Specialty tea has long defined quality through craftsmanship, origin, and terroir. These pillars have shaped how producers grow tea, how buyers evaluate it, and how consumers understand value in the cup. But a new layer is emerging—one that shifts attention beneath the surface. As environmental pressures intensify across global agriculture, regenerative farming is entering the tea conversation. Its focus on soil health, biodiversity, and ecosystem resilience introduces a deeper question: not just where tea is grown, but how the land itself is managed over time. In this episode, Bernadine Tay, President of the European SpecialityTea Association, explores whether regenerative agriculture will remain a sustainability sidebar—or reshape how quality itself is defined. “The adoption of regenerative tea farming may redefine tea quality, says Tay, but only if the industry gets it right.”

BIO: Bernadine’s background spans sourcing, judging, training, and industry advocacy, with a focus on translating origin practices into credible market signals. At ESTA, she is helping guide the definition, evaluation, and communication of emerging frameworks—such as regenerative agriculture—ensuring that new narratives are grounded in verifiable practice rather than marketing abstraction. She is the founder of Quinteassential [www.quinteassential.co.uk], a UK-based tea design and consultancy company working with leading hospitality groups to develop tea programs, blends, and experiences that elevate tea to the level of fine food and beverage. With a background in Biomedical Science, Bernadine brings a structured, evidence-led approach to tea, bridging sensory expertise with scientific understanding of wellness and composition. | Podlink signup: https://pod.link/1549975153

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