When we talk about wine, we are well versed in the nuances that the grape-producing region bring to the glass.
Winemakers and buyers alike speak knowledgeably and enthusiastically about terroir – the subtle variations in geology, slope, altitude and climate – and its impact on the product. Why should it be any different when the product is tea rather than grapes?
Part of the reason we’re unaware of the link between provenance and tea is because the origins have been long hidden behind blends.
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