar Syariff

18 November 2022

This is Omar Syariff, who is closely involved in the production of quality tea in Central Java (Indonesia); more specifically, on the Dieng Plateau. He dedicates his time and energy to helping farmers who grow this plant. He seeks out the most hardy cultivars for them; he helps them to develop production from old tea bushes that will be harvested to benefit the local community. When I ask Omar what he is passionate about in life, he says, “Sharing knowledge. Sharing experiences.” And when I ask him what he would like me to say about him here, he replies modestly: “I’m just a simple man who knows how to make good tea.”

The people of tea

10 November 2022

Tea is not just about landscapes, however beautiful they may be; it is not just about the plants or the leaves. Above all it is about the men and women who harvest, handle, analyse and select it. From Harendong to Semarang via the Bandung Research Centre, here are a few people who, in one way or another, make their living from tea or simply enjoy drinking it.

A virtuous circle

4 November 2022

Tea can be picked by hand rather than mechanically, and it makes all the difference. It is difficult to harvest the leaves properly with shears (except in Japan where they have developed high-precision tools) and claim any quality. It is true that a hand-picked tea will cost ten to a hundred times more than an industrially produced tea, and sometimes the difference is even greater. But it is important to remember that fine teas provide an opportunity to establish a virtuous circle: the higher the income of the producers, the more these farmers can invest in the transmission of skills. They will seek to obtain quality rather than quantity; they will employ more people who will become more connected to their land and their rural way of life. A great tea thus offers everyone the opportunity to live in harmony with nature.

Tea fields on the island of Java like nowhere else in the world

28 October 2022

Rarely have I seen such spectacular plantations as those around the city of Bandung on the island of Java. The landscapes are breathtakingly beautiful with the mountains, the mist and the magnificent trees with their delicate foliage. Sunlight floods the perfectly aligned rows of tea bushes that follow the contours of the hills as far as the eye can see.

Volcanic soil

21 October 2022

For once, the tea route crosses the (Indian) ocean. This is an opportunity to see how volcanic – and therefore acidic – the soil on the island of Java is. This is important for the tea plant, which thrives in this type of soil, as well as the humidity and heat.

Rolled into balls

14 October 2022

If you take a Camelia sinensis leaf and pour hot water over it, you’l get nothing from it. The leaf needs to be roughened up first in order to release its aromas and flavours when it comes into contact with water. Immediately after picking, the producer will process the leaves, which removes much of their moisture and eventually breaks down their structure without breaking the leaves themselves, so that the juices contained within their many cells can be extracted. This is one of the machines that’s used here in West Java (Indonesia). A cloth sack is packed with tea leaves then squeezed hard between two metal discs. This tool is widely used in Taiwan for making Oolongs, and is also used to make green teas that are rolled into balls.

Clara and her treasures in the Azores

7 October 2022

In the Azores, attempts are being made to produce delicious teas from hand-picked leaves and particularly delicate pluckings. Experiments are taking place on small plots nestled in the hills on the island of Sao Miguel. At the agricultural research institute, Clara takes her precious harvests through all the stages of tea production. She achieves remarkable results using a variety of cultivars. Although the quantity of tea produced is small at the moment, I’m looking forward to helping to spread the word about the incredible teas made by Clara and the island’s future farmers.

Growing mint

30 September 2022

Mint likes moisture and only grows in the desert thanks to irrigation systems. In Morocco, water is drawn from deep wells. In Egypt it comes from the Nile, of course. A mint plant gives a good yield for three years and is then replaced with cuttings or runners that are picked out and planted. A few months later, they are ready to be harvested again.