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.
Leave a comment
Comments will be approved before showing up.
Also in News
Eco-Cha Tea Club: Light Roast Concubine Oolong Tasting Notes
We were captivated by the flavor profile with the first sip when our mentor Lisa Lin brewed for us on an impromptu visit to her home. It's vibrant, fresh, complex, and also smooth and balanced. Its overall profile carries delicate floral aromatic notes, and a distinct honey-like flavor suspended in a thick, smooth composition. The most distinctive aspect of this batch is that it maintains a very fresh character while having no green vegetal or herbal qualities. It's an amazing balance of delicate floweriness and freshly baked scones. In sum, it's a proper tribute to the magic of bug bitten tea!
Eco-Cha Tea Club: Light Roast Concubine Oolong Tea
Andy visited the farm a second time because the older brother had told him that he had transitioned his own plots of tea to completely natural farming, i.e. not using any chemical pesticides or fertilizers. The image above clearly shows the contrast of a transitional plot of tea in the foreground, compared to the commercially farmed plots of tea on the neighboring farm below in the background.
A Roasted Tsui Yu Oolong Tea
Great news for roasted tea lovers! We have a new roasted tea selection on our shelves that is both affordable and delectable! Our new Roasted Tsui Yu Oolong is the perfect coffee alternative, for those looking to cut down on their caffeine intake. It has a rich, bold, hearty character that makes it a great coffee sub
