About Jon M. Stout Expertise Basic information about tea (types, differences, tea producing countries, flavored tea, blended tea etc.)
Tea preparation.
Tea and health questions.
Experience I have been an avid tea drinker most of my adult life and have travelled extensively in China, India and Japan. During my travels I came to understand how tea is grown and processed.
In 2005 I bought a high quality loose leaf tea company -- Golden Moon Tea and actively promote the understanding of tea on our website located at http://www.goldenmoontea.com.
I have also received training from the Specialty Tea Institute as part of their Tea Certification Program.
Organizations Harper Society - University of Chicago
Board Member - The Chopra Foundation
Publications Ezine Article, Go Articles, iSnare, various blogs.
Education/Credentials BA History - SUNY at Buffalo
Doctor of Law - University of Chicago Law School
MA (Humanities)- California State University
Question I am graduating from the Fanshawe College Purchasing program in May of this year and will arrange a report and PowerPoint presentation to three professors on the procurement of Tea. The purpose of the exercise is to direct a corporate presentation to the officers of a firm and explain the procedures to acquire this new product. It would be greatly appreciated if you were able to answer a few questions about the selecting, transporting, and storage process. This would enable me to focus my efforts on what is essential to my presentation. I do however, understand that some of your information may be sensitive and I respect your position when answering my queries.
1) Understanding that there are a huge variety of teas:
Regarding the selection of tea, are there regions in the world that produce a higher quality of tea? Are there different grades of tea that would affect my decision making process? Are there any other factors that I should consider? If so, what other factors would be crucial for a presentation of this type?
2) Transportation and Logistics:
Are there any special concerns I must be aware of before shipping tea from India? From California? Depending on the distance, does it need cold storage, need to be humidified (will it spoil)? Does the type of packaging affect the product? Importing laws associated with this kind of product entering the country? Are there any other factors that I should consider for this type of presentation?
3) Storage:
What type of storage facility would be best for this product? What is the shelf life of this product? Could I extend it with different storage conditions? Do different varieties of tea have different shelf lives? Are they stored in Totes? Skids? Off the floor?
I have worked in a food warehouse in the past. If it’s a dry good, do I need to use electric material handling equipment?
I would like to thank you in advance for your cooperation. If it seems I may have overlooked critical details or themes for this type of presentation, would you be kind enough to suggest content that could refine my report. It would also be of benefit if there was any information could be forwarded that would assist as well.
The most direct method to reach me is (C) 519-280-0525 or k_dobson@fanshaweonline.ca
Regards,
Kurtis Dobson
Answer Subject: Tea
Question:
I am graduating from the Fanshawe College Purchasing program in May of this year and will arrange a report and PowerPoint presentation to three professors on the procurement of Tea. The purpose of the exercise is to direct a corporate presentation to the officers of a firm and explain the procedures to acquire this new product. It would be greatly appreciated if you were able to answer a few questions about the selecting, transporting, and storage process. This would enable me to focus my efforts on what is essential to my presentation. I do however, understand that some of your information may be sensitive and I respect your position when answering my queries.
1) Understanding that there are a huge variety of teas:
Regarding the selection of tea, are there regions in the world that produce a higher quality of tea? Are there different grades of tea that would affect my decision making process? Are there any other factors that I should consider? If so, what other factors would be crucial for a presentation of this type?
Tea production is confined to a rather narrow band of geography generally confined to areas where the climate is right. The major tea production countries are China, India, Taiwan, Japan, Sri Lanka (Ceylon) and parts of Africa like Kenya. There are minor producers as well (like Indonesia).
The major countries tend to produce and process a certain type of tea (all tea comes from one plant (Camellia Sinensis) and it depends on the oxidation process whether the tea is White, Green, Oolong, Black or Pu-erh. For example India and Sri Lanka tend to produce Black Tea, while China is known for Oolong, White and Pu-erh. Japan is known for Green Tea.
There are many qualities within the type of tea and it depends upon the quality of the individual tea garden and climatic conditions and the type of processing. Each country tends to use a different rating system.
Tea in its basic form is a commodity with low profit margins. However there is a robust business (and margins) in creating, producing and marketing proprietary blends.
2) Transportation and Logistics:
Are there any special concerns I must be aware of before shipping tea from India? From California? Depending on the distance, does it need cold storage, need to be humidified (will it spoil)? Does the type of packaging affect the product? Importing laws associated with this kind of product entering the country? Are there any other factors that I should consider for this type of presentation?
Tea transports well (it is light and high value per pound p especially blends) and the cost of transport is generally not a major factor. Tea is imported into the united states in chests (usually no more than 100lbs in a chest) and then repackaged into tins or bags.
Packaging is simple – keep it dry and separated from contaminants.
3) Storage:
What type of storage facility would be best for this product? What is the shelf life of this product? Could I extend it with different storage conditions? Do different varieties of tea have different shelf lives? Are they stored in Totes? Skids? Off the floor?
I have worked in a food warehouse in the past. If it’s a dry good, do I need to use electric material handling equipment?
You can store tea in almost any configuration and it will remain fresh up to and exceeding two years if it is kept dry and a certain level of humidity is maintained. No special handling equipment is required.
