Malik Fernando, MD, Resplendent Ceylon speaks about luxury tourism and why Sri Lanka must be on the tea lover's map.| Tea Journey
Kyrgyztan in Central Asia enjoys a diverse set of tea influences that has created a unique tea culture and social experience.| Tea Journey
Our writers share their festive traditions from their part of the world that bring families together (recipes included)| Tea Journey
There's no better time to take a break, curl up with a mug of tea and a spooky read than Halloween. And we have 13 great choices for you!| Tea Journey
Meet the fascinating Jérémy Tamen, a French master blender from Provence, who shares his story of inspired infusions.| Tea Journey
Assam is the next stop on the Chai Trail series, where Tanushree Bhowmik gives us an insight into how tea connects the Assamese people.| Tea Journey
Anne-Frédérique Dayraut is in conversation with Maria Kockmann, tea sommelier and founder of the Tea Circle and the force behind the first Brussels Tea Festival| Tea Journey
Kumaon in north India was a site of tea experiments by the British East India Company. Today, artisans grow and process quality tea on farmer-led, farmer-friendly tea terroir| Tea Journey
The Mayfair Group’s Mayfair Manor on Jungpana Tea Estate, in establishing an extravagant resort from a dilapidated Director’s bungalow built in 1910 while revitalizing the tea plants on the garden to reinvigorate the reputation of Jungpana tea, epitomizes the very form of tea tourism that Darjeeling needs, to balance attracting visitors with improvement of cultivation.| Tea Journey
In 2014 in Brittany, France, Denis and Weizi Mazerolle processed 50 grams of their very first green tea using traditional Chinese methods. The tea had its own typicity, expressing aquatic, greeny, and seaweedy notes, it was a pure evocation of its terroir. Two thousand trees now make their garden, Filleule des fées, one of the largest in Europe.| Tea Journey
John Smagula stopped for tea at the Nan Yuan tea store in Shanghai. He chatted with Zhou Yin and learned about the changing dynamics for tea sellers.| Tea Journey
If you imagined that Chai was part of traditional Indian kitchens, you'll be surprised to know that chai is very much a 20th-century creation.| Tea Journey
En nuestra serie Descubrimiento del Té, conocemos el matcha argentino, resultado de los experimentos del agricultor Mario Paredes.| Tea Journey
In our Tea Discovery series, we make our acquaintance with the Argentinian matcha, resulting from experiments by farmer Mario Paredes.| Tea Journey
Tasseomancy or tea leaf reading has been around for centuries. Jacqueline Towers' latest book Tea Leaf Reading, reminds us that it continues to be a topic of interest. Tasseomancy practitioner and tea sommelier Amy Lou Taylor writes a review.| Tea Journey
In the lower elevation gardens of the Lumbini tea estate, bordering the pristine Sinharaja Forest, a decade-long pursuit has led to a special white tea range produced in small batches for discerning tea seekers.| Tea Journey
Fatherhood is not just about being there physically but also about being emotionally present and engaged. Boys are motivated to create and sustain meaningful relationships when they witness this healthy behavior in their fathers.| Tea Journey
Tea culture in the Czech Republic got a boost when Petr Zelik decided to revive it with his company OXALIS. Inspired by Eastern cultures and Western preferences, this is the story of a tea brand that has kept up with changing times and continues to make its impact in tea.| Tea Journey
This holiday season, use tea as a special ingredient to elevate your main dishes and cocktails. From prime rib to mushroom risotto, tea makes everything taste better.| Tea Journey
Parsis call tea choi, not chai, cha, or tea, but choi. Choi was never, ever consumed on its own. There were always Bhakras, the soft cookies made with dough fermented using palm toddy, or chaapat, a flat, mildly sweet pancake. For special occasions, ghaari - thick dough discs filled with a mixture of bananas cooked in ghee, dates cooked till gooey, or a sweet dal paste were served.| Tea Journey