Presenter Bios:

James Norwood Pratt

Brett Boynton

Michael J Coffey

Babette Donaldson

Isaac Dumiel

Donna Fellman

Suzette Hammond

Becky Li

Amy Lawrence

Bernadette Petrotta

Devan & Reena Shah

Lisa Boalt Richardson

Shiuwen Tai

Dr. Eric Yarnell

2011 Northwest Tea Festival
Event Programming

The venue will be open:

10 AM - 6 PM Saturday, October 1st.
10 AM - 4 PM Sunday, October 2nd.

• Entry is FREE to the public, with a suggested donation of $10.
• The festival will provide a porcelain tasting cup as a gesture of thanks to those making a donation supporting the festival at a $10 level or more. Showing the tasting cup will allow you entry into the tea-tasting sessions, and you will be able to taste brewed tea samples at the vendor booths.
• All presentations at all festival stages, entry to the vendor area, and the art gallery are free and open to everyone. A few special classes may have some fees associated them. See the complete program for details.

We are looking for volunteers.

Would you like to be an active part of this year's festival?

We are looking for volunteers to work at the festival as well as volunteers that would be interested in being a part of the planning process for the festival. You will work with tea people (always a fun, interesting group) and drink lots of fantastic tea (always a good thing to do).

All are welcome, if you are interested contact Chris O'Dowd .

2011 Northwest Tea Festival
Presentations & Training Workshops

We are excited to have the Specialty Tea Institute with us again this year with their fine Tea Certification Program:

Specialty Tea Institute workshops and tea certification-
The Specialty Tea Institute will provide professional tea training workshops and tea certification immediately prior to the Festival.

September 29th - Foundations of Tea: Level One
September 30th - Foundations of Tea: Level Two

For More information - Click Here

Presentations and Workshops:

This is a tentative schedule - dates, topics and speakers may change -

Keep checking this site for the latest information. 

Exact dates and times will be updated as the presentation schedule is finalized.

---Saturday, October 1st. ---

---Sunday, October 2nd. ---

2011 Festival
Presentation & Workshop
Descriptions

-- Saturday October 1st. --

Tea Cupping Workshop - Professional Tea Tasting -
(Suzette Hammond)
10:30am-12:30pm, The Workshop Booth $10 materials fee, max 15 participants
       How does one learn how to taste and talk about tea? What is the difference between “tasting” and “drinking”? Learn how to explore tea using professional cupping equipment, working with standards used by tea buyers and quality control experts the world over.
       You don’t need professional credentials to attend, just a genuine love for tea and a desire to want to learn more. Intermediate tea experience encouraged: this is a truly hands-on brewing workshop, so you will be working with hot water and evaluating lots of tea! A $10 materials fee applies to this class for your very own cupping set that you get to keep.
Note: As of right now this cupping workshop has been filled with pre-enrollment. There may be some seats that may become available just before the workshop starts. Check at the PSTea booth when the festival opens on Saturday (10:00am) for the latest status.

How To Make Moist And Delicious Scones -
(Amy Lawrence)
11:30am-12:30pm, SA Tea Stage
       This class will focus on how to make Amy’s famous scones. Not only will she show you how, but she will also give you secret tips so that your scones will turn out perfectly every time. Included will be free samples of scones and tea.
       Participants will learn the basic steps to making delicious scones, how to adapt the recipe to create their
own unique varieties and learn the tips and tricks to preparing scones ahead of time if they need large
quantities for a party.

The Common Wealth - Tea in Community Life -
(James Norwood Pratt)
12:30pm-1:30pm, Perennial Tea Room Stage
       Humans drink more tea than any other beverage. It is humanity’s favorite habit and a treasure of the world: nothing has contributed more to our enjoyment of leisure, friendship, sociability and conversation, which is why mankind’s love affair with tea has now lasted 5000 years. The history of that love affair has involved not only agriculture and business but also medicine, religion, finance and fine arts – but always human relations above all.
       Treat yourself to a trip into the mind of America’s foremost tea historian and storyteller and you will never think of tea quite the same way again.

Etiquette of Tea -
(Bernadette Petrotta)
1:30pm-2:30pm, SA Tea Stage
       The 1800s gave birth to the quaint and charming ritual of “Afternoon Tea” in England. This ritual became an integral component of daily English life and acquired its own formal etiquette. Tea services were silver and china. Fine linens were used for tea cloths and serviettes, and tea gowns were loose and flowing
with matching hats and gloves. Along with the tea came savories, scones with jams and clotted cream, toast with cinnamon, Petit fours, and other delicacies that have come to be known as “tea food.”
       Learn who is credited with the origination of this favorite pastime along with the essentials of tea etiquette and the history of tea dating back to the 28th Century BC. Other topics covered include styles of tea service, the proper tea time, demonstration of an afternoon tea, setting up a buffet tea table, proper etiquette on enjoying tea and its accouterments, and much more useful information to heighten your knowledge of this great Victorian pastime.

Tea and Chocolate Pairing -
(Lisa Boalt Richardson)
1:30pm-2:30pm, The Workshop Booth $8 materials fee, max 30 participants
       Fine teas and fine chocolates are some of the world’s favorite culinary delights and are both hot trends on the gourmet scene. They also pair really well together. In this tasting workshop, you will learn about the different types of chocolate and gain hands-on experience in pairing them with fine teas.
       You will learn how to really taste so that you can become an expert in pairing tea with food. The basics of pairing tea with chocolate will be discussed and why they go so well together by comparing cacao levels and tea types. We will taste and pair some single origin teas with single origin chocolates to excite your taste buds.

Tea Chemistry: Reactions in Leaf and Cup -
(Michael J. Coffey)
1:30pm-2:30pm, Workshop held in Tasting Booth #4 - $20 materials fee, max 10 participants
       All of the amazing flavors, colors, and aromas in a cup of pure tea are the result of chemical reactions--in the tea plant, during the preparation of the leaf, or during the process of brewing and drinking a cup.
       We will look at some of the major reactions and what they mean to your tea drinking experience. This is not a beginner’s class; participants should at least know what basic processing differences lead to green, wulong, and black teas.All of the amazing flavors, colors, and aromas in a cup of pure tea are the result of chemical reactions--in the tea plant, during the preparation of the leaf, or during the process of brewing and drinking a cup.
Tasting Booth 4Click here to see information how to make advance reservations for this workshop.-->

Tsiology - Tea Basics and Beyond -
(Donna Fellman )
2:30pm-3:30pm, Perennial Tea Room Stage
NOTE DUE TO A FAMILY EMERGENCY DONNA FELLMAN WILL NOT BE ABLE TO MAKE THIS PRESENTATION - SORRY        The amazing thing about tea? Every cup of tea you drink comes from one leaf – the leaf of the Camellia sinensis plant. How can that be? Come find out!
       In this discourse on tea, we’ll look at the leaf and go from there to the fields in the countries of origin and into the factories where we’ll look at the process that transforms the leaf just plucked from the bush into a delicious, healthful beverage in your cup. Bring your curiosity and your questions. Cheers!

Learning Professional Tea Terms in Chinese -
(Becky Li & Issac Dumiel)
2:30pm-3:30pm, The Workshop Booth
       This is a 2-part workshop presentation. In the first section, Ms. Li will explain a selection of professional terms in Chinese used to describe and evaluate tea in mainland China and Taiwan, with a focus on concepts that have no exact analogs in English. In the second section, Mr. Dumiel will present a small selection of traditional Chinese texts on tea preparation, tasting and etiquette, introducing some of the fundamental concepts in Chinese tea culture. This presentation is
intended for persons who are already familiar with Chinese teas, but not fluent in Chinese.
       Attendees will learn key concepts Chinese people use to understand and discuss tea and how these ideas differ from both the professional terms and general culture associated with tea in the West. You will also learn how to appreciate Chinese tea following the concepts indigenous to its tradition.

How to Plan and Host an At Home Tea Party -
(Lea Miller)
3:30pm-4:30pm, SA Tea Stage
       Learn all aspects,such as planning, menu selection, recipes and the necessary items, to host your own tea party at home. You will find out what items you will need: dishes, invitations and décor. You will learn about tea etiquette and how to build a tea tower and set your table for a tea party. How to make tea sandwiches will also be covered.

Tea Sommelier - Apprentice Level 1 -
(James Norwood Pratt & Devan Shah)
3:30pm-5:30pm, The Workshop Booth $75 materials fee, max 20 participants
       This concentrated overview of tea, geared toward the restaurant professional and serious tea drinker, is only available from James Norwood Pratt. It is a Tea Sommelier class taught by the only man who can really give it the content and comparison with wine that tea deserves. Join America’s Tea Renaissance – take what you learn in this class and apply it immediately to your customer sales or your own lifestyle.
       With his knowledge from years of wine and tea experience, James Norwood Pratt will impart the fundamentals as only he knows how. Let him teach you tea basics but with insights that will inspire you to have the confidence to educate your customers (or friends) and drink more tea!
       Apprenticeships available to anyone in the food service community or serious tea drinker wanting the chance to learn from a master. Students will receive a certificate of completion for Level 1 - Apprentice Tea Sommelier Program.

You say you do not run a restaurant? This workshop may still be for you. This workshop will give you a wealth of knowledge about tea and how to select and pair it with food that you enjoy. It will expand your tea horizons.

Tea Blending -
Suzette Hammond
3:30pm-5:30pm, Tasting Booths #3 & 4 $15 materials fee, max 10 participants
       Take your cup of tea in a new direction, by exploring how to make your own blends of flavored teas. You don't need to be a master taster to have fun in your own kitchen every day. In this hands on, slightly silly and completely fun workshop, learn how pros taste and mix tea... and then do it yourself!
       Participants will cup and blend their own teas, complete with a garnish of spices, flowers and treats of their choice. Some basic tea knowledge is helpful, as you will be brewing your own tea. Materials fee includes a pouch of your personal blend and a recipe card. Session leader Suzette will personally blend each participant's completed recipe.
       Each workshop participant's finished blend sample may be picked up Sunday at the Perennial Tea Room's booth (key sponsor of the Northwest Tea Festival) at the festival or at their shop after that.

-- Sunday October 2nd --

Zen Tea -
(Becky Li & Issac Dumiel)
10:30am-11:30am, Perennial Tea Room Stage
       Tea has been part of Zen monastic practice since the beginnings of its written history in Tang Dynasty China. Used as a meditation aid and form of devotion, the tea grown, produced and used in Chinese Zen temples remains a beautiful and vital part of a living tradition. This presentation provides a rare
opportunity to learn about this unique and very special tea, and the distinct position it has held for many generations in Zen monastic practice.

Two Special Teas from China -
(Jason Chen & D. Major Cohen)
10:30am-11:30am, The Workshop Booth, max 30 participants
       Jason Chen, Tea Master, and D. Major Cohen of Tazo Teas will share two of this year's special teas from China, a Green Pearl : Ping Shui Ri and a Bai Hao, along with new tea developments from Tazo. Join these two masters of the tea world and experience these unique teas.

Herbal Teas for Common Health Problems -
(Eric Yarnell)
11:30am-12:30pm, SA Tea Stage
       Many herbal teas can help improve or prevent common health problems. While many of the teas to be addressed can be used in self-care to reduce dependence on the health-care system, some will be mentioned that are better managed by a knowledgeable herbalist or naturopathic physician. Prevention
and treatment of insomnia, stress reactions, heart disease, allergies, enlarged prostate, obesity, PMS, and other conditions will be discussed as time allows. Come prepared with questions, though these should be of a general nature (health advice for individuals cannot responsibly be given at a talk of this nature).

Gongfu Cha for Kids -
(Charles & Laurie Dawson)
11:30am-12:30pm, The Workshop Booth $15 materials fee per family group, max 8 family groups
       This is a workshop of kids and family members. Be introduced to a hands-on, simple gongfu cha ceremony and take home a Gongfu tea set.
       You will learn about the Chinese tea ceremony (Gongfu Cha). It is an unintimidating alternative to formal teas in promoting a love of tea among children and it can be a fun, informal family event. Each family group will receive a Gongfu Cha set and some child-friendly, heat-tolerant tea samples such as a whole leaf jasmine. These Gongfu Cha sets are of good quality and are a real value.

Tea 101 -
(Brett Boynton)
12:30pm-1:30pm, Perennial Tea Room Stage
       This presentation will discuss the major categories of tea. We will begin to learn about how processing and region affect different teas, as well as what to look for when you buy loose leaf tea, and how to brew a great tasting cup. This is a great introduction to rich world of experiences available to the tea drinker of today. Attend and expand your “tea horizons.”

Tea Roasting Class -
(Shiuwen Tai)
12:30pm-1:30pm, The Workshop Booth $10 materials fee, max 20 participants
       Are you a tea drinker who is just excited by a lot of teas and tend to buy more than what you can drink? In this class, Shiuwen will show you how to refresh a stale tea and you will get to practice it.
       She will also cover some different ways that you can refresh or roast your tea at home. Participants will get to taste a stale tea, the same tea that has been worked on in the class, and the same tea that has been roasted from a tea roaster.

Becoming a Tea Master: Reflections on Skill, Experience, and Tea
Certification -
(Michael J. Coffey)
1:30pm-2:30pm, SA Tea Stage
       What do you know about tea? What CAN you know about tea? Join Michael J. Coffey of Tea Geek in an exploration of tea knowledge, how it’s acquired, and who sets the standards here and abroad.
       The presentation will also cover differences between tea certification options.

Japanese Tea Ceremony
(Ako Yoshino & Pearl Dexter))
2:30pm-3:30pm, Perennial Tea Room Stage
       Presented by Ms. Ako Yoshino, a senior instructor of Japanese tea ceremony academy and tea lecturer at Shizuoka university, this special presentation will invite you to the world of traditional Japanese tea ceremony. .

Organoleptic Analysis - Apprentice Level 1 -
(James Norwood Pratt & Devan Shah)
1:30pm-3:30pm, The Workshop Booth - $75 materials fee, max 20 participants
        Using organoleptic analysis, you will learn how to totally experience tea using all of your senses, including taste, sight, smell, and touch. This tea cupping, geared toward the restaurant professional or serious tea drinker, will open your palate to all the different categories of tea and why the leaf yields so many different flavor profiles. Each growing region reflects the soil, climate, and the culture that makes it unique. You will be able to get a sense of how to make educated suggestions to your customers and friends for either a pot of tea that they will enjoy or pairing tea with their food selection.
        This is hands on and you will learn how to brew a perfect pot of tea. You will be given tea samples as part of the class. Even if you do not run a restaurant, this workshop will expand your knowledge of the flavor profiles available from the tea leaf. Students will receive a certificate of completion for Level 1 -
Organoleptic Analysis of Tea: Apprenticeship Level.
You say you do not run a restaurant? This workshop may still be for you. This workshop will give you a wealth of knowledge about tea and how to select and pair it with food that you enjoy. It will expand your tea horizons.

2011 Festival Tea Tasting Sessions

Expand your experience with tea. 
This is a unique opportunity for you to learn about and sample some to the best teas from all over the world. 
Tea tasting leaders will demonstrate a variety of tea preparation and presentation styles.  There will be tasting experiences geared for both beginner and experienced tea drinkers.  Participants will have ample opportunity to ask questions about tea. At last year’s festival, the tea tasting sessions were a highlight of the festival for all who participated.

The tasting sessions are free (except for a few noted workshops that have a materials fee).
Attendees just need a tasting cup which can be obtained at festival registration.
Seating is limited and you can reserve a seat for a specific session of your choice by signing up at the festival tasting booth sign-up area.
 
Tea tasting leaders will guide tasting sessions with up to 10 participants lasting approximately 20 minutes. Some more in-depth tasting sessions may last longer. Refer to the below schedule for the lengths of specific sessions.
 
Tasting sessions will be ongoing during both days of the festival.  There will be signs listing the specific times and subjects of each session on display at the festival tasting booth sign-up area.

Tea Tasting Sessions:

---Saturday October 1st. ---

--- Sunday October 2nd ---

Are You Interested In Being A Tea Tasting Leader?

If you would like to participate as a tea tasting leader, please download the following:
Tea Tasting Leader information packet.

All are welcome, if you are interested contact Doug Livingston.