Category Archives: Tea Thoughts

Tips for reading news about tea studies


Header - Tips for reading news about tea studies

As Dr. Oz is being thoroughly (and rightfully) shredded by the Senate Commerce, Science, and Transportation Committee for pimping weight-loss scams, we shouldn’t lose sight of the fact that (a) there are a lot of valid health benefits to tea, and (b) virtually every news story about tea and health manages to misrepresent or misinterpret the scientific study they’re describing.

As you read articles about tea and health, it’s important to keep in mind that the person writing the article is usually not the person (or people) who actually performed the study it references, and that the reporter/blogger may have read only the summary, not the whole study. Also, in larger news operations, the person writing the headline isn’t the same person who wrote the article, and if they’re operating on a deadline, the headline may not accurately sum up the story.

Tip 1: Beware of extreme claims

There’s an article on Authority Nutrition entitled,”How Green Tea Can Help You Lose Weight Naturally.” It’s worth reading. There are good explanations of the benefits of tea, and it cites dozens of actual scientific studies. But any article that begins with a statement like “green tea is the healthiest beverage on the planet” should set off alarm bells. No, there’s never been a study that tested every single beverage on the planet (there’s never been a study of every style of tea on the planet, for goodness’ sake). No, we don’t have a generally-accepted definition of “healthiest beverage.” An opening sentence like that one tells you you’re about to read something sensationalistic, and you should view everything they say with skepticism.

Any article that begins with a statement like “green tea is the healthiest beverage on the planet” should set off alarm bells.

Tip 2: They only studied what they studied

There’s an article on Byron J. Richards Wellness Resources entitled, “The Effects of Green Tea on Weight Management.” The author is a Board Certified Clinical Nutritionist, the studies cited all appear to be properly-conducted randomized controlled trials, and the conclusions all appear to be valid. So what’s the problem? Reading this may make you want to rush to your tea cabinet and throw away all of those white teas, oolong teas, yellow teas, and pu-erh teas. You need to replace those all with green tea, right. Wrong!

The studies looked at green tea. Specifically, they measured catechins and caffeine in green tea. They never compared green tea with white tea — or any other kind of tea. White tea may be even better for weight loss. So might oolong, pu-erh, or yellow. If green tea is measured against anything else in a study, it’s almost always black tea. What’s the difference between green and black tea? Black tea is oxidized, and that process converts a lot of the antioxidants into other compounds (catchins are a type of antioxidant). But white and yellow tea isn’t oxidized, and oolong is only partially oxidized. Shu pu-erh is oxidized and fermented, and sheng pu-erh is fermented without being oxidized first. Don’t draw conclusions about your oolong from a study that never even looked at oolong!

Tip 3: There’s more to tea than antioxidants

I think it’s pretty universally agreed that antioxidants are a good thing, but they aren’t the only source of health benefits in tea. When I got in a tiff with Fox News’ Chris Kilham about misrepresenting studies, it related to a study that showed coffee had some great health benefits. Reading the study showed that it looked at one thing: caffeine. All of the health benefits it listed for coffee would apply just as much to tea, guayusa, yerba maté, or Mountain Dew. If you like black tea, don’t let yourself get talked out of drinking it just because it doesn’t have the same antioxidant content as green tea.

Tip 4: All green tea is not created equal

It’s wonderful to see an article like the one titled, “Green Tea,” on the University of Maryland Medical Center page. It has tons of information, cites numerous studies, and explains potential drug interactions and side effects. But, like all of the other articles, it just references “green tea.” Did they test Japanese steamed green tea like sencha? Pan-fired Chinese green tea like longjing? Or was it roasted (hōjicha), powdered (matcha), shade-grown (gyokuro), scented (jasmine), or rolled (gunpowder)? The Kevin Gascoyne study I referenced in my 3-part series on caffeine found tea caffeine content ranging from 12mg to 126mg per cup. Yes, the most caffeinated tea had ten times as much caffeine as the least. He found a similar range of antioxidant contents. If you want to replicate the results of the study, you have to know what kind of tea they used.

Tip 5: Pay attention to who funded the study

If they had done a study that found that green tea gives people smelly feet, how much publicity do you think that would have gotten?

You can’t automatically discount a study because the funding group had something to gain from it. Tea companies are the ones most likely to fund tea studies, after all. But take a look at “Green Tea Promotes Weight Loss, New Research Finds,” an article on Medical News Today (well, actually, it’s a press release, but they don’t make that obvious until the end). It’s very clear in reading the article that Lipton did the research, and that Lipton is very excited about having done the research. It’s a big company, and their PR department did a good job of really spreading the news about that study.

If they had done a study that found that green tea gives people smelly feet, how much publicity do you think that would have gotten? I always tend to pay a little more attention to research coming from neutral parties, or research that’s been duplicated by neutral parties.

Tip 6: Check to see if the methodology was realistic

WebMD has an article entitled, “Green Tea Fights Fat,” which does appear to actually compare weight loss effects of green tea with oolong tea. But read this sentence from the article carefully: “For three months, the first group drank a bottle of oolong tea fortified with green tea extract containing 690 milligrams of catechins, and the other group drank a bottle of oolong tea with 22 milligrams of catechins.”

First, they aren’t comparing green tea with oolong. Both groups drank oolong tea. In one group, they added green tea extract, and in the other, they didn’t. So this study actually compares drinking oolong with drinking oolong plus green.

Second, the average cup of green tea has 50-100mg of catechins. That means the “extract” they fortified the bottle of oolong with made it equivalent to 7-14 cups of green tea. That’s a lot of tea!

 

If you have specific reasons for controlling your intake of caffeine, L-theanine, catechins, and other components, then there’s plenty of research to plunge into. Focus on people who actually study tea rather than folks like Dr. Oz or Oprah. Look at the paper and see what they actually studied. If it doesn’t apply to you, move on to the next one. If it does, take it at face value without trying to overgeneralize.

But if you’re just looking for a healthy drink that tastes good, stop worrying and buy more of what you like the most. You’re likely to drink a lot more of a beverage you love than one you don’t. If you like to experiment, all the better! If you drink a wide variety of tea, you’ll get a wide variety of nutritional benefits, and you can enjoy yourself as you do it.

Glenburn Estate First Flush Darjeeling


Glenburn Estate First Flush Darjeeling

First flush Darjeeling
Steeped a scant ninety seconds
Puts champagne to shame

King of Jasmine Silver Needle


King of Jasmine Silver Needle

This is a sample of a scented white tea I got at World Tea Expo. I will be selling it in the tea bar and at RedLodgeTea.com within a couple of weeks. Love it!

Delicate; fragrant
I’m a sucker for jasmine;
White tea more than green

2005 Vietnamese Shu Pu-erh


2005 Vietnamese Shu Pu-erh

This posts kicks off the new “haiku tea reviews” section of my blog. I’m going to begin with a 2005 Vietnamese Shu “Pu-erh.” I use the quote marks because, technically, if it isn’t from the Yunnan province of China, it isn’t pu-erh; it’s dark tea. Nonetheless, this is a very nice aged ripe fermented tea, and a good start to the section:

Light color; rich taste
Every infusion unique
Where do I get more?

Yes, by the way, I’ll be using the 5/7/5 haiku structure here rather than the more modern American freestyle form. I learned it as 5/7/5 and it’s still what I like to write best.

Matcha at World Tea Expo 2014


WTE2014 Matcha header

Last week at World Tea Expo 2014, most of my time was focused on finding new things. I tasted new tea blends and fresh varietals, while browsing through billions of new gadgets, accessories, and tea-related products. I did try to make time to visit with our existing vendors and friends, and when we stopped at AOI, the company we buy our matcha from, I found something old rather than something new.

Have you ever looked at matcha powder and wondered how it’s made? Oh, it sounds very simple: take some high quality Japanese steamed green tea and powder it. But how do you powder it? Today, there are high-volume machines for absolutely everything, but matcha has been around for a very long time (see my posts about matcha and the Japanese tea ceremony for more information). How did they make matcha before the advent of machines?

AOI had the answer in their booth: a hand-carved millstone designed for tea leaves.

matcha mill

The upper stone has a hole in the top where dried tea leaves are inserted, and a vertical wooden shaft in the lower stone keeps it centered. There are grooves that move the ground-up leaves out to the lower stone’s dish. Of course, I had to try it, and then I made a short video of my son using the mill:

I saw a lot of cool gadgets, but this is the one I’d like to have sitting next to my desk at home. Unfortunately, it wasn’t for sale…

An open letter to restaurants about tea


Open letter to restaurants header

Dear Restaurants,

I love you. Really I do. I’m not a picky guy. I’m certainly not a snob. I love a five-course meal at a five-star restaurant, but I also must confess a fondness for a “Snag Burger” at the bar down the street from my shop. I love a good Indian buffet, a medium-rare steak, authentic London fish and chips, and an authentic Inverness haggis with neeps & tatties. Basically, if the chef cares about how the food tastes, I’m probably going to enjoy it. And if your servers care about serving the customers, I’m probably going to enjoy being in your restaurant. I love eating out.

But we’ve really got to talk about your tea.

First, if your restaurant is even half a notch above fast food, you have more than one type of tea, right? It may be powdered sweepings from the factory floor in a Lipton teabag, but you’ll have a black tea, a green tea, something without caffeine, and either Earl Grey or Moroccan Mint. If you don’t offer at least those four, you’d might as well hang a sign that says, “Tea Drinkers Not Welcome.”

So let’s start with that. When we order a cup of hot tea, either ask what kind we want, or present us with a basket or box containing a selection to choose from. Don’t just bring out a cup of black tea and then let us find out later that you had other options.

RULE 1: Tell us (or show us) the options!

Next, don’t grab the water until you’re on the way to the table. If we’re ordering black tea (and that includes Earl Grey), then we want that water boiling, or darned close to it.

RULE 2: Hot water. Really hot water.

And now, a big no-no. Don’t ever ever put the tea leaves (or tea bag) in the water before you bring it to us. The only exception to this rule is if you run a tea shop and your waitstaff plans to monitor the entire steeping process for us, in which case you’ll be controlling the steep time as well.

RULE 3: The tea meets the water at the table.

There are several reasons for this.

First, most serious tea drinkers have their own opinions on how long their tea should be steeped. I typically short-steep my black teas and drink them straight. My friend Angela steeps hers long and strong and adds milk. There’s no way to prepare a cup of tea that will make both of us happy. You have to let us do it ourselves.

That said, if you start the tea steeping in the kitchen, we have no idea how long the leaves have been in the water when it gets to our table. A glass carafe (like the one in this post’s header) helps that, but if we don’t know the particular brand and style of tea you’re serving, it’s really hard to judge by the color.

Additionally, not all tea takes the same water temperature. If I’m drinking black tea, I’ll pour in that boiling water the second it gets to me. If I’m drinking green or white tea, I’m going to let the water cool a bit first. Boiling water makes green tea bitter.

Once our tea is steeped to our liking, we’re going to want to remove the leaves from the water — or pour the water off of the leaves.

RULE 4: Give us something to do with used leaves or teabags.

I’ve been in many restaurants that give me a cup of water and a teabag, but no saucer to put the bag on when I’m done steeping it. I really don’t want a soggy teabag on my dinner plate, and you probably don’t want it on the tablecloth or place mat. Even the nice places that bring me a pot of water with a strainer full of leaves and a cozy to keep the pot warm sometimes don’t provide a place to put that strainer. Oh, and this reminds me of rule five:

RULE 5: Don’t just dump leaves loose in a pot with a spout strainer unless it’s a single-serving pot.

It’s frustrating to pour off a cup of tea and know that by the time I’m ready for the second cup, it will be oversteeped and nasty and there’s not a thing I can do about it.

Those five rules will cover the basics. All but the real tea snobs can make something acceptable to drink if you have a few choices (which need to include unflavored options — don’t just give us Earl Grey, mint, fruity stuff, and herbal stuff) and serve it properly. But if you’d like to upgrade the experience and really make us tea drinkers feel welcome, here are a couple of bonus tips:

BONUS TIP #1: Make sure all of your servers can answer rudimentary questions about your tea selection.

Everyone who works there should know which of your teas have caffeine and which don’t. They should know the difference between green and black tea (and know that Moroccan Mint is green and Earl Grey is black). They should know the teas from the tisanes (herbals), and they should know which ones are organic and/or fair trade.

If you serve leaf tea, as opposed to bagged dust, give the staff a bit more information, like origin and style. You want your server to be able to tell a customer whether that red wine is a Merlot or Zinfandel and whether it’s from Bordeaux or Napa Valley. Why shouldn’t they be able to say whether the black tea is a Darjeeling, a Ceylon, or a Keemun?

BONUS TIP #2: Give us a couple of upgraded options.

Offering a oolong, a white tea, or a pu-erh makes me feel like you really want me to enjoy the experience. I don’t even mind paying more for a Bai Hao or a Silver Needle. It’s like offering some really nice wines in addition to the everyday wines; or offering craft beer in addition to Bud Light. That tea can make a good meal a really memorable one.

Attitude is everything in the service industry. If you and your staff are proud of the food you serve, it shows. Steak lovers look for restaurants that take pride in their steaks. Tea lovers look for restaurants that take pride in their tea. Most of the time, we’re lucky to find a restaurant that will even put a bit of effort into their tea, much less take pride in it.

If you aren’t a tea expert, find one and ask for advice. Show that you’re trying, and that you take as much pride in your drinks as you do in your food. We will notice. You will turn us into regular customers. We’ll be happy and you’ll be happy. We all win.


While writing this blog post, I was drinking Jasmine King, a jasmine silver needle white tea. The touch of woodiness in the tea blended beautifully with the heavenly aroma of the jasmine. I don’t drink a lot of white tea, but I’m getting hooked on this one.

Tea H. White arrives in Montana


#TeaAcrossAmerica

Back in November, I wrote about #TeaAcrossAmerica, a program that’s putting tea bushes in all fifty states plus the District of Columbia. By joining the program, I agreed to host Montana’s tea plant, which arrived at my tea shop yesterday. The plant, which we named “Tea H. White,” is a China bush (Camellia sinensis var. sinensis), which is tolerant of cold, but not nearly tolerant enough to spend a Montana winter outdoors. The plant can take an occasional light frost, but not temperatures like the -27(F) we had for a couple of days early last month. This means that Tea H. White will be living indoors.

Tea H. White

Tea H. White comes out of his shipping container and gets introduced to his new Montana home.

My tea bar has east-facing bay windows that should be a great place to keep the plant, with full morning sun and afternoon shade. We’ll have to work on the humidity, since it’s pretty dry out here, but we can do that. In the picture above, you can see that our cutting came out of the shipping box a wee bit dehydrated, which is to be expected after a few days in USPS trucks and planes. The first thing I did — after dragging him around the store and showing him to everybody — was get him into the sink, where he soaked up a lot of water and started perking back up.

Tea H White

A very thirsty little tea bush gets a big drink.

Why the name? Well, our shop is a bookstore, which is why we’ve gone with literary names for some of our tea blends (e.g., Lady Greystoke and Fifty Shades of Earl Grey). In looking for the author-related puns, Tea S. Eliot was the first to pop to mind, but Shannon Brewer Land already used that name for the Alaskan Tea Across America plant — although she later changed it to Captain James Tea Kirk.

The Sword in the Stone

The Sword in the Stone, the first book of T. H. White’s series, The Once and Future King.

As it turns out, Tea H. White is a better name for our plant anyway. T. H. White is the author of the groundbreaking The Once and Future King series, which tells the King Arthur legend starting with Arthur’s childhood. We are definitely lovers of fantasy novels and Arthurian stories, and as a children’s author myself, I really enjoy good young adult literature.

As soon as little Tea H. White started perking up, our assistant manager, Doug, was ready to pluck a leaf and start drying it. After fighting him off with my trusty pu-erh knife Excaliber, we decided to let the plant turn into a bush before we start trying to drink it. I sympathize with Doug, though. Patience is not my strong suit either.

I am curious. I’d like to know whether this is the first tea bush in Montana. Has anyone else tried this experiment? Is there a little tea garden growing in a greenhouse in Missoula? A tea bush in a shop in Helena? A cutting thriving in someone’s sun room in Bozeman? If any of my readers know about another Camellia sinensis bush in Montana, let me know. I’d love to compare notes with someone else who’s done this!

Black Tea Friday: A happy story of a frantic day


Black Tea FridayAs Black Friday winds to a close, have you chatted with any retail workers that were on the clock today? Checked out their Twitter feeds? Read a few stories on “Not Always Right“? Have you followed the news, as they talk about Black Friday shootings and crowds? I don’t know very many shoppers that consider Black Friday to be “fun.” Yes, it has good deals, but fighting the crowds to grab that cheap game console can frazzle even the mellowest shopper. But the employees in the stores have it worse. It’s not optional for them. Frantic, harried shoppers tend not to be overly polite to the clerks in the stores, and the employees tend to go home tired and stressed.

As a retailer, this doesn’t sound like a recipe for fun to me, either. But you know what? Today was an awesome Black Friday, and I had fun with it. I am tired, but simultaneously energized.

“Today was an awesome Black Friday, and I had fun with it. I am tired, but simultaneously energized.”

As regular readers of my blog know, my wife and I own a bookstore and tea bar in Red Lodge, Montana. Red Lodge is a small town. Pretty much every store in town was closed yesterday for Thanksgiving. I think the Radio Shack was the first store open this morning for Black Friday, and I doubt they opened much before 7:00 a.m. We didn’t open until 9:00, and things were quiet enough that we could get some Christmas decorating done in between customers. In Red Lodge, the real Black Friday shopping day starts at about 11:00.

We keep things fairly mellow. No 75% off sales. Just a book signing in the afternoon, and a “Black Tea Friday” special discount on all black tea. Still, today was our best Black Friday ever, and one of the best days in the history of the shop. We had a lot of people in the store, and there were times when we struggled to keep up. But I still had a chance to say “hi” to all of the regulars, talk to folks about the book signing, and help people select gifts. Could today have been bigger? Sure. We could have offered steep discounts, advertised like mad, and opened at 5:00 a.m. I’ll bet we would have sold a lot more. But to me, it wouldn’t have been worth it.

The nearest city of any size is Billings, Montana, which is about an hour’s drive from here. A sales representative from the big mall there popped by a while ago to see if we wanted to open a kiosk or small satellite store in the mall for the Christmas season. He threw out some amazing numbers. A little kiosk in the mall could possibly generate more sales in a month than our whole store in Red Lodge — and that’s if the kiosk is only selling tea, which accounts for about a quarter of our sales at the shop.

I’d be silly not to jump at that opportunity, right?

No.

People can get a cup of tea anywhere. Ditto a good book. The reason people come to my store is because we take the time to talk to them. I may spend ten minutes with someone pulling jars down from the shelf and asking questions before they settle on the perfect tea for them. They may describe a tea that they got at a favorite shop a thousand miles away and ask me to blend them something similar. I can help customers find a book based on the sketchiest description (“I think it was set in Wyoming and had a green cover”), and recommend a new author based on what they tell me about themselves.

And that’s what makes owning a store fun!

Spending every day frantically preparing cups of tea until I’m sticky from the honey and agave nectar and I smell like a chai latte isn’t my idea of fun. I don’t think my employees would particularly enjoy it, either. But introducing a black tea drinker to a well-whisked matcha gives one a real sense of satisfaction. Having someone say, “this will be perfect for my cousin for Christmas” makes my day. Hearing a customer call their spouse on their cellphone to say, “you have got to come meet me at this amazing tea shop” puts a smile on my face every day.

The sales numbers for an airport bookstore or a shopping mall kiosk sound attractive, but that’s not my lifestyle. I don’t want to end the day thinking I just can’t stand to look at another customer. I don’t want customers stalking out of my store because my employees don’t have time to explain the difference between sencha and dragonwell, or to help them find a good mystery book set in the West with a believable female protagonist. I want to end the day feeling like I made enough money to pay all the bills, made my customers a little bit happier than they were when the day started, and (hopefully) learned something myself. That won’t happen in Wal-Mart in Denver. It does happen at my store in Red Lodge, Montana, and I hope it will keep happening for many years to come.

“I want to end the day feeling like I made enough money to pay all the bills, made my customers a little bit happier than they were when the day started, and (hopefully) learned something myself.”

Let me end this post with a hearty thank you to all of my customers — my friends — who came in the store to shop today. Yeah, it sounds sappy, but it’s genuine. You give me a reason to open the store in the morning, and I appreciate it.

Tagged! A tea background story


Oh, these silly tagging things that go around. Normally, I ignore them, but Geoffrey Norman (a.k.a. the Lazy Literatus) tagged me for a tea-related Q&A and it’s hard to resist when he looks at you with those big puppy dog eyes…

Tagged!

(1) First, let’s start with how you were introduced and fell in love with the wonderful beverage of tea.

Easy. I hate coffee.

I got my start with tea as a comfort thing when I was little. Any time I got sick, Mom’s immediate response was tea and toast. Tea relaxes me and makes me feel like I’m being taken care of. It was many years later that I discovered the amazing variety of beverages you can produce with the Camellia sinensis plant. There’s a lot beyond black tea in teabags and loose green tea leaves in the Chinese restaurant!

(2) What was the very first tea blend you ever tried?

I hereby define the word “blend” to mean a combination of ingredients, thus disqualifying Lipton teabags and the aforementioned green tea in the Chinese restaurant. That means the answer is “Morning Thunder” from Celestial Seasonings (tagline: The Awakening Power of a Thousand Charging Buffalo). I grew up in Boulder, Colorado, which is where Celestial Seasonings is based, so it was ubiquitous when I was in junior high and high school. Then, my junior year in high school I got a job driving a delivery truck for an office supply store, and Celestial Seasonings was one of my stops.

(3) When did you start your tea blog and what was your hope for creating it?

The first tea-related post I wrote on my other blog was in June of 2011, shortly after opening my tea bar. About four months later, I gathered all of the tea-related posts from that blog and split them off into a new one: Tea With Gary. That’s what you’re reading now.

(4) List one thing most rewarding about your blog and one thing most discouraging.

Rewarding: I have met some awesome people through tea blogging, and I feel like I’ve debunked some myths about tea.

Discouraging: Where are my tens of thousands of screaming fans? Hey, no offense to the hundreds of readers I do have, but I had hoped for more after 2-1/2 years.

(5) What type of tea are you most likely to be caught sipping on?

I drink a lot of different kinds of tea, but the two I’m most likely to be drinking are Iron Goddess of Mercy oolong (a.k.a. Tieguanyin) and various shu pu-erhs.

(6) Favorite tea latte to indulge in?

When I make myself a tea latte, it’s almost always masala chai. I like a nice spicy chai with frothy milk, a dash of agave nectar, and a sprinkle of cinnamon on the foam.

(7) Favorite treat to pair with your tea?

A lightly-salted big soft Bavarian-style pretzel.

(8) If there was one place in the world that you could explore tea culture at, where would it be and why?

Oh, my, that’s a rough question. For tea culture, it would have to be Japan. When I was last there I hadn’t really explored Japanese tea culture and ceremony, and I’d like to go back now that I know a little bit about it. As for tea horticulture, I’d like to visit some tea plantations in either China or Kenya.

(9) Any tea time ritual you have that you’d like to share?

Unfortunately, I don’t take the time for ritual very often. Most of the time I’m making a quick cup to consume while I do something else.

When I do observe a ritual, it really varies with the type of tea I’m drinking. I prepare and drink my pu-erh differently than my matcha, obviously.

(10) Time of day you enjoy drinking tea the most: Morning, Noon, Night or Anytime?

Any time. Any time at all. Being a bit ADD, the caffeine doesn’t affect me the same way it affects normal people. I do have a tendency to drink tea that’s lighter in the caffeine at night, though (e.g., houjicha), or even switch to rooibos.

(11) What’s one thing you wish for tea in the future?

That there’s never one single business and one single variety that reaches the levels of dominance that Starbucks has reached in coffee. I like tea being a different experience depending on where I go and who I’m with. I enjoy every tea shop having a unique atmosphere, a unique selection, and their own way of presenting the tea. Diversity is a great thing, and I want the diversity in the tea world to increase rather than decrease.

Joining Tea Across America


#TeaAcrossAmericaThe more I learn about tea, the more I want to learn. The more I experience, the more I want to experience. I experiment, I read books, I read blogs, I attend tea conferences, and I take classes. I buy tea from all over the world, and try out different blends and combinations. Basically, I do whatever my budget allows.

Teany the Tea Plant

This is Naomi’s little plant (she represents Nevada in #TeaAcrossAmerica). She named it “Teany.” I’m now taking suggestions for a name for my plant when it arrives.

One thing my budget has not, alas, allowed has been traveling to the world’s great tea growing areas and getting familiar with tea bushes. My tea experiences all start with processed leaves, not with the plants themselves. Today marked the first step in changing that.

I got a phone call this afternoon from Naomi Rosen, of Joy’s Teaspoon. I met Naomi at a blogger’s panel at World Tea Expo 2013 this summer (CAUTION: this link to World Tea Expo plays video and makes noise — careful where you are when you click it). Naomi was calling because she’s working with Jason McDonald of FiLoLi Tea Farm and the United States League of Tea Growers on a new initiative they call #TeaAcrossAmerica.

Their simple yet ambitious objective: put a tea plant into every state and the District of Columbia. Some U.S. states already have established tea plantations. Others have hobbyists with a few bushes going. Many states have climates that Camellia sinensis considers inhospitable. I happen to live in one of those states: Montana.

Naomi asked if I’d be willing to represent Montana in #TeaAcrossAmerica, and I jumped at the opportunity. To participate, I need to take a cutting from FiLoLi Tea Farm in Brookhaven, Mississippi, and grow it here in Montana. Jason has written up some directions to make caring for the cutting easier, and I’ll be able to keep it indoors where the harsh Montana winters won’t kill it. My tea bar has east-facing bay windows that should be a great place to keep the plant, with full morning sun and afternoon shade. The only problem will be humidity — it’s very dry here — but we can deal with that.

It’s going to be a month or two before my little tea bush arrives, so we have plenty of time to prepare. I will keep everyone up-to-date on the progress as we get things going. In the meantime, thanks to Jason for the opportunity and to Naomi for suggesting me as a volunteer!

United States League of Tea Growers

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