{"id":26205,"date":"2023-09-07T12:54:21","date_gmt":"2023-09-07T10:54:21","guid":{"rendered":"https:\/\/www.vinhood.com\/uncategorized\/il-suolo-vulcanico-delle-hawaii-un-paradiso-per-il-te\/"},"modified":"2024-12-11T11:56:17","modified_gmt":"2024-12-11T10:56:17","slug":"the-volcanic-soil-of-hawaii-a-paradise-for-tea","status":"publish","type":"post","link":"https:\/\/www.vinhood.com\/en\/public-post\/the-volcanic-soil-of-hawaii-a-paradise-for-tea\/","title":{"rendered":"The volcanic soil of Hawaii: a paradise for tea"},"content":{"rendered":"

Tea, as we know, is primarily cultivated in Asia: China, Taiwan, India, Japan, and Sri Lanka, to name a few, are the main tea-producing countries globally. In these regions, the perfect balance of optimal climate, traditions, and culture has allowed the tea industry to thrive for centuries. Alongside these traditional producers, a new emerging terroir worth monitoring is located in the middle of the Pacific Ocean: Hawaii.<\/strong><\/p>\n

These islands are establishing themselves as an extraordinary, trendy, and unconventional place for tea cultivation.<\/strong><\/p>\n

This archipelago consists of eight islands: Oahu, Maui, Kauai, Molokai, Lanai, Kahoolawe, Niihau, and Hawaii Island (the Big Island). Particularly on Big Island, Maui, and Kauai, the fertile, acidic, and well-drained volcanic soils, combined with altitude and humidity levels ranging from 75% to 90%, create optimal ecosystems for cultivating various tea varieties. The heart of Hawaii’s tea-growing industry is on Big Island, especially on the eastern side near Hilo.<\/p>\n

A BIT OF HISTORY<\/h2>\n

Tea plants were first introduced to Hawaii around 1887,<\/strong> with the hope that they would become a widespread and profitable crop, similar to pineapple and sugarcane. However, repeated attempts to commercialize tea production on Kauai and in the Kona region of Big Island failed due to unsustainable and prohibitively high costs compared to the more competitive prices of major tea-producing countries.<\/p>\n

This remained the case until the 1980s, when a new generation of farmers revisited the idea of cultivating tea on a commercial scale.<\/p>\n

THE IMPORTANCE OF SCIENTIFIC RESEARCH<\/h2>\n

In recent decades, the College of Tropical Agriculture and Human Resources at the University of Hawaii has contributed significantly to research and the identification of the most suitable cultivars. Thanks to this critical support, a dozen small plantations have been established in less than thirty years, with a few consistently producing small batches of high-quality tea.<\/p>\n

Through preliminary observations and tests conducted by the research institute, three clones have been identified as best suited to the unique Hawaiian microclimate:<\/strong><\/p>\n

Bohea<\/h4>\n

This vigorous plant, native to the Wuyi Mountains (Fujian, China), is compact with small, slightly oval leaves. It has good resistance to pest attacks and is relatively easy to propagate through cuttings. Bohea is suitable for processing into wulong tea (>65% oxidation, from plants grown at high altitudes) or black tea (grown at lower altitudes).<\/p>\n

Yabukita<\/h4>\n

This Japanese cultivar is the top choice for producing green tea and low-oxidation wulong tea. It thrives in drier soils and at altitudes above 1,500 meters. The plant has elongated, serrated leaves, long internodes, and a vertical growth habit.<\/p>\n

Yutakamidori<\/h4>\n

Another Japanese cultivar, Yutakamidori, is ideal for green tea production, offering a delicate and sweet flavor profile. It is well-suited to altitudes above 1,500 meters and relatively dry climates. The plant features long internodes, high yields, and is relatively easy to propagate through cuttings.<\/p>\n

Currently, additional clones are being experimented with, and promising candidates will soon be tested in the field.<\/p>\n

\"t\u00e8<\/p>\n

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TASTING NOTES<\/h2>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n
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Hawaiian tea stands out for two main reasons. First, because all tea is essentially grown on volcanic soil, the leaves develop a unique and distinct flavor and aromatic profile.<\/strong> In the cup, the liquor is bright and clear, offering citrusy notes and a subtle sweetness reminiscent of honey.<\/p>\n

Moreover, true to the alternative and hippie spirit that defines Hawaii, each garden has its own cultivation methods and production style.<\/strong> As a new tea-producing region without a deeply rooted tea culture, farmers are not bound by specific types or methods of processing and are therefore free to experiment.<\/p>\n

The farms are often small, family-run operations that cultivate high-quality tea using sustainable agricultural practices. Tea leaves are hand-picked, and processing varies, often blending traditional techniques with innovative approaches.<\/strong> Among the tea families available on the market are green tea, black tea, and wulong-style teas. Each variety boasts unique characteristics and a persistence that can range from delicate and floral to robust and slightly earthy.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n

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THE MAIN TEA PLANTATIONS<\/h2>\n

There are around a dozen tea-producing farms in Hawaii.<\/p>\n

On Hawaii Island (or Big Island), one of the most notable is Big Island Tea<\/strong>,<\/a> founded in 2001 by Eliah Halpenny and Cam Muir.<\/p>\n

This family-run farm is located in the lush forest on the northeastern slopes of Mauna Loa volcano. Harvesting and processing are entirely manual, with no pesticides used. Eliah and Cam have also collaborated with a cooperative of small-scale farmers to support the development of the local community.<\/p>\n

Among their small-batch teas, highlights include black tea<\/strong> with intense citrus, cherry, and caramel aromas, and pan-fired green tea<\/strong>, which is fresher and lighter with floral, vegetal, and slightly citrusy notes.<\/p>\n

Eva Lee and Chiu Leong manage Tea Hawaii & Company<\/strong><\/a>, a small paradise hidden in the rainforest. They produce:<\/p>\n