From classes, lectures, and day-long workshops to tableside conversations at an exhibitor’s booth, the World Tea Expo is a unique forum that brings together experts, business leaders, and fledgling entrepreneurs throughout the tea industry under one roof.
First, it was boba tea, a milk tea served with tapioca pearls. Then came cheese tea, a tea drink topped with a fluffy concoction of condensed milk and cheese foam or cheese cream. But why does Taiwan have such an influence on beverage trends? And what’s the next big one?
On the heels of cold brew coffee, cold brew tea takes its place in the market.
Folks can discover just how out-of-this-world good oat milk is at the upcoming Plan-Oat-Tarium pop-up experiences in Portland, Oregon, and Los Angeles.
Scottish farmer Tam O’Braan, also known as the self-styled “Mr. Tea,” became a fixture of the global tea community in 2015 after he claimed to have won gold at the prestigious Salon de Thé awards for his Scotland-grown teas. A little (wee, if you will) problem: No one can seem to find any evidence that the awards ever existed.
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Not everyone has the confidence to open a tea house chain under the name “bitter tea”—but most people aren’t Rong Pan and Qin Liu.
Bangor, Maine, probably doesn’t hold any significance for you—that is, unless you’re a horror fan.
News coming out of Kenya this week describes a dismal scene for the world’s largest producing country of black tea.
This year, Tea Masters Cup is making its U.S. debut at the World Tea Expo, held June 11–12 at the Las Vegas Convention Center, in partnership with the American Specialty Tea Alliance.
