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Thanks to the concept creation and coordinating committee, Naomi Rosen and Chris Giddings, also thanks to Jason Walker for his contributions. When I look at these photos I am still in disbelief that this actually came to pass it is as if it was a dream. Hopefully more to come in the future.

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Just give it some time 🙂

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– modestly never mentioning them (hoping someone else will)

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You will find me on Twitter and G+. Facebook occasionally, Pinterest maybe once a month.

[jopj]

Too many to count. They are fun although they do require lots of work and planning depending on the size of the event. I have two upcoming shortly both will be verrrrry interesting:-) Wishing you much success. Let us know how it goes. BTW last year I held an “Art Of The Blend” event which was great.

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To the three people who read my blogs, Thank you 😉

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Thanks Xavier

I just had the opportunity to read these. Good information

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Thanks for taking the time to comment, good thoughts.

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@thepurrfectcup I also did not take photos, though I wish I had. There is a photo which I missed the opportunity of getting is one with both of us 🙂 @xavier hi; your question re. tea bags? It is still the most convenient method for the non serious tea drinker to be introduced to tea unfortunately.

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On my list… which has become ever so long with ALL the new tea establishments opening and many which have existed that I have not yet been to.

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*so maybe it’s a slow beginning, although it is extremely significant to me my daughter is now an herbal tea drinker and hubby is on that road also. next stop camellia sinensis

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Finding a topic and linking it to the leaf is the hardest part for me.  I don’t generally sample teas and write reviews so there is no steady influx of topic. My additional concern is the interest of the readership, will what I write be relevant to the audience. 

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The White Tea saga continues…
In a recent discussion of the White Tea topic I too was confused by the variety of terms.
One of my tea friends Darlene Meyers-Perry, http://www.theteaenthusiastsscrapbook.com posted this clarification which I found helpful:

Yen Zhen Bai Hao – Silver Needle (Fujian Province, China) – Only the tender unfurled tips (buds) are plucked in the early spring. Buds allowed to wither. Fine silver white hairs can be found on the dried buds. High quality.

Bai Mu Dan – White Peony (Fuijan Province, China) – Tender bud tip and two leaves are plucked. Dried green, gray and brown leaves with silvery buds. The infusion is often stronger due to the darker leaves.

Shou Mei – Longevity Eyerbrow (Fuijan Province, China) – Often made from older and larger leaves lower on the branch. This is often consider to be a lower grade of white tea. It is sometimes rolled and oxidized lightly to increase flavor. Has a darker liquor.

Also listed in the “Tea Enthusiast’s Handbook” Mary Lou and Robert J. Heiss is an additional White tea listing:

Gong Mei – Tribute Eyebrow Made after the production of Bai Hao Yin Zhen and Bai Mudan, Gong Mei is manufactured from the large leaves of the Xiao Bai tea bush cultivar.

Hope this helps

[jopj]

Hello all;
I am in agreement with reducing costs. As a mater of fact, the day after the sale I wrote to DJ and mentioned the challenges I anticipated in this “marriage”. I personally do not consider Jamba Juice an upscale juice brand. They are no Liquiteria. The concern: placing a “boutique” tea brand in a “fast drink” environment when they have not succeeded with the brand they already have. I wish them the best as I have yet to hear back from him and hope they have a solid plan. I hear there’s going to be another “announcement” on Friday “more to be revealed” 😉

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Tea in all aspects is non intimidating add good leaves, boil water and steep! 😉

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Jackie, Peter; the Cuisinart in the photo is not even close to the Breville. The inner attachments are difficult and hard to fill and clean. You have to take off two pieces on the top closure to be able to take out the basket fully. If you own a Breville, or even thinking about owning one, the Cuisinart is taking a step back.

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Rachel r u?

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And the plot thickens 😉

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It is very interesting to see that so many of the people/companies/products that were around when I started in tea reaping rewards and moving on. My question where is it all going now that we’ve been recognized?

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Very beautiful

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Jackie if you find out please let me know. Besides the vanilla tea I am also interested in the eco cup and plate they have featured.

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Hi Verity;
Xmas and New Years is a great time to be in NYC. I have a few places that I can suggest some old, some new.  It seems NYC has become Tea’d up recently.
Please contact me directly [email protected] and I will send you some recommendations. Also note a few of the places in the 2010 teaguide listing have closed.

[jopj]

Congratulations, another idea you might consider is serving tea infused appetizers. 

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Chamong, Castleton, Makaibari

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Ok you’ve send me back to my collection of teas. I was given a gift of tea which is marked “Russian Tea” although it looks more commercial than “true tea” heres the scoop: Russian Tea 

Samovar Blend with Mint

A fruity-flavored blend of fireweed blossoms, black currant & raspberry leaves and mint.

Made in Nikolaevsk, Alaska by Nina Fefelov 

“All proceeds are used to purchase food for children in Russia.”

web: russiangiftnina.com  907-235-6867 

If nothing else they may have some suggestions

hope this helps

 

[Author]

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