Products grown in Hawaii or imported and repackaged in Hawaii that are labeled “Hawaiian”, have long been adapted for the purpose of commercial marketability. This kind of branding has brought up much discussion and questions for the local tea industry, which has been growing steadily the last ten years.

Tea grown in Hawaii is following a similar path as coffee grown on the islands – that of a boutique industry that strives for quality. If tea grown in Hawaii is labeled “Hawaiian”, is this a misrepresentation because camellia sinensis tea is not native to the islands? Is it inappropriate to call an Indian black tea scented with pineapple “Hawaiian tea”? How do we convey to our supporting communities a truth in labeling that speaks of who we are and what we produce?

A trademark functions as an exclusive identification of a commercial product, can include its source of origin, and serves as a “badge”. Obtaining one gives the owner exclusive rights, and can be enforced by way of an action for trademark infringement. Name brand trademarks can also charge licensing fees for those who want to sell their products. Region-specific trademarks require farmers to prove that their farms are within the borders of that region.

How can one tell if a product is trademarked? The following symbols are usually seen on the trademarked name:

® (a federally registered trademark)
™ (an unregistered trademark, or one that is in process)

Jeri Kahana, manager of the Commodities Branch at the Hawaii Department of Agriculture (DOA), recently gave Hawaii Tea Society an overview of trademark regulations. She used the coffee industry as a comparative model, and offered some valuable insights into regulating region-specific products, along with grading criteria for coffee. The Kona Coffee scandal of the 1990s  is an excellent example of where mislabelling did a disservice to the consumer, and inflicted damage on the specialty coffee industry. (To read more about it go to: http://www.teaandcoffee.net/0401/special.htm)

After the Kona coffee dispute, the Kona Coffee Council and the Hawaii Coffee Association moved to obtain a federal trademark for Kona-grown coffee in cooperation with the DOA, who now legally own the trademark “100% Kona Coffee”. This created a new mandatory certification program that guaranteed place of origin for coffee from the Kona District. Federal trademark use now requires all packaging in Hawaii to distinguish 100% pure Kona coffee from a blend. If it contains less than 100% Kona bean, then the coffee must be labeled a “blend”, and the exact percentage by weight must be printed on the package. To be called a “Kona blend”, a 10% minimum of authentic Kona beans is required. NOTE: This only applies to the green bean prior to leaving the state of Hawaii.

The DOA act as third party inspectors for Hawaii grown coffee that leaves the state.  Agents go on site and are responsible for enforcing trademark regulations, which include certifying beans from a specific region and grade analysis. Bean samples are taken from specific lots, weighed and sized, checked for moisture content, mold and/or insects. Inspections are charged $150 per lot, so it’s no surprise large volume productions incur more costs. Some of the biggest coffee mills in the state pay up to $35,000 annually in fees. Thus, these questions are raised: Who is really profiting from protecting the product? Is a trademark a successful deterrent to unethical practices? The farmer has to weigh the benefits of quality control against the consequences of state regulation.

Trademark ownership does not necessarily require grading standards for tea. Grading standards for coffee beans were in place long before trademarks were enacted for the Hawaii coffee industry. Currently Hawaii tea grading standards have yet to be established, which is important for providing quality assurance and brand reputation. With no standardization or regulation in place, as the industry grows, local tea farmers could be vulnerable to unscrupulous competitors.

What does it entail to trademark “100% Hawaii Grown Tea”? Having a registered trademark could ultimately protect small tea farmers, but there are many steps to the process, and it could prove costly. First, a consensus of trademark standards would need to be set by the local tea industry, and brought forth in a formal written request to the department. Then the industry would need to meet and work with the DOA to establish criteria for these standards. A draft of the proposed rule would then be submitted to the Attorney General’s Office and also to the Board of Agriculture for review and approval. The initial federal filing costs a minimum of $750; work after that is charged on an hourly basis ($90-$175/hr). After the trademark is registered, the DOA would need to be trained to inspect and regulate the tea. The annual costs for set up and enforcement of regulations still have yet to be estimated.

Should “100% Hawaii Grown Tea” be trademarked and its standards enforced by the state? The Hawaii Tea Society is currently looking into researching standardizations and awaiting more information from the DOA regarding costs. Many Hawaii tea farmers are sensing the time is ripe, while others may feel it’s premature to go down that road. We welcome your comments and insights into this important topic.

REFERENCES CITED AND FURTHER READING

http://www.teaandcoffee.net/0401/special.htm

http://www.espressocoffeeguide.com/gourmet-coffee/asian-indonesian-and-pacific-coffees/hawaii-coffee/hawaii-coffee-grading
http://www.teaclass.com/lesson_0203.html

http://www.the-tea-site.com/how_tea_is_graded.php

The Hawaii Tea Society wishes to express its concerns to the tea community of Japan and fellow citizens over the tragic earthquake and resulting tsunami that occurred on March 11, 2011 affecting Japan and its people.

We extend this gesture of good will that perhaps we can help in some small way to recovery. Please accept our modest assistance as a token of our love and sympathy for the people of Japan.

Sincerely,
Hawaii Tea Society Board of Directors

Kyoto Obubu Tea Plantations itself was not affected by the earthquake, and 99% of the growers in Japan escaped damage to their tea fields. However, tea retailers in the regions devastated by the tsunami as well as hundreds of thousands of tea lovers in Japan have had their lives drastically changed.

If you would like to contribute to Obubu’s effort to help tea lovers affected by the earthquake, please visit their website to “purchase cups of hope and cheer” for Japanese tea lovers: www.obubutea.com/donate. Donations will be distributed directly to specific tea lovers who have supported the Obubu tea farm over the years, and who have experienced damage to their homes and businesses.

Japanese tea storage can image courtesy of ObubuTea.com

Great tea requires careful processing to achieve the fine balance of flavor and aroma. Those who enjoy tea may be familiar with how tea leaves are created, yet many do not realize how important storage is for its longevity.

The quality of tea starts to slowly deteriorate when exposed to any of these elements: air, light, heat, moisture and odors. It is common for people to find a tea exquisite upon first taste, and then months later, find themselves disappointed in its lack of flavor. Quite often, improper storage has exposed the tea leaves to one of these five elements.

For protection from air exposure, teas are best kept in an airtight container. Plastic or paper bags, especially if not foil-lined, are vulnerable to small holes or tears, which may not be obvious. You may be one of those people who re-use old tins for newly bought teas. Just be aware that tea tins usually have a seam running along the back; if the metal is only crimp-sealed, most often these cans are not air-tight. The best tins have welded seams (sometimes found on Japanese tins for expensive teas). One way to test the tin is by squeezing it gently while closed – if any air or tea aroma escapes, it’s not airtight. If in doubt, put your teas in a sealed plastic bag before transferring to a tin. If you buy teas in bulk, keep the tea in two separate containers: one for long-term storage, one for daily use. This will limit the exposure to air for most of the tea.

Not only does light fade out tea leaf color over time, but will also compromise any present refined flavors. If you must keep your tea in glass jars or clear plastic bags, be sure to store it in a cupboard, away from light.

Exposure to heat and changes in temperature will ultimately rob the leaves of its flavor. Avoid storing your teas right above the stove, close to the dishwasher, or near a place that gets warm from the sun.

Although it is agreed that moisture is an enemy to tea, there are conflicting opinions about how to deal with this problem. Many believe tea should never be stored in the refrigerator or freezer, as condensation build-up can ruin the leaves. The continual opening and closing of doors fluctuate humidity levels The only tea that would benefit from this type of storage is green tea, for its delicate leaves lose freshness more rapidly than other teas. For long term storage, the freezer would be a better alternative, if the tea is in an airtight container or sealed bag.

Teas are susceptible to absorbing odors, so it should never be stored next to spices. Avoid keeping tea near cooking areas, like your stove or microwave oven. If you have an Earl Grey or Spiced Chai container that you want to re-use for a different tea, make sure to wash it well so there is no lingering scent. A Hong Kong tea master once tasted an aged Pu-erh given to him by an American friend. He was asked to guess where it was from. “Ah…I believe this Pu-erh is from Sheung Wan District in Hong Kong”, he remarked. The American was amazed at his accuracy, and exclaimed, “How did you know that?!” The tea master smiled and replied, “I can taste the shark fin”. Sheung Wan had many popular Pu-erh shops, but was also renowned for its dried seafood markets!

Pu-erh teas are also the exception to protection from the other discussed elements, as slight air exposure and variable temperatures actually improves the aging process, due to the unique fermentation factor for this type of tea. It is still important to keep them away from odors and excessive moisture, as well as light, which can degrade the tea.

If stored properly, many teas can stay fresh for several months. Keep in mind that every tea is different, and many variables can affect the storage conditions. The less oxidized the leaf, the more delicate the tea, which means it will lose flavor more quickly when exposed to air. This is especially true for white and green teas, while blacks and darker oolongs tend to retain flavor longer, sometimes even up to two years! In general, try to drink teas within a few months of purchase. Think of it like the dried herbs in your kitchen — tea won’t spoil, but over time its aroma and flavor will diminish.

Time: 5:00 PM, Monday, Dec. 27, 2010 (Seminar on websites from 4 – 5 pm)
Place: Hawaiian Acres Community Center on Moho (8) Road and C Road in Hawaii Acres
Cost: Free for members, $5 for non-members
RSVP is not necessary, but would be appreciated. RSVP HERE on Facebook.

The tea tasting, co-sponsored by the Hawaii Tea Society (www.hawaiiteasociety.org), will feature various different Japanese teas including sencha, genmaicha and houjicha grown by Akihiro Kita, and attendees will learn about various steeping methods used in Japan as well as receive an explanation about how the teas are cultivated.

Mr. Kita will also be speaking about the joys and challenges of farming tea in Japan, and about his effort as a farmer to reach out to tea lovers around the world both through his company, Kyoto Obubu Tea Plantations (www.obubutea.com), and through the International Tea Farms Alliance (www.teafarms.org), Obubu’s effort to organize independent tea farmers from Japan, China, Korea, India, Africa, Indonesia and Hawaii.

The event in Hilo will be held at the Hawaiian Acres Community Center on Moho (8) Road and C Road in Hawaii Acres beginning at 5:00 PM, and preceded by an introductory seminar on building websites given by Matcha Latte Media, the media company responsible for both www.obubutea.com and www.hawaiiteasociety.org.

In addition to the public events in Hilo, Mr. Kita will be speaking at to Japanese language students at Iolani School and a School for Japanese children in Columbus, Ohio.

About the Web Seminar

Prior to the Japanese tea tasting on Dec. 27, 2010, by Kyoto Obubu Tea Plantations president and farmer, Akihiro Kita, the webmaster of hawaiiteasociety.org and obubutea.com, Ian Chun, will be giving a short one hour over view of how to utilize WordPress to build a professional-level site for your business and how to set up your site to accept credit card payments for goods purchased using PayPal.

To follow along as we create a website online, please bring your own laptop

Time: 4:00 pm – 5:00 pm

Komohana Agriculture Complex
875 Komohana Street
Hilo, Hawaii 96720

Nominations Are Being Sought

Nominations to the board of directors are being accepted. If any member would like to make a nomination to the Board, please submit the name, contact information and a short bio to Bob Jacobson, the HTS President, at info@hawaiiteasociety.org before November 18th, 2010. Those nominated can be voted upon by members via ballots sent with the Nov. 26th newsletter or at the scheduled Annual Membership Meeting.

Presented by the Hawaiʻi Tea Society

Please join us for this educational workshop with presentations by Bob Perry of Perry Ag Lab, and Bob Shaffer of Soil Culture Consulting and learn about the nature of Camellia sinensis, soil and cultivating high quality Tea in Hawaiʻi.

Cultural practices that are simple, economical and effective for raising high quality Tea in Hawaiʻi will be discussed including how to develop soil health, how to elevate the quality of Camellia sinensis and the essential connections between soil health, minerals, Humus and the quality of the Tea raised.

Perry and Shaffer are professional agronomists’, each with decades of practical hands on experience in Hawaii farming systems, holistic farming and developing practical solutions to farming challenges.

Please join us in this unique opportunity to learn about holistic systems management of Camellia sinensis, creating soil health and to enjoy Hawaiʻi Tea together.

Registration fee (at-the-door & advance sales)
Current members:

• Free – Register Here.
• To become a member for $25 ($15 for students/seniors), please visit member registration before Sept. 5, 2010.

Non-members:

• $40 at the door (Please click here to register)
• $30 in advance (click on PayPal button below to pay, you will be redirected to the registration form after payment)

Advance registrations can be made by clicking on the PayPal button below. Payment is handled by PayPal with a PayPal account or your own credit card (a PayPal account is not required). After completing payment, you will be redirected back to the HTS site to fill out the registration form.

Internationally renowned tea professional Jane Pettigrew from the United Kingdom will be coming to Hawaii to speak with the public on the culture of the world tea industry in relation to how it may help Hawaii tea growers to understand participation from within.

For inquiries, please fill out the below form:
[contact-form-7]

HOW TO CREATE STEADY CASH FLOW THROUGH INTERNET MEMBERSHIP
SYSTEM – OBUBU TEA PLANTATION

Where: Hilo, Conference room, Komohana Research and Extension Center, CTAHR 875 Komohana Street

Event Date: Tuesday, Jan. 19
Time: 3:00 pm – 4:30 pm

Speaker: Mr. Yasuharu Matsumoto, VP Obubu Tea Plantation, Kyoto, Japan.
Obubu Tea Plantation is a six year old farm with four employees growing teas on 4.1 acres garden. It’s membership system supports their operation with traditional marketing approaches.

Event Contact Name: Russell T. Nagata – CTAHR, Hawaii County Administrator
Event Contact Phone: 969-8209
Event Contact E-mail: russelln@hawaii.edu