Teatulia: Ahead of the Curve
November 2017— More and more tea companies in the tea industry are exploring sustainable practices in terms of both agriculture and people. Movement towards farm to cup, creative reimagining of invasive species, farmer friendly practices, and other initiatives all provide examples of the innovations people are making towards an environmentally and emotionally healthy industry.
New Research Shows Black Tea May Help with Weight Loss
October 7th, 2017— new research conducted UCLA has demonstrated that black tea may promote weight loss and other health benefits by changing bacteria in the gut. This study, published in the European Journal of Nutrition, expands on a previous study proving that consumption of both green and black teas results in less of the type of bacteria associated with obesity and more of the bacteria associated with lean body mass. According to the new black tea molecules are larger than those in green tea and stay in the intestine, enhancing the growth of beneficial bacteria and the formation of microbial metabolites involved in the regulation of energy metabolism.
How Tea Shaped the Modern World
September 7, 2017— Erika Rappaport, a professor of history at UC Santa Barbara, has argued in her new book, A Thirst for Empire: How Tea Shaped the Modern World, that the dispersal and relative popularity of tea throughout the world is deeply tied to British colonial domination and cultural appropriation. Through marketing endeavors, some more successful than others, the British attempted to control resources and cultures and succeeded in attributing tea to the national British character, ultimately shaping a new international community of tea consumers.
GTI Explores Partnership with China’s Leading Tea Research University
Aug. 11, 2017 — Three scholars from UC Davis’ Global Tea Initiative for the Study of Tea Culture and Science headed to a premier tea-growing region of China today to exchange research findings and cultivate stronger ties.
For All the Tea in China, Is Coffee Taking Over?
April 2017 — With Starbucks opening thousands more stores and spreading latte lore across China, will the country’s centuries-old tea-drinking tradition evaporate? That was a question mulled by UC Davis sociologist Xiaoling Shu as coffee sales began percolating in her native country, starting with the arrival of Starbucks, McCafé, KFC and other Western restaurant and café chains over the last three decades. Read about Shu’s research on the rise of coffee in China.
The Microbes That Could Bring Tea to California
April 2017 — UC Davis chemist Jacquelyn Gervay-Hague fell in love with tea 10 years ago in Taipei, while leading the chemistry department’s study-abroad program in Taiwan. Now, Gervay-Hague hopes to bring her passion home and cultivate tea as a commercial crop in California.. “Tea is exactly where the wine industry was 100 years ago in California.” Read about Gervay-Hague’s research on the “healthy” chemicals found in tea.
Colloquium Highlights Sensory Aspects of Tea
Feb. 6. 2017 - UC Davis College of Letters and Science News
Fully experiencing tea involves not just five senses but six, says tea master Wingchi Ip: “The sixth sense is the mind.” A tea tasting led by Ip kicked off the second annual colloquium of the UC Davis Global Tea Initiative for the Study of Tea Culture and Science.
Roy Fong and the Quest for a California Tea Farm
Dec. 8, 2016 — San Francisco Chronicle
It takes precision to brew the perfect cup of tea. But to grow the leaves for that tea, especially in this country, requires exceedingly more: patience, copious money and a certain level of bullheadedness. So Roy Fong has found out the hard way.
New Life for Tea in the San Joaquin Valley
Nov. 18, 2016 — UC Division of Agriculture and Natural Resources
Fifty-five years ago, Thomas J. Lipton Inc. funded a tea study at the UC Kearney Agricultural Research and Extension Center in Parlier, which is piquing the interest of scientists today.
Climate Change is Affecting the Growing and Harvesting of Tea
Oct. 20, 2016 — Phys.org
Biologists, chemists, economists and a host of other researchers are studying the breadth of climate impacts—everything from tea quality to consumer behavior to how farmers are adapting—and looking for methods to help mitigate risk to farmers' livelihoods. Read more...
Good News for Tea Drinkers: Caffeine Key to Longer Life
July 26, 2016 - World Tea News
On the heels of an extensive Harvard study, which last year revealed that coffee drinkers had up to a 15 percent lower mortality rate than non-coffee drinkers, Chinese scientists have come up with findings that indicate tea drinkers may also live long and prosperously.
Tea Extracts and Antibiotic Performance
June 6, 2016 — Academic Minute
Tin-Chin Chu, associate professor of biological sciences at Seton Hall University talks about her research on the use of tea in the post-antibiotic era.
A Big Launch for the Global Tea Initiative at UC Davis
May 23, 2016 - UC Davis College of Letters and Science News
The colloquium launching the UC Davis Global Tea Initiative for the Study of Tea Culture and Science featured scholars from around the world talking about the chemicals and compounds in tea, types of tea, the Japanese tea ceremony and a kind of ceramic that for 500 years has been considered the best for making tea.
A Global Tea Party: UC Davis Establishes The Global Tea Initiative
May 18, 2016 — The California Aggie
On May 12, UC Davis hosted the first of three international colloquiums to kick off the Global Tea Initiative, which will study both the cultural and scientific aspects of tea.
UC Davis Tea Colloquium: A Tribute to Tea
May 9, 2016 — World Tea News
The University of California, Davis, has organized a rather extraordinary tribute to tea this week.
The Drink That Costs More than Gold
April 26 2016 — BBC.com
China’s ancient bushes of Da Hong Pao produce one of the most expensive teas in the world, astonishingly costing more than 30 times its weight in gold.