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There is only one way to produce Lapsang Souchong. Souchong leaves, noted for their thick, rough appearance are withered over burning pine bows, placed in barrels covered with cloth and allowed to ferment. A process which has gone virtually unchanged for hundreds of years. And who came up with the idea? Like many developments in the world of tea there is more than one story. One story maintains that during the Qing Dynasty an army unit passing through a small village decided to camp in a tea factory. Once they were gone, the workers realized that the only way to...

Today at REVL TEA, we are celebrating the teachers who grounded our knowledge on the subject of tea! Thanks to all of the tea sommeliers, growers and pickers, the distributors and yes, all the tea retailers out there. The knowledge you bring to the profession and share with others makes this industry more of a community. Thanks especially to Shabnam, Tina and Adi at The Tea and Herbal Association of Canada for the insights you bring to industry newcomers and experts alike!