This month in our monthly tea series, Dixya of Food Pleasure & Health and I decided to research traditional way to eat tea leaves. Since studying to become tea sommeliers, we end up with a lot of tea leaf discard and were interested in figuring out sustainable ways to reduce this waste.

I love tea and training to become a tea sommelier has opened up a completely new world of discovery for me. From learning about tea’s history and origins, to training my palette to distinguish between a high grown Ceylon and an Assam, to trying to keep up with “tea trends,” it’s been quite the adventure so far! My friend Dixya and I have decided to start a tea series of sorts to challenge our learning and creativity along this journey.