In reality all caffeine from different sources both synthetic and natural are not measurably distinguishable from each other in their makeup. Their molecules are the same. But when your caffeine is mixed with other compounds there are some findings that show a change in the caffeine’s impacts on the body. It is thought that when you drink caffeine from tea it will not impact you the same as caffeine from an energy drink or coffee.
Let’s jump in and take a deeper look at caffeine.
Where is caffeine derived from?
Caffeine has two sources.
Natural Sources - There are over 60 natural sources for caffeine. A few common examples include plants such as Camellia Sinensis (Tea plants), Coffea arabica or C. cenephora (Coffee plants and Ilex Vomitoria (Yaupon).
Synthetic - Synthetic Caffeine is commonly found in soda’s and processed goods. It is made in a lab by processing urea, chloroacetic acid, methyl chloride and ethyl acetate. Sounds yummy right?
So how is it that not all caffeine is the same?
So the molecular structure of caffeine is the same but how it is handled by the body differs based on the sources and attributes of each.
Tea caffeine in tea is absorbed more slowly. Tea has the benefits of synergy with other compounds which seems to slow down the body’s absorption rate.
Synthetic caffeine found in soda has a much higher concentration so it is absorbed by the body much faster.
Coffee has more caffeine and it is not absorbed as slowly as tea. This gives you a stronger boost and sometimes that jittery effect.
What are some surprising places caffeine can be hidden?
Cocoa, Ice Cream, Snackbars, Kombucha, Decaffeinated Coffee/Tea, some medications, Matcha, Many foods labeled “Energy”, Cereal, Candy, Juice.
Wait what? I thought it was decaffeinated, how can there be caffeine in my tea?
Decaf does not mean 0 caffeine. The FDA requires 97% of the caffeine to be stripped out of the beverage to qualify for the decaf label which means your tea and coffee still contain a small amount of caffeine.
Does quantity matter?
Yes, the quantity of caffeine per cup of coffee can be higher than a cup of tea. 1 cup of brewed coffee has more caffeine than 1 cup of brewed tea.
Does the steeping time or temperature impact the caffeine levels in your tea?
Yes! If you brew your tea longer or with too hot of water (boiling) it can increase the amount of caffeine in your tea. This can also lead to a more bitter or astringent flavor. This is why we always encourage our customers to follow the best brew times for each tea. For more on Brew Times visit here.
Should I take all this information as hard facts?
No, there are many factors that impact all of this information. You would need to test each individual tea against the specific caffeinated products. Our farm's tea may not be the same as another farm's tea. There are a lot of studies out there that explore the compound qualities of tea and coffee but it can be hard to know how accurate that information is when applied to our individual tea.
What is our personal take on all of this?
Tea does hit us more evenly. Coffee hits us in the gut and gives us a stronger boost. Sometimes that boost can make us jittery, we have never had that impact from tea. Tea can make it difficult to go to sleep although, personally I have not had that issue with tea. Synthetic caffeine just sounds scary with all of its chemical ingredients. But this is a bigger issue with processed foods in general and why we are such fans of tea. There is very little processing with regular tea.
In the end, as tea producers, yes we are a tad biased. We think tea is the best. TO be honest, we do drink coffee from time to time so we are in no way against that. We encourage you to research your options and always do what is best for you.
How is our Black tea made in the USA?
How to make frothed milk for tea.
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As of 2019, according to the Tea Association of America, America consumes over 84 billion servings of tea, or more than 3.8 billion gallons. About 84% of all tea consumed was black tea, 15% was green tea, and the small remaining amount was oolong, white and dark tea. About 75% of the tea consumed is cold.
It is estimated that 260 million pounds of tea was imported into the US according to stats in 2018. But today, small tea companies are popping up to change that and bring tea closer to home.
The first successful tea farm was started in 1772 near Savannah. But it was Junius Smith who grew tea successfully commercially in Greenville, South Carolina in 1848. In 1884 the US government experimented with tea growing in South Carolina and determined the environment was too unstable for tea growing.
One of the first major issues of tea growing was that the US could not compete with the cost to harvest. This remains an issue today. Places like China and India benefit from cheap labor and little to no regulations on work conditions to harvest millions of pounds of tea each year.
This also was likely a factor in the demise of the tea industry in Hawaii in 1892. It had a short-lived tea industry starting in 1882.
US tea farms in 2023 are now using technology to overcome the labor cost by using harvester equipment. But labor is still required so tea farms continue to have operational costs.
The first tea bag intended for easier tea preparation was patented in 1903 in Milwaukee. But it was actually thought that Thomas Sullivan of New York is the true founder of the tea bag, by accident. Thomas was a tea and coffee importer and started shipping his tea in silk bags.
A concern that instability in imports encouraged the development of the Lipton Tea Farm in the USA. Founded by Glasgow grocery store owner Sir Thomas. Sir Thomas strived to open up tea outside of the upper class market to make it more open to all people. A fan of entertaining he knew how to market tea. He would look for ways to make packaging less expensive and set up a factory in Hoboken, New Jersey.
The Lipton tea company paid to move surviving tea plants to Wadmalaw Island. Where the farm would eventually be sold just over 20 years later to become what many know as the Charleston Tea Plantation.
Charleston Tea Plantation would eventually become the official supplier of tea to the United States White house.
Declining demand for sugar in the US and the discovery of a tea plant strain that flourished in Hawaii's growing conditions, made for a good replacement crop from sugar farms to tea farms. This would include adventures by The Great Mississippi Tea Company owners Jason and Timmy.
After winning an award at Totus, Jason and Timmy were approached to partner with Griff Frost, the Akatsuka Orchid Company and Eric Sweely to start a tea co-op in Hawaii. The group rented a property that belonged to Hilo Coffee Mill where they had rehabbed some plants and planted more.
Unfortunately, with the eruption of the volcano in Hawaii then followed by Covid it all fell apart. The eruption impacted tourism which was the main buying market in Hawaii for the tea.
Today, in Hawaii there are very few growers, mostly backyard farmers.
The Charleston Tea Plantation would also face their own challenges with a Bankruptcy in 2003. This would lead to a buy out by the American tea company Bigelow Inc. Where they turned the plantation into a tourist destination to revive its profits and keep the plantation going.
In 2023 tea in the USA is still very small. With The Great Mississippi Tea Company growing into one of the largest active tea farms in the United States. Currently we have 40,000 tea plants on the farm.
Charleston Tea Plantation remains a tourist attraction under Bigelow Inc ownership.
And other small farms continue to operate and aspire to grow into major tea producers in the US such as Long Leaf Tea also in Mississippi and Fleur De Lis Tea in Louisiana.
The future of tea in America looks bright but not without its challenges. Prices of American tea will continue to be higher than imports as producers face higher technology costs and higher labor costs. But with innovation, science and determination farmers like Jason and Timmy are pushing ahead with gusto and breaking norms.
Their mission has always been about bringing tea closer to Americans. Offering tea made with US food safety standards, with fair labor practices and sustainably. With their continued determination we are confident that you will continue to see The Great Mississippi Tea company grow and develop and perhaps one day be the United States #1 producer of tea in America.
A bold goal. But if anyone can do it, it will be Jason and Timmy, they are the tea pioneers of this century.
Want to keep learning about tea? keep reading from our blog.
How Black tea is made in the USA.
Cold brewing tea is a method that comes with both advantages and risks. We are going to run through all the questions from how to cold brew, why you should an what are the risks?
Unlike traditional hot brewing methods, cold brew involves steeping tea leaves in cold water or warm water for an extended period, typically 12-24 hours.
This slow extraction process yields a bolder, less astringent tea with a smoother mouthfeel and naturally lower caffeine content. This method is great for all teas but with Oolong teas in particular it can be an excellent way to ensure you get those floral and fruity notes without the astringency. We love this method with our fall plucked Mississippi Empress Oolong but work great for Mississippi Belle Oolong as well.
While cold brew tea is undeniably delicious, it's important to be mindful of potential food safety risks. Unlike hot brewing, which eliminates harmful bacteria, cold brewing takes place at room temperature, creating an environment where bacteria can potentially grow.
This is particularly risky with organic teas grown with manures. Manures can be splashed up onto the leaves and with no hot water applied to the leaves the bacteria can flourish in the warm water conditions. You can take a quick heat step and rinse the leaves in hot water for 60 seconds if you are concerned or stick to hot brewing method to be 100% sure.
While both cold brew and iced tea satisfy your thirst on a hot day, their journeys from leaf to cup are vastly different. Iced tea is the classic quick fix – hot water steeps the leaves, releasing a bold flavor, before a cooling plunge into ice. This results in a more intense, sometimes astringent taste.
Here is more information on how we make a true southern ice tea.
Cold brew, on the other hand, takes the slow and steady approach. Leaves steep in cold water for hours, coaxing out a smooth, subtle essence with reduced bitterness. Think of it as the cold-pressed juice of the tea world, bursting with natural sweetness and delicate complexity. So, which to choose? It's a matter of taste (and time)! Craving a quick, robust jolt? Grab the iced tea. Seeking a nuanced, refreshing sip? Cold brew awaits. Both options offer unique experiences, ready to quench your thirst and tickle your taste buds.
By following these simple guidelines, you can enjoy the refreshing taste of cold brew tea with peace of mind. Remember, food safety is paramount, so be mindful of the brewing process and storage practices. But fear not, with a little knowledge and responsible brewing, you can safely savor this delightful summer beverage all season long.
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There's nothing quite like a soothing cup of tea on a chilly day. But in the rush of modern life, convenience often trumps tradition. This begs the question: is microwaving your tea a quick and dirty hack, or a recipe for disappointment?
The Case for Convenience:
Those that love the microwave method love its speed and simplicity. No kettle, no stovetop – just pop in your tea and water in a mug, zap it, and voila! Instant warm beverage. Some studies even suggest that microwaving unlocks more caffeine and antioxidants, potentially boosting the health benefits.
But Hold Your Horses:
Science throws a splash of cold water on these claims. Microwaves heat liquids unevenly, creating hot spots and cool pockets. This means your tea won't brew properly, leading to a bitter or weak taste. Different teas require specific temperatures for optimal flavor, and with an unevenly heated mug, achieving the perfect temperature is a crapshoot.
A Matter of Degrees:
For example, delicate green teas should steep at around 175°F, while black teas thrive at 200°F. Microwaves often overshoot these delicate ranges, scorching the leaves and compromising the complex flavors. You're essentially turning a nuanced symphony into a cacophony of burnt bitterness.
Safety Concerns:
Beyond taste, there are safety concerns. Superheated water, a phenomenon where water reaches boiling point without bubbles, can occur in microwaves. When you move the mug, the water erupts, potentially causing scalding burns. So, that quick zap could land you with a trip to the emergency room instead of a cozy afternoon.
The Ritual of Tea:
For tea enthusiasts, brewing is more than just heating water. It's a mindful ritual, a moment of pause in the day. The gentle hiss of the kettle, the fragrant steam, the deliberate steeping – these sensory experiences add to the enjoyment of the drink. Bypassing this ritual with a microwave zap transforms tea from a mindful experience into a rushed utility.
The Verdict:
While microwaving tea might be tempting in a pinch, it's far from the ideal method. Science tells us it compromises taste, aroma, and potentially even safety. For a truly satisfying cup of tea, the kettle and stovetop remain the undisputed champions. So, slow down, savor the process, and enjoy the full sensory experience of a properly brewed cup. Your taste buds (and potential burn-free fingers) will thank you.
One study on microwaving tea:
Multiphysics analysis for unusual heat convection in microwave heating liquid: https://www.sciencedirect.com/science/article/abs/pii/S1290072913000732
Remember, brewing a perfect cup of tea is an art, not a science experiment. So, ditch the microwave, embrace the ritual, and let the true essence of tea unfold. Happy steeping!
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The #1 enemy of your tea is moisture and light. Both of these greatly degrade the quality of your tea and will prevent it from lasting for an extended period of time.
We often see teas stored in glass jars. Unfortunately, glass jars (even though they can seal well), let the light in. Even if they are within a building, if there are windows, it is letting light in.
So when your tea starts to taste less than magical, often, the culprit is improper storage. Here are some considerations for storing your tea in the best way to maintain freshness.
Think of tea as a delicate creature, vulnerable to four nefarious foes: light, heat, moisture, and air. Light breaks down the precious oils and antioxidants, robbing your tea of its vibrant aroma and complex taste. Heat accelerates this process, while moisture promotes the growth of mold and unwanted flavors. Air, the omnipresent villain, acts as a gateway for all of these, slowly siphoning the life out of your precious leaves.
The first line of defense is your storage container. Ditch the flimsy cardboard boxes and embrace the power of airtight container or package. Think tins, or even stainless steel canisters or in our case leave it in the original packaging. These heroes shield your tea from light and air, while also preventing the transfer of unwanted odors from your kitchen (no garlic-infused Earl Grey, thank you very much).
Just like real estate, location is key. Find your tea a cool, dark haven. A pantry shelf away from the oven's heat is ideal. Avoid humid areas like the sink or refrigerator (unless it's unopened, the fridge can introduce unwanted condensation). Remember, tea thrives in a dry, temperate environment.
Buy your tea locally and from small farmers if you can. When our local customers are buying from us they are buying tea that was grown and dried that year. It has not spent months being transported to reach ports and be shipped to a retail to then be sold. It is direct. The single origin shopping process gives buyers access to a fresher product.
Tea can be stored for up to 2 years according to the FDA.
Yes, but it is not necessary. Tea is just fine outside the freezer as long as it is sealed and out of the light. You won't harm it in the freezer but it does not help it either.
Black tea, Green Tea, Oolong tea, Earl Grey, Chai tea etc. All of our teas should be stored in dark containers and well sealed.
By following these simple tips, you'll ensure your tea stash remains a haven of flavorful delights. So, go forth, brew boldly, and remember, a well-stored cup of tea is a journey for the senses, waiting to be unraveled.
Cheers to happy steeping!
We hope this helps you make your tea last longer!
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If you don't know what growing zone you are in for North America quickly go here first.
Over the years we have learned a lot about successfully growing tea plants in the unpredictable weather conditions of the South. Temperatures here in the winter months can get into the 20's (-6c) and it does occasionally dip even below that. The coldest day on record in Mississippi is -19F (-28C) experienced in 1966. Now, we did not have tea plants in 1966, so we cannot make claims to those extreme's. We can speak to the more normal cold fluctuations experienced here in the south.
Surprisingly, yes! Despite the fact that a tea plant is a tropical plant, it can withstand frost. If a deep freeze occurs the tea leaves may need to be pruned to remove damaged leaves but the actual plants will be fine and will grow new leaves in the spring.
We recently experienced our 3rd lowest temperature on record here and the coldest in 30 years. We hit -1F/-18C windchill and our plants survived. There can be other factors that can determine the survival rate though. Age of the plants, their protection if any and wind.
In the South our freezes don't tend to last very long, maybe just a few days. But tea plants surviving in the South's lows, is likely. For a tropical plant, they are quite hardy.
In our experience wind is the biggest threat to our tea plants. If you have a small number of tea plants you can simply cover them with some cloth to help protect from the wind and hold in some heat.
When you cover the tea plants it is ideal to cover them ground to ground on both sides at least one day ahead of your freezing temperatures. This helps capture some heat within the cover.
We got to the 3rd lowest temperature on record here and the coldest in 30 years. We hit -1F/-18C windchill. We also stayed at the temperature for close to 48 hours. We placed a Govee sensor under the cloth with the plants (on the windy side edge where it should have been the coldest) and we only registered a temp of 24F/-4C and a windchill of 16F/-9C. We watered them until water soaked so the pots froze and the ice gave a protective insulation layer at 32F/0C. The plants had little no wind burn damage and they look just fine.
Can tea plants in the ground survive in freezing temperatures?
Yes, they can! Commonly tea plants can survive up to 4F (-10) but many factors can have an impact including:
Ice and snow can act as a barrier to freezing temperatures. It works much like an igloo would, sealing it and protecting it from harm.
Need more tea growing help. Check these great articles:
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Move over, deviled eggs! There's a new star in the snack scene, steeped in both flavor. The mesmerizing marbled tea egg. These beauties, hailing from ancient China, aren't just a feast for the eyes – they're a delicious journey through time and taste.
A Timeless Tradition:
Imagine merchants along the Silk Road, their pockets jingling with exotic spices and stories. Among their treasures? Marbled tea eggs, believed to have originated in the Tang Dynasty (618-907 AD). Back then, tea leaves and spices weren't just for sipping – they were used to simmer eggs, infusing them with rich aromas and deep, earthy hues. These "tea marbles" weren't just snacks; they were auspicious symbols of prosperity and new beginnings, often enjoyed during the Lunar New Year.
Why Marble Your Next Snack?
Beyond their historical charm, marbled tea eggs offer a unique culinary experience. The contrast between the marbled shell and the perfectly cooked, savory yolk is a textural and flavor explosion. The tea leaves and spices infuse the egg white with subtle, complex notes, making each bite a delightful surprise. Plus, they're incredibly versatile! Enjoy them hot or cold, as a protein-packed breakfast, a picnic treat, or an elegant appetizer.
Ready to Marble Your Masterpiece?
Don't worry, you don't need imperial kitchens or ancient scrolls to recreate this culinary gem. The process is surprisingly simple, and the results are guaranteed to impress. Here's a glimpse into the marbling magic:
For a full visual feast and step-by-step guidance, check out this fantastic video:
Remember, the marbling possibilities are endless! Experiment with different teas, spices, and even vegetables to create your own signature egg masterpieces. Share your creations and tips in the comments below, and let's celebrate the timeless art of the marbled tea egg!
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Over the years we have had to master getting our tea seeds to germinate. The below process has worked for us consistently throughout the years and should help you grow new tea plants from seed.
Note: Tea seeds do not require light to germinate
Yes, you can plant your tea seeds into a bed or tray. Anything really. You will just need to be able to cover with plastic, keep them warm and keep them moist.
It can take 7 to 9 weeks for them to germinate.
Once they start to germinate and they are about an inch out of the soil, the plastic can be removed. Then once they are about 4 to 6 inches tall they can be potted into individual pots.
Tea plants prefer an Acidic soil. And the best soil for germinating will be a loose fast draining soil.
Do you need to cold stratify your tea seeds?
No, tea seeds do not require cold stratification. They do need to be kept consistently warm and moist.
You do not need to worry about feeding your tea seeds until after they germinated and you have planted into their individual pots
We use Osmocoat a slow release fertilizer.
If you are putting them in the ground, you should prune right after planting. If you are planting in a pot, prune them once they are 10" tall.
For more information on pruning tea plants visit our blog page here.
This should help you achieve germination with your tea seeds. Make sure to visit our blog for more information on tea plant care.
We planted a whopping 22 thousand tea seeds this year. Some seeds will be shared with some tea friends and the local university. Many will help us replace some tea plants after we experienced a drought in the 2023 tea season.
In 2024 we got our tea seeds from Taiwan and Nepal.
The best way to store your tea for freshness.
Are tea flowers bad for production?
Tea Store | Blog | Farm Tours | Tea Processing Experiences
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The Boston Tea Party was a pivotal moment in American history, a dramatic act of defiance that ignited the flames of revolution. On December 16, 1773, a group of colonists disguised as Mohawk Indians boarded three British ships docked in Boston Harbor and dumped 342 chests of tea into the water. This act of protest, fueled by years of rising tensions and resentment over British taxation policies, marked a turning point in the American colonies' struggle for independence.
The Boston Tea Party was more than just a destruction of tea; it was a symbolic act of resistance against what many colonists perceived as oppressive British rule. The Tea Act of 1773, which granted the British East India Company a monopoly on tea sales in the colonies, was seen as an unfair attempt to tighten British control over the colonies' economy.
The colonists' anger over the Tea Act was compounded by a series of other grievances, including the Townshend Acts, which imposed taxes on imported goods like glass, paper, and paint. These taxes, passed without the colonies' consent, were seen as a violation of their rights as British subjects.
The Boston Tea Party was the culmination of these frustrations. It was a powerful demonstration of the colonists' growing determination to break free from British rule.
Every year, the city of Boston commemorates the Boston Tea Party with a re-enactment that brings history to life. This year's re-enactment will take place on December 16, 2023, at the Boston Tea Party Museum and Ships. This year will be the 250 year anniversary of the Boston Tea party.
The re-enactment will feature a lively cast of actors portraying the events of that fateful night in 1773. Visitors will have the opportunity to witness firsthand the colonists' passionate protest as they dump the tea into the harbor.
The re-enactment is a reminder of the importance of the Boston Tea Party in American history. It is a chance to reflect on the sacrifices made by the colonists in their fight for independence and to appreciate the freedoms we enjoy today.
The modern Boston Tea Party event will contain our 100% USA grown tea.
The Boston Tea Party is more relevant than ever today. In a world where people are increasingly concerned about government overreach and the erosion of individual liberties, the Tea Party's message of resistance and defiance still resonates today.
The upcoming re-enactment of the Boston Tea Party is an opportunity to connect with our history and to learn from the past. The Boston Tea Party was a watershed moment in American history. It was a dramatic act of defiance against British rule that ignited the flames of revolution.
For us, well... It is a chance to share our tea with the sea and carve out a small spot in history. Our goal has always been to bring tea closer to home. No revolution required. Just a lot of hard work and some quality tea plants.
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Yes, you should, it is a lovely holiday beverage. This is a mix that is full of the traditional holiday flavor.
Mulled wine is heated sometimes sugar and spices. And in our case with tea! The spices are generally cinnamon, cloves and occasionally a little star anise. You can add orange zest or even whole orange segments. In our case we used our new Holiday tea Thunder's Pawsom Apple Cider tea. It is generally served around the Christmas season in Europe / North America. Although at some ski resorts the drink is served at restaurants the whole ski season.
Mulled spiced wine is a delicious and festive drink that is perfect for the holiday season. It is also a great way to warm up on a cold winter day. This recipe uses our Thunder's Apple Cider tea to add a unique and flavorful twist to traditional mulled spiced wine.
Mulled wine is spiced wine! The two are the same. It is an alcoholic drink usually made with red wine, along with various mulling spices and sometimes raisins, served hot or warm. It is a traditional drink during winter, especially around Christmas.
Yes! Actually in the video, Timmy makes the recipe with Grape Juice both red and white. Works just as well.
Mulled Spice Tea Recipe
Things you can add to make it extra flavored. Keep in mind Thunders Apple Cider does have these ingredients in the tea (with the exception of nutmeg and honey).
Instructions
Tips
Yes, they do! They have a very harmonious connection. They can make great dinner companions separately with wine at dinner and tea joined at desert. Or take turns with a sip of each. The water content in the tea can help keep you hydrated as you sip your wine.
For pairing options consider teas with strong blended flavors with red wines. So Colonel Grey, Clariee's Chai or Thunder's Apple Cider with a red wine. And lighter teas with white wine such as our Mississippi Sunshine.
We hope you enjoy this recipe for mulled spiced wine with Thunder Apple Cider! This festive drink is sure to please your guests and warm you up on a cold winter day.
Please note that this recipe is for adults only. Wine should not be consumed by pregnant women or minors.
Tea is meant to be shared. It is communal. That is why we are sharing not just our tea products but tea products from many North American retailers. Our goal is to help promote North American tea companies. If you are new to us visit our page to learn about our story in becoming Mississippi's largest tea farm.
Many of the suggestions below came to us from tea fans from within the Facebook Group Tea Lovers Club. Make sure to check out this fun and interactive group of tea fans. Tea sellers known to us are listed as Friends of GMTC.
From our friends at Elmwood Fine Tea in Kentucky this is a colonial-inspired tea mug that comes complete with an infuser basket that makes steeping loose leaf tea so easy! Kentucky |
A woman owned small business, we love it already! This beautiful mug was handcrafted in Georgia. Berteas was a suggested business from a tea fan from the Tea Lovers Club on Facebook. Thank you Lindsey for this one. West Virginia |
Our friends at Oregon Traders has a great selection of nature themed mugs. Bunnies with radishes on heads or Humming Birds and Strawberries. The mugs are full of character a beautiful color. Oregon - Friend of GMTC |
12 oz borosilicate travel mug with bamboo lid and infuser. Perfect for the loose leaf tea drinker on the go. It is easily packed into a suitcase or carry-on so that tea can be enjoyed away from home when brewing accessories are limited (Airbnb stays, hotel rooms, etc).
Mississippi - This is us! |
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From our friend Virginia who we have worked with on many a tea project. She has a cute mug with her signature cool tea leaf on it. See more here. Mississippi - Friend of GMTC |
From our friends at Oregon Tea Traders this super cute mug is perfect for those that like drinkware that just makes you smile.
What a great holiday tea from our friends at The World Tea House. The owner Phil is a friend of ours who sells his tea from all the way up North in Canada! He does ship to the USA, so shop away! This is a festive Holiday blend featuring local cranberries, citrus and rooibos. Brews a delicious orange tart cup. Halifax, NS - Friend of GMTC |
A great tea from our friends at Oregon Tea Traders this Candy Cane Tea is perfect for the holidays. Especially popular during the holidays for a Christmas tea, though it's a year round treat. Spearmint and Peppermint are blended with Red tea to produce a very soothing herbal combination. Great for kids. Naturally caffeine free. Ingredients: Organic Rooibos from South Africa, Organic Peppermint, Organic Spearmint Oregon - Friend of GMTC
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Thunder's Apple Cider Holiday Tea All the holiday flavors you love in a tea. Our Limited Edition Holiday tea is a "Pawsom" cup of tea made with Black Magnolia, Orange Peel, Cinnamon clove and Dried Apple Cinnamon pieces. Reminiscent of apple cider, with the luscious aroma of cinnamon and cloves, make this cup the perfect accompaniment to the colors of the harvest season. See it here. Mississippi - This is us! |
The Organic Chopped Tea Bundle From our friends at Millenia tea who are using tea in great ways. 1 tablespoon of this leafy goodness will elevate any recipe; shakes, smoothies, soups, dressings and so on. Or, steep it loose or in your infuser for your daily energy + antioxidant boost. St.Johns - Friends of GMTC |
Cook with the goodness of tea and with great flavor with our selection of great tea rubs. Each one spiced for different food options like Veggie and Seafood Rub or Beef Tea Rub. You buy each on individually of get the full set of 4. Cook with the goodness of tea!
Mississippi - This is us! |
Great Mississippi Tea Company Cookbook Rubs, infusions, and the teas themselves — all play a part in making these recipes extra special, whether you are sharing a meal or entertaining a crowd. Mississippi - This is us! |
Submitted by a tea fan here is a special find with the "You're my cup of tea bracelet". A unique and special tea find for sure!
This is a very innovative tea company, so much so they are winning awards for innovations. Our friends at Millenia Tea Company make tea cubes. • 2 x 6 Packs of Frozen Superfood TEA CUBES St. Johns - Friend of GMTC |
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From our friends at Oregon Tea Traders! Gong Fu is a traditional Chinese ceremony of brewing tea. These Gong Fu tea tools used in the ceremony, include a scoop for the tea leaves, a cleaning tool, and tongs for holding the hot teacups. Oregon - Friend of GMTC |
A personal favorite from our own inventory, the On The Go Infuser Bottle. This bottle is perfect for taking your tea on the go, especially in the New Year when many folks tend to focus a bit more on trying to take off the extra holiday pounds. It is made with Borosilicate glass which means it can take hot or cold temperatures. They are even available in a gift box with tea.
Mississippi - This is us!
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From our friend Virginia who we have worked with on many a tea project. She has a cute sticker with her signature cool tea leaf on it. See more here. Mississippi - Friend of GMTC |
A sweet and caffeine-free dessert in a cup tea from the cultured cup. Satisfying, colorful, and hydrating without the calories of a sugar-filled soda!
Harvest Spice Tea - Oregon Tea Traders Angela the owner of Oregon Tea Traders, is known for her immense passion for flavor. It is her superpower. Harvest Spice tea is a tantalizing blend of spices and Rooibos. Both familiar and exotic spices blend to produce a warm comforting tea. Naturally caffeine free.
Oregon - Friend of GMTC |
From the Ohio Tea Company. Crisp, complex, and slightly sweet, Blue Lagoon is an herbal tea that is great hot and even better served iced. Lemongrass and raspberry are the predominant flavors, but light tart hints of apple and rose hips add to the flavor profile. Blue butterfly pea flower colors tea a beautiful indigo color.
Ohio |
From our friends at Steep N' Clay this is a tea leaf mixed with chamomile, rose petals and moringa, is the perfect morning starter! Moringa is considered very nutritious!
Illinois - Friend of GMTC |
An incredibly rare tea to be made in the USA. Mississippi Sunshine is a fermented green tea which makes it yellow. This outstanding tea has all the goodness of a green but with a slightly sweeter flavor. Honey notes and a sweet buttery mouth feel. This is an award winning tea that is a must try!
This tea sounded interesting from Ohio Tea Company. This is a tea company that was recommended by tea fans in the Facebook Group Tea Lovers. This tea is described as an Amazonian blend of energizing guayusa with full-bodied cinnamon and aromatic lemongrass. Ohio |
It doesn't get more unique than this! Millennia Tea is offering a very rare fresh tea leaf product that is well suited for those looking for great ways to get more tea in their diet. Their Starter Kit Bundle offers Tea Cubes, Chopped Tea and an Infuser. A great gift for the health conscious person in your life!
St. Johns - Friend of GMTC |
13 Moons was a collaborative effort by world renowned tea maker Beverly Wainwright and The Great Mississippi Tea Company. Oolong are rarely ever made in the USA due to their unique processing requirements. With innovation they have been able to bring to life a US grown Oolong Tea and it is excellent! Many bloggers and tea enthusiasts have tested this tea and delivered it a lot of praise. It has also won an award in Australia for quality. A must try. Mississippi - Friend of GMTC |
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Puerh is such a rare tea to enjoy but our friends at Oregon Tea Traders carry a few neat kinds. Sticky Rice is a smooth and brisk ripe puerh tea in easy to use toucha nests. The Chinese herb Nuo Mi Xiang has been added giving it the aroma and taste of sticky rice. Brew one toucha multiple times, the flavor is hard to exhaust!
Oregon - Friend of GMTC |
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From our friends at the cultured cup this is a cool tea. From Fujian, this handcrafted blooming blossom slowly opens and transforms into a fragrant and delicious tea bouquet! Texas - Friend of GMTC |
From our friends at Oregon Tea Traders this is a top pick tea from Timmy here at Great Mississippi Tea Company. He has shared that a Lapsong Tea is one of his favorite teas. This tea is a robust Chinese black Lapsong Souchong tea that is smoked with pine needles. This tea is invigorating, stimulating, and bold with a strong smoky flavor.
From our friends at the cultured cup. Wake up with this bold Irish breakfast tea. Full-bodied with rich, malty, and spicy notes, this tea begs for milk and sugar!
Texas - Friend of GMTC |
This would definitely be one of our top selling teas from the farm. Black Magnolia is a US grown Black tea. This tea makes a wonderful cold sweet tea or a fantastic cup of hot tea. This particular black tea is lightly oxidized to allow for its more delicate flavors to come to the forefront of the tea. This has flavor notes of sweet potatoes, molasses, malt, and stone fruit. Mississippi |
From our friends at The World Tea House in Canada this Caffeine Free Apricot Peach tea sounds amazing. Immerse yourself into the sweet ambrosia of this heavenly herbal infusion and allow yourself to escape into sheer euphoria. Steeps a delicate pinkish color with a clean finish reminiscent of ripe apricots and Asian pears. May be enjoyed hot or over ice.
From our friends at Steep N' Clay check out this great caffeine free tea option Plum and Spice. Sweet, tart and spicy blend that is perfect for getting cozy by a crackling fire. Hibiscus Flowers and Rose Hips make for a base that is tart and juicy while Cinnamon Chips and Ginger Root pieces team up for spicy warmth. All this comes together with whole Cranberries, and tangy Apple pieces infused with the flavors of ripe, red Plums. Best served hot with a cinnamon stick or a dash of honey. Illinois - Friend of GMTC |
Banana Split Caffeine-free Fruit Infusion This caffeine-free tisane is bursting with tropical flavors! Coconut, strawberry, mango, apple, and peach pair with banana chips to make one of our most flavor-packed teas. A bit of hibiscus flower gives the cup a natural light red color.
Kentucky - Friend of GMTC |
From our friends at the cultured cup. A caffeine-free medley of sweet mango, pineapple, and citrus with a bit of sugar—a kid-friendly fill-in for sugary sodas.
Texas - Friend of GMTC |
A personal favorite from our own farm inventory is our award winning Grilled Southern Peach Tea. This is a real stunner of a tea! Perfect iced with pulled pork at a barbecue or hot while sitting by a fire reading your favorite book. This is a pecan wood cold smoked black and oolong tea blend with dried peach pieces. The pecan wood smoke lends a vanilla note to the tea. Great hot or cold. It has been used in cocktail and mocktails recipes too.
Daydreamer's Cardamom Tea - Oregon Tea Traders This is one of our favorite Oregon teas. Owner Angela has a superpower for blending tea. One of her best selling teas is the Daydreamers Cardamom tea. A vanilla and Black tea mix it is sure to be a fast favorite in your cup. Oregon - Friend of GMTC |
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From our friends at Elmwood Fine Teas this is Bourbon Black Tea. This tea has flavor notes of vanilla and caramel. Ingredients include Premium black tea, sunflower petals, calendula petals, organic natural flavoring. A Kentucky inspired flavor tea, now that is cool! Kentucky - Friend of GMTC |
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A personal favorite from our own farm inventory is our award winning Grilled Southern Peach Tea. This is a real stunner of a tea! Perfect iced with pulled pork at a barbecue or hot while sitting by a fire reading your favorite book. This is a pecan wood cold smoked black and oolong tea blend with dried peach pieces. The pecan wood smoke lends a vanilla note to the tea. Mississippi - Friend of GMTC |
This tea was a suggestion from Tea Lovers Club tea member Samantha and it looks so pretty! MI CHAI is a new and unique chai blend, inspired by the great state of Michigan and traditional Indian Chai. This proprietary blend will delight your senses with it's light blue hue, "chai" taste, and comforting aroma. Yes, it is naturally caffeine free and naturally BLUE.
Michigan
Our friend Angela offers a tea of the month program. Those that subscribe will get a new tea at the beginning of the month to try. Angela is a master at blending so we are sure you will get something tasty each month.
Oregon - Friend of GMTC |
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25 Days of Christmas: Tea Advent Calendar Kit - Churchill's Fine Tea Suggested by Facebook Fan Erin from the Tea Lovers Club, here is a subscription service from a tea company out of Cincinnati.
Cincinnati |
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Winter Variety Pack - Ohio Tea Company This was a suggestion from a tea fan in the Tea Lovers Group on Facebook, Lindsey. They recommended Ohio Tea Companies Winter Variety pack it has a lot of their popular holiday tea options. Ohio |
Angela of Destination Tea is a great tea resource. She has a wonderful tea map for Tea in the USA and offers a lot of great tea advice through many social media channels including YouTube, Tik Tok and Facebook. Georgia - Friend of GMTC |
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This is probably THE BEST Facebook tea group out there. It is so well moderated with regular activities and constant tea posting amongst a really positive group of people. They give followers a lot of great theme days to share their tea and tea supplies. A wonderful Facebook group for tea fans. World Wide - Friend of GMTC
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Our friend Cody is a very active tea community member. Find him on all the usual social media channels sharing his passion for tea. He is a big fan of Oolong and Puer. This year he also made a visit to the tea farm, experiencing US grown tea first hand. Denver - Friend of GMTC |
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The Tea and Hat Lady is an STI Certified Tea Specialist concentrating on blogging about how tea continues to influence her life-style through tea adventures, discoveries, and wellness. Find her on her blog or on Facebook. |
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Tea Journey is an incredible resource for tea fans. Dan works tirelessly to share copious amounts of tea information through his page. It is clean and professionally managed. Small tea companies have always been grateful to Dan for allowing us the ability to advertise for free on his page which helps small businesses like us. A great page to add to your favorites. They also have a subscription service for a small fee but they still offer a huge amount of tea info free from their main website.
Winnipeg, Canada - Friend of GMTC |
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Emily has an impressive collection of teas. She posts daily often multiple times a day on Tik Tok her Tea Tastings, Tea Wisdom and Unboxings. A great one to follow if you want to get introduced to new teas. California |
Being a Great Mississippi Tea Company Retailer comes with some great perks. Leverage the strength of our brand with our products.
We are proud supporters of tea and small business in North America. To become a retailer email us at info@greatmsteacompany.com or visit our retailer info in our blog here.
Disclaimer:
Many of this sellers have been suggested to us and we have not made purchases with them. We will note the friends of Great Mississippi Tea Company with "Friends of GMTC" in the commentary for those that would like some extra security. These are companies we know personally and/or carry our products in their stores. For all other companies please check reviews and use your usual skepticism to shop carefully. The Great Mississippi Tea Company is not able to assume responsibility for anything outside of their own store. Shoppers should always be careful making online purchases.
]]>In some of the teas if the water gets too hot, it destroys some of the best flavors. Let it sit for too long and the tea can taste bitter. In other teas if you don't get it hot enough, it won't bring out the right flavor. Tea is meant to be enjoyed and that is hard to do if it doesn't taste right.
Essentially, there are heat soluble flavors and cold soluble flavors in tea. If it gets too hot you destroy the cold flavors.
Think of tea making like a recipe. You have to have the right amount of ingredients and they have to be mixed correctly and cooked for the right amount of time.
First, let's look at the ingredients starting with the water plus the tea.
It is important to have the right amount of water to the right amount of tea. If you do not have enough tea in the water your tea will be weak and you won't get the right flavor. If you have too much leaf in your water the tea might be too strong for your liking.
Then it comes down to time and temperature.
You want to heat your tea for the correct amount of time at the correct temperature based on the type of tea you are making. Not all teas should be heated the same. Here is a guide of a few main teas.
Now, this is just a guide and a guide for our teas. Always read the packaging on the back of your tea for the best brewing times and follow those. Our Grilled Southern Peach tea for example may need an extra minute to get all the flavor in it. Mississippi Mint also requires a different brew time than all the teas listed above but rest assured, every package has the proper brew times included. You can also find each teas brewing instructions online under each product in the store.
Does personal taste matter?
Yes, absolutely! You have to take this as a guide. Your personal taste can vary greatly. You might be a person who likes a bit of bitterness in your tea. Many people do. If you want more bitterness then increase your heating temperature which will bring out more of the bitterness in the leaf. Perhaps you like a strong cup of tea, then add an extra minute to your steep. It should be made how you like it. We don't judge anyone here on how they brew their tea but we do want to ensure you brew a cup of tea you enjoy.
Although we prefer loose leaf tea for many good reasons which we talk about here, it does not matter if you are making tea with a tea bag or loose leaf, either way these rules apply. A tea bag just makes it a bit easier as the tea is already measured.
When tea is made at the farm it is always with a timer and a thermometer or a kettle with a heat gauge. We set the timer and wait for the tea to hit that optimal timing before we pour.
Cold brewing is a whole other process and it depends on if you would like it sweetened or unsweetened. For a good southern sweet tea recipe we would actually recommend letting it chill overnight for the best flavor. You can get the recipe and more info in our blog post here.
How is our Black tea made in the USA?
How to make frothed milk for tea.
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On your social media platforms like Facebook, Instagram and Twitter, you will only see about 5% of what we post and that is only if you actively engage with us online through likes, comments and shares. Email is the best way to ensure you don't miss important communications from us.
We email approximately once a week. If we have limited time offers or some extra special news we may email you an additional time in the week. This can happen when an offer is ending and we want to make sure you have access to it before it is gone or if we are launching a new tea course that same week as other tea news. But we do not email daily and do our best not to leave you feeling spammed.
We have to be totally honest and transparent, yes. But you always have the control on the purchase. We will just highlight things about our products that you may not know. But if you choose to buy that is always up to you.
No, we will share all sorts of tea based information including:
Yes! In fact in most cases, our email customers will get to know first about when a new product is available. This can be a great feature as some products can sell out really fast such as our Pine Needle Tea.
How do I join your email list?
It is simple, just sign up here.
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Over 10 years ago we took a vacation to a tea farm and left asking, "could we grow tea?". We planted 6 tea plants by the house and said if we could get just one tea plant to live, we will give tea farming a go. Over half did not make it. We decided to follow through on growing tea, based on three living tea plants.
We knew we didn't want to raise cattle which had been done on the family property in the past. We also considered tree farming but tea plants just seemed far more sustainable with the increasingly harsh weather. Tea plants can handle the Hurricane winds better than a Pine Tree.
We would go on to plant 30,000 more tea plants, again losing a large number as we continued on our journey to master the care for the plants in this unique Mississippi climate.
Today, 1000 of those tea plants are fully producing for us. Almost 40,000 tea plants exist on the farm.
It takes 5 years before a tea plant becomes fully productive. But now those 1000 tea plants are helping us deliver tea to Americans closer to home.
It hasn't been an easy process but we are getting there. There has been a huge amount of investment and many hoops to work our way through. But one thing that has kept us motivated, has been the support of our tea fans.
Jason & Timmy
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Making frothed milk is not overly difficult and can really make a cup of tea extra special. All you need is some milk (the higher fat milk the better) and a great cup of tea. Let's get started!
Really any tea that you would normally add milk to. But two of our favorite teas to get frothy with are Pumpkin Spice tea and Chai. The hint of spices in these teas mixed with the milk just make the tea smooth and even more delicious.
Step 1: Make your tea according to the directions on the back of your bag of Great Mississippi tea. Steeping times are important for the best flavor!
Step 2: Time to heat up the milk. You will need enough milk for each cup. Approximately 1/4 cup of milk for each cup. Place it into a bot and begin to heat it slowly. Do not bring it to a full boil and make sure to stir it often. Milk can quickly burn to the bottom of a pot if you don't keep stirring. Heat the milk until bubbles start to appear and quickly stop.
Step 3: Break out your whisk. You can either do this by hand or with an electric one. The electric one does make it much faster and they are usually not very expensive online. You will want to start whisking in a tall enough glass with good space for the milk to whisk up a bit once you get whisking. Stop whisking once you have reached the desired foam level you like.
Final step: Add the milk to your tea. Add topping if you wish and then enjoy.
Now for the one minute video version of this you can watch via our YouTube channel
It is fun to add some extra flavor to your tea. During the winter we love to have a tea toppings tray available so we can sit down for a cozy evening tea with extra special flavor to it. It feels a little extra special.
So here are some great tea mixes and some toppings to go with it:
Salted Caramel - Black Magnolia, Black tea, frothed milk, caramel syrup topping and a sprinkle of salt. The natural maltiness of this tea mixed with the milk, caramel and salt will make for a great salted caramel beverage.
Pumpkin Pie - Pumpkin Spice tea, frothed milk and a sprinkle of Pumpkin Pie Spice. Bonus add a dash of ground cloves for an even more spectacular flavor.
Double Chocolate - Mississippi Mud tea (chocolate flavored tea), frothed milk or whip cream, chocolate syrup topping and a sprinkle of cocoa powder.
Warm Spice - Chai, frothed milk, a sprinkle of your favorite spice such as Cinnamon, All Spice or Ground Cloves.
Fun and fancy is not just reserved for coffee. You can turn your tea into a real tasty treat too.
Make sure to share you mix ideas with us by commenting below.
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Should you leave the flowers on your tea plants or take them off? In our most recent blog we share how you should manage tea plant blossoms.
]]>In the photos we have tea plants (Camellia Sinensis) without flowers and with flowers, same genetics (cuttings) in the same field but two years apart in planting so in different phases of production.
Tea flowers start blooming in September. This is the first step to seed production for the tea plants. It is also the first sign that tea production and harvesting is about to come to an end.
People ask us all the time, "I have read that flowers are bad for tea production because they take needed resources from the plant. Do you pick them off when you see them?"
The answer is, "You train the plant not to flower”.
In the first few years when you are training them up, they will flower, but we will slowly train away from that habit.
Sadly, for our Tea Blossom Honey fans, that means we can only provide honey for a short time before our fields phase out of flowering.
The plant only flowers when it has ended a vegetative state and entered reproductive state (example: it knows it may die and wants to reproduce).
With proper pruning and nutrient management, you can keep the plant in a vegetative state and it won't flower.
Growing tea is a slow process sometimes which takes years to do properly, but the rewards are shown after it is done properly.
No, it is not the same. Because other countries may have different growing conditions. Where they don't have to worry about the tea having to go dormant.
Plants in general, especially Camellia's, that is their trigger, when they start to go dormant that is when they start to flower. Dormancy is when the plant has a non-growth period. This is caused by temperature, light hours and light intensity. At the farm we will probably never get our plants to completely stop flowering. Our problem is that we do have dormancy unlike other growing regions, so it triggers natural habits to produce a flower. In other countries they can get their plants to stop flowering through the pruning process. Basically by pruning the plant and keeping the plant from growing up into a tree, it tricks the plant into thinking it is in a juvenile state.
Yes they can. The preservation process is very complex and they do not really offer any flavor benefits. When you harvest them they brown. If you pick the ones that have not opened they are not completely dry. You have to do an acid wash to stop it from browning. They also lose their pollen in that process, which many people want the benefits that come from bee pollen.
No, not really. The flower itself doesn't have a fragrance. Most people can't even smell them.
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Do not scorch your tea leaves! Boiling your tea at too high of a temperature can cause the tea to release some of the more bitter qualities of a tea. Instead make sure to follow the temperature instruction on your tea heat your tea just right. On the same note, do not under heat your tea. The flavor of the tea won't be properly released without the proper temperature being reached. Bonus tip: How does on do this? You can use a thermometer or there are teapots out there that have temperature levels built into them.
Letting your tea sit too long an have a similar effect as scorching your tea. Eventually you start to release some of the less desirable flavors in the leaf such as the bitterness.
Tea from tea bags are often crushed and full of dust. A great tea will contain the whole leaf which will uncurl as it is heated to temperature releasing the best flavor.
It makes sense that if your water tastes off, so will your tea! Some waters are high in minerals or chlorine which can impact the flavor of your tea. By using filtered water your water base is as impartial as it gets, which means that your tea flavors are what will be present in each sip.
Follow the recommended amount of tea leaves per 8oz of water. This ensures your tea isn't too strong or too weak. One of the benefits of a quality loose leaf tea is that you don't need huge amounts of leaf to make a great cup of tea.
When you purchase a good quality tea that hasn't been on the shelf too long, it can be re-steeped sometimes as much as 7 times! For North Americans our tea works great for this as it travels only a short distance to reach our customers right from the tea fields in Mississippi. Most often the tea we are selling will reach you within one year of harvest if not sooner! So this means your tea is super fresh and can most definitely be re-steeped.
When you use a professional tea tasting set you set yourself up to brew your tea the way the professionals do it. Along with brewing the tea to the correct time and temperature a tea tasting set will give you the ability to review the tea from a neutral setting. It is perfect for assessing aroma, tea color, looking at the wet leaf and of course taste. We do currently have some available for purchase in the store here.
Light and moisture will impact the quality of your tea. Slowly over time degrading it. Make sure to store your tea in a container that does not get any light and that is sealed and safe from any moisture.
Fresh water contains more oxygen which will just taste better than water that has been re-boiled multiple times. Start with fresh water each time to ensure great tasting tea.
You don't want your loose leaf tea crammed into a ball where it cannot unroll. As the leaf unrolls in the proper tea making process the flavors are released more evenly in the cup.
Did we miss an important tip? Make sure to share it in the comments below.
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Earl Grey tea is said to have originated in Britain in the 1800's. It is named after Charles Grey, the Prime Minister. The tea was a diplomatic gift to Charles from China. Charles had apparently saved the drowning son of the Chinese diplomat.
Earl Grey is loved for its caffeine content and its flavor. The Bergamot and Lavender flavors give it aromatherapy qualities. The ingredients are thought to be calming.
Earl Grey tea is typically blended with Black Tea. For our version of Earl Grey, we use our Black Magnolia, Black tea to blend with.
This is a Black Magnolia based tea that is flavored with premium bergamot oil then blended with orange peel, lavender flowers, and sage.
An Earl Grey tea makes a great London Fog Latte or Earl Grey Latte. This was invented by a Canadian women in the 1990's. This great beverage includes frothed milk, honey, lavender pieces and vanilla. For the full recipe visit our blog post on How To Make A London Fog Earl Grey Latte.
Owner Jason is an actual Colonel in Kentucky! Our Earl Grey tea is thus named after Jason.
A London Fog tea is a creamy version of Earl Grey tea. An Earl Grey Latte really, with frothed milk. It has some added flavors that seems to heighten the excellent tastes within an Earl Grey tea. The added ingredients of milk (or milk substitutes), vanilla and our farm fresh honey make it a creamy and slightly sweet cup of joy. The frothed milk seems to just make it even more delicious.
Step 1: Brew a cup of Colonel Grey tea. Let it steep for 5 minutes.
Step 2: Warm your milk. Do not boil and stir often.
Step 3: Place your brewed Earl Grey tea into a cup with enough room you can add a cup of milk to it.
Step 4: Add 1 Tsp of Vanilla to your warmed milk.
Step 5: Add one Tbsp of our farm fresh honey to your milk.
Step 6: Froth with a frother or a fork. A powered frother is much easier.
Step 7: Add one cup of frothed milk to your brewed cup of Colonel Grey tea. And enjoy!
Some say you do not. We have found for the best result and the most frothiest of milk, warming it is the best.
Yes! If you would like a less creamy version of this drink add less milk.
Yes it does. Earl Grey tea usually has Black Tea in it. Black Tea would contain caffeine.
Although, we cannot speak for all Earl Grey teas, we can share what is in our version of Earl Grey which is our Colonel Grey. Our Colonel Grey tea includes Black Tea that was farmed right here in the USA. Premium Bergamot Oil, Orange Peel, Lavender and Sage.
You can actually froth a lot of tea. But one we really like it Chai. Chai is wonderful with frothed milk. With the mix of spices this tea is ideal with a milk or milk substitute. You can learn more on Chai here.
There are some great ideas on what teas to froth plus step by step instructions on how to froth tea in our blog post all about frothing.
Although, no once can say for sure, it is believed that a woman from Vancouver, British Columbia, Canada was the innovator behind this tasty tea.
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With Jason & Timmy's passion for fine dining and their history of running a restaurant, it seems rather likely that they would branch out their tea business into cooking.
It took almost a year to complete the project. One that would not be completed alone.
They partnered with Dr. Virginia Utermohlen Lovelace to develop the book. Virginia's accomplishments are nothing short of outstanding.
Virginia is a Board certified pediatrician and retired faculty member of the Division of Nutritional Sciences at Cornell University, Ithaca, New York, the world’s premier nutrition faculty. While there she earned numerous teaching awards, including the State University of New York’s Chancellor’s Award for Excellence in Teaching. She explores the aromas of teas and how teas and foods interact in the mouth, nose, and brain, with a special emphasis on how you experience beverages and foods together. With respect to beverages, she has studied not only tea but also coffee, beer, and wine and their flavors, and why you may prefer one over the other. She is the author numerous of scientific papers, a blog, and the book “ Three Basic Teas and How to Enjoy Them ,” available on Amazon. Virginia wants to say, “I love tea, love World Tea Academy. teaching, love.
All that coupled with the expertise of Jason and Timmy on tea and being natural food enthusiasts, made for a great collaboration and a wonderful product.
It was something that happened as a result of Covid. The sudden time at home and a need to find ways to use tea, they began to cook foods using tea as an ingredient.
Using tea just made sense. There is a lot of research that tea is full of great qualities from plant-based protein, fiber, antioxidants, plant sterols, calcium, iron.
What recipes will you find in this cook book?
You will find 40 great tea recipes. Many of which are southern cooking inspired.
Some examples include:
They even have deserts!
There is even a cupcake recipe! There are so many great tea based recipes included in this book.
You cannot get more authentic at a tea party than with tea based recipes. Offer guests some Mississippi Sunshine Cream Cheese Cupcakes or some Oolong Tea snack Cakes. Your guests will be so impressed!
No, it also includes a look into the tea farm. This book will give you a little insight into our tea farm and even the tea dogs!
This cook is a little piece of USA history.
The collection of recipes from a small tea farm that became quite big in an unexpected place. The cookbook has recipes ranging from breakfast, lunch, dinner, light meals to desert. The recipes look like something out of a fine dining establishment.
We are so excited to share this new cookbook with our tea fans. We know it will help people find new ways to add tea to their diet while solving the common problem of what should we make to eat.
To check out the new cook book see it here.
Want to keep reading?
Read about How To Brew The Best Cup of Tea or The Surprising History of Tea In Brookhaven in the 1800's.
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I recently got asked to share my thoughts on what we have learned from starting a tea farm business. Below are 5 learnings that stood out for us, starting The Great Mississippi Tea Farm.
1 - Be prepared to ride it out. Whether it is with equipment investments or just starting your first plantings, you have to be ready to ride it out for as much as ten years. When we planted our first 30,000 tea plants we lost all but 1000. That 1000, then took 6 years before it became able to produce any tea for sale. If you buy equipment, it is incredibly expensive and it may take 10 years before you get a return on that investment. You have to be prepared to see nothing back for up to 10 years.
2 - Expect the unexpected. I used to think when I owned a restaurant that you had to be prepared for the unexpected. That was nothing compared to a farm. There are so many moving parts. Weather impacts. Federal and state requirements. Bugs. Plant Disease. Inability to get staff, no one really wants to work on a farm these days. Equipment fails, just the other day our pruner broke and we had to put on our Engineering hats and fix the trolly that holds it up so we could finish pruning. There is always something that comes out of left field and you just have to learn to roll with the unexpected. Don’t sweat it, just roll with it.
3 - Know when you're out of your league. Know your strengths and your weaknesses. It has been pointed out that I am an organizer of strengths. I bring in people through my network to bring their knowledge to our business. We had no idea about growing tea in the beginning. We traveled to India, Nepal, China and Scotland to gain knowledge in tea. We hired consultants to share their expertise. We are not afraid to bring in someone to teach us what we don’t know.
4 - You have to be all in. A lot of people may look at our tea plants and think once it's all in the ground it's easy. It is like the saying “a duck looks calm on the water, but underneath it’s feet are paddling constantly’. That’s our farm. From April until the end of December there is always something on the go and you have to go all in with it. There is no half in or you can’t afford to operate. You are married to it. This can be incredibly impacting. In fact, at one time it put a great strain on our marriage. We made it obviously, but this is not something that you can do half hearted.
5 - It is not just planting, it’s paperwork. This I think will come as one of the biggest shockers to someone wanting to get into farming. You are going to become the president of an international record keeping society. From fertilizers, food safety plans, cleaning logs to sick policies. Typically, one might get into farming as they enjoy growing stuff and field work. But being an accredited farm means tracking and paperwork.
To bring tea to the USA is definitely not easy and there is a lot people don’t see. We do not have access to cheap labor. We are subject to way more regulations (which is a good thing to ensure a quality and safe product for our customers). Heck, we didn’t even talk about processing which is another side to the whole business. Essentially, it is not a matter of plant it and forget it. There is so much more to farming and as I said in point 4, you have to be all in.
We hope you find these 5 key things helpful in your own journey as you explore your options for farming. We encourage you to visit many farms before taking the plunge and getting as much insight as possible. The tea industry is awesome, full of opportunity but certainly one that will take a great deal of hard work.
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]]>Here is a map of where you can find our US Grown tea outside of our website. As more and more of our US grown tea comes into fruition we continue to work to get our tea available to you, even closer to home. We are very pleased to be chosen to sit on retail shelves or online shelves at companies near you. A lot of these wonderful retail stores provide many other great shopping options so check them out.
US Retailers
Canadian Retailers
And of course, you can always shop our own store online or arrange a to visit the farm store with an appointment by calling us at 601-823-4295.
2022 - 13 Moons Oolong Tea
2021 - Grilled Southern Peach, Mississippi Sunshine, GMTC Cookbook
2018 - Delta Oolong
2017 - Mississippi Queen
2015 - Black Magnolia tea
Who should consider offering US grown tea?
Just about any business could offer a US grown tea. But here are a few that stand out.
Gift shops - Our US grown tea makes a great unique purchase. A very special buy for those wishing to give a gift that was purchased and grown closer to home.
LGBT Small Business - If you own or operate an LGBT small business, by adding our loose leaf tea to your store or retail environment you are supporting our LGBT small business at the same time. Owners Jason & Timmy both are proudly LGBT community members.
Tea Shops - If you are selling tea by the cup or by the bag, we can stand out in your shop for quality and being a product grown closer to home. Customers are looking for sustainable products and we offer that with less distance traveled. In addition our products are grown without any Pesticides or Fungicides.
Spa's, Offices etc - You don't have to sell the product to offer it! If you operate a business where you just need a great tea to serve to your customers, consider offering our tea. Show your customers that you are passionate about US grown products and quality by offering our tea.
Want to add our US grown tea to your store or business?
We would love to discuss wholesale options with you. We offer great rates for our tea for retailers.
Give us a call at 601-823-4295 or email us at info@greatmsteacompany.com.
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Mississippi Tropical Fruit Tea is a limited edition tea grown and processed by us. Made with 100% US grown tea leaves, perfectly blended with Mango, Pineapple, Papaya and Tropical Fruit Extract.
The tea itself is a looseleaf tea mixed with fruit pieces and tropical extracts. Made on its own it is just a great cup of flavored Oolong tea. With this recipe we take that tea and turn it into a punch. We make it bubbly and sweet. You can enjoy the tea as is or mix it with our recipe to have a really fun and refreshing punch.
No, but you can add Malibu Rum to make a cocktail out of it if you want. But you don't have to get wild with your punch. The Sparkling Cider is alcohol free.
For the best results chill all beverage items before mixing. This drink is so good cold.
Add a splash of Grenadine. Not only will that add some color but it will taste great too or add some frozen mango's to the mix. Perhaps you want to get a little wild with your punch? Add 3 shots of Malibu Caribbean Rum to the mix, it makes a great cocktail.
Sure, swap out the Sparkling Cider with Champaign to have more of a Mimosa styled drink.
Along with Mississippi Tropical Fruit Tea our Grilled Southern Peach Tea is excellent cold and so is our Black Magnolia, Black Tea to make a traditional sweet tea.
Garden and Gun magazine just featured Grilled Southern Peach Tea in a Potent Peach tea cocktail that is great. You can see that here.
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Tea plants have developed several physiological and morphological adaptations that enable them to withstand and flourish in hot climates. These adaptations include:
Leaf Morphology: Tea plants possess narrow and elongated leaves that help reduce the surface area exposed to sunlight. This leaf shape aids in minimizing water loss through transpiration, a crucial factor in conserving moisture during periods of high heat.
Thick Cuticle: The outer layer of tea leaves, known as the cuticle, is thicker than that of many other plant species. This waxy layer acts as a protective barrier, reducing water loss through evaporation and shielding the leaves from excessive heat and UV radiation.
Trichomes: Tea leaves are covered in tiny hair-like structures called trichomes. These trichomes provide shade, reflecting sunlight and reducing the amount of heat absorbed by the leaves. They also trap moisture, creating a microclimate around the leaf surface and reducing water loss.
Deep Root System: Tea plants develop an extensive and deep root system that enables them to access water from deeper soil layers. This adaptation helps them endure periods of drought and maintain hydration during hot spells.
Photosynthetic Efficiency: Tea plants have a unique photosynthetic pathway called C4 photosynthesis, which allows them to optimize carbon dioxide uptake even under high-temperature conditions. This efficient photosynthetic mechanism helps tea plants continue producing energy and vital compounds for growth during heat stress.
Cultivation Techniques in Hot Climates:
Tea cultivation in hot climates requires careful management and innovative techniques to ensure optimal plant growth and tea quality. Some strategies employed by tea growers include:
Shading: In regions with intense heat, shading structures are used to protect tea plants from direct sunlight. This technique helps maintain a cooler microclimate, reducing stress and preventing leaf damage. We have grown trees in between the blocks of tea plants to provide dapple shade to cut down on the direct sun impacts.
Irrigation: Proper irrigation is critical to tea cultivation in hot climates. Drip irrigation systems and efficient water management techniques are employed to supply an adequate amount of water while minimizing wastage.
Mulching: Applying a layer of organic mulch around the base of tea plants helps conserve soil moisture and regulate soil temperature. Mulching also suppresses weed growth, reducing competition for water and nutrients. We mulch simply by chopping and dropping the tea branches from early trimmings.
The best range of temperatures for tea plants to thrive in is 21c/69f - 29c/84f. But it isn't just about the temperature. Moisture and humidity are also key.
Tea plants have exhibited remarkable adaptability to heat, making them suitable for cultivation in hot climates. Through their leaf morphology, thick cuticle, trichomes, deep root systems, and efficient photosynthetic mechanisms, tea plants have developed a range of adaptations to thrive under challenging conditions. Coupled with innovative cultivation techniques such as our harvester, these adaptations allow us tea growers to produce high-quality tea in regions with intense heat.
As the demand for tea continues to rise globally, understanding the resilience of tea plants in hot climates becomes increasingly valuable for sustainable tea production in the face of climate change.
]]>Scones are thought to have originated in Scotland in the 1500's. But did not actually take off until they became of favorite sweet bread for the Duchess of Bedford, Anna in the 1800's. She is believed to be the one who started the tradition of afternoon tea.
It seems that the proper pronunciation is Scones, sounding like "bones". The more posh crowd may refer to it as a Scon sounding like "fawn" but Scones is technically correct. That being said, you can really get away with both.
Probably the best two teas to pair with this scone is our Black Magnolia, Black Tea or our Mississippi Belle, Oolong tea.
This scone has a lovely sweet and tart taste to it.
Want another recipe?
Try making our big soft Chai Cinnamon Buns! Check out this delicious recipe here.
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Once your temperatures are above freezing you can plant the seeds. Tea seeds only need to be partially covered. We wet them and cover them with plastic to keep the humidity up.
Want to read more about tea seeds check out this blog on processing tea seeds.
For those of you that are new to Beverly who we call the "tea Goddess". Beverly has an extensive background in tea making. It includes her spending time in Sri Lanka managing Amba Tea Estate. In just four years she shared her experience and guided the team that would turn around the fortunes of this estate by setting up the first micro scale tea factory in Sri Lanka and developing a line of exclusive hand made teas that were sold to the likes of Harney and Sons in the US and Fortnum and Mason in the UK. To learn more about her, visit our 2022 blog post on her here.
For today, we are sitting down with Beverly to catch up on her life recently, look back on the Award Winning 13 Moons Oolong tea and learn more about the exciting new Roasty Toasty Green tea.
I have been doing a lot of online teaching. I am a big fan of knowledge sharing and not keeping all this knowledge to myself so I have really enjoyed teaching others. It has been really quite special to share that knowledge over a great distance from Poland to Africa and beyond.
Also, in the last three years, three teas that I have collaborated with others on have won awards. 13 Moons Oolong tea was one of them of course. A tea we worked on with Magok Tea Company, Myanmar and Fleur De Lis Tea Company, Louisiana also won awards in the last year. Awards are not something that I am after though, in the end the mission is all about a cup of tea that brings people a moment of joy.
I also create art and have had some paintings in an art gallery recently. I used to exhibit regularly but I have gotten into it a bit more recently and I am in a little gallery called Goldfinch Gallery. I also set up the tea studio to be opened up to be a gallery. The tea factory was a mini art gallery for an art festival. It went really well and some of my artwork found new homes, which is always exciting.
No, genuinely. The first Oolong tea I have ever made was with Jason for the Totus awards. At that time it was set in my brain that I wanted to make a good Oolong tea. I have spent years taking notes. Like many years. It had actually become an obsession. I have been collecting a list of notes on how to make that Oolong. Then with collaboration with Jason, who already had great knowledge in Oolong, it was fine tuned. But it was a dream in the making. I didn't have Oolong equipment in Scotland. So it really was a dream come true to develop that tea.
It is rare to make an Oolong in the US. We are not making Oolong in Oolong territory. It took a lot of hard work. But in the end for me, the award was not the goal, it was the fulfillment of the ambition and dream.
We really paid attention to the details and collaborated on ideas. Jason and Timmy had a lot of ideas and experience with Oolong. We did a lot of experiments with that tea and had to change things a few times. It was made with extreme attention to detail.
(Jason right, Beverly middle and Timmy left. This was one of many tests of the 13 Moons Oolong tea in the making).
This one was a little lighter in the making. Timmy, Jason and myself had all made steamed green teas before. This wasn't shockingly new. We were trying to make something that sings at the end. A Green tea with a little extra. We added roasting. This roasting created a tea that has the perfect ring, the right pitch per se, definitely not boring. To reach a tea that made me smile we had to make multiple attempts. But we got there. A really great cup of Green tea.
It is a good time of year to make Green tea and we wanted to make a tea with a bit of a difference. Green tea is suited for early spring picking and we had to work with nature.
Green tea can turn on a second. Black tea is slow, long and gentle. Green tea you can burn it in a second. It is much more precise.
Attention to detail at the end testing, testing, testing. Tea development is a bit different. You must know your variables. That is your starting point. If you don't know the variables you cannot make great tea. One example of a variable in Green tea making is length of steaming for example.
Also, you have to push the different variables until you are satisfied with the results. This means lots of test batches. Within your growing environment you need to determine the best practice with your leaf and the right process.
Taste, aroma. The tea should make you smile. If it doesn't make you smile it won't make anyone else smile. Tea is meant to be a thing of joy.
It was quite nutty. Sort of sweet and vegetal. It's a comfort tea. The type of tea that gives you a hug. Like buttered toast. A chilling out tea with a long flavor. Kind of a hug in a mug.
I never think any of my teas will win an award. I genuinely do this as I want people to sit back and sip a cup of tea to enjoy. I am not out for the awards. If people have a good moment with one of my teas you can check that box as done. That is my goal. Customer reviews mean more to me than an award.
I have two new tea contracts coming up. She has just developed a Dragonwell style tea in Louisiana as well. It might be the first in the US.
Thank you Beverly Wainwright of the Scottish Tea Factory!
We are sure that we will see Beverly again and as always it is nothing but a pleasure to work with her here in the USA. Her attention to detail, her knowledge and professionalism are outstanding and we know any tea made in collaboration with her will be a great cup of tea that is sure to make you smile.
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As our tea plants start to set out new their growth for this year, we wanted to take a minute and think back to an earlier time when tea plants first came to Lincoln County. Constantine Menelas came to Brookhaven, MS in the 1870s with the goal of establishing a model farm to introduce new crops and farming practices to the Southern states during their recovery from the Civil War.
Pictured above: Constantine Menelas
Menelas had come to the US several years earlier to work for a Greek Cotton trading firm in New York City. Prior to that he had worked in India as a trader and Greek government envoy. From New York his work took him to the Cotton Exchange in Savannah, Georgia. In Savannah he promoted public gardens and horticulture. The Menelas Garden adjacent to the Cotton Exchange and still present today, was named in his honor. As Mr. Menelas continued to write and think about agricultural issues facing the Southern states, he looked for space to try out his ideas. Lincoln County in Mississippi caught his attention.
Lincoln County was established in 1870 by redistricting portions of surrounding municipal areas. The town of Brookhaven had grown through the efforts of Milton Whitworth, an early settler in the area who owned large parcels of land and a plantation. He was instrumental in bringing a railroad to the area which allowed Brookhaven to develop and grow.
Pictured above: Historic marker located at the corner of Dale Trail and First Street South in Brookhaven.
In 1878 Mr. Menelas purchased 1,600 acres of land along with a plantation home from Milton Whitworth’s son Sam.
Pictured above: Mikas Plantation
Mr. Menelas continued to work and travel as a cotton trader but made Brookhaven his home. He shared the farm with his brother Andreas Mikas.
Pictured above: Andreas Mikas
They went to work setting up a farm and livestock operation known locally as the Mikas Plantation.
Pictured above: Whitworth College Picnic, Mikas Place, Sellers & Sellers, Druggists, Brookhaven, Miss.
They grew fruit trees from American, Europe and Japan, native America grape varieties, cotton, corn, sugar cane and experimental plantings of sorghum, jute, cassava, and tea. Visitors in the 1880s reported that the farm had 100 tea plants on the property although another visitor put their tea plantings at 5 acres! The plants were supplied by Robert Jones of Liberty County Georgia, just below Savannah. Jones was a plantation owner and editor of the Southern Cultivator journal. His plants were grown from Chinese tea seeds supplied by the US Department of Agriculture before the Civil War. Mr. Jones, and then his daughter, sold tea seeds and young plants from their nursery for many years after the war.
Mr. Menelas published numerous reports on the results of his various crops including tea. He believed that tea could be grown profitably in the southern United States if the methods for processing tea could be learned and properly applied. We don’t have reports of Mr. Menelas making or selling tea from his plants. However, he did show his plants along with other products from his farm at several Expositions in New Orleans and at regional state farms. Tea from the farm was displayed as late as 1906.
The Mikas Plantation was a social hub for Brookhaven. The brothers hosted an annual reception for the women students of Whitworth College and dances for the young people of Brookhaven. In 1908 Mr. Mikas and Menelas donated 60 acres of their land to the county for construction of an Agricultural High School. Mr. Mikas died in 1910. Mr. Menelas slowed down after this loss and sold the plantation in 1914. He passed away in 1916.
Pictured above: Constantine Menelas headstone at Rosehill Cemetery in Brookhaven, MS.
Both men are buried in the Rose Hill Cemetery in Brookhaven. The Planation house burned in the 1930s but the foundation remained. It was covered in the 1950s and is still present on Dale Trail, just east of Highway 51 near the Highway 84 intersection. We have not heard if any of the various plants set out by the brothers are still present in the area but would love to take a look around.
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Special thanks to Jim for sharing this with our tea fans. Learn more about Jim and the great work he does here:
Jim Karegeannes lives and works in Asheville NC where he grows and makes a little tea. He stumbled onto Mr. Menelas's story while researching the history of tea production in the South. He is also preparing English language versions of several nineteenth and early twentieth century works on tea production in colonial France. Blog posts on his tea adventures and information on up coming publications can be found at: browndogpress.com.
Want to keep reading about the history of tea? Visit our blog post on The History of Tea In America.
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Our next business idea would come to us on a vacation to a tea plantation in South Carolina.
We asked ourselves “could we grow tea?”. It made sense. Tea is a large industry with the majority of it imported from China, Japan and India. But knowing it could be successfully grown in the USA made us ask why more are not growing it at home? The idea of bringing tea closer to Americans was sparked and a test was planned to plant 6 tea plants at home. We told ourselves that if one of the tea plants survived we would take a risk and try out becoming tea farmers. 3 tea plants made it. That was enough to encourage us. The business was born on an idea sparked by a vacation and 3 living tea plants.
The land we would use had been in our family for a long time and used to raise cattle. We had once considered continuing the cattle farm but it really wasn’t what we wanted to do.
Tea plants had so much potential. They were far more sustainable with the increasingly harsher weather. They are hardly impacted by bugs or wildlife. They were a good fit for our soil which is heavy in minerals.
The tricky side of a large scale tea business is the harvesting. Other countries can keep their costs down with cheap labor. We knew if we moved into the tea business, we would have some challenges pricing our product competitively while ensuring we paid fairly.
That being said, we took the leap in 2011. We began by planting 30,000 tea plants. Losing most as we learned how to raise healthy tea plants.
1000 of those tea plants would become the start of our business. It takes 5 years for a tea plant to come into production and 1000 of those tea plants are what gave us our start.
(A before and after view of the 1000 tea plants that become the start of our business).
Today, we have over 40,000 tea plants with many of them coming into full production in the next few years. We have built a tea processing facility and invested in innovative machinery to help us deliver quality tea with a smaller labor force allowing us to pay fairly.
We deliver farm tours and full hands-on tea experiences at the farm while also hosting travelers through Harvest Host stays.
Our tea is now on shelves with 13 different retailers in North America making it even easier to get our product closer to home.
We offer over 12 different teas including some really rare ones like Pine Needle, Oolong and Yellow tea. Each of these teas require very special processing steps. And yes, we have the popular teas including Black Tea, Green Tea, Chai and Earl Grey. With a lot of gratitude, most of our teas continue to sell out every year.
Our tea farm continues to grow and thrive thanks to the support of our customers.
Thank you for helping us bring tea closer to home and supporting a local US tea farm from right here in Brookhaven, Mississippi. We are grateful for the opportunity to provide you with our distinctly Mississippi teas.
Make sure to follow us online or join our mailing list. We are so grateful to have you with us as we continue this incredible journey.
Jason McDonald & Timmy Gipson
Owners and operators of The Great Mississippi Tea Company
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