So after 5000 years, wouldn’t you think there are plenty of tea shops in China? And if someone there did want to open one, well they should have plenty of resources to draw from when setting it up.
But wait! This is the 21st Century, and consumerism is rampant in China as it is in many other countries. What this means according to Mr. DENG Zengyong, president of Menghai Tea Factory, is that the business needs to define their market, products, and brand image.
As I listened, though the presentation was being simultaneously translated from Chinese, I was struck by the fact that they are dealing with the same issues as we do in the USA when opening a tea shop. Are you going to be quick service, or ‘appreciated’ which means a focus on high quality. What character is your store going to reflect? Will you be marketing your own brand, or focus on a commodity approach? How do you approach standardization?
One theme that he stressed for those opening a shop in China is that tea the range of tea can be complicated, and the retailer needs to simplify and educate their customers.
Now, we have taken that approach here at The Tea Smith since we opened. After all, loose leaf tea has recently captured the interest and minds of the American public. But in my naivety, I would have considered the average Chinese more knowledgeable about the finer points of tea. But when you think about it, just because there was tea in the home and on the table all of the time, that does not mean that particular attention was paid to how it got there, what it was or what else is available.
As a result, in many parts of China, new concepts in tea houses are being rolled out. Some are traditional, some are pushing the envelope with their contemporary designs and product offerings. Just as we find here, as consumers learn more about the tea they are drinking, what goes into the processing and the ever expanding and tantalizing array of flavors available, they demand more and finer beverages.
As we always say,
It’s a BIG World…Drink it Up!
Tim
November 1st, 2010
As I mentioned in my previous post, the business of tea in China is much more dynamic than one might think. (Or at least than I had pondered.) After all they are credited with discovering tea over 5000 years ago, and are one of the top producers in the world. And we know they continue to research the development, growing, processing, and health properties of tea.
Tea is such a vital part of the Chinese culture and economy that there are literally millions of people involved in every aspect of tea. This is part of their strength as a producer as well as a weakness for them in the world market.
Since there are tens of thousands of small tea producers and family farms in the country, they have little presence or influence in the overall market, and hence a difficult time maintaining control, consistency and establishing a distinct identity. As a result, many of their products end up as components in other products according to Mr. Jun Cai, Secretary General, Tea Section of the China Chamber of Commerce for Import and Export of Foodstuffs.
Mr. Cai goes on to say that the outlook for small producers is not good until they can build a national identity for tea.
This is similar to brand building in other areas, such as Darjeeling and Assam in India, or high mountain oolongs from Taiwan.
Though China is the birthplace of tea, they need to continually compete in the world market with the other 150+ countries producing tea in order to maintain or grow their image and market share.
Next…How to open a tea shop….in China
It’s a BIG World…Drink it Up!
Tim
October 24th, 2010
This year I again had the opportunity to attend this event. As one would expect, the majority of the exhibitors were from China, though there was a slightly better representation from other countries this year than last. The exhibitors also seemed a bit more prepared to talk to attendees outside the region.
The attendees reflected a more international flair, for sure. I talked to visitors from Russia, Mexico, Australia, and several countries from Eastern Europe.
I really got more out of the Fair this year than last. A renewed acquaintance with a Buddhist monk whose community has a small organic tea farm just north of Taipei, and an successful meeting with Lin’s Ceramic Studio from Taiwan are bringing some exciting new offering to The Tea Smith.
Next time I will share some interesting tidbits from a couple of the seminars I attended on the state of tea in China. It is more dynamic than I would have considered it to be, given 5000 years of practice.
It’s a Big World… Drink it Up!
October 15th, 2010
You know, its’ not as though there is nothing going on in the world of tea, or at The Tea Smith. But from my lack of attention to the Teavangelist Blog, you wouldn’t know it. As a matter of fact, we have been traveling to Japan, Taiwan and China and I have negligent in sharing that with you.
So, I am renewing my dedication to blogging here, and look forward to sharing our activities, discoveries and musing with you. I will try to catch you up a bit during the next few weeks, then contribute on a regular basis.
It’s a BIG World… Drink it Up!
Tim
October 11th, 2010
Between college classes and work, my time in-transit increases to unhealthy levels. I am to the point of packing plenty of pb&j’s and pressing tea leaves in my travel mug as soon as the tea kettle starts to whistle. I am out the door before my roommate has the chance to wander from her bedroom to inquire what that high-pitched whistling noise is at such an early hour.
Let me back up though. I must apologize for my silence over the past few months. I think I have finally struck a healthy balance in the school/work/social categories. I am a busy gal!
Now, a semester down, I have had some time to experiment with the best teas to press. Any of them! Of course, I like to say, drink what you like first and foremost, but some teas hold up much better if you are going to need to keep the caffeine to a constant stream. Oolongs for example or a Jasmine Pearl tea hold up very well for multiple infusions. But I usually like a good hearty black breakfast tea - just enough to get me through the commute to class.
The beautiful thing is, you don’t have to wait for the tea to steep with a tea travel press. Throw the leaves in the cup along with the hot water and leave the press up until the water turns tea. As soon as I pour the steaming water over the leaves, I dash out the door. The time it takes for the kettle to whistle is all the time I need to get ready to go.
Right now, as I take a break from the textbooks, I am on my third infusion of Ginseng Oolong. It holds up very well though it has already traveled round-trip across the city of Omaha, sat through a class, tumbled to the ground and rolled into a snow bank, and ridden in my backpack from my parking space at the opposite end of campus. The third infusion is even better than the first. The ginseng adds a little extra energy, but also a subtle sweet-tart flavor.
But I’ve got to get to work now. If anyone has any ideas on a speedy way to thaw a windshield, I am open for suggestions.
Hope to see you at the Tea Smith soon 
Your Barista,
Katie
February 5th, 2010
Among so many new and interesting blends, this old classic tends to gather a bit more dust on the shelf than the others. I like to keep the place looking tidy, but while dusting this week, a touch of tenderness tugged at my heart for this tea. It was clear the canister hadn’t been touched or pulled off the shelf as much as the others.
Earl Grey was of the first teas I tasted when the world of tea began to tempt my palette. It was during a long train ride across Russia, a new acquaintance that would soon become a great friend packed her own stash of a months worth (at least) of bags of Earl Grey. The Russian railroad cars were generous enough to provide an endless flow of hot water from steaming samovars at the front of the car. We unpacked our teacups and she pulled out her tea. Thousands of miles from home, the familiar taste of this classic blend comforted these two misplaced Midwest gals and became a catalyst for conversation.
I can’t remember the last time I sipped at a cup of Earl Grey, but that memory far away and long ago, it wasn’t until another friend came in to the shop and decided to try it that I realized it was time to let the aroma and the smooth tangy taste of the black tea blended with oil of bergamot take me back to that fond memory.
Funny how particular tastes and smells can do that for us.
I just sent that friend from the train ride years ago a text message and hope that she will read this and remember that time with fondness too. I am sure we will revisit all kinds of other memories of that trip over a phone call, but first I’ve got to get my fresh pot of Earl Grey brewing for inspiration!
Tea is such a great way to make memories and to rekindle them.
Your Barista,
Katie
August 21st, 2009
Chief Leaf reporting from Taiwan here. I arrived yesterday, just after the typhoon moved to the mainland. (Probably not a good thing to come in during the storm). After a bit of a delay at the airport waiting for the rest of my group ( who needed to fly around the typhoon) we met for dinner at a tea resturant that is part of the Tawinese TenRen. Afterwards we went to a comfortable tea house and enjoyed a couple of teas that are grown in the north here including a Tung Ting. I am please d to report that it was simliar, possibly a little lighter in body, than the oolong we have in our stock!
The two days prior I was relaxing and sightseing in Hong Kong. I will return there in a couple of days to attend the Hong Kong International Tea Fair. Lots to learn. Lots to see.
Today in Taiwan we will visit one of their historical museums, and a tea museum in Ping Ling.
In the mean time, enjoy your sipping in Nebraska. I do plan to snap some pictures, but the darned lens keeps fogging up due to humidity.
Enjoy,
Tim
August 9th, 2009
Typically this is an arbitrary question in mid-July when temperatures are pushing triple digits. Iced, of course! Hot tea consumption, however, doesn’t have to have anything to do with the temperature outside. There are those who can’t do without their morning cuppa. With the heat of summer, however, the request for hot tea can be a crowd silencing, conversation stopping kind of request.
Why is that? Logically it makes sense to combat the heat by consuming something cool.
A different school of thought, however, finds logic in drinking hot beverages in summer and consuming cold treats in winter to adjust body temperatures with the climate. Ice cream vendors on blustery city streets of Siberia in winter are one example along with hot chai served even in summer months on hot, crowded trains traveling across India.
But in America…
Popular legend gives credit to Richard Blechynden at the Worlds Fair in St. Louis, 1904, with the invention of hot tea poured over ice. His sales increased, and America was hooked on this refreshing, cool beverage. We still like our iced tea.
Just tipping my cup for the last drop of a hot 2nd Flush Darjeeling, I’ve been running around between serving customers, baking scones and washing dishes. I’m ready to pour some Summer Companion tea over a tall glass of ice. I guess I fall somewhere in between when the question comes to hot or iced tea.
How can I make your next cup of tea?
Your Barista,
Katie
July 18th, 2009
It is summer camp season, and I’m packing my bag for a week-long adventure in the wilderness, sort of. So wilderness in the Midwest can sometimes consist of a simple church and a few tents scattered around it surrounded by a smattering of pine trees and cornfields on three sides. That’s my earliest and longest running camp experience anyway.
Maturing from camper age to counselor over the years has led to more responsibilities, later nights to make sure the campers are all safe and sleeping soundly and earlier mornings to lead stretching routines. I love it, don’t get me wrong, but running on so little sleep and high energy (besides a lot of sugar-packed marshmallows burnt over camp fire logs every night) wears on a gal like me. It takes a week at least to recover and I usually get sick from not taking care of myself.
This year I’m taking a small package of Jade Oolong with me. This is a lighter tasting oolong, and though oolong teas are in a category of their own, this one is most similar to a green tea. While the other camp leaders sit around with their cups of coffee to recover from the previous late night and gaining strength to face the new day, I won’t miss a beat from my tea-drinking routine.
My plan is to throw a few leaves of Jade Oolong into my water bottle every night (about 2 teaspoons), stow it in the fridge and sip on it throughout the day, adding more cold water as I go because this tea re-infuses so well. Of course, I’ll have the leaves floating around in my water bottle, but the whole-leaf characteristic of oolongs makes them easy to strain out from every sip.
Certainly there will be jeers and strange looks from campers and other counselors. I’m sure I’ll hear a few, “Ewwww! Gross!” comments, but I’ll take the persecution with a smile in exchange for the healthy dose of caffeine, the antioxidants to keep my immune system kicking, and the cool, refreshing taste of my Jade Oolong tea.
Don’t let me have all the fun though. Do some experimenting yourself. It’s the lowest maintenance way to make a cool summer tea for hot days in the sun.
I’ll be back in a week with a much better tan.
Your Barista,
Katie 
June 18th, 2009
One of our store fronts is situated near a running/biking trail so I see a lot of athletic people on a day-to-day basis. These customers come in a little sweaty and a lot thirsty. This is a crowd that I circle in and out of in my attempts to get and stay in shape.
Last year about this time, I started training for a marathon. With little knowledge about how to go about this and a flippant attitude about the importance of stretching before and after a workout, I jumped into training.
I completed the half-marathon, but not without a lot of pain.
Humbled by the 13 or so miles, and better informed, this year I’m giving it another try.
Rooibos or what some call “Red Tea” is my reccomendation and drink of choice. It is so much more than a thirst-quencher.
The health claims of this red bush grown in South Africa are pretty incredible - polyphenols and antioxidants to slow down the aging process; calcium, manganese and flouride to strengthen bones and teeth; alpha hydroxy acid and zinc for healthy skin; again, more manganese for a healthy nervous system; and a component that helps the body absorb iron; finally, it contains supple amounts of potassium and copper minerals that aid metabolism. Among all of these claims, the minerals found in rooibos contribute to the restoration of the body after strenuous excercise. Sounds like a great post-workout brew. I’m willing to give it a try.
Race day doesn’t fall until the end of September, so I’ve got plenty of time to get back in shape and start my experiment proving the incredible benefits of this herbal brew. But we haven’t even started talking about flavor! Chocolate Mint, Tropical Paradise, Green Flower, Orange Blossom, and Lemon Chiffon are just a few names to tempt your palette.
So far, I’m up to five miles a few times a week, drinking a lot of rooibos and feeling pretty good. I can fit right in with that athletic crowd again.
I will keep you posted
Katie
May 22nd, 2009
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