Seattle - A Wonderful Tea Town Part 1

SEATTLE IS FOR TEA LOVERS!

Some of you may be thinking that Seattle is all about coffee, but you would be amiss.  Yes, Seattle is where Starbucks began, but you may not remember they started out as Starbucks Coffee Tea and Spices!  We will return to that in another post..

Having never been to the Northwest before, I was excited to discover it.  I knew I was in for a treat as our plane started its descent and I viewed the snow-capped mountains among the clouds! The city has a great transit system, so I figured out how to get to my hotel without the use of a shuttle or cab!  The Monorail which was built for the World's Fair in 1962 was a wonderful way to transit between Seattle Center (where my speaking events were held) and downtown!

I arrived early to discover Seattle just a bit before I had to teach and speak.  It was a perfect sunny day with a little briskness in the air.  After lunch, I hopped on the monorail to Pike's Market with my colleague Kyle Stewart.  We walked around a bit and then both of us were in desperate need of some tea.

We went to Perennial Tea Room.  It is a located in a lovely alley just up the hill from Pike's Market.  We were graciously greeted by the owners, Julee and Sue.  After more than 2 years since my first book was published, it is always flattering to see my books in a shop. They happen carry both of my books!

We were served one of the teas of the day and then had the pleasure of tasting their Persian Gold.  It is a black tea that is grown in Iran.  Since having researched about Iran for my second book, The World in Your Teacup, it was wonderful to taste tea from that region.  Since most of the tea is usually consumed in the country, not much is exported from Iran.  The tea shop has photos of the growers and the tea was delicious.  Kyle and I had a great time talking and sharing.  Isn't that what drinking tea with friends is all about and Perennial Tea Room is a lovely place to do that in Seattle.

The next two days were filled with teaching Specialty Tea Institute Level I and II classes.  We had a diverse group from all over the country wanting to learn more about tea.  Some were from large corporations, some from midsized companies, and others were interested in starting a tea business. 

 If you are interested in knowing more about tea for yourself or interested in starting a tea business of your own, I think there is no better education than what the Specialty Tea Institute offers.  With it being the educational division of The Tea Association of the USA, they have access to wonderful resources from people all over the globe. 

It was wonderful after class to go down to the waterfront for a walk, a bite to eat, and amazing sunsets.  How beautiful to see the mountains peaking through the clouds!

I haven't even begun to scratch the surface of my tea experience in Seattle.  In my next couple of posts, I will take you to the Northwest Tea Festival,  two more tearooms, explore Pike's Market, and a wine tour! 

Happy Sipping from Seattle, Lisa

Tea Education-Chefs and Sommeliers Take Notice

This week, I am in Seattle teaching classes for the Specialty Tea Institute with my friend and colleague, Kyle Stewart of the Cultured Cup in Dallas, Texas  The Cultured Cup ships their teas around North American and carries a huge selection of Mariage Frere teas.  Kyle wrote a great piece about education with the Specialty Tea Institute especially geared towards the culinary world and sommeliers.  I thought I would share it with you this week. 

For many years, tea and coffee were an afterthought at top tier restaurants across the U.S. No More! As tea continues to become more popular, restaurants are replacing teabags with quality loose leaf tea. Typical Earl Grey and English Breakfast selections are being replaced with single estate first flush Darjeelings, Wuyi Mountain oolongs, and 40 year old cave-aged Pu-erh brick teas. As better teas appear in the American market, how do culinary and wine professionals learn the basics about premium tea?

Sharon Hage, the former chef-owner of York Street Restaurant in Dallas, Texas and five-time James Beard Award nominee, created dozens of tea and food pairing luncheons and dinners over nine years. Working closely with Kyle Stewart, co-owner of The Cultured Cup, the CIA educated Hage tasted and discussed the flavor profiles of hundreds of artisan teas.

Photo courtesy of Dallas Morning News

“Quality tea was just as important an ingredient for York Street as the pristine fish from Browne Trading Company or the free-range chicken from Windy Meadows Family Farm,” said Hage. But her tea journey didn’t stop with quality ingredients; she learned how to adjust the flavor profile of teas by manipulating the steeping technique variables (tea amount, temperature and time). “Learning about tea for me was similar to an artist discovering a new range of colors,” said the CIA trained chef.

For James Tidwell, Master Sommelier and Beverage Manager at Four Seasons Resort and Club near Dallas, Texas, learning about tea was similar to learning about wine. Tidwell, a long-time tea drinker, says “Wine professionals are being called upon to manage or present many facets of the hospitality industry. With roles changing, and well-rounded experts needed to fill key positions, knowledge of the world's second most-consumed beverage is essential. Therefore, certification by an independent organization is as necessary for the study of tea as for the study of wine.”

Tidwell, also a CIA graduate, took both introductory tea courses offered by the Specialty Tea Institute (STI), and highly recommends them to culinary and wine professionals. “Although Sharon Hage and I have spent years learning about tea, STI Levels One and Two quickly give culinary and wine professionals the information and skills they need to know about tea.”

Level One: Foundations of Tea
Level One provides a strong understanding of the five tea categories and two traditional styles of tea production (orthodox). Topics include the components of teas, growing regions and terroir, tea processing stages, a comparison of tea categories, and steeping, tasting and evaluating the characteristics of tea (called cupping).

Level Two: Foundations of Tea
Level Two examines CTC (cut, tear and curl) tea production, blending, flavoring and scenting, and introduces sensory evaluation of teas. Includes: an explanation of tea grading, how to name teas by country of origin, and how to examine, cup (prepare, taste and evaluate) and compare the characteristics of 5-6 pairs of teas.

Students successfully passing Levels One and Two qualify to continue their tea education with five Level Three classes. By successfully completing the seven courses comprising Levels One, Two and Three, students are awarded the title of Certified Tea Specialist (CTS). According to Joe Simrany, President of the Tea Association of the USA, 65 people world-wide hold this title.

So chefs and sommeliers, what are you waiting for? 

 If you aren't learning about tea, you are behind on your game and training! 

I am teaching a Tea and Chocolate Pairing class at the Northwest Tea Festival  and doing a book signing afterwards on Saturday 10/1.   If you're in the Seattle area, I would love to see you!

I look forward to sharing all about Seattle and the Northwest Tea Festival!

Happy Sipping from Seattle, Lisa

World Tea East Summary Part 2

I hope last week was a fun look at some of the new products in store for you tea lovers out there.  This week, I am continuing my virtual tour of World Tea East for you.  There was a beautiful art exhibit by Michele Brody called Reflections in Tea where participants could write prayers for Japan on tea-stained paper filters and post them on a model tea house! It was stunning and touching. 

We are going to move on now to tea accoutrements.  For those that like to keep their tea warm in the teapot, have you tried a tea cosy?

 Here are some from Set to a Tea

If you think tea or tea cozies need to be feminine, think again! These are known as HOBS by Thistledown Cozy!

How about a tea candle? THE LOVER, chocolate chai candle made in France has a unique long lasting scent of warm, sultry dark chocolate laced with complex notes of varied exotic spices and has top notes of chai tea blended with cinnamon, cardamon and vanilla.  This is made by Tracy Stern.

Here are some wonderful silk scarves with teapots and tea leaves on them made by Harshita Designs

I was so pleased to be given a Tea Tangent seen below.  I will be blogging specifically on this product in the near future.  So UNIQUE...

I hope you have enjoyed your virtual tour of some fun tea products!  Christmas isn't that far off so these might be easy finds for the tea lovers on your list-including youself!!! 

After a day of teaching and looking around the expo, I taught two days of classes for the Specialty Tea Institute (STI).  It was my first time as an instructor for them and it was exciting to teach Level I and II.  I have been a student of STI for over five years earning my Certified Tea Specialist title in 2008.    It is an honor to serve on the Educational and Certification Committee for STI's Advisory Board.  It is thrilling to be part of cutting edge tea education in the world! 

The students go through the coursework and they taste teas from around the world gaining insight into where the tea is grown, how it is processed, and the unique flavor profile to each tea. In the end a test is given.

To round out the trip, I did some sightseeing on the last day.  A trip to Philly wouldn't be complete without seeing the Liberty Bell.

I finished by trip with a visit to Love Park and taking in the tastes of the Food Truck Scene!

Thanks for coming along for the tour!  I hope you found some tea products you must have and enjoyed the review.  Do you have any new favorites?

For those of you in the Atlanta area, I will be doing a demo at Williams-Sonoma Lenox on Satuday from 1-3 pm.  We will be tasting teas and I will show you how to make a scone with tea in it.  I hope to see you there! 

Happy Sipping from Philly, Lisa

Is the Kind of Water You Use to Make Tea Important?

You bet it is!

I knew this already, but was once again reminded of it this past week. 

In one of my Specialty Tea Institute Level 4 classes that I took last year, we had the opportunity to compare different water types with varying mineral levels using the same tea.  We cupped (professionally tasted) one tea that was steeped in several different water types. 

Wow, what a difference it made. It is so easy to taste the difference when compared side-by-side. However, when you are at home and only making one pot or cup of tea at a time, it may not be so easy to detect.  

The tap water at my house is drinkable, but I do think it contains a lot of chlorine.  At home, I don't have a fancy water filter telling me at what level each mineral is in my water like we do for the Specialty Tea Institute classes.  I simply use the filtered water through my refrigerator to brew my tea.  I have found it does the trick and brews even my high end teas well!

In the morning, my husband usually makes the first pot of tea and he always uses the filtered water. 

However, my daughter has become quite the tea lover in recent years and she "steals" our tea.  So, a second pot of tea is needed for the morning.  I noticed when she would make the infusion from the same tea, it tasted different and not nearly as good.  I just thought she wasn't getting the amount of tea or the time down right. But, I was wrong. She was doing everything the same except she was using un-filtered water.

It made a huge difference in the taste! 

So, if you aren't using filtered or spring water for your tea, you really aren't getting the most out of it.  Try a side-by-side experiment of making one pot of tea with tap water and one with filtered/spring water. 

Did it make a difference?
Send a comment back and let me know the results!

Happy Sipping (with filtered water), Lisa

Tea Certification-Let the Learning Continue

Tea for me will be a lifelong study!  Although I always do self study, cuppings, gather information, and write about tea, it has been 2 years since I had done formal training.  I was part of the first graduating class from the Specialty Tea Institute Professional Level 3 in the summer of 2008.  The STI has just rolled out Level 4 this year which is why I went to Charleston. 

I have to say that Level 4 is not for tea wimps!  A lot of work has gone into putting this level together from professionals all over the world.  The first class I took was Advanced Cupping and Sensory Evaluation-Cupping for Defective Teas.  It was a day full of cupping really bad teas and I was actually excited about it! After reading through the manual prior to the class, I was hoping that we were going to be able to taste "what went wrong" and we did!  What amazed me during this class is how many things can go wrong in making tea.  It really takes skill to take leaves and turn them into such a great tasting beverage.  

Each step in the process of making tea is so important.  The skill of the tea workers, estate manager, and tea master is incredible.  From the time the leaf is plucked, the skill of the worker must be engaged to make tea.  From withering, to oxidation, to firing, and all the way to packing the teas, special attention must be taken to ensure the tea is properly taken care of.  I guess I am really a "tea geek" to be excited to taste defective teas but it is important to know what has gone wrong and to detect that with your palate.

  

The next Level 4 class I took in Charleston was The Technology of Tea.  It was time to get down and dirty in tea study with this class.  Basically it is the science of the tea leaf and what happens to it biologically and chemically while it is going through the process of becoming tea.  For me, this class put together all that I have learned about tea.  Although I found the class challenging to say the least, it was great to understand the process from that level.  I started studying the manual in early July and kept studying a little at a time all summer long. 

The class was jam-packed full of information.  I was a Business Administration/Marketing major in college, so all of this science was a big stretch for me.  I hadn't had a science class for over 25 years-yikes!  However because I LOVE tea, it made the information very fascinating. 

We learned the science of the stages of Processing:

• Withering-the chemical and physical process
• Cell disruption during leaf maceration
• All about Polyphenols
• Understanding different types of Browning
• Science of the Oxidation Process
• Applying Heat-Firing and Baking
• Sorting and Grading the Finished Leaf

The last part of the class was understanding the dynamic of Infusion and the Principals of Solution.  We finished up the class with understanding chemically the taste, feel, color, and aroma of what is in the cup!  We did cuppings. (a professional way of consistently tasting tea by same weight, same water temperature, and same steeping time, all in professional cupping sets-see picture above)

Then it was exam time, we all had to pass the test with an 80% or greater in order to get credit for the class.  I am very happy to report that I got a 100%!!!!  Passing the class was very exciting to me, but the most exciting part truly was learning the material.  This night ended with dinner out in Charleston with many of my tea friends.  I am honored to be a part of such a wonderful group of tea professionals and to serve on the Education Committee. 

What do you appreciate about tea?  After taking these classes, my respect for tea workers all over the world has increased tremendously.  I now have a new appreciation and love of the tea that I so enjoy everyday.

Happy Sipping and Learning, Lisa 

Building-Branding Lisa Knows Tea & the Books that Helped Part 2

Last week I started part one of a two part series on branding and building my business.  This is the 10th anniversary of my tea business, so I thought it would be fun to share the things that have helped me along the way.  I concluded in part 1 last week with writing about how much I love what I do.  Loving it makes it easier to spend so much time doing it.  I can't imagine me doing anything else with my life.  I think most everyday, I spend some time on my business.  It might not be at my desk, but I am costantly thinking about tea.  I think you have to love something that much to create a business around it.   



 Along with discovering my mission and my vision, honing my speaking and writing skills and figuring out how to get published, I couldn't lose sight of my main event-tea!  I have tried to stay on the cutting edge of tea training as well. This has been done by self study and also by formal training through The Specialty Tea Institutes's Educational/Certification Program. I was part of the first graduating class of Level Three-Professional Series in 2006.  This year, the Specialty Tea Institute rolled out two classes for the next level of training.   I have just finished the first two Level Four classes and will be blogging about that in my next blog.

In last week's blog I told you about the book The Path. Another great book I recommend was suggested to me by my brother Mark and is titled Now Discover Your Strengths: The revolutionary program that shows you how to develop your unique talents and strengths-and those of the people you manage by Marcus Buckingham & Donald O. Clifton. It is based on the Gallup study of over two million people.

After you finish reading the book, you go online to Gallup's Strenthsfinders.com and take the quiz to discover your top five strengths. I have referred back to my strengths many times as I have developed my business. The concept of the book is stop trying to correct your weaknesses, but to work with your strengths. Working with your strengths is where you can make the greatest impact. It is also where you feel the most comfortable as you are in "your zone." I love referring back to my strengths. I believe we are all created with several strengths and when I stay true to mine, things just seem so much easier.

Another book I want to share about that made a great impact on me was, The Martha Rules: 10 Essentials for Achieving Success as you Start, Build, or Manage a Business by Martha Stewart. Think what you may of Martha, she has been a huge success in business. She took her passion and turned it into a conglomerate. The book emphasizes turning your passion into a business and steps to think about along the way on how to do it.


           Martha Rules are:  

1.  What's passion got to do with it? Build your business success around something that you love-something that is inherently and endlessly interesting to you.

2.  Ask yourself, What's the Big Idea? Focus your attention and creativity on basic things, things that people need and want. Then look for ways to enlarge, improve, and enhance your Big Idea.  

3.  Get a telescope, a wide-angle lens, and a microscope. Create a business plan that allows you to stay true to your Big Idea but helps you focus on the details. Then remain flexible enough to zoom in or out on the vital aspects of your enterprise as your business grows. 

4.  Teach so you can learn. By sharing your knowledge about your product or service with your customers, you create a deep connection that will help you learn how best to build and manage your business.

5.  All dressed up and ready to grow. Use smart, cost-effective promotional techniques that will arrest the eye, tug at the heart, and convey what is unique and special about your business or service.

6.  Quality is everyday. Quality should be placed at the top of your list of priorities, and it should remain there. Quality is something you should strive for in every decision, every day. 

7.  Build an A-team. Seek out and hire employees who are brimming with talent, energy, integrity, optimism, and generosity. Search for advisors and partners who complement your skills and understand your ideals.

8.  So the pie isn't perfect? Cut it into wedges. When faced with a business challenge, evaluate or assess the situation, gather to Good Things in sight, abandon the bad, clear your mind, and move on. Focus on the positive, stay in control, and never panic.

9.  Take risks, not chances. In business, there's a difference between a risk and a chance. A well-calculated risk may very well end up as an investment in your business. A careless chance can cause it to crumble. And when an opportunity presents itself, never assume it will be your last.

10.  Make it beautiful. Listen intently, learn new things every day, be willing to innovate, and become an authority your customers will trust. As an entrepreneur, you will find great joy and satisfaction in making your customers' lives easier, more meaningful, and more beautiful. 

The last book I want to share is My Life in France by Alex Purd'homme.  It is the story about the life of Julia Child.  Although it isn't in the business genre of books, it is a great read for those trying to stay true to their dreams-even when it is difficult and takes a long time. 

Julia Child was not an overnight success.  She didn't find her passion until later in life when she relocated to France for her husband's career.  Once her passion was found, she immersed herself in it completely.  Although she got discouraged at the pace of success, she didn't give up.  Determined to get her cookbook published, it took 3 publishers and many years to make that dream a reality. 

By staying true to her dreams and vision she singlehandedly changed the way Americans thought about food.  In addition, she was a leader for women in the culinary field and also a leader for cooking on television!  Her book, Mastering the Art of French Cooking, made it to number one, 48 years after coming out!  Even if food isn't your thing, I think this book will excite you to stay true to passion and dreams-whatever they may be.  This book was a fun read as you travel through France with Julia as well.  I would love to have been able to sit with Julia Child over a cup of tea!   I have heard that she loved Lapsang Souchong.

I have tried to stay true to my mission and vision as I have built Lisa Knows Tea over the last 10 years. If you have decided these two important things for yourself in the beginning, building a brand is much easier. It is not easy to build a business and a brand, but when you do what you love, know what and why you are doing it, and know where you want to go, the hours don't seem as long!

I hope these books and insights are helpful to those of you who are thinking about creating a business or have a business already. I don't claim to know it all and will continue to learn, but I wanted to share with you some of the knowledge I have gained so far. 

What is YOUR dream and have their been books that have helped you along the way? 

Happy Sipping and Celebrating 10 Years, Lisa

Meeting Nathalie Dupree

From Chapel Hill and A Southern Season, I headed to Charleston for some Specialty Tea Institute Level Four classes.  While I was in Charleston, I had the pleasure of meeting one of my lifelong mentors-Nathalie Dupree.  I remember watching her on PBS for so many years.  She is just as delightful in person as she is on television. 

Nathalie Dupree in the tea fields near Charleston

She lives just down the street from where my hotel was for the conference in the historic district.  It was a lovely walk to her home with quaint shops and restaurants all along the way.  She was so gracious to meet with me and invite me into her home. 

We chatted about many things and she shared some tidbits of wisdom from her many years of being in the food world.  Her advice is invaluable to me as there are not many that have been in the culinary world and done as much as she has.  She has what she calls the "pork chop theory" about sharing.  I had just heard about her theory from another friend of both of ours ,Virginia Willis on her blog.  Not only do Nathalie and Virginia talk about the theory, they have put it into practice.  Virginia just shared the theory again at the Food Blog Forum I attended this past weekend.  For more on the pork chop theory see Virginia Willis's blog.


Along with sharing career tidbits, we talked about other things as well.  Nathalie Dupree is just about my mom's age. I had my mom on my mind since I had just been to see her in Raleigh earlier in the day.  It is always such a heartbreaking experience to visit her in the nursing home.  For those of you that don't know, my mom got earlier onset Alzheimer's Disease in her early 60's.  She has been struggling with the disease for over nine years now.  I had a long quiet ride by myself from Raleigh to Charleston thinking about her and missing her. Wisdom from people who have gone before me in life is a thing I really value.  I really valued my mom's wisdom and was one of the many reasons I dedicated my first book to her. 

Although I didn't know Nathalie personally at all other than some writing correspondence, we ended up talking about my mom.  We even shared some tears about her as I wondered why life is so different for people.  My mom can no longer speak or say my name.  Ms Dupree on the other hand, who is her age is vibrant, full of ideas, and in the midst of writing cookbooks.

For me, tea is much more than just a beverage.  It is also about taking time to spend with those you love.  I told Nathalie how much I valued the time my mom and I spent having tea and talking about life.  I am so grateful for those times now.  I had no idea that they would be cut short by her awful disease, but I was thankful I took the time when I did before it was too late!  I wrote a short article about our teas together that will be featured in the March/April issue of TeaTime Magazine as my birthday gift to her.  I am blessed to share the same birthday as my mom and really miss our birthday teas!

Before I had to leave, Ms. Dupree showed me her teacup collection which is amazing and had many stories behind them.  We also looked at her garden which was filled with herbs, fruit trees, and even a tea plant! I loved her whimsy of "planting" broken pottery in her garden.   I hated to leave, but it was time to for me to go setup for my conference and for Nathalie to get back to her Sunday!  I felt like I had known her much longer than just the hour and a half I had been there.

Are there those in your life that have practiced the "pork chop theory" and helped you along the way?  Would love to hear about it.  

Thank you Nathalie Dupree for such a lovely visit!

Happy Sipping and Visiting, Lisa