Earlier this month Jon was delighted to be asked to talk at the Edinburgh International Science Festival to a sold out audience.
Jon talked in particular about his visit to Darjeeling last year and the percieved value of tea against other products such as fine wines and whisky. He gave a brief run down of the steps of making tea from garden to cup and described how tea is extremely diverse because of variations in plant type, terroir, season and processing methods.
The Tea-Lightful event also included a tasting of Rohini and Gopaldhara Darjeeling teas; a talk and demonstration about the science of biscuit dunking by Dr Stuart Farrimon; and a very informative talk from Dr. Carrie Ruxston about the health benefits and properties of tea.
Dr Stuart Farrimond is a science and medical writer, presenter and educator. He has a particular interest in food science.
Direct from the Zhou family we've got three handmade oolongs: Wuyi Da Hong Pao, Wuyi Shui Xian, and Ya Shi Xiang Dan Cong.
Alongside these we've got a brand new harvest of First Flush Jethi Kupi from the Rohini Estate in Darjeeling.