High time for tea

Article Abstract:

Tea has begun to develop a popular following in the US, where the American Tea Masters Assn (ATMA) hopes to make it the drink of the '90s. ATMA's tea master, Donald Wallis, and his business partner Roy Fong, owner of a Chinese tea house in San Francisco, select only the best. Fong travels to China to supervise picking and processing of the leaves, and Wallis offers classes in tea appreciation and preparing the water. The ATMA's finest teas cost some $3500 per pound, though less expensive teas have many fierce fans.

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Home brew

Article Abstract:

Anselm Perera is a pioneer in the Sri Lankan tea industry. His company, Mlesna Ceylon Tea, adds value to the raw tea leaf in Sri Lanka instead of selling it as low-priced raw tea leaf to major foreign purchasers. Perera began his career in the tea industry as a tea taster. His company now employs 400 people and has annual sales of $5 million, with products including flavored teas, teapots and tea in decorative containers. The company exports to 43 countries and also has licensed tea shops in a number of countries.

Behavior, Perera, Anselm, Mlesna Ceylon Tea

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An organic cuppa

Article Abstract:

Rajah Banerjee narrates his experiences as a tea plantation owner in Darjeeling in India. He is one of the persons who have changed over to organic plantation and his Makaibari brand is a globally recognized brand in tea.

Market information - general, Product quality, Management dynamics, India, Supply and demand, Environmental aspects, Quality management, Brand choice, Tea, Company business management

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