The Swedish company Monteaco AB is responsible for the international expansion of Monsoon Tea Company. From Q4 2022, all tea produced will be marketed under the brand name Monteaco.
All tea sold under the brand name Monteaco is produced as "Forest Friendly Tea." By working together with nature instead of working against it, we at Monteaco now reap all the benefits a healthy ecosystem offers us. We don't need any pesticides, fertilizers or irrigation systems as all of this is given to us for free.
If there is one insect who wants to eat our tea, there is always another insect who wants to eat the first one! The fallen leaves of the trees provide our soil with all the nutrition it needs, and the strong root systems together with a shadowy canopy keep our plants nourished and thriving.
On this international journey, we are still the same people behind the scenes providing the same sustainable tea from the mountains of Northern Thailand with the same goal: By showing that it is possible to produce Forest Friendly tea in harmony with nature, we prove that a long-term shift toward a more sustainable tea industry is not just a dream, but our future.
See you soon!
HISTORY & PHILOSOPHY
The founder and tea master Kenneth Rimdahl has worked in the tea industry for more than 30 years, opening his first tea shop in Madrid in 1992. In the late 2000s, Kenneth wanted a new challenge and decided to leave Spain for Thailand to start working closer to the source of the products he was selling.
By creating strong relationships with the farmers he gained further understanding of the tea industry and saw closely the impact traditional tea had on its surroundings. Where there is tea, there used to be forest, and where there is tea, biodiversity is gone.
Kenneth has over years grown to become an important figure of the culture of tea and international media often seek his experience as they are drawn in by his knowledge and passion for not only tea, but also nature and creating a sustainable business.
He has been invited to talk at TedX events, UN Conferences, and is referenced in the new Tea bible "The Tale of Tea". He is lifted for his engagement and work in creating and developing the concept of Forest Friendly Tea.
THE TEA FAUNA PROJECT
We work with entomologist Alexey Reshchikov to study biodiversity around tea plants in Southeast Asia. So far this work has resulted in the discovery and description of two new species of wasps, one which has gotten named after our founder Kenneth.
We need an increased knowledge about nature to build successful conservation strategies and with this project we hope to build improved biodiversity databases and inspire ordinary people to learn and care more about what species live amongst us.
Learn more about the project here
DharaTeas from Dhara
Our friend Dhara is a genius when it comes to producing incredible Forest Friendly white tea grown in harmony with the forest. All her teas are handpicked and processed traditionally with her team in Northern Thailand.
EdwardTeas from Edward
From Chinese descent, Edward is not just an incredible tea maker but also a great friend and host. We've spent many mornings in the forest together, looking for tea and admiring nature. All teas with Wawee in their name are produced by Edward and his team.
JohnTeas from John
One of the most reliant, talented tea producers in Thailand. John grew up with tea around him as the King Rama IX gave his village the tea bush to replace opium. We have been working together to produce some incredible teas for almost ten years.
All our teas are produced according to our Forest Friendly methods and produced in the mountains of Northern Thailand. We have created long lasting relationships with our tea producers over the past ten years and have together developed new ways of shining a spotlight on tea from Thailand. Eeach producer makes tea in their signature way, with different production methods and different ways to handle the leaves. Our tea master Kenneth Rimdahl approves each batch of tea arriving from the mountains and often makes trips to discuss new flavors and production methods.