Tea Source

Considering Terroir

by Jason Walker on October 24, 2013

in Voices of Tea

This article originally appeared in the September 2013 issue of Tea & Coffee Trade Journal. Terroir is becoming an increasingly important consideration in selecting tea for the North American specialty tea market, as was reflected in the courses and show floor interactions at the 2013 World Tea Expo in Las Vegas, Nevada. Terroir and the […]

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. “Red” tea. “Black” tea. “Dark” tea. “Pu’er.” Many names, and not all the same. The terms get tossed around without much thought to the larger tea context. I have seen “red tea” used to label rooibos, but that fails to consider the older Chinese usage. “Black tea” is familiar in English, but that can […]

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