Recognizing the Leaf
We two – India and China – have a strange relation when it comes to tea. We have...
Read MorePosted by Rajiv Lochan | Jun 29, 2015 | Industry, Op-Ed |
We two – India and China – have a strange relation when it comes to tea. We have...
Read MorePosted by Rajiv Lochan | May 25, 2015 | Beyond the Basics, Community, History, Industry, News, Op-Ed |
Air is the key to the success in tea business – this is what I learned on this trip. Air helps deliver the fresh tea in the water – which is the mother of tea. This may sound new to many in the trade, but it is the truth. Removal of moisture from green leaf is the manufacture of tea, whereas addition of moisture back is the brewing of tea. This whole process of moisture removal and addition is to give shelf life while keeping the desired
Read MorePosted by Rajiv Lochan | May 5, 2015 | Basics & Tips, Beyond the Basics, Industry, Op-Ed, Travel |
On our trip out to Doke Tea Farm in Bihar, we picked some leaves that were transported back to Siliguri. They get left out for 18 hours then frozen for no fewer than 18 hours. They are then rolled and dried using a very innovative process involving a hair dryer and a wooden box lined with metal.
Read MorePosted by Rajiv Lochan | Apr 14, 2015 | Community, Industry, News, Op-Ed |
Tribute teas were prepared for the emperors. To do that, the leaf plucked had to be of the finest type which were then shaped by the most skillful fingers of the artisans. It was this message that Austin Hodge carried to India during his first trip to India during March of 2015. His message was heard loud and clear by the Tea Board of India and Tea Research
Read MorePosted by Rajiv Lochan | Mar 3, 2015 | Beyond the Basics, Community, History, Industry, News |
When the Indian Tea Board declared four blocks of the Kishangunj district, namely Pothia, Thakurgunj, Bahadurgunj, and Kishangunj itself (from the far northeastern corner of Bihar bordering with North Bengal and Eastern Nepal) in 1999 as a non-traditional tea growing area
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