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In “Reign of terroir” (Magazine, FT Weekend, August 28) Andrew Jefford says there are two important considerations – ‘to what extent can the raw materials of a beverage have an imprint of place? And how do the raw materials turn into the final product? ”.
I’m in the tea industry. The only way to assess the effect of terroir on the finished product is to select a single variety from different regions and taste against each other, while controlling the production conditions as far as possible to ensure that they are the same. Only then will you know what effect the local geography has on a grape, or in the case of tea Camellia sinensis.