Our annual meeting will involve approval of previous Meeting Minutes, voting for new board members, officers and committee members. Board of directors will be voting on new Officials’ positions: President, Vice President, and Treasurer. General membership will be voting on nominated Board of Directors. Emails will be sent out in December listing the nominees and their bios.

Lisa Keith, Ph.D, Research Plant Pathologist from USDA Pacific Basin Agricultural Research Center, will also be guest speaking. Come join us learn more about Hawaii Tea Society, and enjoy tasting locally grown tea from our various members! HTS members will also be able to e-vote through email if they cannot attend.

*Members are eligible to vote only if they have been HTS members for 30 days prior to the election.

Date: Friday, Dec 30th, 2011

Time: 4pm – 7pm (revised time)

Location: Komohana Research Extension Center, Room 201

875 Komohana Street, Hilo

Cost: FREE

CURRENT POSITIONS

Board of Directors
Bob Jacobson, Eva Lee, Mike Riley, JoAnne Aguirre, Suzanne Wang, Wayne Knapstad, Bob Schaeffer

Board Officers

President – Bob Jacobson
Vice President – Mike Riley
Secretary – Suzanne Wang
Treasurer – Wayne Knapstad
Committees

Propagation – Eva (chair), Aileen Yeh, Alex Wood, Liam Ball
Audit – Merle Wood
Education – JoAnn Aguirre (chair), Wayne Knapstad
Website – Suzanne Wang (chair), Eva Lee
Membership – JoAnn Aguirre (chair), Wayne Knapstad
Exploratory Festival – Mike Riley (chair)

by Shannon Amidon Castille

This article was originally published last spring from UH Hilo’s College of Pharmacy’s Kawili La’au magazine.

Drinking a daily cup of tea will surely starve the apothecary.  ~Chinese Proverb

If you had a little money to invest, where should you put it? Dr. Anthony D. Wright has a suggestion: how about a tea farm?

Why? Green, First Flush, White, Oolong, Black, and hundreds of other varieties of tea all come from one plant: Camellia sinensis. And billions of people drink it.

A world leader in the study of natural products drugs discovery, this Associate Professor of Pharmaceutical Sciences says he may follow his own advice.

I’m seriously thinking about buying a piece of land to farm,  he said.  Hawai`i tea is an absolutely unique product, and the potential is immense for high end quality teas.

He recently shared the results of his pilot project, Investigation of Hawaiian Green Tea, at a University of Hawai`i Hilo Women’s Center and Center for Global Education and Exchange special program.

We are interested in tea because it is a natural product that has a huge commercial value. In many ways it is more valuable than pharmaceuticals.  he said.

The study, conducted last summer at Mauna Kea Tea Plantation, examined the production of three compounds in the bud and first two leaves of tea plants.

Conducted in a bit less than three months, the pilot project group included CoP visiting scholars Ran Song from Yale University and Kimberly Johns from Sheffield Hallam University, CoP Post Doc Dovi Kelman and Dr. Wright.  The group sought a better understanding about the effect of shade on the tea plant. We looked at the specific chemical components of tea all reported to have health enhancing pharmacological effects,  explained Dr. Wright, an antioxidant (epigallocatechin gallate or EGCG), a stimulant (caffeine), and an amino-acid (theanine) reported to assist with improving memory.

And what did the study reveal?

That tea is good for you,  he said, and added,  in a more specific sense, our study showed that as leaves age in going from the bud to the first and second leaves, levels of caffeine and theanine decrease, while the level of EGCG increases — but in our study only when shade is considered as a variable.

People are not just drinking it (tea) either,  he pointed out. Tea is found in cosmetics and over-the-counter products.  I think there is an anti-viral cream available containing tea,  he added. There is much more research to be done. People are researching tea but the data are very scattered,  said Dr. Wright. In fact what tweaked my interest was a colleague of mine Joe-Ann McCoy (Director, Bent Creek Medicinal Germplasm Repository in North Carolina) told me, “You should really have a look at this.”

Dr. Wright hopes to offer assistance to Hawai`i tea farmers with future studies.  He said, “We would like to help them with some sort of chemical validation to further add value to their products. ”

Please note that RSVP to sbir@htdc.org is requested. The seminars are being offered in Manoa on June 28, Kona on June 29, and Hilo on June 30.

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.

Dates: January 14 – 16, 2011
Location: Kumulani Organic Vegetable Farm, Olinda Maui
Info: www.mauigrown.com (808) 242-7870

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

Time: 4:00 pm – 5:00 pm (followed by the Japanese tea tasting)
Place: Hawaiian Acres Community Center on Moho (8) Road and C Road in Hawaii Acres
Cost: $5 for members, $15 for non-members