Skip to toolbar

Forum Replies Created

Viewing 5 posts - 1 through 5 (of 5 total)
  • Author
    Posts
  • #5991

    Charles
    Participant
    @charles.cain

    I’d love to hear what you would LIKE to see/hear/learn at the Expo that might be missing?  I’ve been a speaker and on the Education Committee and Advisory Board for the World Tea Expo for the past four years and would love to hear your feedback.

    As an aside, RTDs are no longer a US phenomenon… there were over 1,000 RTD lines launched INTERNATIONALLY in the past 24 months.

  • #5927

    Charles
    Participant
    @charles.cain

    For a comprehensive work I’d recommend “The Story of Tea” (Heiss) or “The Tea Dictionary”.  For a quick reference book on tea I’d recommend “The New Tea Companion” from Jane Pettigrew.

    Again, the real question is what you’re looking to learn.  I read all sorts of things and took STI training 7 years ago before I opened the first TeaGschwendner store in the US.  The employee training manual that I wrote based on my research, while accurate, was largely irrelevant based on what the customers actually wanted to know.  🙂

    We haven’t started working on it yet, but I’m hoping to publish a guide to tea that is based around Adagio’s advanced tea training for our own staff.  With strong connections in the industry and brilliant people like Suzette Hammond on board (long-time tea expert for multiple companies and responsible for STI curriculum), we have the resources to create something really special.

  • #5925

    Charles
    Participant
    @charles.cain

    Interesting conversation.  I’m very familiar with the various training programs out there, both formal certifications and otherwise.  A few thoughts:

    1. Only so much of what “really matters” in tea can be learned online or through a book. It’s sort of like learning to play the piano on a computer.  The sensory aspect is critical both to comprehension and memory.

    2. There is a big gap between what can be known about tea and what is useful depending on your focus or profession.  World Tea Expo offers the best “tea business” education.  STI offers the best “leaf” education.  Neither is really suited for someone who wants to sell tea (for example). When we brought TeaGschwendner to the US, I found most of the books available to be sorely lacking in the concrete and concise information that was needed on the sales floor.  We created TeaClass.com to include everything an employee of a high end tea shop needs to know to effectively sell tea.

    3. STI does a very good job these days.  It was not always the case, but they’re improving the program tremendously.  The levels have been expanded based on customer interest, not because there was no original vision.  It’s not really fair to compare STI which is funded ONLY through certification programs to the US dairy industry and their full time lobbyists and hundred million dollar marketing budget.  🙂  Who is it in the tea business that you think will fund an Association to do national advertising?  Regardless, that would be the Tea Association, not STI. 

    At the end of the day, I know there is opportunity out there.  I’m curious what holes you are looking to fill and who your target audience would be?

  • #6350

    Charles
    Participant
    @charles.cain

    The key question is not the amount of caffeine in the leaf but the caffeine in the cup.  The reason they say that caffeine levels go Black>Oolong>Green>White is actually because the recommended steeping time and temperature are highest for black teas and lowest for white teas.  It is very true that caffeine in the leaf does not follow this pattern, but I’m guessing most people are more concerned with what they consume than anything else. 

  • #6013

    Charles
    Participant
    @charles.cain

    The Japanese tea industry is ridiculously high tech.  I’ve seen machinery that analyzes and separates leaf from leaf based on length and color (so as to remove stems and yield a consistent grade).  As far as I’m aware, the vast majority of Japanese tea is machine harvested and processed, but because of their technological advancement and strict standards, the quality is unsurpassed.

Viewing 5 posts - 1 through 5 (of 5 total)

Charles

Profile picture of Charles

@charles-cain

active 6 years, 2 months ago