Dark Tea Reduces the Risk of Diabetes | Consumers Feel Culpable for Climate Change | Kagoshima Benefits from Diverse Tea Exports

HEAR THE HEADLINES – A Daily Cup of Dark Tea Reduces the Risk of Diabetes: Researchers Demonstrate Tea Helps Control Blood Sugar Levels | Mintel Consulting: Consumers Feel Culpable for Climate Change | Kagoshima Benefits from Diverse Tea Exports

| GUESTS – Professor Katharine Burnett, Founder and Director of the Global Tea Institute for Tea Culture and Science at UC Davis, UC Davis Continuing and Professional Education Program Manager Heather D. Ogle, and Brendan Shah, CEO at ITI (International Tea Importers) in Los Angeles.

| FEATURE INTRO – The Global Tea Institute at UC Davis is a hub connecting tea professionals and academics, a virtual campus enabling the creation and sharing of new knowledge about tea. Last week, the Institute conducted the first of 15 Professional Tea Program lectures in collaboration with tea industry experts. The live online learning advances the vision of a Certificate Program for tea professionals. The deadline to register is Oct. 10

Tea Industry Leaders Sharing Knowledge from the Own-Lived Experience – Fifty years ago, career tracks for tea professionals were the province of global brands and expansive plantations. Future executives were recruited young, rigorously trained, and tested. Aspiring brokers spent hours in labs refining their ability to discern tea quality and set market prices. Future managers assimilated a wealth of knowledge as leaf line supervisors in the fields and junior factory officers. There is no substitute for on-the-job experience, but the 15 industry veterans who teach the course engage in a lively exchange of information among peers, replicating the one-on-one training essential to building confidence when dealing with real-world situations. GTI Founder and Director Prof. Katharine Burnett explains, "We started the UC Davis Global Tea Institute Professional Tea Program at the request of the tea industry. The instructors are largely from the industry itself. And that means these are leaders in the field who can talk to you about the tea supply chain, blending or plucking, and transport. They know from their own lived experience what they're talking about. Bringing this wealth of expertise to the classroom and the group is, frankly, pretty extraordinary."

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