Adventurer and journalist Simon Reeve heads to Kenya and Uganda to uncover the stories behind Britain's favourite drink, meeting the people who pick, pack and transport tea.
Adventurer and journalist Simon Reeve heads to Kenya and Uganda to uncover the stories behind Britain's favourite drink, meeting the people who pick, pack and transport tea.
2014-01-12
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In the 19th century, China held the monopoly on tea, which was dear and fashionable in the West, and the British Empire exchanged poppies, produced in its Indian colonies and transformed into opium, for Chinese tea. Inundated by the drugs, China was forced to open up its market, and the British consolidated their commercial dominance. In 1839, the Middle Empire introduced prohibition. The Opium War was declared… Great Britain emerged as the winner, but the warning was heeded: it could no longer depend on Chinese tea. The only alternative possible was to produce its own tea. The East India Company therefore entrusted one man with finding the secrets of the precious beverage. His mission was to develop the first plantations in Britain’s Indian colonies. This latter-day James Bond was called Robert Fortune – a botanist. After overcoming innumerable ordeals in the heart of imperial China, he brought back the plants and techniques that gave rise to Darjeeling tea.
As if they were showing their film to a few friends in their home, the Johnsons describe their trip across the world, which begins in the South Pacific islands of Hawaii, Samoa, Australia, the Solomons (where they seek and find cannibals), and New Hebrides. Thence on to Africa via the Indian Ocean, Suez Canal, North Africa, and the Nile River to lion country in Tanganyika. (They are briefly joined in Khartum by George Eastman and Dr. Al Kayser.) Taking a safari in the Congo, the Johnsons see animals and pygmies, and travel back to Uganda, British East Africa, and Kenya.
This portait of life on the tea plantations is decidedly rosy – clearly, there are no exploited workers here. However, the film provides an intriguing overview of tea production – from the planting of tea seeds to the final shipping of the precious leaves across the globe.
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During the 1990s, David Lee Hoffman searched throughout China for the finest teas. He's a California importer who, as a youth, lived in Asia for years and took tea with the Dali Lama. Hoffman's mission is to find and bring to the U.S. the best hand picked and hand processed tea. This search takes him directly to farms and engages him with Chinese scientists, business people, and government officials: Hoffman wants tea grown organically without a factory, high-yield mentality. By 2004, Hoffman has seen success: there are farmer's collectives selling tea, ways to export "boutique tea" from China, and a growing Chinese appreciation for organic farming's best friend, the earthworm.
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Adventurer and journalist Simon Reeve heads to Vietnam to uncover the stories behind the nation's morning pick-me-up. While we drink millions of cups of the stuff each week, how many of us know where our coffee actually comes from?