Terroir +

Terroir +Tea Components

Group definition:

Terroir is more than just a marketing ploy, it encompasses all of the beautiful aspects of a unique food. Terroir includes the factors that influence the unique taste of place. These include culture, climate, and geology.


After tasting many different teas with many different backgrounds of soil, climate, terrain, production, culture, history and industry I have found that terroir has an incredible impact on tea. For example, the Su Ji Chun was cultivated in Nantou, Taiwan from a strain of tieGuanYin and thrives in the mid elevation. Along with being lightly oxidized it gives the tea a floral rosey or jasmine aroma with a very light tan coloration but when taking the first sip the tea it gives you a nutty almond flavor with the hint of floral jasmine as you swallow. I believe these flavors, colors and aromas all have been affected by the terroir of this tea, shaping its flavor and presentation.

Field Study

Field Study Components:

Favorite Insights on tea-by Kjerstyn

The ingredient Camellia sinensis is found in tea plants and melatonin Raj Vable; Young Mountain Tea
Green tea and Black tea come from the same plant. The only difference is how it is processed. Abir Biwas
The first flush of Darjeeling Tea is the most expensive tea produced. Raj Vable; Young Mountain Tea


The Taste of Tea- Maurissa Young (an original poem)

Someone once gave me
a seed, tiny and small
told me “this is where plants come from”
and I was perplexed.

Some one once gave me
a cup of water, cold and fresh
and told me “drink it, you’ll be fine”
and I was refreshed

Now I take the tea
a perfect blend of water and plant
I say “I’ll be fine
even if I don’t know how”

A cup of tea is a cup of nature
Water, plants
soil, flowers,
sky, air

A cup of tea is nature
Nature at it’s finest
Oolong tea shows it more
than anything.

You can taste the rock,
The minerals in the rock
and minerals that created the dirt.

You can taste the dirt,
the vitality in the dirt,
nothing more than life

You can taste the life in the plants
the perfume of the flowers
the green of the plants

You can taste the green
Turning to brown
as it turns into a dry tea

You can taste the dry tea
turning back to green
as the moisture comes back

Tea doesn’t just hold the taste of life
Tea holds the taste of the circle of life
and the idea of resurrection

The water revitalized the tea;
giving me it’s very life and reassurance
so I can be one with the Earth

Tasting the leaves of the Earth-by Kjerstyn

Tea has always been a big part of my life: from tea before bed with my mom, to tea parties with my friends, to a cup a day to keep my going. Throughout my life I have tried many types of tea, however, nothing compares to the taste of the second flush darjeeling tea we tried with Young Mountain Tea. The second flush Darjeeling tea hit my tongue like a ton of brick with its complex flavor. As it went down my throat the flavor softened into a light almost flowery taste. The Darjeeling tea had a full body feel. It felt as if I could almost chew the tea.

Business of Tea- Assigned to Maurissa, Revised by Kjerstyn

Tea was first consumed, as a beverage,  in the Han Dynasty more than 2,000 years ago. Before this, tea was used as a medicine. Tea was transported from China to Europe by The Dutch East India company. This company also brought tea to India, which nowadays is where most people think tea was first grown. Once, tea was in Europe it caught like wildfire. All a crossed Europe and the United Kingdom tea became a must have. The British wanted more tea, having already colonized India, naturally they started tea farming in Indian. India is now one of the largest tea producers in the world.

Each tea grown in India has a very distinct flavor based on what region it is grown in. The main regions are Assam, Darjeeling, Nilgiri, and South India.Tea grown in each region are marketed as such. Tea is handpicked and handled with care throughout the plantations. Tea is an all year crop. Different times of the year bring different qualities of tea, these are called flushes. The first flush is the most valued, and with that the most expensive tea produced.

Regions of tea in Indian