Brew Issue 5 February 2021

FEBRUARY 2021

Brew

In this Issue: Lockdown Love Affair with Tea Time for Tea and Chocolate Gut Love from Tea

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ISSUE 5

table of contents Join the #brewcrew Follow us @UKTalkingTea on Twitter and Instagram

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Welcome to Brew

p.4 Our Lockdown Love Affair With Tea Is Here To Stay

p.8 Time for Tea and Chocolate Guest Article by Katie Cyr

p.13 Tea Origins: Bangladesh

p.19 Guest Editorial: Dr Carrie Ruxton Tea Advisory Panel Gut Love From Tea

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Tea Walkabout Downunder Guest Article by David Lyons

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Training and Masterclasses 2

UK TEA & INFUSIONS ASSOCIATION

Welcome to issue five of Brew. The e-zine for tea and infusions enthusiasts everywhere.

The United Kingdom Tea and Infusions Association (UKTIA) is a Trade Association and the voice for the British Tea, Herbal and Fruit Infusions industry.

Part of our work is to promote tea and infusions and we encourage you to visit our website www.tea.co.uk to find more about the history of tea, the diversity of herbal infusions and how to make the perfect brew www.tea.co.uk/make-a-perfect-brew.

To get regular updates follow us on Twitter or Instagram @UKTalkingTea.

We would like to wish all of our readers Happy Valentines Day. Show someone you love them by making them a lovely cuppa!

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Our Lockdown Love Affair With Tea Is Here To Stay Sharon Hall, Chief Executive, UKTIA A new independent survey of more than 2000 adults across the UK, commissioned by the UKTIA (the UK Tea and Infusions Association) – the authority on tea - has found that younger adults have rediscovered their love of tea during lockdown [1].

In-between juggling Zoom calls, remote working, online shopping and home schooling, four in ten of 18-34-year olds are more likely to brew a warming mug of tea than before lockdown. And more than nine in ten say their tea drinking habits are here to stay or will even increase in the future.

Overall, 86% of adults are now tea drinkers – a rise of nine percentage points since a major government survey in 2000 [2]. This equates to an extra 1 million tea drinkers [3]. Around half (53%) are drinking tea daily, rising to more than 60% in the over 55s.

[1] Independent research, Autumn 2020, with 2,019 randomly selected adults age 18+ via Maru/BLUE (MVUK) UK. [2] Henderson L et al. (2002) National Diet and Nutrition Survey: adults aged 19 to 64 years. FSA: London.

[3] Calculated as 86% of adult population in 2020 minus 77% of adult population in 2000 = 1.1 million adults now classed as tea drinkers.

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Nationwide tea drinking survey reveals younger consumers coming back to tea due to hydration benefits and feel good factor

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Dr Sharon Hall from UKTIA said: “Everyone knows that wonderful ‘ahh’ feeling of sitting down with a mug of tea, especially when you’ve had a busy or stressful day. This is probably why more than half of those responding to the survey (53%) cited the ‘feel good’ factor as a reason for upping their tea intake. This was followed by hydration and the opportunity to socialise with family and friends, even if that means sharing a cuppa during a virtual chat.

“Lockdown has been hard for most of us – working alone at home and separated from loved ones, or dealing with boisterous children. Having a tea break has been one way for us to take a break in the confines of our own homes."

“Interestingly, younger consumers are being more adventurous with their tea choices. Around four in ten tried new teas during lockdown – including herbal infusions for immunity, teas with added vitamins and different flavours of teas.

In contrast, consumers aged 45 years plus are more likely to stick to family favourites – such as regular black tea – as nine out of ten said they were happy with their usual brew."

“With fewer opportunities to get out to cafes and restaurants, lockdown was definitely the time for us to rediscover our love of tea – and it’s great that most people plan to stick with their new tea habit”.

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What kind of lover are you? Your favourite tea reveals the answer Regular black tea Steady, reliable and strong with hidden depths. You love in a bold, confident way with a hint of maturity.

Ginger tea Fiery and hot, leaving a warm glow wherever you touch. Sometimes, too much for people to handle, you make up for this by being fiercely loyal.

Chamomile tea Most people would describe you as chilled and laid back with an inner calm. Able to bring peace and tranquillity to any situation, you are the ideal partner for stress bunnies.

Darjeeling tea Refined and sophisticated with impeccable taste. You have beautiful, old-fashioned manners that inspire confidence and respect.

Green tea Refreshingly different and apt to go against the flow. You are rarely the same twice and can surprise and amaze when you put your mind to it.

Rosehip tea Deeply passionate and sweet, when you decide to love, it’s forever. But let this be a warning to anyone who takes your love for granted –you have an astringent side too.

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Time for Tea & Chocolate We are pleased to bring you a guest editorial from Katie Cyr of Monarch Tea Co. Katie is a certified Tea Sommelier through Mohawk College, Ontario and the Tea and Herbal Association of Canada (THAC).

Katie founded The Monarch Tea Co. in March 2014 with the vision of bringing together the traditional eloquence of tea time with a modern twist.

It’s mid-afternoon and you’re ready to enjoy a nice cuppa after lunch. You open up the cupboard and find some chocolate to enjoy with your tea. But wait… is it a Keemum Panda Chinese black tea you’re drinking? Or a Genmaicha Japanese green? A Pu’erh or perhaps an herbal chamomile infusion? No matter what your tastes are, there’s a myriad of choices in world of chocolate and tea pairings to be discovered. Put the kettle on, grab your favourite mug, and let’s get sipping!

Have you ever found it hard to explain what notes you taste when enjoying a great wine, tea, or chocolate? A tasting wheel is a fantastic tool that can help you describe what you’re enjoying. A quick online search will reveal many free wheel options to assist you. When looking at your wheel, start in the centre, which shows the easiest notes to find, and work your way out to the more nuanced and subtle notes such as asparagus, pineapple, jasmine, toffee, and even smoke.

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How do so many unique tastes and aromas find their way into our tea? Along with unique processing methods, tea and chocolate both rely on “terroir” to provide subtle aromas and flavours. Terroir, also used in wine terminology, describes environmental factors such as climate, rainfall, and soil that produce unique, subtle tasting notes such as earth, caramel, citrus, vegetal, and floral.

This is where the tasting wheel will come in to play and help us identify these hidden gems in our tea and chocolate pairings.

When doing a tea or chocolate tasting, it’s best to start from the lightest option and work your way to the darkest or strongest pairing. With tea, we’d start with white tea, then move on to a green, oolong, black, then Pu’erh. If we started off a tea tasting with a smoky Lapsang Souchong, we could run the risk being unable to pick up the subtle and intricate tasting notes of of peach and stone fruit that commonly present themselves in white tea. With chocolate, start your journey with a white or milk, and lead up to the strongest and most intense dark chocolate you have prepared.

When choosing which chocolate to go with your tea, consider the options of a contrasting pairing or like with like. A contrasting pairing is two flavours that balance by contrasting tastes and flavours. A favourite example of mine is Genmaicha green tea with a salted caramel milk chocolate. This presents a salty and sweet sensation that combines the umami notes of the popped brown rice tea with the unexpected rich caramel and salt found in the chocolate.

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A like with like, or congruent, pairing creates balance by amplifying shared flavour compounds. Recreate a congruent pairing by trying a lavender infused milk chocolate paired with a lavender white tea or a floral herbal tisane. The floral notes of the lavender in both chocolate and tea will play off each other for a gently sweet and herbaceous treat.

When deciding what pairing to go with, look for inspiration in your daily life. If you absolutely love the taste of Oreos, perhaps look to recreate that in a contrasting pairing by enjoying a rich Assam black tea with a creamy white chocolate. Pu’erh tea with an 80% dark chocolate is perfect for those who are looking for a bold like with like pairing. Cream Earl Grey is a wonderful like with like option when enjoyed with a vanilla bean milk chocolate. The sweet vanilla notes compliment the gentle cream and sweet notes of the tea. Chai is fantastic with milk chocolate to create a contrasting “chai latte” infusion and smooth out the spicy notes that present themselves in the tea. The possibilities are endless! Don’t be afraid to get creative and try whatever comes to mind.

You might just find your next favourite pairing!

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Now it’s time get sipping! First, brew your tea and get a plate ready with your chocolate. I always suggest starting small with the pairing and leaving some extra chocolate to try with other teas afterwards. Once your tea is ready to go, cup your mug near your face, and do two deep inhales and exhales over your tea. This will help ignite your olfactory system and help tell your palate what you’re about to be tasting.

The next step is to slurp. This may seem comical, but it’s actually an important step in aerating the tea and helping it spread across our palate so we can pick up subtle tasting notes. After you’ve taken a few slurps, take a small piece of chocolate and put it on your tongue. Take a moment to let the chocolate warm in your mouth. Then, take another sip of tea. This is where we really pay attention to the sensations on our palate and discern how the pairing works.

Some things to consider: is it sweet, salty, bitter, or astringent? Does it enhance the natural flavours in both tea and chocolate when enjoyed together or does it taste flat? These are all ways we can reflect on the combination. Don’t despair if the pairing wasn’t your “cup of tea.” The important part is making note of what you liked or disliked so you can move forward and get closer towards identifying what your sweet spot is!

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There are truly endless possibilities to discover in the world of food pairing. I always suggest looking online for a local chocolatier and supporting a small business when searching for options. Chocolatiers are trained in the art of chocolate making and are often so enthusiastic and willing to guide you in your decision making. At Monarch Tea Co., we also offer live virtual tea and chocolate workshops, where we delve into the art of chocolate making and sip six teas and six chocolates while learning about the intricate flavours and pairing options. Guests can opt for the pairing package sent to their home filled with teas and chocolates, or pick from their own options they have at home and join along for the class. You can find out more at monarchteaco.com/virtualclasses.

I wish you a wonderful journey into discovering all that there is to offer with tea and chocolate. Please feel free to share your favourite pairings with me at @monarchteaco on Instagram! Happy sipping!

Katie's first experience with tea comes in the memory of drinking Irish Breakfast with her grandmother out of delicate teacups. Today, she carries the same reverence and passion for the art of tea her grandmother passed down to her into her day to day life. As a certified Tea Sommelier through the Tea and Herb Association of Canada, Katie loves to explore the world of tea with others while offering live virtual tea workshops to tea lovers worldwide. Her passions involve reading, cooking, and spending time outdoors in her city of Hamilton, Ontario, Canada. Her favourite teas are Cream Earl Grey and Genmaicha. You can find her at @monarchteaco and www.monarchteaco.com 12

Tea Origins: Bangladesh In Bangladesh, any mention of tea production will lead you to Sylhet, the epicentre of the country’s best-producing teas.

Tea can be found on every corner as groups of people meet up to have a cup of locally grown tea. Tea plays a hugely important role bringing together family and friends.

Sylhet is in the North-East part of Bangladesh, home to 90 Tea Estates within the Moulvibazar District. Karimpore is one of the largest Tea Estates in Moulvibazar, established in 1894 it has a very expansive and impressive history.

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Mr. Abul Pramanik is proud to be the Manager of Karimpore Tea Estate. As one of the oldest Tea Estates in the area, it has grown to become one of the largest producers of tea in Bangladesh. Overseeing operations is a demanding, but equally rewarding responsibility for Mr. Pramanik.

He told Brew "Before I joined Duncan Brothers, I worked in research across various sectors, including Village and Farm forestry Project (VFFP), National Science and Technology (NST) Department, and Radio Bangladesh. The scope of research allows me to think outside the box and bring some credible transferable skills to my current role, more importantly, it allows me to plan for the future of the Tea Estate."

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Karimpore is one of 90 tea gardens in the District of Moulvibazar, the District produced over 96 million kilograms of quality tea in 2019. Production at Karimpore continues to increase each year. Planting of clonal teas, modern technology, and efficient management practices in both field and factory are major contributors to the growth of the estate.

Mr. Pramanik added "Devoting many years of hard work, with the tremendous support of the company, we established a very good nursery with healthy young tea, continuous record crop with improved quality. This resulted in Duncan Brothers awarding Karimpore Tea Estate and my team “Duncan Champion Trophy” on management performance."

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The conditions and climate in Sylhet are the secret behind the success of tea. Unlike other districts of Bangladesh, Sylhet’s elevation generates optimal climatic conditions. A warm, humid climate can be found all year round with an average rainfall of 2,000 mm per year.

With deep, friable, acidic, and well-drained soil, the tea plants thrive.

"The growing population has become an asset as Bangladesh is one of the world’s fastest-growing economies. In much of the agriculture sector, we are now self-sufficient" said Mr. Pramanik.

Tea crop depends on air, soil temperature, rainfall, sunshine, and evaporation. Excessive rain will decrease yield, drought increases the susceptibility of tea plants to insect pests.

Environmental factors cannot be prevented by can be planned for, a region fitting for tea plantation would be of little value if it were not for the strategic vision, hard work, and dedication of tea workers throughout the decades.

In Sylhet, projected average temperatures by the middle of this century are some 2 degrees Celsius higher than they are today. Therefore, a long-term vision to develop integrated adaptive measures to cope with the changing climate are reviewed annually.

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Undertaking studies to determine abnormalities in the field

"The ability to conduct extensive research and plan are more important now than ever before. With climate changes come the reality of crop reduction, we must ensure we utilise our skills and the change in technology advances to maintain the plantations. I have lived my life believing that nothing is impossible to achieve if we try with our heart and soul" Mr. Pramanik told us.

In recent years there have been substantial changes to adapt to the changing climate and sustainability, these include agroforestry, use of organic fertiliser, legume crop cultivation, modern irrigation facility from rain-fed reservoirs, mulching, drought prune cultivation, and integrated pest management systems.

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The culture of tea in Bangladesh continues to inhabit everyday lives. Generation after generation embrace tea as the choice of beverage, continued popularity will ensure the future of Karimpore Tea Estate.

"Bangladesh is a densely populated country. The cheapest beverage to drink is tea, not only for households but also a key factor to the hospitality industry. Interestingly, the popularity of tea is not set against certain demographics. Instead, tea is popular to all people of Bangladesh."

Our thanks to Mr. Pramanik for the interview and to Camellia Plc for providing the content.

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GUEST EDITORIAL

Gut Love from Tea

By Dr Carrie Ruxton Tea Advisory Panel (TAP)

Want to know more about tea and gut health?

Our friends at the Tea Advisory Panel (TAP) have just launched a new report 'Let’s drink to great gut health: why a cup of tea could help to keep your gut microbiota happy.'

TAP Dietitian, Dr Carrie Ruxton reveals more.

The world of tea and science continues to evolve and the good news is that emerging research has shown that drinking four to five cups of tea per day could boost ‘friendly’ gut bacteria, helping to reduce health troubles such as obesity risks, help optimize immunity and potentially lower the risk of brain health neurological conditions such as Alzheimer’s.

According to research data [1] that we have ‘poured through’ at TAP, a range of different teas including black tea, green tea, oolong and pu-erh, can contribute to a positive shift in our gut microbiota; the name given to the millions of micro-organisms that live within our gut.

[1] Valdes A et al. (2018) https://www.bmj.com/content/361/bmj.k2179

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This positive shift can help avoid gut dysbiosis, in which gut bacteria composition becomes detrimental, potentially leading to an increased risk of infection, constipation, diarrhoea, irritable bowel syndrome, auto-immune conditions, cancer, type 2 diabetes and even obesity.

Our guts haven’t been dubbed the ‘second brain’ for any old reason…

So why is is tea so useful in boosting gut health? The secret lies in tea’s rich array of polyphenols – natural compounds found in the tea plant.

Tea is one of the richest sources of polyphenols, along with apples and onions, demonstrating a prebiotic effect and rebalancing our gut microbiota towards more favourable strains including Lactobacillus, Faecalibacteria and Bacteroides.

In fact, a 10-day study where participants drank 4-5 cups of green tea daily instead of water, also showed increased levels of Bifiobacterium, a healthy bacteria strain.

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"Our guts haven’t been dubbed the ‘second brain’ for any old reason……"

Studies also showed that green and black tea polyphenols increased Bacteriodetes phyla and reduced Firmicutes, which could be beneficial for controlling body fat, while green tea consumption lead to changes in the gut microbiome linked to a reduced obesity risk. Green, oolong, black and pu-erh teas also increased bacterial diversity; important for strengthening immunity, something which is particularly prevalent in the current global situation.

More Health Love from Tea Another fact from our report is that tea is also known to have anti-microbial effects in the upper gastrointestinal tract, namely the mouth, oesophagus, and stomach helping to prevent dental decay and bad breath [1] .However, it is important to note that this research is emerging and more research is needed overall.

And whilst tea evidently plays a role within a gut friendly diet, our report explains that eating fewer ultra-processed foods, and opting for more foods and beverages rich in plant fibres, polyphenols and natural probiotics, such as those found in fermented products and in tea, ‘is the best way to shift our gut microbiota towards more favourable species.’

[1] Valdes A et al. (2018) https://www.bmj.com/content/361/bmj.k2179

Tea Advisory Panel member Dr Carrie Ruxton has a PhD in Child Nutrition and over 100 published articles on diet and health. She is an independent dietitian with more than 25 years’ experience in nutrition and health.

Carrie publishes widely in scientific journals, textbooks and magazines, winning awards for her writing. Carrie is also a regular contributor to national newspapers, magazines, radio and TV. Check out: www.teaadvisorypanel.com 21

Tea Walkabout Downunder David Lyons

It’s late in the 1800’s, as small saplings and seeds of the Camellia sinensis tree reach their destination, the tropical shores of their new island home.

This sentence to most of us, would sound most likely to be the arrival of our muchloved tea giving plant, the Camelia sinensis to its new island home of Ceylon or Sri Lanka as we know it today. But in fact, this island home was much further away from their beginnings in the tea gardens of Sri Lanka. Only a few short years after tea had arrived on Sri Lanka these saplings and seeds from the new gardens were destined for their new island home of Australia. A home at the very tips of the British Empire.

Those plants and seeds were actually bound for the tropical shores of far North Queensland, and the newly formed agricultural estate of Bicton, at Bingel Bay. The estate was owned and operated by the four sons of newly migrated, English family the Cutten’s.

After the family had arrived in two parties’ father and three sons first in 1871, followed by his wife, eldest son and their four daughters who arrived later in July 1872. The family settle initially in the Toowoomba area near Brisbane but the sons were eager to explore this new land they found themselves in.

In the early 1880’s the boys had decided together to find their little piece of paradise along the Queensland coast. After rowing miles along the Tully River, they must have believed they had found their paradise as they emerged to this tropical coastline, near Mission Beach. It was 1884 when the Cutten brothers first tried to secure land but unfortunately their request was too late as the land had already been registered.

They continued North on their explorations and came across Bingel Bay. The lush fertile land so impressed these now very savvy Englishmen, and after application the area was secured and registered in 1886. They named it Bicton, after fond memories of their visits to Lord Rowles estate of the same name in Devon, England The brothers set about clearing and developing a place for themselves an estate worthy of its name. Eldest son James was a skilled surveyor, Leonard and Sidney had skills of the land and of sawpits, and Herbert had learned knowledge of crops and agriculture. The brothers were to develop an incredibly diverse set of crops on their estate. Those crops included mango, orange, coconut, tobacco pepper and a variety of tropical fruits along with a banana plantation and pineapple fields.

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Herbert Fredrick Cutten c. 1880 Herbert learnt a great deal from Ceylon tea & coffee planter Mr Conin whose services they employ. Herbert is referred to as the Father of Australian Tea.

All of which were cultivated after clearing the land of thick tropical rainforest forest, from which timber was used to create a landing for ships, and properties including a homestead and working sheds. The landing and breakwater came first as they secured transport for their produce to the southern cities.

Later, the family were to continue their diversity theme of crops, by importing coffee and tea plants from Sri Lanka. The coffee was a great success and soon the Cutten Brothers were Australia’s largest coffee growers, the “Coffee Barons” as they became known. The tea plants slowly established themselves in the lush, fertile soils of North Queensland, eventually creating Australia’s first commercial tea garden before the turn of the century. The brothers had quite passionately named their estate after the highly successful and award-winning English country estate of Bicton near East Budleigh and Otterton, just North East of Exmouth in Devon. Fortuitous for sure, as the Cutten brothers successfully pioneered and sculpted their Bicton Estate and business in Australia. Their paradise had created them a fortune from their Bicton.

After a steady 25 years of growth, the brothers received their first taste of what nature could dish-out in the form of cyclone “Yongala” in March 1911. Then in July 1914 the Great War in Europe began and Australia along with all its resources were called upon. Men were shipped to fight for the Empire, using ships which would ordinarily carry goods along the coast of Australia’s Eastern Seaboard. This struck hard as the collection and distribution of goods at the estate had been solely based on ocean going transport. Then as the financial nightmare had just begun to bite, disaster struck in March 1918 from a category five cyclone and tidal wave hit the area with such force.

The original Nerada Tea plantation today - Image courtesy of Nerada Tea

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Bingel Bay and the surrounding area including the township of Innisfail were almost wiped off the map. Killing an estimated 100 people and creating enormous destruction to livestock, crops, and wildlife. For the Cutten family the cyclone was a defining moment of disaster, devastating their Bicton Estate. Destroying their homestead, ripping crops from the ground by their roots and scattered everything throughout the surrounding area, wiping out their whole production.

These events were a cruel and financially crippling blow to the estate which would take years to create some form of recovery, although the family never would. The Bicton Estate homestead was eventually rebuilt but it was not until 1958 when one, Dr. Alan Maruff while investigating plant life in the local tropical rainforest, discovered Camelia plants growing wild. Those original Cutten Brothers tea plants had survived or at least some, and had created a new home for themselves deep in the natural rainforest vegetation.

Dr. Maruff a qualified medical practitioner, born in the Punjab, India. Not only followed his studies in medicine but equally enjoyed the science of plants. So much so, that while training at the University of Calcutta won a Gold Medal for Botany.

After service as a medical officer in the Indian Army during WWII, Maruff moved to England. Where he was to become a member of the Royal College of Surgeons and a licentiate of the Royal College of Physicians, London. Maruff migrated to Australia and new beginnings in Queensland, settling in the small town of Innisfail.

Much earlier before Maruff’s arrival in Australia, the Queensland Bureau of Tropical Agriculture had in 1936 started experimenting with tea around South Johnston near to Innisfail. Unfortunately, without much success or commercial consideration.

During his time in Queensland, Maruff became a very respected specialist in tropical diseases and was known to travel incredible distances to see patients. It was during this time that Maruff heard the stories of the Cutten Brothers and their Bicton Estate at Bingel Bay. Maruff was fascinated and believed that some of the dispersed plants could have easily survived in the lush tropical conditions. His search commenced and after discovering Camellia sinensis growing wild deep in the tropical forests, he was determined to propagate and grow seedlings from these now wild plants.

Image courtesy of Arakai Estate 24

In 1959 Maruff purchased land in the Nerada Valley, again not far from Innisfail and by 1960 planted some 15,000 seedlings. Unfortunately, most of the seedling’s succumb to a drought which affected Eastern Australia for almost ten years for 1957, but Maruff was not finished. He installed an irrigation system and planted more drought resistant strains of the plant. By 1968, the tea garden boasted some 2.5 million bushes on 40 hectares (100 acres). Maruff also became engaged with local engineers, who worked with Maruff to design and manufactured tea harvesting equipment, to make leaf picking easier and more efficient.

Dr. Alan Maruff had demonstrated the feasibility of commercial tea growing and production in Australia. In 1970, he went into partnership with Burns, Phillip & Co Ltd, to form and register Nerada Tea Estates Pty Ltd. Building a tea factory in Nerada and developing new and innovative systems of collecting green leaf and transporting the crop to the withering troughs. The new company suffered issues in a number of business areas and on the 30th June 1972, Australia’s first commercial tea processing factory ceased production.

Meanwhile a group of local businessmen had formed Tea Estates of Australia (TEA) Ltd and had commenced planting on 80 hectares of land not far from the Nerada factory. A year after Nerada Tea had closed its factory doors, a purchase by Tea Estates Australia was secured and the two estates amalgamated. The new owners quickly made the business decision to sell all tea under the one name, Nerada Tea brand. Which initially sold successfully in Queensland, then nationally in the 1980’s, selling tea both loose leaf and tea bags. Today, Nerada Tea continues to develop in all areas including tea production, packaging, and range of product.

From those few tea bushes, ripped from the land in 1918, to wild growth in the far North Queensland rainforests and then to modern day agricultural processing. The birth and growth of Australian tea growing has never been easy but today Nerada Tea brand is grown and cultivated on over 360 hectares of land and produces 6.6 million tons of fresh leaf each year. A far-flung story from those newly arrived British migrants in 1871, the Cutten family.

In 2021, Australian tea growing, and production has grown over the years in its own uniquely Aussie way. Today Australia boasts tea gardens, farms and estates all around this amazing island. From Tasmania in the south, through the high country of the Victoria Alpine region, along the Great Eastern Dividing Range and the stunning hinterlands of New South Wales and Queensland, to the lush rainforest locations of far North Queensland and west to the rich southern agricultural area in the State of Western Australia, just south of Perth. Yes, Camellia sinesis is grown all around Australia and is processed to create a range of imaginative green, oolong and black teas.

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Should we though, consider that Australia is home to possibly the oldest culture known to man. Our First Nations People, the Aboriginal and Torres Strait Islander peoples whose tribes and ancestors have worked and lived on this island continent for some 60 thousand years. Although, tea produced from the Camellia sinensis was never grown, cultivated or infusions made from the plant before the arrival of the 1st Fleet in January 1788. The Australian First Nations People have been creating infusions or tisane for thousands of years. Indigenous bush tucker as it is referred to, offers an enormous range of fruits, berries, barks, roots, leaves and seeds which can be infused with hot or cold water. Just like tea, many of these Indigenous infusions were originally designed as health giving medicines more than beverages. Today, Indigenous tea companies are popping up in many parts of Australia, and are offering differing ideas and ingredients when it comes to your daily cuppa.

Ingredients like Lemon Myrtle, Rosella, Eucalyptus, Galah (Native plum), Eucalyptus Olida (Strawberry Gum) and even Melaleuca Alternifolia or Tea Tree as it is believed Captain Cook named it. Remembering that the purpose of Cooks ship, the Endeavour, was one of scientific nature and carried on board as part of the ships company botanist Joseph Bank’s. The story goes that Cook observed Indigenous peoples of the Bundjalung clan, preparing a health-giving infusion by using Melaleuca Alternifolia. Cook believed it to be a tea and so named the shrub Australian Tea Tree. Later, members of his crew started brewing the tea and even attempted to make a beer from the leaves.

Certainly, many Indigenous Bush Tucker ingredients can be used to make infusions or be added to tea to create a flavoured blend. The claims of health-giving properties are vast but further detailed clinical research is needed to verify many of the claims or you simply accept the passed down knowledge of a very ancient people.

Australian Indigenous ingredients are certainly making a big splash in the tea and infusion community of Australia and already appears to be making fans around the World.

"If you’re looking to experiment with Australian teas, then where would you start?"of a teapot.

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A nice place to start is always from a little insider information, followed up with some online surfing. The greatest influencing factor for the Australian tea and infusion consumer, appears to be that of health and well-being. Certainly, flavoured teas are enormous in Australia, which is evident with the purchase of Australian high street tea business T2 by Unilever. This lifestyle retailer which includes tea in its mix, started life as a single shop in Melbourne’s fashionable street scene and has now been duplicated around the World. But, how about those individual specialist tea gardens, farms, estates, or producers. Who are they? Where are they?

If we were to take a walkabout through some of those Australian pioneering speciality tea gardens, it would be a seriously long walk, but we would along the way meet some incredibly passionate characters. So, come with me for a quick literary walkabout through the tea gardens along the east coast of Australia.

We can’t start really any further south than a beautiful little spot in South Eastern Tasmania, Allens Rivulet and the tea garden of Dry Ideas. Owned and operated by husband-and-wife team Dr. Gordon Brown and his wife Jane. Their Japanese tea plants imported during the 90’s, form the basis of their green tea business. While at the same time provide a unique scientific and horticultural research situation at the World’s most southerly tea garden.

Victorian Alpine tea fields - image taken and owned by David Lyons

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Skipping across the waves of the formidable Bass Straits, we find ourselves touching land in the State of Victoria and as we travel north, we reach the Victorian Alpine Region. This crisp clean environment with snow fed rivers and rich mountainous soils, provides the perfect location for a number of tea farms. Each of the farms work and supply the local tea factory, owned and operated by Ito En Australia. The whole Victorian green tea experiment was created after collaboration between the Governments of Victoria and Japan, along with Ito En, Japan. The plants again from Japan, utilizing three of the Japanese variants, with the raw leaf being processed to Japanese styling at Ito En’s tea factory in Wangaratta. Much of the production is exported to Japan, although today more and more Australians are discovering and loving the fresh clean flavours of Australian Alpine green tea.

As we continue our Australian tea walkabout, continuing over land and into New South Wales. Skirting around the city of Sydney and edging along the Great Dividing Range finally reaching the Central Coast of NSW and Mangrove Mountain. Like the Victorian experiment of growing Japanese variants of the plant. The Department of Primary Industries collaborated with Japanese company Kunitaro around the same time as Ito En were developing their understanding with Agri Victoria. Kunitaro Australia was soon formed and after purchasing 25 hectares, planting soon commenced. A primary processing plant was built with the leaf being exported to Japan, where it undergoes a final finishing and grading. AUSTEA is a grower’s cooperative which has been formed to encourage the growing of high-quality leaf in NSW. The group aims to benefit in a variety of ways potential farmers, tea processors, suppliers, and researchers in an emerging NSW industry.

Father & Son picking - image owned by Arakai Estate, permission to use granted 28

Back on our tea walkabout and we are on our way to the sunshine state of Queensland, passing stunning sun-drenched beaches, taking in amazing views and passing round the state capitol city of Brisbane. We finally reach our destination of Arakai Estate. This family owned and operated estate is quickly becoming one of Australia’s most respected speciality tea producers. This award-winning estate not only boasts national awards for its tea but state awards for its unique and sustainable timber farming.

This unconventional estate takes its name from the local Bunya Pine or Araucaria tree, reflecting its connections to the estate’s sustainable native timber farming.

When the Collins family, Brendan, his wife Kristie and Brendan’s parents Darryl and Lorraine bought the farm in late 1999, diversity of crops was certainly on the cards.

Today the estate boasts not only native timber, but avocado, ginger and of course Camellia sinenisis to produce those award-winning teas. Arakai teas are again produced from Japanese variants of the plant but are sensitively picked in a very unique style as you can see from the image above and processed in their own tea factory by the family members. The fresh leaves are picked and then processed in a large, heated drum to control the oxidization, similar to a Taiwanese style of processing. This produces a tea which has been steamed (Japanese) and pan-fried (Chinese) in its own juices. All which culminates in creating a very Aussie style of its own.

Continuing our travel further North and reaching the tropical climates of Far North Queensland.

We reach the commercial tea gardens of Nerada tea, and the descendant plants nurtured from the original plants of Bicton Estate all those years ago. The Nerada Tea gardens are South West of Cairns at Malanda and are open to visitors.

Image courtesy of Arakai Estate

Finally, our travels reach the World famous and heritage listed Daintree Rainforest, North of Cairns and home to the rare, dinosaur looking Cassawarry bird. This stunning reflection of pre-historic days is found roaming the Daintree Forest undergrowth. Unfortunately, these days in far fewer numbers and yet this magnificent creature is replicated as an image for the local rainforest tea – Daintree tea. The Daintree Tea Company was formed and established in 1978 and produces black teas in areas of this lush tropical environment of ancient rainforest.

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So, that brings our walkabout along the East coast of Australian tea gardens to a close. Starting at the World’s most Southerly tea garden in Tasmania and finishing our long yet spectacular journey in the ancient forests of a bye-gone age. Australia is unique in so many facets, and so why would we expect its teas to be any different.

But, next time you are not sure what takes your fancy for your daily cuppa please consider Australian teas.

We would like to thank Brew contributor David Lyons for this wonderful tour through the teas of Austalia. If you would like to join the #brewcrew and have an idea for an article, please email us at info@ukteainfusions.co.uk We are unable to pay for articles, so please only contact us if the glory of appearing in Brew is enough. Thank you.

David Lyons - English born, Australian migrant, Lyons lives in the Australian capital city of Canberra from where he administers his small tea educational business,18ThirtyFour. Lyons also acts as Chairman and Founding Director of Australia's tea community representative organisation, AUSTCS - the Australian Tea Cultural Society. With over 23 years in the tea industry both in wholesale and highstreet retail, along with being a member of the respected China International Tea Cultural Institute, Hangzhou. This Lancashire Lad certainly has a great deal to offer, when it comes to the tea community, tea awareness and tea culture.

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Training and Masterclasses Want to learn more about tea and herbals. Try one of these classes UK The UK Tea Academy provides an online Foundation course covering the basics of tea knowledge, as well as three levels of certification held in our London classroom or in an approved training centre in selected countries. Courses are progressive, with each certification better than the last. To qualify at levels two and three, you must have already completed the previous level with us.

See more here www.ukteaacademy.co.uk/ CANADA A TEA SOMMELIER is a trained and knowledgeable tea professional who has successfully completed the eight modules in the TAC TEA SOMMELIER TM/SM course at a college or online, and passed the Tea and Herbal Association of Canada certification examination. See more here www.teasommelier.com/ USA The Specialty Tea Institute (STI) is the educational division of the Tea Association of the U.S.A., Inc. and the leader in the education of tea professionals. STI created the USA’s first standardized and accredited tea education curriculum. Their Certified Training Programs, Levels I, II, III and IV, are held in conjunction with various food and beverage conferences throughout the country. Find more here http://stitea.org/

Coming soon!

Tea Masters Cup-UK UKTIA will be launching the UK heat of this international competition. Find out more here: www.tea.co.uk/uk-tea-masters-competition and follow us @UKTalkingTea for updates

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