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Climate Change - The Effect on Tea Production and Quality
  • Post author
    Ashmit Patel
  • Climate Change - The Effect on Tea Production and Quality
  • Climate Change - The Effect on Tea Production and Quality

  • Climate change is real. You can feel its effect quite literally. Climate change or global warming is a work-in-progress phenomenon. And the world has started to wake up to its impact in the last few years. You can experience and witness its brunt every single day - from the rise in temperature during the summer season to a significant dip in the same during the winter. And more recently, we witnessed the fatal Australian wildfires that created deadly havoc on its wildlife. 

    Global warming: Impact on tea industry

    Global warming is enforcing its force on the agricultural sector at an alarming rate. It’s precipitating the rise in pest populations, long growing seasons, and an overall decline in the quality of yields. The tea industry is amongst the multiple victims of climate change. 

    Climate change is modifying the taste of tea

    Climate change is not only modifying the taste and quality of tea, but also the critical methods of cultivating it. Research and studies are predicting a decline in world tea growing regions by 55% in the next decade or so. Furthermore, they are also indicating that the quality of artisanal or high-end tea will witness a sea-changing effect too.

    The chemical paradox of tea quality

    The alteration of tea flavor from dawn to noon is due to a chemical paradox. And it is mostly due to amino acid absorption. It’s a micro-scale anomaly. However, a shift in climate conditions is causing major havoc in tea quality right from the micro-level only. 

    The rising temperatures are compressing yields, modifying the unique flavor of tea, and reducing its overall value proposition of the distinctive cultivation. Our focus rests on single-batch, handcrafted tea quality rather than the quantity. 

    How can tea DNA give a good fight to climate change?

    The Kunming Institute of Botany scientists have recently conducted an intricate sequencing of the tea genome. The sequencing delivered significant insight into tea genetics. It highlighted the tolerance level of tea to pest, climatic pressure, and stress. The scientists mapped the exact DNA sequence to access genetic details that will allow the development and breeding of new tea plant variants, with characterized nutritional components and flavor profiles. 

    Tea farmers can breed tea variants that are capable of producing higher yields with the sheer expansion of tea genetic diversity. The process will also help in making sustainable use of water and enhance the tea plant population’s condition.

    How is Ahista Tea trying to overcome the impact of global warming on tea quality and taste?

    We are well-aware of global warming’s impact on tea production and how climate change is altering the flavor notes and profile of artisanal teas. At Ahista Tea, we work closely with tea growers that prioritize the taste and quality over mass production.

    Our precision and awareness lead us to collaborate with our farmers to ideate, develop, implement, and integrate methodologies and techniques to counter the effects of climate change. And we do this by following an ethical and honest approach, which includes the reduction of carbon footprint and increase the use of sustainable and renewable energy resources. 

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