2017 Festival Program

The 2017 NW Tea Festival will be open:

10 AM - 6 PM Saturday, September 30th
10 AM - 4 PM Sunday, October 1st

Entry is open to the public, with an admission fee of $15 per person.
Admission allows entry to both days - Saturday & Sunday.
Purchase two or more tickets and recieve a discount of $5 off of the total fee.
Children under twelve are admitted free.

A porcelain tasting cup will be provided as part the admission fee. This tasting cup allows sampling of tea at the free tea-tasting sessions and at the exhibiting vendor booths.

There is no additional cost for stage presentations, tea tasting sessions or entry to the exhibiting vendor area.

Workshops do have additional fees.


We are currently developing the program schedule for 2017.
Check back here to see the 2017 program as the schedule is confirmed..


Below shows last year's 2016 festival program schedule.

See the complete 2016 program descriptions below for specific details.

Stage presentations and workshops shown above are described below.

The Northwest Tea Festival Tea Bar - New for this year
The Tea Bar is free and can be found in the south east corner of the Fisher Pavilion. It will be open throughout the afternoon and will be serving dozens of different kinds of tea in a variety of quick and fun themes.  Similar teas will be compared.  Unusual teas will be explored.  Rare teas will be savored. 
The tea bar is an opportunity for a couple of quick cups of tea with a educational bonus! Visit it and let us know how you like this new feature.

Tea Music
Performances to be held in area adjacent to the Tea Bar
Saturday 3:00pm-4:00pm again Sunday 2:00pm-3:00pm
Join Andy Buckman and TeaJ to experience and enjoy their original music which is drawn from the deep folk culture of Hakka tea farmers from the Chaozhou region in Guangdong.  The Hakka people have a deep folk culture that is often expressed in song.  TeaJ translates these songs into Western and African styles and specializes in playing relaxing music that expresses their love for tea and tea culture in China from an African and American perspective.

SATURDAY, October 1st, 2016

6 Types of True Tea

Presenter: Friday Elliott
Oct 1 2016 -
10:30am to 11:30am
Location: Small Workshop Booth 2

Explore the six basic types of tea - White, Yellow and Green, Oolong, Black and Post Fermented. Experience their tastes, learn how they are produced. Best brewing techniques for each type will be discussed as well as how to select the best tea for your enjoyment.

Max 15 participants


Growing Up On a Tea Plantation in the 1950s/60s

Presenter: Moira Scott Payne
Oct 1 2016 -
10:30am to 11:30am
Location: Perennial Tea Room Stage

As a child growing up in India on a tea plantation in the early 1960s Moira witnessed the end of a period of Indian history and the tail end of an experience of a way of life that had remained the same since the turn of the century.
A series of images and memories from early childhood paint a rather impressionistic view.


Afternoon Tea at Home - Making Your Own Tea Snacks

Presenter: Annelies Zijderveld
Oct 1 2016 -
11:00am to 12:30pm
Location: Large Workshop Booth

When teatime strikes in the afternoon, it invites us to pause over a cup of tea and some morsels of good food. Come taste and learn some easy recipes for making your own tea snacks to accompany afternoon tea at home!

Max 15 participants

Note: This workshop will be repeated Sunday at 10:30am


Home Tea Blending - A Hands-on Workshop

Presenter: Ken Rudee
Oct 1 2016 -
11:00am to 1:00pm
Location: Large Workshop Booth

This session have been cancelled - Unfortunately Ken will not be available to lead this workshop. Hopefully we will be able to offer this during next year's tea festival

With the growing popularity of home wine making, beer brewing and coffee roasting, why not try your hand at blending your own tea? Join Ken Rudee, our master tea blender, for a fast paced and fun filled class to learn the basics of tea blending. As our 2 hours fly by, you'll learn the need-to-know tools, techniques and ingredients for some of the classics, and have a lot of fun with hands-on experimentation. Recipes, tools, tea, herbs and other goodies will all be provided to make your own signature blend to take home and wow your family and friends.

Max 25 participants


Chinese Oolongs - Tie Kuan Yin and Rock Tea

Presenter: Andrew Goodman
Oct 1 2016 -
11:00am to 12:00pm
Location: Tasting Booth 1

Experience the calming and centering at the heart of Chinese tea rituals as you discover how to brew a perfect cup of Oolong tea. Learn about the origins of Oolong and how it spread across the world. Oolong tea is delicious, beneficial to your health, and heartily enjoyed and studied by tea lovers everywhere. The tasting will take you through three Oolong Teas from China and discuss how to appreciate the taste differences, discern quality, and enjoy the golden infusions.  

Note: This session is repeated again 12:00pm - 1:00pm, just after this session.


Introduction to Japanese Green Teas

Presenter: Rona Tison
Oct 1 2016 -
11:45am to 12:45pm
Location: Perennial Tea Room Stage

Experience the expansive world of Japanese teas and its intrinsic taste profiles and complexities. From the centuries old tradition to the modern use of trendy Matcha green teas, learn the proper preparations and why Japanese teas are gaining global recognition in the culinary world and its celebrated umami tastes.


Tasting Teas in a Chinese Professional Way

Presenter: Lionel Wang
Oct 1 2016 -
12:00pm to 1:00pm
Location: Small Workshop Booth 2

Lionel served as an international tea merchant with the biggest tea company in China for seven years. Drawing on this experience, he will give a picture of how tea professionals in China and western tea companies taste and evaluate the tea. If you’d enjoy knowing more and how best to appreciate a good tea, please join Lionel in this special workshop.

Max 15 participants

Note: This workshop will be repeated Sunday at 12:00pm


Chinese Oolongs - Tie Kuan Yin and Rock Tea

Presenter: Andrew Goodman
Oct 1 2016 -
12:00pm to 1:00pm
Location: Tasting Booth 1

Experience the calming and centering at the heart of Chinese tea rituals as you discover how to brew a perfect cup of Oolong tea. Learn about the origins of Oolong and how it spread across the world. Oolong tea is delicious, beneficial to your health, and heartily enjoyed and studied by tea lovers everywhere. The tasting will take you through three Oolong Teas from China and discuss how to appreciate the taste differences, discern quality, and enjoy the golden infusions.  


Experience the Wu-Wo Tea Ceremony

Presenter: NW Wu-Wo Tea Association
Oct 1 2016 -
1:00pm to 2:00pm
Grab your tea pot and come play with us! Everybody brews and everybody drinks tea! Or you are always welcome to just watch and drink tea.
Wu-Wo tea ceremony allows many participants to brew and share tea together at the same time. No experience necessary.
If you would like to participate as a brewer, please watch the below video on the basics of the Wu-Wo ceremony and what to bring.
Hot water will be provided.
Note this event will be held outside either in the tent located in the courtyard outside the Fisher Pavilion or on the grassy area in front of the Fisher Pavilion as weather permits.

Video: Basics of Wu-Wo | Northwest Wu-Wo Tea Association

Max 20 brewers – 10 observers


Oolongs with Brett

Presenter: Brett Boynton
Oct 1 2016 -
1:00pm to 2:00pm
Location: Tasting Booth 1

Join Brett while he prepares 3 different oolong teas for guests to taste while discussing how oolong teas are produced and providing brewing tips.


The Tea Flavor Wheel Development and Use

Presenter: Marcus Gramps
Oct 1 2016 -
1:00pm to 2:00pm
Location: Small Workshop Booth 1

        How can you describe the different flavors you taste in teas? Learn about the flavor wheel, how it was developed and how to use this useful tool to describe the different flavors found in teas. Participants will be taken through an in depth experience of using the wheel while tasting teas as a group.

Max 15 participants


In Conversation Over Tea

Presenter: James Norwood Pratt, Bruce Richardson
Oct 1 2016 -
1:00pm to 2:00pm
Location: Perennial Tea Room Stage

You don't have to be around James Norwood Pratt and Bruce Richardson long before you realize these two Southerners have lives that are as much steeped in art, music and literature as in their favorite beverage tea. For over 25 years, they have been on a mission to bring romance back to tea. They have preached their tea gospel to countless audiences around the world and are now seeing the fruits of their labor as the tea kingdoms grow beyond anything they imagined. This is a rare opportunity to eavesdrop on an intimate conversation that begins with tea and effortlessly weaves its way through philosophy, travel, art and all the beautiful vistas we discover along the way of tea.


Intro to Professional Cupping

Presenter: Suzette Hammond
Oct 1 2016 -
1:30pm to 3:00pm
Location: Small Workshop Booth 2

What's it like to be a professional tea taster? In this hands-on class, get up close and personal with a challenging variety of teas and origins from the 2016 tea season, while learning professional standards for brewing, tasting and describing tea. You'll gain a deeper understanding behind the complexity of tea sourcing, and what a professional taster looks for at the cupping table in terms of quality. Always one of our most popular sessions at the NWTF, our cupping workshops sell out each year - so book early! Session includes a cupping set and tasting spoon for each attendee to take home to continue to practice the new cupping skills.

Max 20 participants


Etiquette of Tea

Presenter: Bernadette Petrotta
Oct 1 2016 -
1:45pm to 2:45pm
Location: Large Workshop Booth

This session will cover:

  • Brief history of tea which will include how tea began in China and spread to Europe and America, The Boston Tea Party, Anna Maria Stanhope (The Duchess of Bedford), Queen Victoria's role in taking tea, and more.
  • Styles of tea service such as High Tea, Afternoon Tea, Low Tea, The "Elevenses" and more.
  • Discussion as to the "proper tea time".
  • Demonstrate enjoying an afternoon at a teahouse which would include making an entrance, introducing yourself and others, information on wearing gloves, how to handshake properly, how to take your seat at the table, and knowledge of where to place your purse, briefcase, eyeglasses and eyeglass case.
  • Show the proper way to set a tea table and what to do once seated.
  • Demonstrate napkin usage and placement.
  • Demonstrate the proper way to enjoy eating scones and sipping tea.

Max 30 participants


Bushcraft-Why do we grow tea the way we do?

Presenter: Nigel Melican
Oct 1 2016 -
2:30pm to 3:30pm
Location: Perennial Tea Room Stage

How is tea grown, and where?  We all know our teas but how many would recognise a tea bush? 
Naturally a tree – how do we keep it as a bush? – and why have we learned to do this?  How long does it live?  
What do we do to make it flourish?  Organic tea – how is growing that different from conventional tea? 
Why were clonal teas so popular with producers, but now they want to grow from seed? 
Some of your tea growing FAQs answered.


Philosophy of Chado ~ The Way of Tea

Presenter: Jan Waldmann
Oct 1 2016 -
2:30pm to 3:30pm
Location: Small Workshop Booth 1

Chado - the Way of Tea is a tradition practiced in Japan for hundreds of years. In this workshop, attendees will receive a bowl of Matcha and learn about the philosophical side of experiencing this type of tea. Because the Way of Tea is a comprehensive cultural tradition, becoming acquainted with its movements is a step closer to the understanding of what has kept this tradition alive, for so long, in our ever changing world.

Max 12 participants


Tea Music

Presenter: TeaJ
Oct 1 2016 -
3:00pm to 4:00pm

Tea Music
Performances to be held in area adjacent to the Tea Bar
Saturday 3:00pm-4:00pm again Sunday 2:00pm-3:00pm
Join Andy Buckman and TeaJ to experience and enjoy their original music which is drawn from the deep folk culture of Hakka tea farmers from the Chaozhou region in Guangdong.  The Hakka people have a deep folk culture that is often expressed in song.  TeaJ translates these songs into Western and African styles and specializes in playing relaxing music that expresses their love for tea and tea culture in China from an African and American perspective.


Five Teas that Launched a Revolution

Presenter: Bruce Richardson
Oct 1 2016 -
3:15pm to 4:15pm
Location: Large Workshop Booth

Ever the story-teller, tea historian Bruce Richardson will guide us through the colorful events that led up to the 1773 Boston tea rebellion and how the five Chinese teas that were tossed into Boston Harbor originated from the East India Company warehouses that also supplied the tea caddies of George III and Jane Austen.

The world knows well how Britain's love for tea had given rise to the crafting of countless "tea things," a term often used by Austen, but the residents of Boston, New York, Philadelphia and Charleston had a similar passion for fine furniture, silver and porcelain dedicated to their own tea ritual. Theirs was a ritual that led to a party - that led to a revolution - that led to the birth of a nation. All this commotion over a simple cup of tea!

Max 40 participants


Infusing Tea into Food

Presenter: Ward & Barbara Everson
Oct 1 2016 -
3:30pm to 4:30pm
Location: Small Workshop Booth 2

Sample various tea-infused chocolates, syrups, candies, and prepared baked-goods, all while learning how to infuse tea into their cooking. Methods will be discussed and explained and recipes for some of the items sampled will be shared. All prepared foods will be gluten-free. Lists of ingredients will also be provided for the foods shared.

Max 15 participants

Note: This workshop will be repeated Sunday at 3:00pm


Walking Through Five Genres of Loose Leaf Tea

Presenter: Jeffrey McIntosh
Oct 1 2016 -
3:45pm to 4:45pm
Location: Small Workshop Booth 1

While blended teas have become increasingly popular in recent years, it’s essential to understand the exact differentiations between pure loose leaf varieties. In this workshop we will explore the flavor palettes, liquors, origins, and more characteristics of the six basic classifications of tea. By the end of the session, you’ll gain a deeper understanding of tea production and origin and be able to clearly differentiate all six genres of tea and their qualities.

Max 15 participants


Supporting Sustainability in the Tea Industry

Presenter: Elyse Petersen
Oct 1 2016 -
3:45pm to 4:45pm
Location: Perennial Tea Room Stage

Tea production has become a difficult undertaking as profit margins, labor issues, and environmental degradation becomes larger challenges. The growing popularity of tea in the US is an opportunity for economic development, but there is much more the consumer can do to support sustainability. The first step is to demand transparency and support   tea that you can believe in. By the end of this presentation you will:

  • Understand the current environmental and economic conditions of the global tea industry
  • Know what questions to ask a tea vendor to ensure transparency and direct trade
  • Contribute positively towards the sustainability of the tea industry

Note: This presentation is repeated Sunday at 3:00pm


Oolong Update

Presenter: Thomas Shu, Josephine Pan
Oct 1 2016 -
4:45pm to 5:45pm
Location: Large Workshop Booth

Oolong master - Thomas Shu - will take you through:the types of Oolong - based on the oxidation levels, arrayed in colors, aroma, and flavors. See, Sniff, Sip, and Sense…a hands-on group study that will help you discover and understand the range and qualities of Oolong teas. There will be 7 Oolong Beauty teas displayed and discussed. Attendees will be able to taste 4 of these teas during the session.

Max 40 participants
Note:
there is a continuation of this discussion of these Oolong Beauty teas at 1:45pm on Sunday.


Kumaon: The Story of India's Newest Tea Region

Presenter: Raj Vable
Oct 1 2016 -
5:00pm to 6:00pm
Location: Perennial Tea Room Stage

Kumaon is one of the least known tea regions in India, located in the Himalayan foothills just west of Nepal. Yet tea growth in this area dates back to 1835, and the first Indian grown tea ever to be drunk in Europe was grown here. In this presentation Participants will: - Taste teas from the newest Indian tea region (bring your tasting cups!) - Watch video shot on-location, gaining a strong visual appreciation of what it takes to build a new tea region - Understand the history of the Indian tea industry, the world's second largest.


Tea & Traditional Sweets

Presenter: Cinnabar Wright
Oct 1 2016 -
5:00pm to 6:00pm
Location: Small Workshop Booth 2

A delicious and educational tasting of 5 different pairings, giving guests the opportunity to taste each traditional tea alongside a sweet treat from the same cultural region. Guests will experience a wide array of aromas and flavors. Examples of some of the tea wares and accessories from those same cultures will be on display.

Pairings will come from 5 of the following: Japan, China, Taiwan, Russia, Republic of Georgia, Korea, England, Scotland, Turkey, India, Morocco, Somalia.

If you have any special dietary restrictions, there may be foods served that you are unable to eat. None of the food items will include meat or meat-related products, but dairy, nuts, and wheat will be present.

Max 15 participants


A Modern Take On Matcha

Presenter: Nicole Dawn Smith
Oct 1 2016 -
5:00pm to 6:00pm
Location: Small Workshop Booth 1

Once reserved only for Japanese royalty and religious dignitaries, Japanese Matcha powdered green tea has been the center of a beautiful and complex tea ceremony. Although the culture and value of the Japanese Tea Ceremony will always remain first and foremost, tea lovers can learn how to harness the health rejuvenation, visual, and delicate flavor attributes of Matcha for use in modern every day life.

This workshop will explore, demonstrate, and taste various ways of using Matcha in smoothies, lattes, porridges, sauces, dessert, and garnishment. The sky is the limit with the creativity that can be utilized with this beautiful emerald-green tea. SA Japanese Matcha from Shizuoka will be featured in this workshop!

Max 20 attendees


SUNDAY, October 2nd, 2016

Drink to Your Health! - Nutrients in Japanese Teas

Oct 2 2016 -
10:30am to 11:30am
Presenter:

Tea is typically considered a healthy beverage option, but what’s really inside that leaf? Are certain Japanese teas healthier than others? What should you drink for the greatest amount of antioxidants. Is caffeine content a concern? What are the health benefits, anyway? This talk will explore the answers to these questions for the most common Japanese teas, including matcha.


Afternoon Tea at Home - Making Your Own Tea Snacks

Oct 2 2016 -
10:30am to 12:00pm
Presenter:

When teatime strikes in the afternoon, it invites us to pause over a cup of tea and some morsels of good food. Come taste and learn some easy recipes for making your own tea snacks to accompany afternoon tea at home!

15 Max attendees


Gaiwans For Beginners

Oct 2 2016 -
10:30am to 11:30am

Experience hands-on practice handling and infusing with a gaiwan. Learn various methods of holding and using this traditional Chinese tea brewing vessel. Participants will get a chance to infuse various kinds of tea using a gaiwan set that they will be able to take home.

Maximum 15 participants


Tea & Meditation

Oct 2 2016 -
11:00am to 12:00pm
Presenter:

"Drink your tea slowly and reverently - as if it is the axis on which the world earth revolves." - Zen master Thich Nhat Hanh.
Tea has been used as a symbol of meditative practice for thousands of years. This peaceful class will include discussion on how and why tea is utilized in meditation, as well as sitting time with guided exercise on cultivating mindful connection to tea. Tea and cups will be provided. However, if you have a favorite tea bowl or mug you would like to bring, please do so.
Join us outdoors in the tent area or on the grassy area in front of the Fisher Pavilion,
If it is possible, bring a yoga mat or blanket to sit on the grass.


The Holy Himalayan Cow: Sustainable Tea Agriculture & Biodynamics

Oct 2 2016 -
11:45am to 12:45pm

In his first American lecture, Mr. Banerjee will outline a vision for the future of agriculture. Using a cow as an example, he will tie the benefits from this single animal to the ecosystem of a tea garden as a whole.
Hosting the conversation will be Mr. James Norwood Pratt, a major figure in the American tea renaissance and long time friend of Mr. Banerjee. A lively and dynamic duo, this talk will feature two of the tea community's leading voices.
Attendees will gain: - An understanding of how one of Darjeeling's most famous gardens transformed itself into a the fountainhead of sustainable agriculture -
The fundamentals of the philosophy underlying organic and biodynamic practices -
Time to interact with a pioneer of the Indian tea industry, the world's second largest


Tasting Teas in a Chinese Professional Way

Oct 2 2016 -
12:00pm to 1:00pm
Presenter:

Lionel served as an international tea merchant with the biggest tea company in China for seven years. Drawing on this experience, he will give a picture of how tea professionals in China and western tea companies taste and evaluate the tea. If you’d enjoy knowing more and how best to appreciate a good tea, please join Lionel in this special workshop.

15 Max participants


Tools For Tea Blending: Working With Herbs

Oct 2 2016 -
12:30pm to 1:30pm
Presenter:

Herbs and spices are used in many tea and tisane blends. In this class we will focus on how to effectively blend with aromatic herbs and spices. We will discuss which herbs are good ingredients for blending and how to evaluate herb for quality. Then we will do a focused comparative cupping for a better understanding of flavor profiles of single herbs.

15 Max participants


Oolong Tea Process

Oct 2 2016 -
12:30pm to 1:30pm
Presenter:

Jake Knapp (owner of Cloud 9 Photography & Design) and Shiuwen Tai ( owner of Floating Leaves Tea) went to Taiwan to learn tea in April. They came back with beautiful tea photos and stories. In this tea presentation, they will walk you through the Oolong tea process: Picking - Outdoor Withering - Indoor Withering - Shaking Green - Kill Green - Rolling (Shaping) - Drying - Oolong.

Each process will be accompanied by tea photos they took in Taiwan. They hope that this tea presentation will not only show you the technical part of the Oolong, they also will like to show you the beauty and the skills that Taiwanese tea farmers can do to turn this beautiful plant into a fascinating drink for you. They want to share what they saw and learned in Taiwan and believe it will deepen your appreciation of Oolong tea.

Max 20 participants


What actually happens when we process tea?

Oct 2 2016 -
1:00pm to 2:00pm
Presenter:

We look at the biochemical and cellular changes occurring during the 24-hour process that turns fresh green leaf into dry black tea. 
How process conditions interact with chemistry to determine to quality and how this can be optimized or, when done badly, lessened. 
How orthodox manufacture differs from CTC. 
How can leaf from one green bush make so many different types of tea?  
Some of your tea processing FAQs answered.


A Journey Through Pu-erh Varieties

Oct 2 2016 -
1:30pm to 2:30pm
Presenter:

Dive into the world of Pu-erh tea, an often-misunderstood variety of dark tea exclusively grown in Yunnan Province, China. Pu-erh expert Jeffrey McIntosh will help you uncover what makes Pu-erh seem so mystical, including differentiating between raw and ripe variations, properly brewing and storing pu-erh, exploring tea fermentation, possible health benefits, and tasting notes unique to both ripe and raw pu-erh teas. Savor some decadent pu-erh teas and walk away feeling confident in your newfound knowledge.

15 Max participants


Oolong - Ready To Drink - New Ceremonial Oolong Service

Oct 2 2016 -
1:45pm to 2:45pm

Oolong master - Thomas Shu - will focus on the newest trend of serving Oolong teas.  In Taiwan, it is becoming popular to replace the more traditional Oolong Ceremony with a new Ceremonial Oolong Service, teas can be served hot or chilled.  Thomas will share information about this new style of serving Oolong that he observed on his recent trip to Taiwan. Three special Oolong Beauty teas will be served in this session.

Max 40 participants


Philosophy of Chado ~ The Way of Tea

Oct 2 2016 -
1:45pm to 2:45pm
Presenter:

Chado - the Way of Tea is a tradition practiced in Japan for hundreds of years. In this workshop, attendees will receive a bowl of Matcha and learn about the philosophical side of experiencing this type of tea. Because the Way of Tea is a comprehensive cultural tradition, becoming acquainted with its movements is a step closer to the understanding of what has kept this tradition alive, for so long, in our ever changing world.

Max 12 participants


Tea Music

Oct 2 2016 -
2:00pm to 3:00pm
Presenter:

Tea Music
Performances to be held in area adjacent to the Tea Bar
Join Andy Buckman and TeaJ to experience and enjoy their original music which is drawn from the deep folk culture of Hakka tea farmers from the Chaozhou region in Guangdong.  The Hakka people have a deep folk culture that is often expressed in song.  TeaJ translates these songs into Western and African styles and specializes in playing relaxing music that expresses their love for tea and tea culture in China from an African and American perspective.


What Makes Tea Good?

Oct 2 2016 -
2:00pm to 3:00pm

Nigel Melican has traveled the world in the cause of better growing and manufacturing of tea all his life.
For the same cause, Rajah Banerjee has stuck to a single spot and continually worked his family’s Darjeeling estate.
James Norwood Pratt has questions for both and hopes to keep the peace between two of the world’s foremost authorities on producing superior tea. Join these three for what will be an interesting dialog about tea. .


Traditional Dong Ding Vs. Modern Style Dong Ding

Oct 2 2016 -
3:00pm to 4:00pm
Presenter:

A good Dong Ding tea is one of Shiuwen's favorite Oolongs. Dong Ding Oolong has a rich history and its unique flavor captures a lot of tea drinkers' attention. However, Dong Ding Oolong has changed, and modified with time. Shiuwen will taste five different Dong Ding Oolongs with you in this tasting class. Participants will be walking away with knowledge of what has changed in Dong Ding, identifying its traditional taste profile and the reasons why make Shiuwen going crazy with this tea!

Max 15 participants


Infusing Tea into Food

Oct 2 2016 -
3:00pm to 4:00pm

Sample various tea-infused chocolates, syrups, candies, and prepared baked-goods, all while learning how to infuse tea into their cooking. Methods will be discussed and explained and recipes for some of the items sampled will be shared. All prepared foods will be gluten-free. Lists of ingredients will also be provided for the foods shared.

Max 15 participants


Supporting Sustainability in the Tea Industry

Oct 2 2016 -
3:00pm to 4:00pm
Presenter:

Tea production has become a difficult undertaking as profit margins, labor issues, and environmental degradation becomes larger challenges. The growing popularity of tea in the US is an opportunity for economic development, but there is much more the consumer can do to support sustainability. The first step is to demand transparency and support   tea that you can believe in. By the end of this presentation you will:

  • Understand the current environmental and economic conditions of the global tea industry
  • Know what questions to ask a tea vendor to ensure transparency and direct trade
  • Contribute positively towards the sustainability of the tea industry

The Wonderful World of Oolong

Oct 2 2016 -
3:00pm to 4:00pm
Presenter:

Come explore the variety of flavors this class of tea has to offer.  Oolongs are neither green nor black but occupy the expansive range between the two.  These teas have a long history in China and are so revered that there are whole towns devoted to making tea pots solely for brewing Oolong.  
Learn where they come from, how their processed, and the legends behind them.
Taste them for yourself and then walk away with the information and the teas you’ll need to take your friends and family on a tea tasting journey of their own.

Max 20 participants