Heather Howitt, one of the industry leaders credited for popularizing chai in the United States, is back in the beverage game. This time she’s utilizing her know-how for natural, high-quality ingredients and applying those practices to Thai tea.
With over 40 exhibitors and a comprehensive program of classes, workshops, and performances, the festival engaged and connected purists to casual tea drinkers with tea companies from California and beyond.
While Pennsylvania-grown may seem like a strange title to promote hemp, one tea company is proud to continue a centuries-long tradition.
Drought, lower tea prices, and economic sanctions against Iran have led to lower tea exports for the world’s largest black tea producing country, affecting the entire nation’s economy.
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.
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.