SATURDAY LECTURES (NOV 1ST)
All lectures are free with general admission.
SPACE IS AVAILABLE ON A FIRST COME, FIRST SERVED BASIS. SCHEDULE SUBJECT TO CHANGE. more to come!
Tea 101 for the ‘Tea Novice’ Led by a Certified Tea Sommelier
SATURDAY, NOVEMBER 1ST, 11:30AM-12:30Pm
GABRIELLE JAMMAL, CERTIFIED TEA SOMMELIER, IN PARTNERSHIP WITH TEJAVA
Join Gabrielle Jammal for a peek into the world of a tea sommelier and her journey to become a tea expert as you learn the basics of tea — from where tea is grown to the various types of tea, what makes a high-quality tea, proper brewing techniques, and so much more. You will also have the chance to taste an award-winning bottled tea, created from tea leaves sourced from Java, Indonesia. Bring your questions, your taste buds and your passion to learn about tea.
Cooking with Tea: Infusions and Innovations That Take Tea Beyond the Drink
SATURDAY, NOVEMBER 1ST, 1:15-2:15PM
KEVIN KENT, K AND K CHAI
Limited to 80 attendees on a first come, first served basis.
In this session, you'll learn about the rich flavors and aromas of various teas and how to incorporate them into delicious dishes that will elevate your culinary repertoire. Whether you’re a seasoned cook or just a tea enthusiast, this class will inspire you to experiment with the versatile world of tea in your kitchen. Bring your passion for tea and leave with new recipes and techniques to impress your friends and family!
What to expect:
Tea Selections: Discover how to pair different types of tea with ingredients to enhance their natural flavors.
Expert Guidance: Led by an experienced Tea Sommelier, you’ll gain valuable insights into the art of cooking with tea.
Tasting Experience: Enjoy a communal tasting of savory and sweet tea infused creations.
Japanese Tea Production
SATURDAY, NOVEMBER 1ST, 2:30-3:15Pm
NOLI ERGAS, SUGIMOTO TEA COMPANY
Tea from Japan is both produced and consumed with wildly different methods than tea from other origins. Learn why Japanese tea is the outlier in the tea world and how production methods, technological limitations, international trade patterns, and the Japanese penchant for umami created the everyday teas in the Land of the Rising Sun, all while tasting how this all effects your cup. You'll leave knowing what teas to look for, how to brew it, and why a given tea became a Japanese staple.
Why Hasn't Tea Had Its Specialty Boom Like Coffee and Craft Beer?
SATURDAY, NOVEMBER 1ST, 3:30-4:30Pm
Nepal Tea Collective
Tea is one of the world’s oldest and most widely consumed drinks, yet it hasn’t had the specialty boom that coffee and craft beer have enjoyed. People are willing to pay premium prices for coffee and beer but hesitate to do the same for tea. We’ll explore gaps and opportunities to position tea as a valued specialty product.
