Scholars Talk Tea at Expanded Symposium
March 07, 2018
For its third year, the UC Davis Global Tea Initiative Symposium was expanded to two days with tea scholars and researchers, purveyors and growers gathering to talk tea.
A UC Davis symposium will bring tea farmers, industry experts and scholars together Feb. 22-23 to focus on "The Future of Tea: Issues in Sustainability and Preservation."
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 the Hong Kong importer of Chinese teas kicked off the second annual colloquium of the UC Davis Global Tea Initiative for the Study of Tea Culture and Science.
Tea tasters talk about using all fives senses in experiencing a cup of tea. The UC Davis Global Tea Initiative for the Study of Tea Culture and Science will take that concept to new levels on Jan. 19, 2017—bringing experts from an array of disciplines to campus to talk about "The Sensory Aspects of Tea."
A Big Launch for the Global Tea Initiative at UC Davis
May 23, 2016
Terroir, that “sense of place” so important to making great wines, matters in tea too. Kevin Gascoyne, a tea taster and co-author of the book Tea: "History, Terroir, Varieties," gave an overview Nov. 4, 2016, on how soil, topography, climate and other environmental factors influence the characteristics of nonherbal teas.
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.
UC Davis will launch its Global Tea Culture and Science Initiative with a symposium bringing together the cultural and scientific aspects of the world’s most popular prepared beverage.