As in years past, the UC Davis Global Tea Initiative for the Study of Tea Culture and Science annual colloquium will take a broad view of tea: its history, use as medicine, role in culture and society, agricultural practices and the tea industry. Taking place Jan. 19, this year’s colloquium is entitled “Tea and Value.”
The UC Davis Global Tea Initiative’s seventh annual colloquium, titled “Tea and Beyond: Bridging Science and Culture, Time and Space,” will bring together scholars from around the globe presenting on topics such as tea and general health, anxiety, meditation, use of teas by Indigenous people and specific ethnic populations, and examining non-tea infusions that are often marketed as tea. Taking place Jan.
Lisa See and her research partner and tea expert and importer Linda Louie will give the keynote address at the UC Davis Global Tea Initiative Colloquium on Jan. 21 at 9:30 a.m.
Author Lisa See knew she wanted to write a novel that was connected to China’s one-child policy, but was struggling to find a way to connect it to a broad sweep of history. She found the answer in tea.
Seminar gives students a wide view of world’s most consumed brew.
From a trip to the Consulate General of Japan in San Francisco, to tea tasting, to lectures given by an art historian, chemist, nutritionist, farmer, librarian, and professor of Japanese literature, the seminar “Global Tea Culture and Science” introduces students to the rich and intersectional world of tea.
Researchers around the world are taking advantage of advances in genetic engineering, molecular biology, genomics and horticultural science to develop varieties of tea with less caffeine.
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.
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, McCafe, KFC and other Western restaurant and café chains over the last three decades.
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."
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.
