Eco-Cha Guest Lecture at Providence University, Taiwan.Eco-Cha Sourcing Director Andy Kincart is gave a guest lecture Monday January 12th, 2015 for MBA students at Providence University's (Taiwan) Graduate International Program Department.
He'll spoke about how the makers of artisan Taiwanese tea maintain speciality and quality when challenged with the increasing demand of a growth industry. The topic will also covered the environmental impact of increased demand for Taiwanese tea.
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The medium oxidized leaves have undergone extensive, repeated roastings that have resulted in a very balanced, integrated character. The initial steepings offer a freshly cut wood aroma with a toasted nutty flavor. This proceeds to open up into a sweeter, more complex profile that is strikingly reminiscent of roasted winter vegetables, including parsnip, caramelized onion and butternut squash.