Program

Join us on a journey through time as we explore the fate of one of the world's most beloved beverages: tea. As we venture into the future, we'll examine the environmental, social, and technological factors that may shape the tea industry by 2050. From climate change impacts on tea cultivation to evolving consumer preferences and innovative production methods, this presentation will delve into the possibilities and challenges that lie ahead for tea enthusiasts worldwide. So grab your cuppa and join us as we ponder the question: will we still have tea to enjoy in 2050?

The talk will be about the six major types of Chinese tea.

For those new to the botanical aspect of tea or those wishing to deepen their biochemical comprehension, this talk takes you through the anatomy of a tea leaf as we chat varietals and cultivars, altitude, soil quality, sun and rainfall patterns and, of course, trichomes! Let’s get chemical, let’s get genetic, let’s talk about tea!

Cha, Tea or Chai: it all comes from Camellia sinensis, the tea plant.  Whether bush or tree, the youngest leaves are plucked and made into white, green, oolong, black or pu’erh teas.  How can the same leaves give us all these different taste experiences?  Please join me, Roberta Fuhr, for an enlightening and fun introduction to true tea.  I’ll share the science, history and culture of tea—from bush to cup while showing you pictures from my travels to tea-producing countries.  We can explore research claims about health benefits and caffeine levels, plus any other questions you may have.  I love to help people discover tea—it really opens your world!

All the things to know about tea. Learn about how to create your own daily ritual and develop your relationship with tea. What types of devices to use to prepare your tea.  How to make your tea.  Why you should drink tea. The ideal time of day to make tea. And which teas to choose during those times. Immerse yourself with all about tea to avoid overstocking your cupboard for the love of tea.

Elyse Petersen will share her first hand experiences of being a woman in the international tea trade business. These stories will be deconstructed within a larger context of the imbalance of power that exists not only the tea industry but also in our daily lives anywhere in the world. This presentation will take the conversation deeper than just identifying the tea bro but will empower both men and women to identify the boundaries they will hold in order to restore the balance of qi in our society and destroy misogyny.

Dive into the fascinating world of Chinese dark tea (heicha) with Neldon Hamblin (“Tea With Neldon”) in this in-depth 45-minute presentation. As we journey through China province by province, you will gain a more comprehensive understanding of one of the most intriguing and unique categories of Chinese tea, one that has experienced rapid growth in popularity within the past decade. Together, we’ll cover everything from production techniques to geography to cultural influences, discovering the intricacies of heicha and what makes it such a fascinating drink. Whether you’re a seasoned tea enthusiast or new to heicha, this presentation will offer valuable insights and enhance your tea knowledge.

1. Culture and Location: Yunnan Pu-erh

Introduction to Yunnan

2. How to Process High-Quality Pu-erh Tea

• Raw Pu-erh (Raw Pu-erh) Processing
• Ripe Pu-erh (Ripe Pu-erh) Processing

3. Health Benefits of Pu-erh Tea

• Rich in Antioxidants
• Digestive Aid
• Cholesterol Management
• Weight Management
• Mental Clarity and Calmness

4. Other Aspects of Pu-erh Tea

• Cultural Significance
• Aging Potential
• Sustainability

Conclusion:

5. Q&A Session

Open the floor for questions from the audience about the processing methods, health benefits, or personal experiences with Pu-erh tea.

Join me for a presentation and conversation about tea and wine culture and what can be learned by comparing and contrasting these often misunderstood beverages. An overview of history, science and business will inform how understanding these connections can lead to a more robust tea understanding in the USA.

Vietnam might not be one of the first countries you think of when it comes to great teas—but it should be. Diving into the world of Vietnamese tea can take you on a fun and wild journey “off the beaten path,”. Industrial, commodity tea might dominate the market, but teas grown in biodiverse environments, crafted by makers from the many different ethnic groups who call the country’s mountainous regions home is one of the reasons Vietnamese tea is so special.

We can’t talk about present-day Vietnamese tea without covering how its rich heritage was also shaped by centuries of Chinese rule, European colonization, the struggle for independence, and the ongoing influence of neighboring countries.

Pulling from the stories and footage from Anna’s sourcing trips to remote mountainous regions, and countless conversations with tea makers and local tea experts, you’ll gain insight into Vietnam’s diverse tea landscape. Join us in understanding how Vietnamese tea is shaping the future of specialty teas and why it also deserves a spot on your tea shelf.

​Join us as we delve into the fascinating history of African tea. Discover how unique terroirs shape the flavors, learn about sustainable farming practices, and hear the inspiring stories behind the tea farms. This talk will take you on a journey through the rich legacy and vibrant future of African tea.

1. Brief in the updates of Taiwan Tea industry.
2. ESG value-added applications on tea gardens/ factories managements and products developments.
3. Oolong Sense with the Tripartite approach, one step ahead to the basic. Personal Tasting and Personal Tea Party.

This presentation explores the intricate and innovative process of Japanese green tea production, from the careful cultivation of tea leaves to the traditional and modern techniques used in processing. Together, we will delve into the various sages of production, including harvesting, steaming, rolling, and drying, highlighting how each step preserves the unique characteristics of Japanese green tea.

Most Oolong is roasted in one way or another, even when you can’t taste a toasty flavor. However, this step was traditionally carried out by large wholesale outfits before export or small independent shops that buy directly from farmers. It is the final step that not only determines long term viability of the leaf but actually defines the taste profile.

Since I first tasted the work of a master roaster, I have had a strong conviction that this skill was the key difference between making a tasty drink and a piece of art in oolong tea. During this presentation I will share about what roasting actually does to the leaf as well as my personal journey studying the artform.

Ever wondered what makes the so-called "rock teas" of Wuyishan so special? Dive into the world of yancha production to find out. We'll journey along the supply chain from remote mountain slopes to your teacup, uncovering the story and process behind these famous teas at every step of the way.