The Splendid Table: Conversations & Recipes For Curious Cooks & Eaters 842: Adventures in Tea with Henrietta Lovell and Flavor Forward with Nik Sharma
Jan 30, 2026
Henrietta Lovell, founder of the Rare Tea Company who hunts fine teas worldwide, and Nik Sharma, food scientist and cookbook author who decodes flavor. They tour tea terroir, tasting complexity, and a cold-brew iced tea tip. Then Nik breaks down flavor-forward techniques like tandoori salmon, a baking-soda brine hack, lemon-braised chicken, and a quick romesco to elevate simple dishes.
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Cloud Tea From Meghalaya
- Henrietta served a 'cloud tea' made by Nayan Lunibad, a female tea maker in Meghalaya, India, noting its chocolatey, floral character.
- She highlighted that buying such teas costs only a few cents more per cup yet greatly benefits communities.
Provenance Shapes Tea's Value
- Tea grown in former colonial regions often lacks local cultural value, making its economic story different from China or Japan.
- Paying attention to provenance can help shift value back to farmers in South Asia and East Africa.
Buy Direct-Trade Tea First
- Find a direct-trade tea company that buys from farmers so you taste real terroir and support producers.
- Start with a tea style you know, then explore other types using the seller's flavor notes.
