Terroir in Other Drinks
The concept of terroir exists in other drinks categories too, notably in Cognac, where the chalky soil, climate and distance from the Atlantic are all factors influencing the grapes, and in Armagnac and Absinthe. Many of the historically famous absinthes were originally produced in the French/Swiss Jura where most of the plants used in absinthe grew well, and Pontarlier and Val-de-Travers are again centers for both the plants used in absinthe and for production.
The same general concept exists for some types of tea - notably pu'er and oolong - where soil, local climate, altitude, and tree age all affect the flavor of the leaves. As with wines, this causes the desirability, value, and flavor of single-estate teas to vary widely. The discussions on linking coffees and Cacao to their terroir have started.
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