To celebrate International Women’s Day, we spoke with Annelise, the Tea Sommelier at Newby Teas, about her journey in the tea industry. She shares the moments that shaped her career, the women who have inspired her, and her thoughts on the evolving role of women in tea. From ethical sourcing to the perfect tea for well-being, Annelise offers insights into the world of tea and its deep cultural connections.

Q: What inspired you to become a Tea Sommelier?

Annelise: During my early career and university studies, I became fascinated by the food industry. This led me to begin my tea career managing a tea shop. From that moment, I was hooked. Already a daily tea drinker, I became even more captivated by the vast variety of teas and tisanes and started learning as much as I could about this ancient commodity and ritual.

Q: Can you share a significant moment in your career that shaped your journey as a woman in the tea industry?

Annelise: Receiving a promotion to Product Trainer was a major milestone in my career. As a Psychology student and Store Manager, I was already familiar with communication and learning theory, but this role helped me develop key skills that advanced my career further. I was fortunate to work with some inspiring Learning & Development professionals who gave me the tools to deepen my skills, enabling me to motivate and inspire others.

Q: Are there any women who have influenced your passion for tea, either personally or professionally?

Annelise: Many! I have been lucky to have brilliant role models throughout my career. First of all, I must mention a colleague and inspiration of mine, a Tea, Coffee and Hot Chocolate Specialist. I had the pleasure of working with her early in my tea career, and her commitment to sharing her expertise and passion in such an accessible and approachable way remains a huge inspiration to me. Secondly, I was very fortunate to have an incredible manager at the start of my tea career, who recognised my skills and enthusiasm and gave me the support and encouragement to pursue this professionally.

Q: Are there any stories of women from tea-growing regions who have inspired you?

Annelise: Yes, I have always been very selective about the brands I work for, ensuring they uphold strong ethical standards. As a result, all the tea brands I have worked for have been part of the Ethical Tea Partnership. Through my work with the ETP, I have followed various projects aimed at improving the living and working conditions of tea farmers. In a world where, unfortunately, many women do not have the same opportunities as their male counterparts, this is crucial. Learning about the high levels of gender inequality in tea-growing regions, such as Assam in India—where child marriage is still common—motivates me to sell ethically sourced, high-quality tea and to spread awareness about the importance of knowing where our tea comes from, both for businesses and consumers.

Q: How has the role of women evolved in the global tea industry?

Annelise: Women have always played a vital role in the tea industry. As early as ancient China, women were involved in picking and processing tea, as well as preserving tea culture by passing down their expertise through families and communities. The Song dynasty saw a flourishing tea culture, where women participated in tea consumption and social gatherings, appreciating Chinese arts and poetry. This remains true today, although there is still widespread gender inequality in terms of women owning businesses, farms, and estates. However, I am hopeful, as this is gradually changing, with more women stepping into leadership roles within the tea industry.

Tea has always had feminist roots. When tea arrived in England and later in America, it was not common for women to socialise outside their homes. In response to the rise of coffee houses—then male-only spaces—tea rooms and afternoon tea gatherings became popular, offering women opportunities to meet, socialise, and engage in discussion.

Q: What’s your favourite tea and why?

Annelise: In my opinion, different occasions call for different teas. If I am attending a traditional afternoon tea, I will pair delicate sandwiches and scones with a Darjeeling. If I am eating sushi, a rich, vegetal Gyokuro pairs beautifully with the savoury umami flavours. That said, I enjoy drinking Pu-erh tea every day—the health benefits of tea are even more pronounced in this fermented variety, making it excellent for digestion, as well as being deliciously smooth, rich, and earthy in taste.

Q: What tea would you recommend for celebrating International Women’s Day?

Annelise: I would recommend an Oolong tea—Newby’s Oriental Beauty, Dong Ding, or High Mountain are all premium, rare Oolong teas, perfect for special occasions. These teas can be brewed multiple times. In great company and over good conversation, I would recommend brewing the tea for three minutes, savouring the delightfully smooth and complex taste, then re-infusing it, noticing how the flavour evolves with each infusion.

Q: What tea would you recommend for women’s well-being?

Annelise: Many herbal infusions are reputed to help with inflammation and hormone imbalances—often symptoms of under-researched gynaecological health conditions.

• Chamomile – Known for its calming properties, chamomile tea can help ease anxiety, reduce muscle spasms, and improve sleep quality. It is also used to alleviate PMS symptoms and other menstrual discomforts.

• Peppermint – Primarily known for supporting digestive health, peppermint tea also has antioxidant, antibacterial, and antiviral properties. It can help reduce cramps, muscle contractions, and pain, and may even alleviate morning sickness or fatigue.

• Rose tea – May offer several benefits for women’s health, including relief from menstrual pain, anxiety reduction, and improved skin health due to its anti-inflammatory and antioxidant properties.

• Ginger infusions, as well as green or black tea, are also thought to boost women’s well-being and alleviate discomfort.

Q: Do you have any tips for pairing tea with food for a special occasion?

Annelise: When pairing flavours, I suggest a two-rule approach: complement or contrast. Assess the flavours in the food and choose a tea that either complements and enhances the existing flavours (for example, floral notes like lavender and rose) or contrasts to create balance (such as pairing the sweetness of white chocolate with the umami depth of matcha). Using these methods ensures that neither the tea nor the food overpowers the other.

Q: How do you see the future of women’s contributions shaping the tea world?

Annelise: Inclusivity is crucial in any industry, particularly in tea. Diverse perspectives challenge the status quo, drive innovation, and help the industry find more effective and sustainable ways to produce, market, and enjoy tea. Increasing the number of women in decision-making roles will help move the tea industry towards a more ethical and socially responsible future. This is one of the reasons I am proud to work for a company where the Director of Global Marketing, Head of Logistics, and CFO are all women.