Description
Following up on our last chat about my personal future, I wanted to sit down with a brew and tackle a question I get asked in almost every interview: what is the actual future of tea?
From the explosion of matcha and whether turning tea into an "ingredient" detracts from Cha Dao, to where real innovation lies—fermentation, new terroirs, experimental picking styles, and the underrated potential of yellow and dark teas—these are my honest, unscripted thoughts after 25 years in the tea world.
Is tea heading toward hyper-convenience, or is there a trend towards pure leaf reverence? I’d love to hear your perspective—where do you see the tea world heading in the next 10 to 20 years?
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