Tea Facts

The Kiwi Peel Tea That’s Changing How We Think About Waste

Apr

Tea FactsChanging, Kiwi, Peel, Tea, Think

The Kiwi Peel Tea That’s Changing How We Think About Waste

There’s something brewing in the world of zero-waste cooking—and it’s not just about composting. A simple act of using kiwi peels in tea is sparking conversations about how far we can push the idea of “nothing left to throw away.” When I peeled a kiwi and tossed the scraps into hot water, the result wasn’t just a drink—it was a revelation. The flavor is light, with a tangy edge that lingers like a summer breeze. It’s not the kind of tea you sip for boldness, but for clarity—a reminder that even the smallest scraps can hold value. This approach echoes…

From War Zones to World Stage: The Rise of Dianhong

Apr

By ADMIN@CoffeeWineTea.com

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Tea FactsRise, Stage, Tea, World, Zones

From War Zones to World Stage: The Rise of Dianhong

Here's something to stir your curiosity: a tea born from wartime urgency, now steeped in global prestige. In 1938, as Japan tightened its grip on eastern China, Feng Shaoqiu and a team of technicians arrived in Fengqing, Yunnan, to cultivate what would become China’s most iconic red tea: Dianhong. The choice of this remote mountain region wasn’t accidental. Its high altitudes, yellow soils, and wild tea bushes—15 clusters of ancient plants and 6 heirloom cultivars—provided the raw material for a tea unlike any other. From these leaves, Feng’s team engineered large-leaf cultivars with thick yellow fuzz, the hallmark of Dianhong’s…

Specialty: A Deep Dive into New Zealand’s Coffee Culture

Apr

By ADMIN@CoffeeWineTea.com

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Tea FactsDeep, Dive, Specialty, Tea, Zealand

Specialty: A Deep Dive into New Zealand’s Coffee Culture

If you’ve ever wondered how a single cup of coffee can carry the weight of a nation’s history, meet James Ladanyi. The director of Specialty, a four-part docuseries, spent years behind the espresso bar before turning his lens on the coffee world of Wellington, New Zealand. His journey—from barista to filmmaker—reveals a craft steeped in struggle, artistry, and quiet rebellion. The series isn’t just about beans; it’s about the people who shape the stories they brew. Ladanyi’s path to filmmaking was paved with coffee. After working as a barista during his undergraduate degree in Wellington and later while pursuing a…

Luxembourg’s Matcha Maven Launches a Green Haven for Coffee Connoisseurs

Mar

By ADMIN@CoffeeWineTea.com

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Tea FactsBlowers, Brothers, Lohr, Matchalab, They

Luxembourg’s Matcha Maven Launches a Green Haven for Coffee Connoisseurs

This is worth savoring: Junn Loh, the visionary behind Luxembourg’s beloved coffee chain Curiousbuds, has swapped beans for matcha, opening Matchalab in the capital. The new café isn’t just a trend—it’s a deliberate pivot, rooted in Loh’s decade-long obsession with quality and her belief that matcha’s ritualistic charm transcends its Instagram fame. “We’re not here to chase hype,” she says. “We’re here to serve a single cultivar, single origin matcha from Japan, made with intention.” Loh’s approach is as meticulous as it is unconventional. The café’s interior—soft greens, deep browns, and minimalist benches—was designed to foster connection, not just caffeine.…

California’s Tea Revolution: A New Crop for the Golden State

Mar

By ADMIN@CoffeeWineTea.com

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Tea FactsBrothers, California, Chateau, Kearney, Swelam

California’s Tea Revolution: A New Crop for the Golden State

Consider this your morning briefing: California’s agricultural landscape is about to shift. Tea—America’s second-most-consumed beverage—has never been grown domestically, despite its ubiquity in 80% of U.S. households. With over 160 million Americans sipping it daily, the $6 billion annual import bill could be a missed opportunity. Enter Atef Swelam, director of UC Kearney Agricultural Research and Extension Center, who’s betting California’s climate can turn this global demand into a local boom. The Central Valley’s unique microclimate, with its warm days and cool nights, is ideal for tea cultivation. As the Sustainable Groundwater Management Act forces farmland retirement, Swelam sees tea…

World Tea Expo’s Identity Crisis: Is It Still a Specialty Tea Show?

Mar

By ADMIN@CoffeeWineTea.com

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Tea FactsBaratza, Brothers, Chateau, Expocacer

World Tea Expo’s Identity Crisis: Is It Still a Specialty Tea Show?

If you’ve ever wondered what happened to World Tea Expo, you’re not alone. Last year’s event felt like a shadow of its former self—a once-vibrant hub for specialty tea professionals now mired in confusion. The show, which once thrived as a standalone destination for tea entrepreneurs and enthusiasts, now seems to be drifting toward a hybrid identity, caught between its roots and the demands of a broader market. The shift is subtle but telling: fewer sessions, a shrinking expo floor, and a growing sense that the event is no longer serving its original purpose. The changes are stark. Once a…

Strawberry Matcha: The Sweet Controversy

Mar

By ADMIN@CoffeeWineTea.com

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Tea Factsacidity, Agroforestry, Brothers, Strawberry

Strawberry Matcha: The Sweet Controversy

Strawberry matcha isn’t just a trend—it’s a debate. The blend of earthy matcha and sweet fruit has sparked a divide among drinkers: is it a revelation or a gimmick? For some, it’s a cozy comfort; for others, it’s a betrayal of tradition. The answer lies in the nuances of flavor, texture, and personal taste. The three main camps of strawberry matcha reveal a spectrum of preferences. First, there’s the artificial strawberry flavor, often found in budget-friendly brands like Nesquik. It’s sweet, predictable, and universally palatable—but lacks depth. Think of it as the sugary cousin of matcha, perfect for a quick…

Does Lower Water Temperature Unlock Aged Sheng’s Sweetness?

Mar

By ADMIN@CoffeeWineTea.com

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Tea FactsAged, Agroforestry, Brothers

Does Lower Water Temperature Unlock Aged Sheng’s Sweetness?

There's something brewing in the world of aged sheng pu'er—specifically, a debate over whether lowering water temps can coax out hidden layers of flavor. A recent experiment with a 2005 Yiwu cake revealed that dropping below boiling point could transform the tea’s profile, turning earthy notes into something closer to honeyed fruit. The question isn’t just about technique—it’s about rethinking how we approach aging, extraction, and the delicate balance between sweetness and storage taste. Aged sheng, especially beyond a decade, often carries a distinct “storage taste”—that muddy, musty character from years in clay jars. But this isn’t a flaw; it’s…

The Unlikely Contenders of Puer’s First Round

Mar

By ADMIN@CoffeeWineTea.com

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Tea FactsAda, Albatross, Brothers, Snake, Underdog

The Unlikely Contenders of Puer’s First Round

This is worth savoring: The raw puer scene isn’t just about powerhouses anymore. In the first round of March Madness 2026, underdogs and overlooked regions are stealing the spotlight. From the grassy, leather-laced notes of Underdog’s 2025 Spring Bulang to the perfumy brightness of Yunnan Sourcing’s “Ba Da Snake,” these teas are proving that budget-friendly doesn’t mean bland. The Underdog 2025 Spring Bulang Raw Puer opens with a grassy, green character that lingers like a quiet storm. Its bitterness emerges subtly after a sip, paired with doughy undertones and a faint floral whisper. It’s a toned-down version of Menghai’s punch,…

The 200g Sheng Mystery: When Did It Take Off?

Mar

By ADMIN@CoffeeWineTea.com

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Tea FactsAgroforestry, Brothers, Sheng

The 200g Sheng Mystery: When Did It Take Off?

The 200g Sheng mystery has brewed for years, but one question keeps resurfacing: when did this format become the norm? If you’ve ever stumbled upon a 200g cake and wondered if it’s an outlier or part of a trend, you’re not alone. The early 2010s were dominated by 357g cakes, a standard that felt almost ritualistic. Yet today, 200g cakes are everywhere—especially in niche brands and lower-tier markets. Why the shift? It’s less about tradition and more about economics. Smaller cakes are cheaper to produce, easier to store, and faster to sell. For collectors, though, the 200g format feels like…