Autumn is an extremely busy time at the UK Tea Academy (UKTA) as the team prepares for Judging Week of The Leafies International Tea Awards.

In mid-October, a panel of international tea professionals will gather in London to blind taste hundreds of teas from around the world. “This is the fifth year of The Leafies and it is always exciting to discover new regions, new gardens and new teas, as well as recognising the best of the established tea world and the retailers taking tea to a new level,” according to the company.

Although entries for teas have now closed, the online form remains open for nominations in the Special Awards. New this year is the Women in Tea Award, which recognises women who are leading the way in female representation.

Nominees may be women working in any part of the tea industry who are leaders themselves, empowering other women, or improving the conditions and opportunities available to women in tea. According to the company, there is no charge for making nominations. The closing date is Sunday 11 October 2026.

The Leafies Awards Celebration, featuring the winners and a tasting of the winning teas, will take place at Fortnum & Mason, London, on 22 January 2027. Ticket availability will be announced on social media, with tickets going on sale soon through the website, according to the company.

The Leafies recently highlighted how far the connections between the UKTA and the awards reach. In a special Tutor Insight, Asako Steward, UK Tea Academy tutor and founder of Tea Academy Japan, shared the story of relationships that began at The Leafies and went on to develop between tea producers and professionals in Taiwan and Japan.

After tasting the award-winning teas of Taiwan’s Bajia Tea Factory and FormoCha, Steward was keen to visit the Miaoli region. First, however, Jacky of FormoCha, winner of Best in Show, travelled to Kagawa in Japan to visit Ryo, a former Tea Sommelier student of Steward’s and a Gold winner at The Leafies. Steward joined them in Kagawa, and she and Ryo later travelled to Taiwan together.

The connections have opened up new opportunities, including Ryo selling FormoCha teas at Kagawa and Steward being invited to judge Taiwan’s national oolong tea competition.

Steward summed up the experience: “For me, this is exactly what makes The Leafies special – bringing together producers, retailers, educators and judges across borders.”

It is a striking example of how an award can become the beginning of something more meaningful: new relationships, collaborations and opportunities that continue long after the judging has finished.

The company is delighted to announce that the UKTA Tea Essentials course is now available in Italian, Spanish and French, making its tea education accessible to an even wider international audience.

The UKTA Academy Extras programme continues with its final session, Tea and Food Pairing on Tuesday 3rd November at 5.30pm – 7.00pm GMT Online, led by Christian Nicita. Although the series runs in three parts, participants can join the third live session and catch up with the recordings of parts one and two.

The series explores how flavour, texture, sweetness, acidity and balance can all influence the relationship between tea and food, with plenty of practical examples along the way.