World Tea Expo 2025

Kevin will address the reaction of taste receptors as it pertains to hot and cold beverages. Only to bring it forth to why it may be so that some people prefer hot tea brew and some may prefer cold tea brew scientifically.

Takeaways
(1) Science behind temperature tea tasting

(2) Choosing which teas taste better cold or hot

(3) Geographically preference

With the increasing popularity of matcha, the presence of Japanese green tea on the world market is stronger than ever before. Yet despite the abundance of instragrammable green lattes and smoothies out there, much of what Japan has to offer still remains largely undiscovered by the international tea community. Take a closer look, and Japanese green tea will appear surprisingly multifaceted, spanning from the fresh forest-like flavor of a classic Sencha to the nutty roasted aromas of Hojicha and much more in between. New and exciting initiatives such as the single origin tea movement are also taking Japanese tea into unexplored territory, making for new taste experiences previously unavailable. The art of roasting green tea has also being further refined, and is ripe for experiencing. A must for anyone interested in gaining or deepening their knowledge of green tea.

Takeaways:

Explain the background behind the great variety of flavor experiences.

Cover everything from tea plant cultivars to terroir.

Explore the long traditions and new bold initiatives that make the cultivation and processing possible.

Brewing techniques will be introduced,

The secrets behind a good Hojicha

Tasting:
・Cold brewed Single Estate Japanese Tea
・Freshly roasted Hojicha

The topic explores Rooibos, a caffeine-free herbal tea from South Africa, focusing on its
history, cultivation, and global rise. Originating with the indigenous Khoisan people, Rooibos
is grown in the Cederberg region and undergoes a unique process of planting, harvesting,
and fermentation. This herbal tea is valued for its antioxidants, essential minerals, and
nutritional benefits, making it a popular choice for promoting well-being. With various
grades and cuts affecting its flavor and quality, Rooibos has expanded internationally, now
used in beverages, food, and skincare. It is also recognized as a beneficial, sugar-free
alternative for children.


Takeaways:
Rooibos as a Versatile Beverage and Functional Food
Well-being Benefits and Wellness
Innovation and Economic Impact

Come join Kurush Bharucha on a guided 'tea cupping' odyssey, as we taste his global 'flavourites' - their aromas and attributes ; their terroirs and tales.  Each sip will unveil a unique 'nature and nurture' fingerprint.....and make you smile

Join in the 'jelly-bean' test, as a first step in appreciating the nuances of tea tasting.

This session is to awaken your inner Tearista and help YOU in your tea journey - from infusiast to teaholic

Key Takeaways :
1. Appreciate the fundamentals of tasting (its why, how and what) - as you TEAse apart the subtleties between flavour, taste and aroma.
2. Understand the key sensory directions of the different types of tea....and start to build your own vocabulary of descriptors.
3. Learn to tell your recipe love story from 'tea-bud to taste-bud', using a 6P framework (provenance, plantation, processing, product, planet, people) ---Class limit of 50

Of the many mysteries that the subjet of tea leaves us, one that I encounter the most is “how much caffeine is in my tea.” The short answer is, “it depends.” But what does it depend on? This talk gives an in-depth look into what factors go into the caffeine content of any particular tea. We will also look into some of the common myths about caffeine content and discover which ones are true or false, and why.
Takeways:
1.) Caffeine content in any particular tea is not a straightforward answer but there are clues that you can use to estimate it.
2.) Most of the myths about caffeine content in teas are misleading or false.
3.) Caffeine content in teas vary widely depending on a variety of factors other than the style of tea.