2018 FREE FESTIVAL SEMINARS
All are welcome! Free to attend.
Saturday, March 10, 2018
1:00pm - 1:45pm – The Etiquette of Tea (Presented by: Bruce Richardson)
2:00pm - 2:45pm – The New Science of Coffee (Presented by: Camille Delebecque)
3:00pm - 3:45pm – An Inside Look at Chinese Tea (Presented by: Phil Rushworth)
Sunday, March 11, 2018
2:00pm - 2:45pm – Coffee Brewing Perfection (Presented by: Oren Bloostein & Jeremy Moore)
3:00pm - 3:45pm – Tea & Honey – A Perfect Pair (Presented by: Zeke Freeman)
2018 SPECIAL SEMINARS
Participation fees apply – please purchase additional seminar ticket(s). Seating is limited.
Saturday, March 10, 2018
12:30pm - 2:00pm – The Terroir of Tea (Presented by: Kevin Gascoyne) - $10
Sunday, March 11, 2018
9:00am - 1:00pm – Tea Course Fast Track (Presented by: Gail Gastelu) - $245
12:30pm - 2:00pm – Let’s Get BeauTEAful (Presented by: AnnaRose Kauser) - $10
More than a list of do's and don'ts, etiquette training is a way to feel comfortable when taking tea in a multitude of situations. A few hints about tea preparation and service can help tea lovers of all ages be at ease at tea settings from Brown's in London to LaDuree in Paris or the local tea room in any American city. Author Bruce Richardson has helped hundreds of students in the US and China understand the protocols which bring people together around the universal cup of humanity.
This seminar will include a short history of tea etiquette in Europe and America, and cover basic dining etiquette tips and common dining courtesies. All these skills should carry over into everyday dining situations which can benefit all of us in our professional relationships too!
• for tea enthusiasts of all levels
About Bruce Richardson:
MSN calls Bruce Richardson "a leading tea expert involved in tea's American renaissance for over two decades." Bruce is the co-owner of Elmwood Inn Fine Teas and Contributing Editor for TeaTime and Tea Journey magazines. He often appears on television and radio talk shows, or as a guest speaker at universities, museums and professional seminars such as World Tea Expo or the China Global Tea Fair.
In 2011, Bruce was named Tea Master for the Boston Tea Party Ships & Museum where he is defining tea's historical role in this iconic event that helped shape America's destiny.
In 2017, he was chosen as Master Tea Blender for China's HPLY fashion stores based in Shanghai.
The author of 14 books on tea, Bruce joined London's Jane Pettigrew in producing the last three editions of The New Tea Companion, the tea world's most-used reference book. The two authors recently completed their expanded edition of A Social History of Tea. Bruce also edited and expanded Okakura Kakuzo's classic Book of Tea for Benjamin Press in 2013.
Over 450 aspiring tea entrepreneurs have graduated from Bruce Richardson's TEA 101 MasterClass and Tea & Etiquette seminars since 1999.
In this seminar, explore the latest trends in fermentation innovation and how science can be used to open new health and flavor avenues for coffee today. From microbiology to chemistry, discover how science can elevate coffee, enable new applications, and its potential impact on coffee producers, roasters and lovers.
• for coffee and fermentation enthusiasts of all levels
About Camille Delebecque:
Camille Delebecque is a world-renowned fermentation scientist and founder of the NYC fermentation studio, Afineur. Camille will bring his expertise of fermentation innovation and coffee to the festival by discussing his Cultured Coffee. Camille created the world’s first smart fermented whole bean coffee, Cultured Coffee, through his brand eatCultured. Cultured Coffee is healthier and easier to digest than regular coffee, all thanks to secondary fermentation. Camille is now using his fermentation expertise on a range of exciting new plant-based projects including plans to upcycle food waste back into nutritious food products.
Camille is an agronomical engineer by trade (AgroParisTech) and obtained his doctorate from Harvard/Paris Descartes.
Whether you’ve been to other tea workshops or this is your first endeavor into tea education, you will benefit greatly from this experience. This seminar covers more than just the technical aspects of tea, such as tea classifications, brewing details and tea ceremony specifics. It intertwines these ‘facts and figures’ with the rich culture and long history of Chinese tea and brings them together to show how tea culture is really a reflection of healthy living and harmony with one’s self.
• for tea enthusiasts of all levels
About Phil Rushworth:
As a relative new comer to Chinese tea, guided by Zhen a Chinese tea taster, Phil experiences a different approach to tea and has come to understand the nuances in teas that are much cherished in China. As a 'tea nerd' he is dedicated to providing a bridge between western and eastern perspectives on tea. Phil is the owner of ZhenTea based in Ontario, Canada.
Every tea origin has its own unique combination of meteorological, geographical and geological specifics that separates it from all other growing environments. These variables will stimulate or inhibit the growth patterns of the plant, reactions that create a sense of place and identity. A series of physical and chemical markers that become the distinguishing features of every 'origin specific' production. In this in-depth seminar, attendees will understand the basic factors of growing environments that give teas their sense of place, learn to identify how these factors have an effect on our favorite teas and apply these factors to examples of some of the world’s famous terroirs.
• for tea enthusiasts with intermediate tea knowledge
About Kevin Gascoyne:
British tea taster Kevin Gascoyne first bought tea in Asia in 1989 and has spent every spring there for over 20 years. Living in Montréal, he is one of four taster/owners of Camellia Sinensis, whose catalogue at camellia-sinensis.com has gained world renown. He lectures all over the planet and runs two tea schools, a wide selection of workshops, conferences, field consulting, trade development and seminars. Aside from his obsessive quest for Darjeeling’s finest leaf, he also has a passion for shop keeping in his stores. According to his colleagues, his daily tea consumption compares to the flow of some small rivers.
His writing has been published in English, Japanese, Korean, Swedish, Russian and French in North America, Europe and Asia. Kevin is also co-author of the prize-winning book TEA: History, Terroir, Varieties which was voted World's Best Tea Book 2014 by the World Tea Awards.
Cascara, what is it? When did it originate? What’s in it? What are the risks, if any? How can I use it? This is an in-depth presentation about cascara - the dried husk of the coffee cherry, which has been slowly building as a consumer consumption trend over the past several years in the USA, Australia, Japan and Europe, and now showing up as a tea, bottled beverage ingredient, and even as a distilled spirit. There is little consolidated information about cascara, the former waste product of the coffee production process, but in this seminar you’ll be walked through the history of cascara and coffee fruit consumption, the macro and micro nutrient profile of the liquid, anti-nutrients, polyphenols and cascara as a nootropic, production and contaminant risks, the natural production process of cascara, and the consumption potential and growth of a new category.
Attendees will be led through an interactive discussion and tasting of cascara that will include at least seven different varieties of cascara from Panama and Nicaragua made into a concentrated tea using french presses. Participants can compare the different taste profiles and compare how the different varieties, production methods, and terroir might affect the final flavor profile, much like coffee.
• for coffee (and even tea) enthusiasts of all levels
About Joel Jelderks:
A beverage industry veteran originally from Portland, Oregon, Joel recently authored the European Union’s Novel Food Application for the approval of cascara as an ingredient in Europe and continues to lead the way for cascara's approval in the EU. His interest in cascara began while working for Panama Varietals, a green coffee importer based in Austria. He combined this experience with his previous Red Bull background and created Caskai, a brand of cascara based beverages which launched in the United States in October 2017. Joel supports the emergence of this exciting new category by continuously sharing his research and findings with consumers and the trade.
Coffee products have been on the Rise (pun intended), but with the added ingredient of nitrogen - it immediately transforms any drink to a smooth, palatable burst of crisp energy. Added to cocktails or to a beer - it allows the ingredients of a cocktail to integrate and balance, allowing the consumer to enjoy a full bodied beverage of flavor and content. For example, Rise Brewing’s nitro lemonade is replacing the need of a vodka Red Bull since it mixes nicely with vodka for an organic, alcoholic burst of pure, clean energy. In this seminar, learn how nitro cold brew, such a Rise Brewing, is working on bee r and ice cream collaborations to make simply delicious boozy cocktails and how the use of a nitro base has many culinary and mixology benefits for at home and restaurant/bar use.
• for coffee enthusiasts of all levels
About Jarrett McGovern:
Jarrett McGovern graduated from Cornell University in 2004. Before co-founding RISE Brewing Co., McGovern worked with SoBe Beverages and The Water Initiative. Inspired to start his own company McGovern started cold brewing nitro coffee in his apartment in 2014 and officially launched RISE on tap in Brooklyn in 2015. Currently RISE is sold in kegs and nitro cans in New York, Connecticut, Los Angeles, Philadelphia and Boston.
Tea Course Fast Track
Presented By: Gail Gastelu, Producer of TeaCourse.com
Sponsored By: TeaCourse.com
Participation Fee: $245 per person (Tea Course Fast Track ticketholders also receive VIP access to the Coffee & Tea Festival NYC either day of the festival and one guaranteed VIP gift bag.)
A half-day (four hour) seminar and tasting/cupping session introducing you to TEA (Camellia sinensis), what it is, where it’s grown, how it’s harvested, uses, product applications, and health benefits too. Explore the business side of tea including purchasing guidelines, trends, insight, marketing ideas, and news. Experience tea cupping and learn how to distinguish quality. Taste and compare white, green, oolong, and black teas to understand differences. Learn proper techniques and how to serve. Learn about tea industry resources, how to find suppliers, additional education, associations, and more.
All attendees receive a flash drive with additional reading, eBooks, resources, and special offers worth more than the class fee! Additionally, attendees will receive a cupping set (to keep), tea sampling and bonus program materials.
• for any type of business interested in adding tea as an additional profit center or any person thinking about starting a tea-related business
Tea Course is online, continuing education produced by The Tea House Times (a bi-monthly publication connecting businesses and consumers since 2003) with the purpose of helping tea businesses stay in business. Includes more than 400 topics and weekly updates/additions and regular tea market reports since 2008. All participants of Tea Course Fast Track receive a free introductory trial to TeaCourse.com
About Gail Gastelu:
Gail Gastelu is owner/publisher of The Tea House Times, producer of Tea Course and Tea Course Fast Track, co-owner of Tea Etiquette Certified and frequent presenter at tea and/or coffee shows nationwide. Connecting businesses and consumers since 2003, her passion and drive is to help tea businesses grow by providing many services beneficial to the tea industry. The publication, news, education, hosted blogs, special features, and resources may be found by visiting TheTeaHouseTimes.com website. Gail recently created the nationwide #DrinkTea Campaign with the Tea Council of the USA. Gail currently serves on the Tea Association of the USA's Specialty Tea Institute Advisory Board and over the years has been an officer or advisory board member to several associations, trade shows, and organizations.
The way we consume tea and coffee has changed dramatically in recent years and here’s why! Second to water, tea and coffee are the most consumed beverages in the world respectively. From the origin of tea, to the new, trendy ways the beverage is consumed today, this seminar will cover it all. Learn how the internet has changed the way we learn about tea and buy tea, the rise and fall of toxic energy drinks, and the various ways that both tea and coffee is being produced – on nitro, in kombucha format, canned ready-to-drink options, and more!
• for tea and coffee enthusiasts of all levels
About Linda Appel-Lipsius:
Linda Appel Lipsius is the Co-Founder & CEO of Teatulia Organic Teas. Since 2006, she's been working with her partners in Bangladesh to bring premium-quality, 100% Organic, direct-sourced teas from a previously-unknown growing region to the United States. She has built a brand known for doing things better - from the regenerative garden itself to the beautiful and sustainable packaging to the long list of awards Teatulia has received for quality. Named one of Food & Wine/ Fortune’s 20 Most Innovative Women in Food & Wine, Lipsius is a leading voice in topics ranging from entrepreneurship to women in business to sustainable business practices to clean food. Linda also started the mama 'hood (a resource for new & expecting moms & their families) & Teatulia Tea Bar, next door to Teatulia’s Headquarters. Previously, Linda was VP International with Orange Glo International (OGI) - makers of OxiClean, Kaboom, Orange Glo and Orange Clean - and Account Manager for Young & Rubicam. A Denver Native, she earned her Bachelor's Degree from Columbia University in New York City and her MBA in finance from New York University before moving to London, Los Angeles then back to Denver. She now lives in LoDo (Lower Downtown Denver) with her film maker husband Adam and her 11 & 9 year old Dorothy & Eli. In her spare time, Linda hangs with her kiddos, escapes to the mountains, devours movies & books and runs or practices yoga.
Take a seat in a fun seminar that teaches how to incorporate tea into beauty. You’ll learn how to make a lip balm, lip color, body scrub and lotion - all with tea! Plus, you’ll learn which types of teas are actually great for health and beauty, and the cosmetic benefits they provide. Working backwards, attendees will first take a look at the finished products and then create some products to take home. All attendees will also go home with recipes to recreate these products at home.
• for tea enthusiasts of all levels
About AnnaRose Kauser:
AnnaRose Kauser is the owner and founder of Oh You, TEAse. As an avid tea lover with an entrepreneurial spirit, Kauser allowed herself to follow her dreams and launch her company in May of 2016. While she may be new to the scene as a business owner, she has been blending, experimenting with and creating custom teas for over a decade. Kauser is fun, cheerful and optimistic and she truly aims to infuse those characteristics into her tea. Her philosophy is that tea should be fun. As part of her goal to take the "hoity toity" out of tea, she encourages her customers to play with their tea and think outside of the box. Her favorite way of doing this? Incorporating tea into DIY cosmetics!
In this seminar, learn hacks to help you brew better coffee. The shortcuts to success, and tips and tricks you will hear about will ensure you make the most out of your morning coffee brew. From picking the right equipment for your needs to finding the perfect beans for you, the presenters will share their expertise and award winning recipes from decades of experience. Attendees of this seminar will specifically learn about manual brewing methods as well.
• for coffee enthusiasts of all levels
About Oren Bloostein:
Oren founded one of America's first third wave coffee roasters, Oren’s Daily Roast Coffee and Tea, opening his first store on First Avenue and 82nd Street February 12, 1986 in New York City.
In order to differentiate from the other then existing coffee stores and roasters in and around New York City, Oren took an innovative approach to coffee. On site roasting; small batches; fresh; proper roast color; highest quality green bean selection; straight unblended single origin varietals; proper brewing in store; quality brewing equipment and accessories; and respect for the entire specialty coffee supply chain beginning with the farmer and moving through many hands before arriving at the roaster. Oren helped lay the foundation for what many in the specialty coffee industry do today. Now Oren continues to uphold the same strict standards, but with the benefit of over three decades of learning and experience.
Oren was an early member of the Specialty Coffee Association of America (SCAA) and a member of their Training Committee, the Roaster’s Guild, a speaker at conventions of both the SCAA and the National Coffee Association. He has appeared on the Today Show, Public Television, and had coffee critiqued on ABC’s 20/20. He was in the Wall Street Journal and Fox News Online. Oren has been on radio many times including Rambling with Gambling; Air America, NPR, and others.
Years of cupping experience seeking the finest coffees afforded Oren the opportunity to become a judge on an international panel of cuppers finding the best coffees at the Cup of Excellence in Central and South America, and the Golden Cup in Ethiopia.
Oren Bloostein was the winner of the first ever “Roaster's Choice Award” by the Roaster’s Guild of America.
About Jeremy Moore:Jeremy Moore is a lifelong learner with a finance background and desire to leave things better than he finds them. He is the co-founder of Bonlife Coffee Roasters, and recently accepted the position of president, for NYC's iconic specialty coffee roaster and retailer Oren's Daily Roast. His coffee career has led him to become a licensed Q Grader, a SCAA Certified Lead Instructor, and the 2014 United States Aeropress Champion. When he's not tackling big challenges and brewing great coffee, he spends time with his wife, two boys, and German Shepherd dog.
You’ve had honey in your tea, but have you used honey to draw out the flavors of your favorite brew? In this seminar, we turn the concept of honey-as-sweetener on its head and embrace pairing practice and experimentation. We’ll explore how different raw honey varietals influence the character of your favorite teas, from White Peony Tea and Orange Blossom Honey to Assam Black and Star Thistle and beyond. Join us to taste the magic and challenge your perceptions about what it means to sweeten tea.
• for tea and honey enthusiasts of all levels
About Zeke Freeman:Growing up spending summers on his family’s farm in Pennsylvania, Zeke Freeman gained an appreciation for the rich heritage of artisanal food production. As an adult, he worked with world-renowned chefs Alain Ducasse and Daniel Boulud, and became inspired to source American single-floral varietal honeys after joining Dean & DeLuca. Today, Bee Raw is more than a honey company; it is a way of life. Zeke actively promotes American family-owned apiaries and works to educate the public about beekeeping and its vital role in agriculture. Through the Bee Raw Foundation, he works to save endangered bees and promote sustainability.
Click here for a list of 2017 seminars