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Presenter Bios:
James Norwood Pratt
Brett Boynton
Michael J Coffey
Laurie and Charles Dawson
Isaac Dumiel
Suzette Hammond
Becky Li
Amy Lawrence
Bernadette Petrotta
Devan & Reena Shah
Shiuwen Tai
Dr. Eric Yarnell |
Last Year's
2011 Northwest Tea Festival
Event Programming
The venue was open:
10 AM - 6 PM Saturday,
October 1, 2011.
10 AM - 4 PM Sunday, October 2, 2011.
- 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.
Presentations & Training Workshops
-- Saturday October 1st, 2011.
--
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.
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.
Tsiology - Tea Basics and Beyond -
(Donna Fellman )
2:30pm-3:30pm, Perennial Tea Room Stage
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, 2011.
--
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.
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.
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