About a year ago, I blogged about the ambitious Tracing Tea project, which aimed to celebrate the 350th anniversary of tea’s introduction to Britain.

Well, I figured I would check on their progress this morning, and was delighted to find that they have completed the journey. In an old London taxi!

Enjoy the video diary of their incredible trip. The clip of Darjeeling was my favorite. I’m headed back there in October, and just can’t wait.

I recently received some beautiful scanned images that show artist renditions of tea garden bungalows in Assam. They’re part of a calendar, so I thought I’d start by posting this one from January.

Visiting Agent’s Bungalow in Pertabghur, Assam. Artist: Abanta Bora.

Scientists have discovered that mixing green tea with other substances, such as citrus juices, vitamin C and even soy milk and rice milk, increases the amount of the antioxidants that can be absorbed by the body.

[via]

The lead author of the study, Mario Ferruzzi is a professor at Purdue University.

The Champagne of Tea. This catchy moniker has long been used to describe Darjeeling’s cachet in the tea world. However, it is becoming abundantly clear that a lot more than an attractive slogan is required if Indian tea is to remain viable in what has become an ultra-competitive global tea industry.

Tea in India has its share of tough problems — over supply, declining domestic consumption, labor disputes, and subsequently one of the highest production costs of any tea producing country. Despite being one of the worlds largest producers of tea, India is now seeing its exports eclipsed by those of Kenya, Sri Lanka and China.

But the outlook is not necessarily so dire. Three recent developments are cause for renewed optimism.

1. GI Status
Geographical Indication status is a program launched by the World Trade Organization (WTO) to provide legal protection for the Darjeeling brand. We blogged earlier about the problem as it affects Darjeeling. Last year, The Tea Board of India finally won the battle to obtain GI status for Darjeeling tea. Similar efforts are underway for the protection of Assam and Nilgiri teas.

2. A Renewed Focus on Increasing Exports
While India’s tea exports are expected to decline in 2007, a concerted effort to boost sales can help buck that trend in the future. Many growers are increasing production of more desirable teas (longer leaf orthodox vs. CTC), converting existing estates to organic production, and selling directly to buyers abroad.

3. Multi Pronged Innovation
India may be at the forefront of supplying technology services across the globe, but it’s implementation domestically has stayed far behind. While technology may not solve all the problems of the industry, its effective use can certainly mitigate them. As Anand Mandapaka puts it, investment in new technologies like WiMax at the field level has the potential to give India a serious competitive edge. However, innovation must happen beyond technology. On the marketing front, efforts are underway to increase domestic tea consumption. As a recent Time magazine story described, innovators like Sanjay Bansal and Rishi Saria are redefining what it means to produce and market tea. Similarly, tea estate ownership structures are also changing - giving some hope for improvement in the lives of thousands of workers. As Samir Roy says, “the only long-term, sustainable solution is for estates to give workers a stake in the earnings.”

Since the collapse of the Soviet Union (and the subsequent collapse in India’s tea exports), Indian tea has never quite managed to right the ship. The outlook, however, seems bright. Some of these recent initiatives, if executed properly, give cause for cheer. The cup, as they say, is most definitely half full.

Here’s a dose of tea humor from The Onion to get the work week off to the right start.

I like to do the crossword puzzle while I have my tea,” said Baumer, making it easy to imagine him wearing a bonnet and a frilly pink dress.

[via]

5 articles that caught my eye in October:

• How to make a chamomile vinaigrette. If you’re interested in cooking with tea, here are five more ways.
• An impressive list of tea titles shared by Nigel Melican.
• T Ching dispels a few common myths and misperceptions about tea.
• A great piece in the BBC highlighting the plight of India’s tea workers.
• Joey’s got some cool matcha tools!

If you’ve ever wanted to become a tea taster, you could probably learn a thing or two from Atanoo Baroowa. Mr. Baroowa sits down with us to discuss tasting, auctions and a whole lot more.

[Public Flickr photo courtesy user moosh]

Asia is bemoaning the loss of the traditional tea ceremony. With good reason too, as this recent Reuters report points out.

From Beijing to Tokyo, Seoul, Hong Kong and Taipei, fast-paced modern life means that tea has little appeal for Asian youth who don’t have the patience to wait the 10 minutes it takes to brew tea in the traditional way. Determined to restore tea to its exalted status in Asia, tea lovers are trying to repackage tea as a funky new-age brew to a young generation more inclined to slurp down a can of artificially-flavoured tea than to sip the real thing. [via]

I sometimes wonder to what extent the opposite phenomenon may be occurring in the west (i.e., tea getting more popular), and what its impact might be in the long run. As the health benefits of tea are becoming more widely recognized (due in no small measure to the efforts of the big guys - Snapple et.al.), will parents start weaning their kids off sodas and other artificially sweetened beverages in favor of healthier ones (like tea)? At least some folks think so.

I was watching a recent Charlie Rose interview with Mark Penn, discussing Penn’s new book, Microtrends. The whole point is this (and I’m paraphrasing here): some of the most powerful forces at work today are the emerging, counterintuitive trends that are shaping society in ways we didn’t think possible. Counterintuitive is the operative word here. As Penn writes in the introduction, “While people are eating more healthful foods than ever, Big Mac sales have never been higher.” [side note: you may be interested in this New York Times article about Asian immigrant kids getting fatter and more obese after moving to the US. (via)]

It’s counterintuitive to think that kids in countries that are steeped in centuries of tea drinking may one day drink less tea than their western counterparts. Counterintuitive, yes, but could it end up being true? In 2020, as a new generation of Asian teenagers start their day by ordering a double-tall-extra-skinny latte, will their American counterparts be wondering whether a strong Assam or a delicate first flush Darjeeling would be more appropriate before that 8:30 class?

Probably not. But then again, maybe. It kind of depends on whats funkier and more new age then.

We didn’t write a whole lot in September (or August for that matter), but we did read quite a bit. Here are some of our favorites:

1. Chow put together an interesting series of video clips with James Norwood Pratt, on topics ranging from tea at Peets vs. Starbucks (Peets gets a thumbs up), the issue of tea bags and more.

2. Guess what’s growing in Washington? Heads up Charleston, you’ve got competition!

3. ABC NewsThe Associated Press does an excellent feature on the problems facing the Indian tea industry. We’re glad the “mainstream” media continues to expand their coverage of tea (check out this latest set of NBC news clips ). This is especially important now — because while tea is enjoying a growth spurt in the US — attention should, and increasingly, is, being directed to the several challenges facing producing countries.

4. Like Darjeeling, south India’s Nilgiri teas are going to be given GI (Geographical Indication) status. A positive development in the marketing of Indian tea. In case you were wondering what that means:

GI is a name or sign used on goods to indicate and certify that
these originate from a specific geographical origin and possess certain
characteristics or reputation which is essentially attributable to the said
geographical origin.[via]

5. And my personal favorite: this rather interesting menu from Beijing.

Enjoy!

ps. We got some props from the Peoria Journal Star.

So you finally get yourself out of bed after hitting the snooze button for the seventeenth time (it would have been eighteen, had your spouse not kicked you in the shin). Then, assuming you haven’t stopped to check your email en-route*, you head straight to the kitchen to ruffle through your tea collection. It’s time to decide what to drink.

And that’s when it happens. That dreaded all-important first decision of the day.

Black or oolong? Hot or iced? Or do I really need a swift caffeine jolt to really get me going , in which case there’s always that trusty pouch of Ethiopian coffee. But then I have to grind the beans, and that’s a bit of a chore. But then again, what’s worse - grinding beans or boiling water? The choices torment - almost mock you, causing you to wonder why you ever woke up in the first place.

Now’s the time to head back to your computer, fire up that browser, and let Google Trends tell you whether its cool or uncool to be drinking iced tea in San Francisco in September. Or whether Oregonians tend to prefer a good oolong to a black.

Here are some screen shots of a few trends I spotted (click the image to see the full report). You can try some of your own (you’re not restricted to only two choices) and drill down by region or month.

1. Coffee vs. Tea

2. Iced vs. Hot

3. Black vs. Oolong

Very cool. Hopefully all this will lead to a happier morning. Unless your shin really hurts. In which case, you’re out of luck. And you also have to decide whether you feel like being trendy or not. Decisions, decisions.

*I confess.

[hat tip]

In light of all the news coming in from Myanmar, I thought it apt to share this piece, written by imprisoned Nobel laureate and pro-democracy leader, Daw Aung San Suu Kyi, way back in 1996.

Letter from Burma (No. 21)
by Aung San Suu Kyi
Mainichi Daily News, Sunday, April 14, 1996

Tea plays a very important part in the social life of Burma. A pot of green tea, refilled again and again, is the hub of many an animated circle of conversation. There is also pickled tea leaves, /laphet/, soaked in good oil and served with such garnishes as sesame seeds, dried shrimps, roasted beans, peanuts and crisp fried garlic. It is indispensable as a traditional offering of hospitality, either as a conclusion to a meal or as a savory snack between meals. [read the full article]

[see the latest photos as developments unfold in Burma, from citizen journalist and Flickr user gmhembree]

I’d also recommend reading Jawahara’s excellent post on Burma’s brave, brave monks, and checking out these stunning photos of Burma.

[Note: The image above is not a link. Links to videos on MSN video are provided below]

We were told a while back that green tea was good for us.

Well, is it? NBC’s news divisions attempt to investigate the rising popularity of green tea in the United States.

1. First up, NBC Chief Science Correspondent Robert Bazell reports the goodness of green tea?

2. Next, MSNBC’s Alison Stewart investigates if green tea is hot.

3. Dr. Deanna Lites asks if tea is the new health drink.

4. Finally, Matt Lauer, from The Today Show, learns to pour tea in Shanghai..

I wrote about Joey’s awesome Sorapot concept back in January. Well, good things happen to good people for good reason.

The Sorapot was just featured in Forbes. Congratulations Joey! Here’s to a bright future for Sorapot (and for the all the other undoubtedly beautiful concepts floating around in your brain just waiting to spill out).

This uniquely styled teapot is made of entirely recycled parts, which are not embellished with any pigments or paints. The packaging is unbleached, recycled cardboard, and the instructions are printed on the inside of the packaging, rather than on a separate piece of paper.

[via]
[Photo from www.joeyroth.com]

So we just sponsored our first (sold out, I might add!) concert. I may be biased, but kudos to Mike, Nick, Alex, Yasu and Shirzad for putting on what can only be described as an electrifying performance! Huge thanks go out to everyone who attended and made it such a phenomenal success.

Shirzad, Mikanic’s resident techie (who also happens to play bass!) just uploaded a video of the show opener. Enjoy World Over.

www.mikanic.com

UK design outfit Suck has created color coded tea and coffee mugs that:

help you mix your favourite brew to just-how-you-like-it by matching the colour guide on the inside. [link]

An interesting concept for sure. If you like milk in your tea that is.

[via]

The Darjeeling Himalayan Railway turns 126 today.

We need someone like Gary Vaynerchuk in the tea industry. Ideally someone who knows a thing or two about tea and wine. Someone like…oh, I don’t know…… Phyll? Enjoy this video!

[via]

Pradip Ghosh, the manager of the Jadabpur Tea Estate in Jalpaiguri (North Bengal) has a bit of a problem. First it was elephants, and now it is that most massive of herbivorous mammals, Rhinoceros unicornis.

We are concerned about the welfare of our workers and of the rhino’s health too since it is a full grown one and has a horn of enviable proportions.

[via]

Photo courtesy Flickr user Will Ellis. Thanks!

Much has been made of the importance of water in proper tea preparation. It’s all true. Using good water is a crucial part of bringing out the best possible taste in your tea. According to the Tao of Tea:

This is because subtle variations in the pH (acidity, alkalinity) and mineral content (Total Dissolved Solids, or TDS) of the water can affect the taste of the brew. Generally, higher mineral content can give a fuller, sweeter taste, while water with a lower mineral content can taste slightly sharper and bright. The types of minerals present will also change the taste and body of the tea.[via]

However, before you rush out to buy your next bottle, ask yourself this: Is the bottled water I buy any different from the stuff I get from my tap? If you happen to be an Aquafina drinker, the answer is a resounding NO. The CNN article also goes on to report:

According to a 1999 report by National Resource Defense Council, an environmental advocacy group based in Washington, “about one-fourth of bottled water is bottled tap water [and by some accounts, as much as 40 percent is derived from tap water] - sometimes with additional treatment, sometimes not. [via]

To make matters worse, The Economist asks if bottled water is proof that you’re daft (British slang for silly).

And then there’s that bothersome environmental question. A New York Times editorial entitled “In Praise of Tap Water” recently opined:

Here are the hard, dry facts: Yes, drinking water is a good thing, far better than buying soft drinks, or liquid candy, as nutritionists like to call it. And almost all municipal water in America is so good that nobody needs to import a single bottle from Italy or France or the Fiji Islands. Meanwhile, if you choose to get your recommended eight glasses a day from bottled water, you could spend up to $1,400 annually. The same amount of tap water would cost about 49 cents. Next, there’s the environment. Water bottles, like other containers, are made from natural gas and petroleum. The Earth Policy Institute in Washington has estimated that it takes about 1.5 million barrels of oil to make the water bottles Americans use each year. That could fuel 100,000 cars a year instead. And, only about 23 percent of those bottles are recycled, in part because water bottles are often not included in local redemption plans that accept beer and soda cans. Add in the substantial amount of fuel used in transporting water, which is extremely heavy, and the impact on the environment is anything but refreshing. [via] [via]

But the bottled water industry is still going strong and getting stronger. This year, Americans will drink more than 30 billion single-serving bottles of water. [accessing the article may require a free registration at The New York Times].

For all the water purists and tea lovers out there (who also happen to care for the environment), does this cause a bit of a conundrum?

Further Reading:

Here’s a terrific resource that lets you look at data from your water supplier. I found out, for example, that the water I drink contains about 0.1 ppb of arsenic!

And that NRDC report mentioned by CNN? Here’s the full text in case you’re in need of some light bed-time reading.

Oh, and one more thing. If you happen to live in California, make sure you don’t drink Jermuk brand mineral water. The FDA says you may “experience nausea, abdominal pain and possibly vomiting, which are indicators of arsenic toxicity.” Ouch.

Photo courtesy Flickr user shrff14. Thanks!

In the spirit of June’s fave five, here are my picks for July.

MarshalN wrote this terrific post On Tea Blogs and their importance. He attempts to answer an interesting question - why bother?

Next up, Mellow Monk has been making my daily reading a lot more visual with his new photoblogging feature. He has asked his growers from Aso, Japan to contribute photos to his blog via cell phone. Here’s a photo of Mt. Aso, where Mellow Monk procures his tea.

Mary became a columnist for Adagio’s TeaMuse feature and needs help coming up with a name for her column!

Francofinn reviews Dina Cheney’s Tasting and finds it slightly lacking in the tea department.

And finally, Michelle Rabin ponders how we should approach serving tea to our guests. After all, “in most cases, the host selects their favorite coffee blend and just brews up a pot for their guests.” So should we do the same for tea? Read on.