Tea Biz
Tea Biz

Episode · 1 year ago

Tea News and Biz Insight - April 23, 2021

ABOUT THIS EPISODE

HEAR THE HEADLINES – Earth Day Takes on New Urgency | Restaurants are Rebounding |
| World Tea Expo Co-locates with The Nightclub & Bar Show in Las Vegas | Bubble Tea Boba is Languishing at Sea

| GUEST – Philippe Juglar, President AVPA (Agency for the Promotion of Agricultural Products)

| FEATURES – This week Tea Biz travels to the famed Royal Botanic Garden at Kew to explore a prized collection of 174-year-old tea recently examined and catalogued for its organoleptic properties…and we visit Paris to learn how the Agency for the Promotion of Agricultural Product (AVPA) elevates the world’s tea origins.

Rediscovering 174 Year Old Tea

In 2020, the Royal Botanic Gardens at Kew began analyzing the provenance of more than 300 tea specimens, mainly Chinese and Indian grown teas dating to the 1850s. Ethnobotanist Aurora Prehn began by examining labels. She then proceeded to record non-textual evidence experienced through sight, touch, and smell. She joins us to share her findings and offer some interesting insights into the work of Horticulturalist Robert Fortune whose specimens are included in the collection. Listen as we learn aboutexamine tea from 1853,
ow AVPA Elevates Origins

The Paris-based AVPA (Agency for the Promotion of Agricultural Products) is allied with tea producers globally. Recognition, professional education programs, and competitions build self-esteem and economic recognition that directs a larger share of the value chain to the country of origin.
“This is why we cling to local transformation of agricultural products so that producers benefit from the pursuit of excellence,” says AVPA President Philippe Juglar. Juglar kindly shared a portion of his day to explain how competitions that exclude international judges in favor of local experts reveal that what the gastronomic world thinks and what the professional tea world thinks are quality tea leads to some “very interesting differences.”

The Tea Bi is podcast delivers tea news that you need to know, a recap of the week's major headlines, with commentary and cultural trends, hosted by Danvil is, the voice of origin for tea professionals enthusis the world by. Think of us as a digital caravan of storytellers, bringing authentic, authoritative, exotic and exclusive stories to you weekly from the tea lands. Each week, the tea bis podcast summarizes news with the greatest impact on the tea industry. But Tea requires far more nuanced coverage than the recitation of production volumes and commodity prices. That is why the tea bis podcast is paired with the more inclusive tea Biz blog and tea journey magazine. The podcast offers a weekly mix of news and features. It is innovative and interactive, permitting listeners to conveniently contact reporters at origin to ask questions that are answered via text messages that are delivered privately to their phone. Welcome. Here are the headlines. Earth Day takes on new urgency, restaurants are rebounding, world t expo colocates with the nightclub and bar show in Las Vegas, US and Bubble Tea Boba is languishing at sea. More in a minute, but first this important message. Avani empowers rural women practicing sustainable agriculture, including tea, and crafts such as weaving with natural fiber and plant base dyes. Up in the towering Hillalayans human is one of India's oldest tea regions. Today we raise our cups in the name of Avani Kuman, a nonprofit dedicated to strengthening farming communities. Cheers to a brighter future for all. To donate, visit Avani DAQUMAN DOT Org. Tea Crafts Nigel Melankin in the UK predicts that before the year two thousand and fifty, the tea industry will be struggling to maintain volume on less land and with less labor and with far higher input costs for scarce resources. Progress is slow, but there are initiatives under way to address climate change worthy of celebrating on this Earth Day. In a psalm, India, the Jeelinga Tea Stade is building a zero emission factory capable of processing millions of kilo's annually, a first in that country. The estate is partnering with atmost Fare a German non profit committed to reducing co O to emissions by promoting, developing and financing renewable energy products and projects in more than fifteen countries. In the US, bigelow tea, which produces two billion tea bags annually, relies on solar and renewable energy sources for one hundred percent of its energy requirements. The company is certified as a zero waste landfill and owns electric vehicles. Climate volatility resulting in floods, drought, hail damage, increased pest and reduced yields, as apparent in China, India and East Africa. According to Malikin quote. Sustainability is the goal, he says, but I fear sustainability may be severely challenged by upcoming events. Business inside US, President Joe Bogen challenged the US to cut greenhouse gas emissions ...

...by half before twenty thirty. Reversing controversial policies of the previous administration, America will resume its role as a global leader in halting potentially catastrophic climate change. Biden told member nations is at a virtual climate summit this week. Quote. The signs are unmistakable, the science is undeniable and the cost of inaction keeps mounting, said Biden, adding that the countries that make decisive actions now will be the ones that reap the clean energy benefits of the boom that's coming, and quote. Learn more on the tea Biz blog. The US economy is rebounding, with ninety percent of restaurants open nationally. Revenue at fast food outlets has returned to pre pandemic totals. Food delivery and third party ordering or growing and here to stay, but waitstaff may be wearing covid mass for a very long time. According to Jack Lee principle at data central market research. A year after lockdowns began, the resilience of the restaurant sector is apparent, as approximately ninety percent remain open. Permanent closures as of April, Two thousand and twenty one, or ten point seven percent nationally, with two percent temporarily closed. The closure rate is now evenly distributed across the country as both urban and rural areas contend with the virus. Initially, city centers were hardest hit, and that remains true, with fourteen point three percent of urban locations closed. Metro Areas Miami, Portland, Oregon, New York, San Francisco and Washington DC report the most permanent closures combine. These markets are home to a hundred and twenty thousand, one hundred and forty four restaurants, of which about twelve point five percenter permanently closed. Rural and suburban restaurants fared better, with closure rates of eleven point two and eleven point six, respectively, in zip codes with at least one hundred restaurants business inside. The greatest disparity enclosures is at the local level. Closures rose to and remain at forty eight percent in San Francisco's embarcadero and forty five percent in the financial district. Forty two percent of the restaurants in the Chicago loop closed, along with forty percent in Minneapolis and in South Boston. New York City closures total thirty five percent in Manhattan and GRAMMARC flat iron. In contrast, ninety five percent of the restaurants in cities including Meski, Texas and William Support Pennsylvania, Finlay, Ohio, in Virginia Beach, Virginia, remained open all year. The world t x Bo plus conference will return to Las Vegas June twenty eighth to Thirtieth Co locating the events offers new opportunities for business growth and evolution, in addition to expanding the audience reach and encouraging innovation and new business partnerships. According to Tim mclucas, vice president of questick's bar and restaurant, in recent years the world t x Bo, which was founded in two thousand and three, attracted thirty five hundred attendees,...

...down from a peak of fifty five hundred. The Night Club and bar convention and Trade Show, now in its thirty sixth year, features sixty educational sessions with six in depth workshops. The twenty twenty event is expected to draw forty thousand attendees. Early registration fees are ninety nine dollars. A bubble tea catastrophe is brewing at sea. The Black Tapioca pearls known as Bulba that are essential to the experience are in short supply, hitting consumers against food service outlets. Due to lockdowns, many bubble tea drinkers were forced to make their favorite treat at home, ordering the ingredients in bulk online. Sweet Syrup, Melk and tea are readily available, but packages of Buddha bubbles, Boba and woo, who won Boba to cook at home. All ship from Asia. The favored port of call is Los Angeles, where an average of thirty ships a day or anchored in idling waiting to unload as shops reopen. Managers Ordering Direct from Asian Suppliers Fun consumer shipments clogging the supply chain along the East Coast. Arrivals were delayed by the obstruction of the Suez Canal. Further complicating supply is a drought in Taiwan that led to government orders curtailing water used by boba manufacturers. Taiwan is the hub of Boba production globally. Tea Zone, one of the largest US suppliers, and Bubble Tea Canada report shortages of the most popular boba balls do in part over orders and hoarding bus inside. The Global Market for Boba tea is predicted to increase by nine hundred and sixty three million, by two thousand and twenty three according to market research firm TECHNICO NAVIO. The annual average growth rate is accelerating at seven percent. Asian dominance, but Europe and Middle East experiencing thirty eight percent growth. New outlets are expanding availability and man's sealing the ban Kung Fu tee, the largest US Boba chain, currently operates two hundred and fifty locations and expects to open seventy more in two thousand and twenty one. The crop outlook in India is increasingly bleak due to drought like condition since March in both a psalm and West Bengal are thenda and in thorough man in Mangaluru. Brings US this week's TA price report. India price watch the week ending April seventeen. Two Thousand and twenty one sail fifteen was a quiet week in auctions, even as a second wave of covid ridges across the country and elections are ongoing in many tea twink states. Incidentally, neither the better nor prices so much change from last week. This was also the week of the Lunar New Year, celebrated in several parts of the country. Khati auctions were closed as a state celebrated Bho. Kol Cutta auction saw another week of lower than expected sales for CTC right, Orthodox Leaf and dusted better. There was no dud jeeling on offer. In Kochi there was good demand for Orthodox Leaf and CTC leaf. At about eighty percent of the offering sold. Demand for Orthodox Leaf was from exporters to seeias countries and the Middle East, where the local market was in play. For CTC leaf, however, the absence of Supply Code, the biggest buyer for the third week running, has impacted CTC dust prices only fifty nine percent and Offa was sold. Prices for the top end Neilgar these whole leaf was down from sale fourteen. This is scene is partly market correction, as Moti's are arriving from the gardens and...

...buyers are willing to wait for better quality, but it also points to a subdued market. Against Covid the prices were not significantly different from sale of fourteen. In Kunur, a limited quantity of green tea was an offer and all sold. And now a word from our sponsor. Q trade teas works with tea preveyors and every scale, from promising start ups to the world's largest multi national beverage brands in the hot, iced and bow tea segments. With US based formulation, blending and packaging services, q trade can help you innovate, scale up and grow your specialty t brand. For more information, visit our website que trade teasecom. This week tea bars travels to the famed Royal Botanic Garden at Que to explore a prize collection of hundred and seventy four year old tea, recently examined and catalog for us Organo leaptic properties, and we visited Paris to learn how the agency for the promotion of agricultural product, a v PA, elevates the world's tea origins rediscovering a hundred and seventy four year old tea. In Two Thousand and twenty the Royal Botanic Gardens at que began analyzing the providence of more than three hundred tea specimens, mainly Chinese and Indian grown teas, dating to the S. researcher or or prayin began by examining labels. She then proceeded to record non textual evidence experience through sight, Dutch and smell. She joins us today to share her findings and some new insights into the work of Horticulturists Robert Fortune, whose specimens are included in the collection. Will you share with our listeners what it's like to examine tea from one thousand eight hundred fifty three the collection is quite old, so the leaves are different shades of Brown. Of course our oxidized, but the different shapes exposed different tea types. Compression was a major theme which surfaced right away, as well as a whole slew of different Orthodox shaped leaves. I didn't touch them directly without out gloves and did it very sparingly to preserve them. But rotating the jars expose different labels that were hidden and even bits of metal that were stamped labels, as well as a little bit of a teach us. We all know tea absorbed scent. I was shocked to have smell white tea and pick up on some nuance as well as some Oulong, even green. Smelling some green such are believes are now Brown, but you can tell that there's still that green heart there yet better has a very interesting distinct smell and a wooden container hundred seventy five years old is still a little bit pungent in the collection. As far as how the collection tastes, well, maybe one day, if mark allows, I would love to try the storied horticulture list and play up Hunter Robert Fortune is part of the narrative. He was not working for Q, but some of the specimens that he collected ended up in the museum. Will you briefly describe his adventures? His story is really fascinating. I read wonderful biography by Alice to what that really covers his whole life and career and he's a horticulturist by training and is a plant hunter, like many horticultures in my end a scientists at the time. And he traveled to Asia, mainly China, on fider an expeditions between eighteen forty three and one thousand eight...

...hundred and sixty one, and he was hired first by the Horticultural Society of London and then the east India company traveled on behalf of the US government. He also collected insects and different antiquities. So he did write extensively about his work. It mainly in the gardeners chronicle as well as a journal of the Horticlesure Society of London, and he also wrote five larger publications or books corresponding to his different expeditions and the map that you see in the article came from one of them, which just shows so much and the different principal areas. I find very, very interesting because it was what was believed at the time, of course. So it doesn't show the experimental test plots in Beijing or in south India. And the area of the sound that we know that grows tea, as seen in the map, is where the indigenous variety of psamchives you know today was quote unquote, discovered and now that whole the growing area of the sound is a lot larger. We know that Korea has been growing tea for hundreds of years and they're left off the map. It's a really quite interesting so we have two artifacts in the collection from fortune and one of which is a set of paintings on pith paper that was requested by the collections founder, William Jackson Hooker, because he was in the process of writing about and describing the plant used to make that paper. So I think the paper itself is slightly more of interest than the depictions. And then the second was the this fancy or twisted tea that came in one thousand nine hundred and eighty three actually, and but was collected in eighteen fifty two and it came from unne where fortune wasn't traveling. So it's likely collected from a port. You hosted multiple workshops in January two thousand and twenty four members of the tea community from the UK and Ireland prior to closing the garden story in the pandemic Aurora. How can listeners learn more about this marvelous collection? The way that people can reach out and and engage of this collection is through the online catalog available on queues website. If you search economic botany collection by just typing chameleon and you'll be able to have it. One of the real remarkable things about this collection is how intact it is. The highlights identified for the workshops we hosted in January two thousand and twenty are some of the same objects, almost to a tea, that were identified in the S and they're still here and still intact. And this is what's really pushing me to keep going remotely and during this pandemic, because I know that listeners and tea nerds around the world are really just going to love it. There's going to be even more coming out of this project. The Paris based, a v PA AGENCY FOR THE PROMOTION OF AGRICULTURAL PRODUCTS, is alligned with tea producers globally. Recognition, professional education programs and competitions build self esteem and economic recognition that directs a larger share of the value chain to the country of origin. Well, this is why we cling to local transformation of agricultural products, so that producers benefit from the pursuit of excellence. As a VPA president, Philippe Jug Luc Juggler kindly shared a portion of his day to explain how competitions that exclude international judges in favor of local experts reveal what the gastronomic world thanks and what the professional tea world thanks about quality tea lead to some very interesting differences. Tea Consuming nations have many...

...reasons to support tea suppliers at origin. Name the most compelling of these regions. From the vantage of a VPA and describe your process of evaluating tea with French only judges. We are trained to create contacts between European distributists and Pussy or Super Liliers, possible suppliers in new countries. For instance, new tea producer in eastern Africa. They are absolutely unknown up to know the new image. So we want the the French and European t distributors to have contact with new countries of production and new producer, bearing in mind that tea market is mainly global international companies or very large trading companies. The import the qualities that the quantity they want. We try to precisely define the parameters we want to judge and we check that all our judges in the jury agree on the measurement of those parameters. Second, we try to group the products in homogeneous categories. We don't want to compare what is not comparable, but just to have comparable notation for products which are Sim let's say, similar. Third, very paraducts sound. We wish not to have an international jury. Tasting is very output. It, I would say, related to our culture, and the result is not very interesting because the jury is wishing to have a result which is a consensus, when we want to have a rary to find out the very interesting product. And for that I would say also that to have a common language is very, very important. To try to say in your mother longer language what you feel is difficult, but in a foreign language is nearly impossible. So we try to compare what the gastronomic word think and what the professional word thinks, and I can assure you that we find very interesting difference quality is visible to all. Color, pluck and the precision of leaf preparation and style, and they absence of defects such as oxidation of the leaves. Taste, however, is subjective. That's skill. T tasters agree that certainties possess exceptional characteristics. Please explain a vpas grasstronomic approach in evaluating tea. Do you know we judge Wine in France? The best wine of a certain region, certain area, is the wine we which is the nearer of the Satan, of the wine of this region. So you have an organalytic profile for, for instance, such region of Burgundy, and the best wine of this specific region of Burgundy is the wine which will get a per fine, which is the nearest of the theory call one which is completely intellectual, and we never compare two wines from two different regions. That is a nonsense that there is no interest in. That we are not. We're not looking in a wine from Provence. What we're looking from a wine from Loire. If we speak of coffee, if we speak of chocolate, if we speak of other products, we are wishing to help local transformation of the row product. Second Reason, to obtain exceptional qualities when the processing of the agriculture product is made...

...by the grower himself, Oh the nearest possible from the gower, you get exceptional products. The case with wine, it's a case with olive oil, one for because you change your grower in a passionate degree, stature of its own product and e direction is completely different and there is no discussion. You just want to have the best with the best practice. The third reason that in producing country now you are emerging markets. And why to import from America, from Europe? T is, by definition process in growing countries. So that maybe the reason of us that those exceptional teas you have in China now in Japan, because they have processed their own ties during thousands of years. Consumer preferences power markets. A VPA educates and helps and formed the selection by consumers. Well, you share your thoughts on the importance of traceability and delivering a fair price to those in origin. Traceability for me is very, very important, because what the consumer is looking for is to know the family, the region where the product is coming from. And nowadays you have on the market coffee sachet or Tia sachets with a code which is ear you to have a teacher of the very farm where the product has been grown. And that leads to a notion you know perfectly, which is geographical indication. A lot of the small productors have, no, I've not, the financial means to get a brand trademark, but if they are grouping themselves themselves, they can get a geographical indication, and that's the way we do in Italy or in front or maybe maybe in Japan. A lot of very good product and known by their geographical indication, and geographically indication is a way to get that intangible value which will transform the life of the of the t growers. Now, as far as fair, fair price is concerned, for me it's a very, very difficult notion, maybe because I'm a bit old, but I don't really believe that you build a regular commercial relation based on the fact that one one of the one of the dealer is a poor guy. I saw it very well in coffee. If I am poor, I can sell my coffee. If, by selling my coffee I become rich, I cannot sell it anymore. And the certain problem, but the confirm brame. What is a fair price? Cost of living is not at all the same in Sri Lanka in China, in a Columbia or in Canada. So the notion of fair price is very good and it's for me. It's a concept developed in developed countries, in consumer countries, and, frankly speaking, I did very deep studies for coffees and I can tell you that over one dollar gained by the fair prey, by the fair price logo, ninety percent of it stay in Europe. It's by brief to to head the farmer to get a net. You our good value, by the quitnit and by the fact that he's Brown as geographical indication. He's renewed by the gondsumer better than by an actor Cherry...

...intrigue by what you heard in today's podcast. Would you like to learn more from our global network of TBIZ journalists and t experts? Contact them direct through subtext, private message based platform. Avoid the chaos of social media and start a conversation that matters. Subtext message based platform let's you privately ask meaningful questions of the Texperts, academics and T B is journalists reporting from the Tea Lens. You see their responses via SMS text which are sent to wrect to your phone. visit our website. Subscribe to subtext. Instantly connected the most connected people in tea. Remember to visit the t Biz website for more comprehensive coverage. That's wwwft Biz bizcom. Thanks for listening. Farewell, till next week.

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