tea knowledge

Tea’s Carbon Footprint

How Earth Friendly is Your Tea?

How Earth Friendly is Your Tea?

©2009 Jennifer Leigh Sauer

Ever wonder what kind of impact tea has on the environment? That depends largely on the behavior of the tea drinker, according to tea technologist and longtime tea industry consultant Nigel Melican of of Teacraft Ltd who recently did an in-depth study on the carbon footprint of tea.

Researching tea’s carbon impact from Asian tea farm to American teapot (and landfill), Melican sought to find out whether tea is an environmental “saint or a sinner” when we measure its carbon footprint by a number of criteria. He found that several variables in the domain of the tea drinker herself have a great impact on the final result, and it seems worth sharing since we are on this planet together.

“If tea is well made, if we look at the supply chain properly, if we make some adjustments, we can actually get tea to be carbon neutral,” said Melican. “Some tea in some countries we could get to be carbon negative. Now that is quite something for a product which goes from where its grown, ten thousand miles [away], to the consumer…”


Water for Tea (Part III)

Great tea requires artful preparation, the highest quality tea leaves, and pure water.

Great tea requires artful preparation, the highest quality tea leaves, and pure water.

Water temperature also influences the final cup, and tea masters are vigilant about heating their water optimally to match the tea they are brewing. However, they determine the “readiness” of the water in different ways-visually, auditorially, and electronically.

Some look for visual signs of the water temperature to determine when the water is heated properly for the particular tea they intend to brew.

You may have heard tea masters talk about looking for “fish eyes” in the water.  This is when medium bubbles form just before the water moves towards a roiling boil.  This is when the water is ready for oolongs, generally.  The way the steam leaves the spout of the kettle—in wisps or in gusts–also signals the water’s readiness for some tea masters.


Water for Tea (Part II)

Water is important in every step of making sencha green teas: from the growing, to steaming, to brewing of the leaves.

Water is important in every step of making sencha green teas: from the growing, to steaming, to brewing of the leaves.

David Lee Hoffman’s appreciation for quality tea water reminds me of those of Lu Yu, the eighth century Tang Dynasty tea sage who instructed his readers in The Classic of Tea about how and where to collect water for tea:

“On the question of water to use, I would suggest that tea made from mountain streams is best, river water is all right, but well-water is quite inferior.”1

Other tea masters rave about the water used for brewing tea in the rural mountain villages of China where they go to find teas. They believe that where good tea grows, good water is often close at hand.  As well, the experience of drinking a tea in its natural habitat with local stream water meant for that tea is an inimitable lifetime experience to be treasured.


Tea Formulas: Jasmine Pearl Green Tea

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Tea Formulas: Kukicha Green Tea

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Tea Formulas: Lobocha Sencha Green Tea

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Tea Formulas: Matcha Powder Green Tea

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Tea Formulas: Ryokucha Green Tea

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Tea Formulas: Osthmanthus Silver Needle White Tea

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How to Buy Tea

Learn how to buy TeaChoosing teas from the seemingly never-ending selection can sometimes be daunting. Let Samovar Tea Lounge guide you through the maze of different teas and help you learn about what makes a good tea.

Before buying tea, it’s always optimal to taste it, just like wine. In general, you should buy small quantities – unless it’s a particular favorite – because this will allow you to consume the tea while it’s still fresh.