Just
north of the Salem tea plot, the red clay hills of Dundee produce
elegant, earthy Pinot noirs. Could tea prove to be another latent
agricultural phenomenon in Oregon like wine or, more recently,
truffles? Similar to wine, tea reflects its terrior, is somewhat
temperamental, and requires intensive processing prior to
consumption. It’s no easy task and the economic viability of tea
has yet to be proven in Oregon. The
majority of the world’s tea grows in China, Taiwan, Japan, India,
and Sri Lanka, where it’s supported by thousands of years of
culture and knowledge on tea cultivation, processing, and
consumption. While it’s certainly possible to cultivate tea in the
Northwest, as evidenced by the efforts of Minto Island and Sakuma
Brothers, the region lacks tea harvesting and processing equipment
and knowledge. At present, this appears to be the major challenge for
the endeavor.
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| Rob Miller holds some fresh picked leaves on his experimental tea plot |
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| Curing the leaves at J-TEA |
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| The finished product... |
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