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Newby named No.1 Tea
Premium tea brand Newby Tea - featured in FOUR's latest Winter International
edition - came away with seven awards at The North American Tea Championship
this week - including the title of no.1 tea! Read on for more...
It was celebrations all-round for premium tea brand Newby Tea at prestigious independent tea
competition The North American Tea Championship this week, who came away with seven (yes
seven!) awards from its Packaged Single-Service Tea category and saw its Kan-Junga and
Jasmine Blossom teas take first place!
Kun-Junga: No.1 in NATC's Black Tea - Single Origin category
Jasmine Blossom: Top-rated Jasmine Scented Green Tea
Named North America’s no.1 tea alongside Jasmine Blossom – Newby’s most popular green tea
and a fusion of prime green tea leaves and night blooming jasmine flowers – Newby’s Kan-Junga
is a perennial favourite originating from high altitude terroirs in the Himalayas, with a complex
flavour, characterised by floral and muscal notes.
Other winners included Newby’s exclusive English Breakfast, Oriental Sencha and Milk Oolong
blends, as well as pan-fired Hunan Green and Peppermint herbal infusion.
Stealing a few words from Newby Tea’s founder, Mr Sethia told FOUR: "the latest awards reflect
our enduring mission to select, preserve and present the world’s finest teas."
With over three generations' experience in the tea industry and a global endorsement at the
world’s finest five-star hotels, fine-dining restaurants and exclusive, luxury retailers, it’s no wonder
family-owned business Newby Tea is making its mark as one of the world’s top-rated tea
producers. And with over 200 teas in its range, we can’t help but expect that next year’s awards
could be somewhere in the region of 70, let alone 7. We await the announcement in fervent
anticipation…
For more information, visit:
www.newbyteas.com
www.teachampionship.com
November 21, 2013
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A tea visionary
Posted by Melanie Lee
Wednesday January 8, 2014 | 3 comments
Mr. Nirmal Sethia is the founder of Newby Teas, an
international tea label that has won some 85 awards
from the North America Tea Championship, and the
British Great Taste Awards, since its establishment in
2000. It has amongst its loyal customers the three
Royal Castles in Stockholm, 7­star Burj Al Arab hotel in
Dubai and the offices for the President and Prime
Minister in Poland. Mr Sethia is a passionate tea lover
(he even has an extensive collection of tea antiques)
and shares his tea love story with T Ching readers.
“I was born into prominent Indian business family in
Britain. Because of restrictions imposed on my
movements (for security reasons), I became quite the
rebel. When I was 14, I decided not to go to school
anymore and stand on my own two feet. My father was
a very wise man. He allowed me to embark on this
journey with his blessings and three commandments:
1. Do not steal, because God’s grace will be
withdrawn.
2. Do not lie. If caught, no one will trust you.
3. Do not be pretentious otherwise you will
never learn.
As luck would have it, an Indian friend helped
me to get a job as an apprentice in a tea brokerage firm at Plantation House in London. My pay was 7
shillings a week, which was enough to pay my train fare to work, rent a single room near Sutton Station and
get by with a limited budget.
My family had never been involved in the tea
business before. Out of necessity, I began to
understand the marvels of Mother Nature and
her gift of tea to mankind. Initially, all tea
leaves appeared the same, but then I was
taught to judge and value things not based on
their appearance but their inherent nature and
character.
I was totally involved, disciplined and
dedicated about learning about the tea
industry. I also believe that God’s grace was
with me. When I was 16 an Irish tea buyer approached me about setting up my own company in India and
buying tea for his company. I returned to India to start this small operation of buying tea in the auctions in
Calcutta. My business expanded and many other Irish importers, through word of mouth
recommendations, gave me their buying orders.
I worked honestly and developed strong relationships with these business associates. I built up a small
team for export business and bought a small tea plantation in Assam. I used to shuttle between the tea
garden and my office in Calcutta. I lived in that tea garden for 11 months to learn about the planting and
processing. I still own that garden. Meanwhile my tea production has increased tenfold in the last 50
years.”
Why did you set up Newby teas?
I lost my father when I was 24. As a result I inherited part of his vast
empire and had to manage some of these family business matters.
I closed down my tea exporting company in Calcutta and hired
professionals to manage my tea plantation. However, in 2000, I
decided to form Newby Teas with the mission to reintroduce the
dying art and culture of tea. In my opinion, the decline in tea began in 1908, when Mr Thomas Sullivan
invented the teabag. Some tea packers began filling the teabags with low quality tea. Today, there are many
poor quality tea products being pushed into the market with decorative packaging, fancy prices, and semi­
false marketing.
It was my intention for Newby to create awareness about what good quality tea is all about. At first, I hired
professionals to manage the show but, unfortunately, they messed up. This was discouraging, but my late
wife, who was truly an epitome of knowledge, wisdom, kindness, and love, encouraged me to invest more
time and effort in producing fine quality tea. She believed that I could create a positive legacy for the tea
industry.
Fine tea is never judged by its appearance but by its character of the brew. As tea has admirers, it also has
its enemies such as heat, humidity, and pollution. Bearing this in mind, I designed a unique packaging
facility, which would preserve the freshness of the leaves.
What is the greatest challenge for you as founder of Newby Teas?
Getting people to understand what “real” tea is about. For one, I don’t believe that flavoured blends are
“real” teas. More often than not, they are more like infusions because these different ingredients and
fragrances are added to poor quality tea to make it drinkable.
I feel that we are the only international tea brand in the world that embraces the concept of “preservation of
character.” While we are proud to be the most decorated international brand in the world for teas, I do not
wish for this company to take too much credit for the flavoured blends we sell. Our working philosophy is
based on honesty, dedication and a desire to share what we have learned and what we know.
Quite frankly, Newby Teas does not make much money but I have a very personal stake in the business
because tea is inextricably connected with the beautiful relationship I had with my late wife whom I lost in
2010. Right now, a substantial shareholder of Newby Teas is N. Sethia Foundation, a British­registered
charity that has donated millions of dollars towards education, medical research, and disaster relief. The
other shareholder of Newby Teas is the N. Sethia Group Limited in London, a conglomerate involved in
banking, security printing, sugar refining, tea plantation and real estate. To me, the fate of Newby Teas lies
in God’s hands.
What is your favourite tea?
My favourite tea is Kan­Junga, a Himalayan black tea.
(Writer’s note: It truly is an exquisite tea. Read my review of Newby Teas here.)
Could you tell us about your teaware collection?
In 2011, the N. Sethia Group decided to create a private collection of tea accessories called “The Chitra
Collection”, which is named after my late wife. Today, it is the biggest single private tea accessories
collection in the world and includes some of the rarest tea­related objects that date all the way back to 300
BC. The value of this collection is worth tens of millions of Euros. My favourites are the Silver­Gilt Monkey
Teapot from Germany (circa 1600), and the Moon Teapot, which is a modern enamelled pot studded with
diamonds and pearls that I designed and had made in Milan.
What fascinates you about tea’s history?
Tea has had a powerful, vast history, which started with its great glory and then its decline over time. History
is a teacher for the present, and I believe the 21 Century will restore the true value of tea. I’m proud that
Newby Teas is playing a role in reinstating tea back to its glory.
Mr Sethia is truly a fascinating person! If you’d like to see what he’s like in person, you can click here and
here for his recent TV interviews.
COMMENTS
Twitter: T Ching
Melanie Lee:
My latest T Ching post on a very
interesting #tea guy:
http://t.co/EivN6xUbvg
@NewbyTeas @NewbyAsia
about 9 hours ago
Quinnan Stone:
A tea visionary ­ T Ching
http://t.co/cbDMA8fgy8
about 11 hours ago
Tea Fan:
A tea visionary: Mr. Nirmal Sethia is
the founder of Newby Teas, an
international tea label that has won
some ... http://t.co/W0i9zCyy4O
about 13 hours ago
Tea Fan:
Artisan tea: a closer look at tea
production in Taiwan: In our previous
post, What Is ‘Artisan’ About Artisan
... http://t.co/vYaQNBZgsR
about 13 hours ago
Kally Tea :
The demise of Tongmu Lapsang
Souchong ­ @TChing
http://t.co/blsgaunaiV
about 13 hours ago
T Ching:
A tea visionary
http://t.co/2ubhUfEUcA
http://t.co/XDVjXn37fD
about 13 hours ago
Follow Follow @TChing@TChing 1,171 followers
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seemed to burn away a little of
the fear fluttering in his chest.
— J.K. ROWLING
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Michelle Rabin on January 8, 2014 at 7:50 AM pacific
said:
What a fascinating man Mr. Nirmal Sethia is. He grew up in a
unique time and place. His father was most impressive to allow,
especially in those days, his son such freedom to evolve. I used to
share a similar attitude about tea blends, where low quality tea
was used, allowing the additions to disguise the taste of the poor
quality of tea. That certainly has changed in recent years as
reputable tea companies in the U.S. are now using a much higher
grade of tea for their blends. I can’t speak to the International
market however.
Reply ↓
Melanie on January 8, 2014 at 8:35 AM pacific said:
Hi Michelle, thanks for your feedback, as always! I think another
way to look at why some are against flavored blends is because
they mask the true flavor of the tea. But I also see premium
blended teas as a lovely bridge for people to get interested in fine
quality unblended teas with a full spectrum of (natural) flavors!
Reply ↓
Michelle Rabin on January 8, 2014 at 8:57 AM pacific
said:
I have to agree with you Melanie. That is the #1 complaint I have
about blends – that they don’t help people to get accustomed to
the more subtle tastes of green and white teas. Our palettes have
been inundated with sweet flavors which we’ve come to expect.
Given time however, people can learn to really appreciate the
sweet and subtle flavors of true tea. But you’re right again when
you speak of a “bridge” for non tea drinkers. I’ve often marveled at
their first introduction to tea and were pleasantly surprised that
they actually “like tea”. I have to resist the impulse to tell them
about orthodox tea for a month or two.
Reply ↓
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Review: Newby Teas (and their ChristmasReview: Newby Teas (and their Christmas
pop­up shop)pop­up shop)
by mel in Tea Spot, Tea Tasting Tags: christmas, darjeeling, kan­junga, newby, pop­
up, sethia, singapore
Courtesy of Newby of London (Featured tea:
Oriental Sencha)
I’m really happy to hear that another premium tea brand has made its way to this
small, caffeinated island. We could always do with more good tea – and Newby
of London has the track record of serving up many delightful cuppas. It was
established in 2000 and has loyal customers that include the three Royal Castles
in Stockholm, 7­star Burj Al Arab in Dubai and the offices for the President and
Prime Minister in Poland. It has also won around 85 awards from the North
America Tea Championship and the British Great Taste Awards.
But that aside, Newby’s founder, Mr. Nirmal Sethia has a genuine love of tea (he
even has an extensive collection of tea antiques and is a tea history buff). You can
get a sense of his passion for tea in these interviews here:
Mr. Sethia sharing his tea journey with a TV channel in Kazakhstan
Mr. Sethia showing his antiques at Channel New Asia’s AM LIVE! show
(I love how he says, “Good tea is like a beautiful woman who is not to be
judged by her appearance.”)
The new Singapore team from Newby of London kindly sent over some samples
for me to try. I tried their Hunan Green Tea and the Kan­Junga Tea with the
ladies from Pekoe & Imp, so there’s a bit of input from them as well (including
ripping the pyramid bags to drink the tea loose leaf heh).
Hunan Green, Kan­Junga
Hunan Green Tea (Ling Luo Chun): According to Jacq, this type of tea is all the
rage in London now. We all agreed that this was a decent Chinese green tea with
strong grassy notes. However, the amount was on the scarce side (to brew it
Chinese tea ceremony style at least) so we only got a few sips of it between the
three of us.
Kan­Junga: A sweet, muscatel black tea from Himalaya that we unanimously
took a strong liking to. In fact, HY loved it so much she ordered Jacq to brew her
a huge mug of it after the tasting. Jacq said it was “comparable to a Margaret’s
Hope 2nd Flush Darjeeling” (I think that’s a good thing). I dig it too so I’m
including a close­up shot of it here – please try it someday!
Courtesy of Newby of London
Here are the other teas I tried from Newby on my own:
Darjeeling: I also really liked this! It had the typical muscatel notes, but also had
this subtle woodiness that gave it a bit of a kick. There was this faint clove­like
fragrance emanating from the steeped leaved which I found fascinating.
Jasmine Blossom: I think I’ve kind of “gotten over” Jasmine teas in general, so
for me, I felt I would rather want to taste the actual tea as opposed to the strong
floral aftertaste. However, for Jasmine tea fans, this would really make a lovely
brew (it had these beautiful whole white Jasmine blossoms sprinkled in it too, so
very pretty).
Peppermint: I’ve tried a lot of peppermint teas, and this has become one of my
favourites. I’m seeing how I can arrange to buy a large supply of this! There was
this natural sweetness to it, and had a stronger minty aroma compared to other
mint teas I’ve tried, which absolutely goes down in my books!
Rooibos Tiramisu: Yep, I think I’m definitely off flavoured blends (and also am
not a Tiramisu person). Generally, I prefer rooibos just with good ol’ honey and a
squeeze of lemon. But I appreciate the creativity of this blend with bits of barley
malt, cocoa beans, roasted chicory root and white chocolate – the Tiramisu
flavour was nailed down perfectly and also had all these textured bits to make it a
fun drink. I’d say this would go really well with Christmas pudding or fruitcake.
Courtesy of Newby of London
Speaking of Christmas, if you’d like a chance to sample Newby Teas, do drop by
their Christmas pop­up store at the British Club this coming Tuesday and
Wednesday. Here are the details:
Dates: 26 and 27 November 2013 (Tues & Wed)
Time: 10am – 5pm
Venue: The Elizabeth Suite at the British Club, 73 Bukit Tinggi Road,
Singapore 289761
Contact marketing@newbyteas.sg if you would like more information.
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[Interviews] Teaware
POSTED IN: INTERVIEWS
We meet the man behind the largest collection of tea antiques in the world as we find out more about the history
of tea.
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21. Fans of Malaysian hawker
fare can expect more goodies
at Resorts World Sentosa's
popular Malaysian Food
Street. In a response to guests'
feedback on their Facebook
page, the food alley has added
five new stalls to its line-up:
Penang Curry Mee, Oh Chien,
Char KoayKak, Penang Fruit
Rojak and Fish Head Curry.
8 Sentosa Gateway,
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More
new
faves
The popularity of tea in Singapore continues to spread and one can revel
in the choices available. Coffee specialist Boncafe expands their range
of tea products by bringing Revolution Tea to our shores. The loose tea
leaves are housed in single-serving, individually boxed pyramid infuser
bags. It comes in an assortment of 19flavours including new blends like
Blackberry Jasmine Oolong Tea, Peach Mango Green Tea and Raspberry
Black Tea. The Blackberry Jasmine Oolong tea combines the aroma of
jasmine flowers with the lush taste of blackberries, while the Raspberry
Black Tea unites the natural sweetness of raspberries with hints of rose
petals. $12for a box of 20. Available at Boncaje International, 208 Pandan
Loop. Tel:67762216
Newby Teas, which supplies teas to top luxury hotels like the seven-
star Bmj Al Arab in Dubai and five-star Nobis in Stockholm, finally makes
its wayto two restaurants in Singapore. Nara Thai at ION Orchard and
Truffle Gourmet at Club Street serve up an
array of the brands' award-winning pyramid
teas. Established by business tycoon Nirmal
Sethia, NewbyTeas comes up a notch above
its competitors: it boasts a state-of-the-art
preservation and packing facility in Kolkata,
India, where temperature, humidity and
light are controlled to ensure a satisfying
quality and freshness in the teas. The
tea bags, packed in alufoil to retain their
freshness, come in a plethora of flavours
likeJasmine Princess-hand rolled green
tea from China, with a light honey yellowhue and floral finishes-as well
as Kan-:Junga,a black tea originating from the Himalayas, with traces of
muscatel. From $6 a pot. Individual order requests at marketing@newbyteas.sg
Tea is trending

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The British Club, 73 Bukit Tinggi Rd.
Singapore, 289761 Singapore
Contact:
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Phone: 6467­4311
How Much:
$10.00­100.00
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SINGAPORE FOOD & DRINK:
British Club Christmas Bazaar: Newby Teas of
London
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Teas by award­winning British artisanal tea brand Newby will be on offer at this pop­up. Sample
black tea, green tea, white tea and tisanes priced from $10.
Show Nearby: Restaurants Bars Art Galleries Hotel Museum
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SINGAPORE ART WEEK: JANUARY 13­19 2014
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to Singapore to attend the flurry of multisensory blockbuster art events and exhibitions
around the city.
more on Singapore Art Week
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Enjoy Chinese New Year creations by Chef Mak Kip Fu.
Chinese New Year Specials at The Ritz­Carlton
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well as Chinese retaurant Summer Pavilion.
Eben Freeman at Horse's Mouth
Drink away your blues with top­of­the­range cocktails by New York mixologist Eben Freeman at his guest
gig at Horse's Mouth.
Italian Wine Tasting
Sample some fine white wine from family­run Zenato Winery in Italy's Lugana region as
well as canapes like foie gras and almond polenta.
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set off from Sardinia, on the southern tip of Italy in September, and will end in Lombardy in
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January 14, with a five­course meal featuring traditional dishes like pasta e fagioli (borlotti
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