Lindsey has worked in the tea industry since 2006. Within the industry, she holds tea lectures across the country, writes marketing and packaging copy for specialty beverage retailers, and is a consultant to companies ranging from small, local establishments to international beverage businesses.
- Food writer with more than 12 years of experience exploring tea production and culture
- Tea industry consultant
- Work featured in publications including Fresh Cup Magazine
Lindsey Goodwin wrote for The Spruce Eats and contributed articles and recipes for more than six years. Her imbibing adventures have also included leading tea tours in New York City, visiting the tea estates of India, Taiwan, and Japan, and exploring the beverage cultures in many major U.S. cities, Hong Kong, Tokyo, Vancouver, Toronto, Glasgow, and London.
She spent a year living as a tea nomad, exploring the tea origins and tea culture of the world. Her journey included two months of researching tea production and tea culture in Taiwan, five months of researching the many forms of chai in India, a month of sipping tea in London, and a month researching tea blending and herbal infusions elsewhere in Europe.
Lindsey Goodwin obtained an informal hands-on education about tea. After interviewing over a thousand tea professionals in America, Japan, India, China, and elsewhere, she traveled through India to research tea production and chai for six months. She then settled in Taiwan to practice the art of serving tea for two years.
Awards and Publications
- Lindsey Goodwin's beverage-focused writing has appeared in Fresh Cup Magazine, The New York Observer, The Austin Chronicle, Metro, and more.
About The Spruce
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