DOCSLIB.ORG

Issuetwo.2019 Talkmasters Issuetwo.2019 Masterstalk Content Professional Talks About Tea and Other Tasty Cultures

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Issuetwo.2019 Talkmasters Issuetwo.2019 Masterstalk Content Professional Talks About Tea and Other Tasty Cultures issuetwo.2019 talkmasters issuetwo.2019 MastersTalk Content Professional Talks about Tea and other Tasty Cultures Albino Tea Culvars 3 Tea Microtrend Three Kilos of Tea History 8 George van Driem’s Weight Vin Jaune of Jura 14 Olga Nikandrova & Denis Shumakov’s Yellow Wine Immersion Vietnamese Tea Industry 22 Development Dynamics Real Tea Sommelier 26 Murat Kornaev’s 100 cups a day Tea in Classic Sommelier Work 34 Alexander Rassadkin’s Comment Championship Organizer’s Checklist 36 Aliona Velichko’s Experience issuetwo.2019 MastersTalk Content Professional Talks about Tea and other Tasty Cultures Albino Tea Culvars 3 Tea Microtrend Three Kilos of Tea History 8 George van Driem’s Weight Vin Jaune of Jura 14 Olga Nikandrova & Denis Shumakov’s Yellow Wine Immersion Vietnamese Tea Industry 22 Development Dynamics Real Tea Sommelier 26 Murat Kornaev’s 100 cups a day Tea in Classic Sommelier Work 34 Alexander Rassadkin’s Comment Championship Organizer’s Checklist 36 Aliona Velichko’s Experience issuetwo.2019 MastersTalk Content Albino Tea Culvars Tea Microtrend .online talk Formats of Tea Championships 38 Two Variants, Five Variaons In the previous issue of MastersTalk we published a usually they are not pure white. Second, albino tea Tea Championship A-Z selecon of research reports examining the effects leaves are normally used for making green tea masters 40 Aliona Velichko’s Index of stress experienced by tea leaves on the taste and whose outward appearance resembles that of aroma of tea; those reports menoned albino tea. ordinary green or white tea. And albino teas are not In our opinion, albino teas are one of the most an extreme rarity. For example, albino tea leaves are TMC Formats in a Small Market interesng tea microtrends in recent years, so we used to make Anji Baicha green tea, which is fairly 43 Gundega Silniece’s Insights are tempted to tell you more about them. oen found in tea shops. Albino tea culvars are tea trees whose leaves are So, at the moment, there are a number of tea Not Only Guinness: Tea in Ireland notably lighter in color than those of common tea culvars that, if properly propagated, produce 46 Ekaterina Likhacheva’s Tea Crawl trees during certain parts of the year (for example, albino tea trees. Here is a list of Chinese albino tea in the spring, at the beginning of the growing culvars that we came across in published scienfic season). Such trees are menoned already in The studies (names given exactly as they appear in the Irish Coffee and Espresso Marni Trease on Tea (大观茶论, Da Guan Cha Lun) original publicaons): 53 Ekaterina Likhacheva’s Coffee Meengs wrien by the Chinese emperor Huizong of the Song џ Baijiguan. Wuyishan (Fujian province). Dynasty in 1107. The emperor, whose life, as we џ Anji Baicha (aka Baiyecha 1, aka White leaf No. 1, know, didn’t end well, stated that white-leaf tea aka Bai Ye Yi Hao). Anji (Zhejiang province). Meet Cupuaçu trees are very rare, but very delicious tea can made џ Huangjinya. Ningpo (Zhejiang province). 60 Olga Yarovikova’s Golden Bar from them if a proper processing method is used. џ Anji Huangcha. Anji (Zhejiang province). џ Suyuhuang. Wuxi (Jiangsu province). At present, we are witnessing a surge of interest in џ Huangjincha 1. Hunan province. albino tea culvars; they are acvely and џ Founder and publisher: Tea Masters Cup Ltd. Editor-in-Chief: Olya Buhtz Zhonghuang 1. Zhejiang province. Created by Tea comprehensively studied. Before presenng to you Research Instute of CAAS, Hangzhou. Tea Masters Cup, MastersTalk are registered trademarks of Tea Masters Cup Ltd. a brief review of some relevant studies, we’d like to џ Xiaoxueya. Address: rooms 05-15, 13A/F, South Tower, WFC, Harbour City, 17 Canton Road, make a couple of remarks. џ Qiannianxue. Zhejiang province, also common in Tsim Sha Tsui, Kowloon, Hong Kong, +33 781488464, [email protected] First, leaves of albino tea culvars can be almost Sichuan and Guizhou. Adversing: [email protected] white, but also light green and yellow. They are џ Yu-Jin-Xiang. Zhejiang province. © Tea Masters Cup, 2019 lighter in color than “standard” green tea leaves, but џ Jinguang. Zhejiang province. Cover photo credits: Natalia Bogdanovska, Kateřina Ryšavá, Chrisna Gavrilina, Maxim Belechenko, Caught in the Moment Photography (specially for World Tea Expo), Olga Nikandrova. Reprinng of materials is allowed only by permission of the magazine. The reference to MastersTalk magazine is obligatory. The editors don’t bear any responsibility for reliability of data placed in adversing blocks or announcements. The editor’s point of view may not coincide with the author’s point of view. 03 issuetwo.2019 MastersTalk Content Albino Tea Culvars Tea Microtrend .online talk Formats of Tea Championships 38 Two Variants, Five Variaons In the previous issue of MastersTalk we published a usually they are not pure white. Second, albino tea Tea Championship A-Z selecon of research reports examining the effects leaves are normally used for making green tea masters 40 Aliona Velichko’s Index of stress experienced by tea leaves on the taste and whose outward appearance resembles that of aroma of tea; those reports menoned albino tea. ordinary green or white tea. And albino teas are not In our opinion, albino teas are one of the most an extreme rarity. For example, albino tea leaves are TMC Formats in a Small Market interesng tea microtrends in recent years, so we used to make Anji Baicha green tea, which is fairly 43 Gundega Silniece’s Insights are tempted to tell you more about them. oen found in tea shops. Albino tea culvars are tea trees whose leaves are So, at the moment, there are a number of tea Not Only Guinness: Tea in Ireland notably lighter in color than those of common tea culvars that, if properly propagated, produce 46 Ekaterina Likhacheva’s Tea Crawl trees during certain parts of the year (for example, albino tea trees. Here is a list of Chinese albino tea in the spring, at the beginning of the growing culvars that we came across in published scienfic season). Such trees are menoned already in The studies (names given exactly as they appear in the Irish Coffee and Espresso Marni Trease on Tea (大观茶论, Da Guan Cha Lun) original publicaons): 53 Ekaterina Likhacheva’s Coffee Meengs wrien by the Chinese emperor Huizong of the Song џ Baijiguan. Wuyishan (Fujian province). Dynasty in 1107. The emperor, whose life, as we џ Anji Baicha (aka Baiyecha 1, aka White leaf No. 1, know, didn’t end well, stated that white-leaf tea aka Bai Ye Yi Hao). Anji (Zhejiang province). Meet Cupuaçu trees are very rare, but very delicious tea can made џ Huangjinya. Ningpo (Zhejiang province). 60 Olga Yarovikova’s Golden Bar from them if a proper processing method is used. џ Anji Huangcha. Anji (Zhejiang province). џ Suyuhuang. Wuxi (Jiangsu province). At present, we are witnessing a surge of interest in џ Huangjincha 1. Hunan province. albino tea culvars; they are acvely and џ Founder and publisher: Tea Masters Cup Ltd. Editor-in-Chief: Olya Buhtz Zhonghuang 1. Zhejiang province. Created by Tea comprehensively studied. Before presenng to you Research Instute of CAAS, Hangzhou. Tea Masters Cup, MastersTalk are registered trademarks of Tea Masters Cup Ltd. a brief review of some relevant studies, we’d like to џ Xiaoxueya. Address: rooms 05-15, 13A/F, South Tower, WFC, Harbour City, 17 Canton Road, make a couple of remarks. џ Qiannianxue. Zhejiang province, also common in Tsim Sha Tsui, Kowloon, Hong Kong, +33 781488464, [email protected] First, leaves of albino tea culvars can be almost Sichuan and Guizhou. Adversing: [email protected] white, but also light green and yellow. They are џ Yu-Jin-Xiang. Zhejiang province. © Tea Masters Cup, 2019 lighter in color than “standard” green tea leaves, but џ Jinguang. Zhejiang province. Cover photo credits: Natalia Bogdanovska, Kateřina Ryšavá, Chrisna Gavrilina, Maxim Belechenko, Caught in the Moment Photography (specially for World Tea Expo), Olga Nikandrova. Reprinng of materials is allowed only by permission of the magazine. The reference to MastersTalk magazine is obligatory. The editors don’t bear any responsibility for reliability of data placed in adversing blocks or announcements. The editor’s point of view may not coincide with the author’s point of view. 03 issuetwo.2019 All albino tea trees can be divided into two groups: Albino Tea photosensive and thermosensive. Photosensive Tangya White Tea First Grade culvars have light-colored young shoots during the Enshi, Hubei, China me of year when the sun is most acve, and when there is less sunlight, their leaves become darker and acquire the usual green color. Huangjinya, Yu- Jin-Xiang and Jinguang tea variees belong to this group of albino culvars. Young leaves of thermosensive albino tea trees are lighter in color when air temperature is low, but when it rises to 20- 22°С, the leaves become greener. Anji Baicha and Xiaoxueya belong to the group of thermosensive albino culvars. The main characteriscs of teas made from albino leaves are approximately the same and do not depend on the nature of albinism. Compared to non-albino teas, albino teas contain more amino acids and similar compounds (including theanine), less caffeine and less catechins. As a rule, albino teas have more pronounced umami taste, no bierness, and less astringency. As any potenal market micro-driver, albino teas are the subject of many studies nowadays. These studies are quite haphazard, so our review of them will most likely resemble a quilt. If albino tea trees are shaded, their leaves turn greener, but their catechin content nevertheless remains lower than in non- albino teas: doi.org/10.1038/srep45062 Near-infrared spectroscopy and chemometrics enable us to disnguish quickly and non-destrucvely between 05 issuetwo.2019 All albino tea trees can be divided into two groups: Albino Tea photosensive and thermosensive.
Load more

Recommended publications
  • TEATIPSBRIEF100 100 Pieces of Info to Use in Tea Stories Issue 1
    Olga Nikandrova. Denis Shumakov TEATIPSBRIEF100 100 pieces of info to use in tea stories Issue 1. 2017 www.facebook.com/teatipsbrief/ www.teatips.ru Table of content Tea micro-trends .............................................................................................................................................. 5 Micro-trend. Tea and wine experiments ................................................................................................................... 5 One more time on tea machines. Teforia Leaf ........................................................................................................ 5 Micro-trend. Nitro Tea ..................................................................................................................................................... 6 Nano-trend. Teafe in Raipur and Bangalore ............................................................................................................ 7 Micro-Trend. Cheese tea. 40 degrees and 15 minutes ......................................................................................... 7 Micro-trend: kombuchading kombucha at topical bars ........................................................................................ 8 Ambient Brew: Tea and Food Pairing ......................................................................................................................... 9 Micro-trend: Albino tea cultivars ..............................................................................................................................
    [Show full text]
  • Vietnamese Style Café in Lappeenranta – Imatra Region: a Business Concept Statement and Customers’ Preferences
    Saimaa University of Applied Sciences Business and Culture, Imatra Faculty of Tourism and Hospitality Degree Program in Hotel, Restaurant and Tourism Management Huyen Pham; Khoa Nguyen Vietnamese Style Café in Lappeenranta – Imatra Region: A Business Concept Statement and Customers’ Preferences Thesis 2015 Abstract Huyen Pham; Khoa Nguyen Vietnamese Style Café in Lappeenranta – Imatra Region: A Business Concept Statement and Customers’ Preferences, 94 pages, 4 appendices Saimaa University of Applied Sciences Business and Culture, Imatra Faculty of Tourism and Hospitality Degree Program in Hotel, Restaurant and Tourism Management Thesis 2015 Instructors: Mr.Pekka Mytty, Senior Lecturer, Saimaa University of Applied Sciences The purpose of the thesis was to investigate by studying the theories of business concept statement, different forms of business and legal issues needed for opening a food establishment in Finland as well as creating a practical business concept statement for the real business idea of opening a Vietnamese café in the region Lappeenranta – Imatra of Finland. The aim of the authors was to visualize the business idea of the café for the readers through this thesis work. The information and knowledge used in the thesis were gathered from books, the Internet and the market survey. The thesis started with the basic knowledge relating to Vietnam, Vietnamese coffee, tea and culture. The theoretical section covered the theories of the start-up process in running a business as well as the business concept statement itself. Within the theoretical part, the definition of this statement, its contents and concerns were defined clearly. Empirical work was another important part of this thesis. This part comprised a quantitative market research towards the business idea and a written business concept statement.
    [Show full text]
  • Wikipedia, the Free Encyclopedia 03-11-09 12:04
    Tea - Wikipedia, the free encyclopedia 03-11-09 12:04 Tea From Wikipedia, the free encyclopedia Tea is the agricultural product of the leaves, leaf buds, and internodes of the Camellia sinensis plant, prepared and cured by various methods. "Tea" also refers to the aromatic beverage prepared from the cured leaves by combination with hot or boiling water,[1] and is the common name for the Camellia sinensis plant itself. After water, tea is the most widely-consumed beverage in the world.[2] It has a cooling, slightly bitter, astringent flavour which many enjoy.[3] The four types of tea most commonly found on the market are black tea, oolong tea, green tea and white tea,[4] all of which can be made from the same bushes, processed differently, and in the case of fine white tea grown differently. Pu-erh tea, a post-fermented tea, is also often classified as amongst the most popular types of tea.[5] Green Tea leaves in a Chinese The term "herbal tea" usually refers to an infusion or tisane of gaiwan. leaves, flowers, fruit, herbs or other plant material that contains no Camellia sinensis.[6] The term "red tea" either refers to an infusion made from the South African rooibos plant, also containing no Camellia sinensis, or, in Chinese, Korean, Japanese and other East Asian languages, refers to black tea. Contents 1 Traditional Chinese Tea Cultivation and Technologies 2 Processing and classification A tea bush. 3 Blending and additives 4 Content 5 Origin and history 5.1 Origin myths 5.2 China 5.3 Japan 5.4 Korea 5.5 Taiwan 5.6 Thailand 5.7 Vietnam 5.8 Tea spreads to the world 5.9 United Kingdom Plantation workers picking tea in 5.10 United States of America Tanzania.
    [Show full text]
  • Masterstalk, Issue Zero, 2018
    Contents Issue Zero. 2018 Tea in Vietnam Pracce, Pracce, Brief Basics of Tea Culture Pracce... History and Tea in Huế Sharyn Johnston's Tea Snacks Principles 4 22 Buzz Tea The Cra from of a Tea Nerd Connoisseurship Cheryl Teo's Artwork Ruben Luyten's Stratagems 18 27 masterstalk issuezero.2018 Pilot issue Tea Master Cup, MastersTalk are registered trademarks of Tea Masters Cup Ltd. Founder and publisher: Editor-in-Chief: Tea Masters Cup Ltd. Olya Buhtz Reprinng of materials is allowed only by permission of the magazine. The reference to Editorial Address: MastersTalk magazine is obligatory. The Rooms 05-15, 13A/F, South Tower, World Finance Centre, editors don’t bear any responsibility for Harbour City, 17 Canton Road, Tsim Sha Tsui, Kowloon, reliability of data placed in adversing blocks Hong Kong or announcements. The editor’s point of view +85281928853 may not coincide with the author’s point of e-mail: [email protected] view. All provided materials will not be returned or reviewed. www.masterstalk.online Contents Issue Zero. 2018 .online talk Tea Masters Cup Tea Internaonal Pilgrimage 2018 Aliona Velichko's masters Parcipants, categories, Adventures agenda, etc. 31 70 Tea Masters Cup Pairing Ideas. Chronicles Tea and Sherry Wine France Olga Nikandrova Kazakhstan & Denis Shumakov's Experiments 62 78 Turning Hobby Masters Talk: into Profession Going Green Dmitriy Green tea habits Filimonov's of tea masters Method 66 85 issuezero.2018 and winners, how they use the experience of Editor’s Word compeons and, naturally, about tea and tea Olya Buhtz culture. Work with tastes is universal and eclecc.
    [Show full text]
  • Nepal Orthodox Tea: Analysis of Industry, Production, and Market Potential
    Nepal Orthodox Tea: Analysis of industry, production, and market potential By Rudra Bahadur Baral M.S., University of Hohenheim, Germany, 2008 A THESIS submitted in partial fulfillment of the requirements for the degree MASTER OF SCIENCE Department of Agricultural Economics Collage of Agriculture KANSAS STATE UNIVERSITY Manhattan, Kansas 2019 Approved by: Major Professor Dr. Aleksan Shanoyan Copyright © Rudra Baral 2019. Abstract This study covers industry analysis, financial analysis and market analysis of Nepal orthodox tea. It aims to evaluate the industry forces, analyze the financial performance of firms, and assess market potential. The study is based on field survey, key informants’ interviews, and participant observation in combination with data from secondary sources. The financial information of 65 tea processing firms was collected using standard financial formats. The production and trade related statistical data were obtained from National Tea and Coffee Development Board Nepal, Trade and Export Promotion Center Nepal, FAOSTAT, International Trade Center and STATISTA. The results of industry analysis indicate that in general, tea processors have low bargaining power against input suppliers and tea buyers. The processing industry was found to be less attractive for new entrants. The threat of substitutes was found to be low. But there is intense internal competition among processing firms for resources and markets. Limited and inefficient production, low economies of scale, unorganized supply chain system, limited access to global market are the major binding constraints identified by this study. The results of the financial analysis found positive returns of investment and increasing returns to scale. However, the average capacity utilization of the processing firms is found to be 33 percent.
    [Show full text]
  • O'sulloc Tea Museum
    LG 글 로 벌 챌 린 저 2 4 기 한 녹 차 팀 KOREAN Green tea INDUSTRY HADONG | BOSEONG | JEJU M E L Y ( I N D O N E S I A N ) | H A L I N H ( I E T N A M E S E ) H A I H A ( I E T N A M E S E ) | N A T T ( T H A I ) Team Introduction Introduction Research Background Research Question and Variables Literature Review Research Methodology CONTENTS Hadong Overview Visiting Places: Descriptions and Goals Interview: Hadong Tea Culture Museum Hadong Tea Museum Visit Tea Ceremony Experience Interview: Insitute of Green Tea Green Tea Plantation: Dosim Dawon Visit Maeam Tea Museum Visit Ssanggye-myeong Cafe and Museum Visit Boseong Overview Visiting Places: Descriptions and Goals Green Tea Plantation: Daehan Dawon Visit Golmangtae Pension and Museum Visit Interview: Golmangtae Pension and Museum Bohyang Dawon Plantation Visit Boseong Green Tea Tteok-Galbi Visit Interview: Boseong Green Tea Tteok-Galbi Jeju Island Overview Visiting Places: Descriptions and Goals Interview: Sulloccha Green Tea R&D Center Seogwang Tea Garden Visit O'sulloc Tea Museum Visit Daheeyeon Garden Visit Conclusion Implication Korea Indonesia Vietnam Thailand 한녹차팀 TEAM INTRODUCTION JULY 16, 2018 - JULY 26, 2018 HADONG | BOSEONG | JEJU MELY DO THI HAI HA TEAM LEADER TEAM MEMBER INDONESIAN VIETNAMESE The leader of the team as well as person in charge In charge of the team's financial activities for Korean speaking. Master degree student at which involves balancing plans and budgets. Yonsei GSIS, majoring at International Law and Master degree student at Yonsei University, Development Cooperation.
    [Show full text]
  • The Content of Bioactive Constituents As a Quality Index for Vietnamese Teas
    International Food Research Journal 18: 329-336 (2011) The content of bioactive constituents as a quality index for Vietnamese teas 1,*Vuong, Q.V., 2,3Nguyen, V., 1,3Golding, J.B. and 1Roach, P.D. 1School of Environmental and Life Sciences, University of Newcastle, Ourimbah, NSW 2258, Australia 2Centre of Excellence for Horticulture, Gia Lam, Hanoi, Vietnam 3Gosford Primary Industries Institute, Industry and Investment NSW, Narara 2250, NSW, Australia Abstract: Although Vietnam is one of the largest tea producing countries in the world, there is only limited data on the quality of Vietnamese grown teas. To provide a general measure of quality for Vietnamese grown teas, the content of catechins and caffeine in Vietnamese green, black and oolong teas was determined and compared with teas from other countries. The results showed that the content of catechins and caffeine in Vietnamese grown green teas was 70 mg/g and 21 mg/g whereas the levels were 34 mg/g and 19 mg/g in Vietnamese oolong teas and 12 mg/g and 20 mg/g in Vietnamese black teas, respectively. The findings also indicated that, despite some minor differences, the three types of Vietnamese teas were found to be comparable to their Chinese, Japanese and Australian marketplace counterparts. Keywords: Vietnamese tea, green tea, black tea, oolong tea, catechins, caffeine Introduction (Astil et al., 2001). Unlike green and oolong teas which are not graded at the final stage of processing, Tea (Camellia sinensis) is native to the southern black tea is graded based on the particle sizes to form provinces of China and parts of India, Laos, Thailand, various grades such as orange pekoe (OP), pekoe (P), Vietnam, and Myanmar (Balentine et al., 1998).
    [Show full text]
  • Catalogue Les Thes 2014.Pdf
    Sommaire La dégustation/Tea tasting . 2. Les. Thés Parfumés/Flavored tea . 37. Les infusions/Infusion . .58 . Les Grandes Origines . 4. .Thés noirs/Black tea 38 Maté/Mate 59 Thés sombres/Dark tea 50 Rooibos 60 Thés noirs/Black tea 4 Oolong 51 Carcadet/Fruit infusion 62 Thés Sombres (Pu-Erh)/Dark tea 16 Thés verts/Green tea 52 Tisanes/Herbal tea 64 Oolong 18 Thés blancs/White tea 57 Mélanges BIO/Organic blend 65 Thés verts/Green tea 20 Tisanes en mélange/Blend 66 Thés jaunes/Yellow tea 31 Thés blancs/White tea 32 Le Marchand de Thé. 68. Le thé et les fleurs/Scented and blooming teas 34 Boîtes/Tea canisters 68 Les accessoires du marchand de thé/Sale accessories 70 1 La Dégustation Tea tasting 1/ Déposer 2 g de thé au fond de la tasse 1/ Put 2 g of tea in the cup 2/ Remplir la tasse d’eau à la température souhaitée, couvrir et laisser infuser le temps nécessaire 2/ Fill up the cup with water at the de- sired temperature, put the lid on it and steep it the required amount of time éritable set professionnel, il est utilisé par tous les experts pour la dégustation des thés après leur manufacture. Sans prétention, il Vsera l’ustensile idoine pour la découverte de nou- veaux crus et mélanges. True professional set, it is used by all the experts for tasting teas after their manufacture. Simple and elegant, it will be the suitable instrument for disco- vering new crops and blends. Contenance Poids Net unit Poids brut colis codes Désignation L/h/p Cond / in’ L/h/p colis Capacity Net weight/unit Gross weight /unit 32599200 7276 6 Set «Dégustation de thé» / «Tea tasting» set 15 cl 330 g Ø 7 / 6,5 cm 1 15 / 8 11 cm 380 g 2 L’art de la dégustation The art of tea tasting Avant même l’infusion, le thé s’apprécie, se juge avec l’œil puis, au Tea may be visually appreciated even before brewed Then, du- cours de la dégustation, tous les sens sont en éveil ..
    [Show full text]
  • Tan Cuong Hoang Binh
    Tan Cuong Hoang Binh Prepared by the Kenan Institute Asia November 2010 Case learning objectives The Tan Cuong Hoang Binh Group (TCHB) case study will explore the concept of using a company philosophy focused on farmer and environmental protection to differentiate a product in a crowded market. Tea is a staple crop of Vietnam, and Thái Nguyên province is known for its tea. However, tea is not all of the same quality, and the conditions by which companies employ or contract tea farmers varies widely. By producing high quality tea in a conscientious way, TCHB has had great success. The Tan Cuong Hoang Binh Group (TCHB) case study will explore how a company can promote healthy working conditions, environmental sustainability, and greater economic incentives for producers to give their product a competitive advantage. By reading the case and completing the exercise, students will have a better understanding of: How to use CSR to differentiate a product Benefits of focusing on high quality and high standards Benefits of producing organic tea The value of employing a respectful partnership and strategy with farmers The value of a commitment to the local community Lead author Christine Davis, Senior Associate, Kenan Institute Asia Co-author Pham Lam Thuy Quynh, Training Coordinator, Vietnam Chamber of Commerce and Industry Research, editing, production and translation team Richard Bernhard, David Lehr, Stephanie Soderborg and Kamonphorn Kanchana This case study was developed under the Global Compact Network Vietnam (GCNV). The Vietnamese Chamber of Commerce and Industry (VCCI) is the national implementing partner of GCNV with financial support provided by the United Nations Development Programme (UNDP).
    [Show full text]
  • The Deep Roots of Vietnamese Tea: Culture, Production and Prospects
    SIT Graduate Institute/SIT Study Abroad SIT Digital Collections Independent Study Project (ISP) Collection SIT Study Abroad Fall 2011 The eepD Roots of Vietnamese Tea: Culture, Production and Prospects for Development Robert Wenner SIT Study Abroad Follow this and additional works at: https://digitalcollections.sit.edu/isp_collection Part of the Agriculture Commons, and the Growth and Development Commons Recommended Citation Wenner, Robert, "The eD ep Roots of Vietnamese Tea: Culture, Production and Prospects for Development" (2011). Independent Study Project (ISP) Collection. 1159. https://digitalcollections.sit.edu/isp_collection/1159 This Unpublished Paper is brought to you for free and open access by the SIT Study Abroad at SIT Digital Collections. It has been accepted for inclusion in Independent Study Project (ISP) Collection by an authorized administrator of SIT Digital Collections. For more information, please contact [email protected]. The Deep Roots of Vietnamese Tea: Culture, Production and Prospects for Development Robert Wenner University of Denver World Learning: SIT Study Abroad Vietnam: Culture, Social Change and, Development Fall 2011 Independent Study Project Academic Director: Duong Van Thanh, Ph.D. Abstract Vietnam is at a critical stage in its development. If policy is properly managed the country’s future is incredibly bright as the middle class grows and standards of living continue to rise throughout the country. Agriculture will play a key role in future development as nearly 70 percent of the population participates directly in agricultural work. Each crop that is produced and exported in Vietnam will play a different and integral part in development as the face of agriculture changes with Vietnam’s increased global presence.
    [Show full text]
  • Tea Supply Chain
    LEARN.www.vietnamsupplychain.com SHARE. NETWORK LEARN. SHARE. NETWORK TEA SUPPLY CHAIN 1 TEA Supply Chain LEARN. SHARE. NETWORK RESEARCH INDEX I. Overview p. 5 1. Potentials and challenges p. 6 2. Tea supply chain p. 7 3. Competition landscape p. 7 4. Prediction II.Tea production p. 9 1. Sources of materials p. 12 2. Production volume p. 13 3. Cost, turn over and net income III. Domestic consumption p. 15 IV. Trade p. 16 1. Export volume p. 17 2. Export market p. 19 3. Export price p. 19 4. Import V. Distribution channel p. 20 VI. Vietnam tea outlook p. 23 References p. 23 2 www.vietnamsupplychain.com 3 TEA Supply Chain LEARN. SHARE. NETWORK 1.POTENTIALS AND CHALLENGES: Diversification of markets: There are growing domestic and international markets for quality green tea. In the export section, niche markets for specialty teas, organic and fair-trade products are worth further exploration. Lack of quality teas: As demand for green leaf is outstripping supply, farmers pay little attention to quality plucking. This may result in a deteriorating quality of Vietnamese tea which already has a mediocre reputation on the international market, where it is used mainly as filler tea. Need for organization and representation of farmers: Although farmers are presently in a good bargaining position due to the current demand for green leaf, this situation could change in the future. Farmers are neither prepared nor organized to meet such a challenge. They need to join together horizontally in producer associations or cooperatives and improve vertical links to factories and trading companies, in order to receive timely market information and quality requirements Reduction of processing factories: As several processing factories do not seem to be making enough profit, a market adjustment will take place, with a phaseout of government subsidies.
    [Show full text]
  • The Contract Farming As a Determinant Promoting Tea Production and Marketing at Farm Household in Vietnam: a Case Study in Phu Tho Province
    The contract farming as a determinant promoting tea production and marketing at farm household in Vietnam: a case study in Phu Tho province LE Thi Kim Oanh COMMUNAUTÉ FRANÇAISE DE BELGIQUE UNIVERSITÉ DE LIÈGE – GEMBLOUX AGRO-BIO TECH THE CONTRACT FARMING AS A DETERMINANT PROMOTING TEA PRODUCTION AND MARKETING AT FARM HOUSEHOLD IN VIETNAM: A CASE STUDY IN PHU THO PROVINCE LE Thi Kim Oanh Dissertation originale présentée en vue de l’obtention du grade de docteur en sciences agronomiques et ingénierie biologique Promoteur : Prof. Philippe Lebailly Copromoteur : Prof. Tran Huu Cuong (Université d’agronomie Hanoi) 2018 © LE Thi Kim Oanh 7 mai 2018 Résumé Le Thi Kim Oanh (2018). L'agriculture contractuelle comme facteur déterminant promouvant la production et la commercialisation du thé au sein des ménages paysans au Vietnam: une étude de cas dans la province de Phu Tho, au Vietnam. (Thèse de doctorat) Gembloux, Belgique, Université de Liège, Gembloux Agro-Bio Tech, 238 p., 43 tabl., 44 fig. Résumé Le thé contribue considérablement aux exportations annuelles du Vietnam, aide à créer des emplois et augmente le revenu des agriculteurs. Cependant, les cultivateurs de thé doivent faire face à de nombreuses difficultés et sont très vulnérables en raison de leurs terres de culture du thé modestes et dispersées, de la mauvaise gestion de l’exploitation, du faible contrôle des maladies et de l’instabilité du marché. De nombreuses études ont prouvé que l'agriculture contractuelle offrait de nombreuses opportunités aux agriculteurs, telles que l'accès aux crédits et aux intrants, ainsi que l'accès à un marché fiable.
    [Show full text]