- What types of teas do you usually drink, and why?
I’m hoping for that aha moment when a tea surprises and delights. This might be the end result of experiencing a varietal or even a distinctive or interesting spin on a method for processing a tea.
- What can you hope to see in the competition this year?
I feel the impact is multi-layered. It affords an opportunity for businesses who’ve sourced some thing that they believe special establish a reputation for selling teas and to receive fame. It is a fantastic honor for tea farmers and manufacturers (some are small craft operations) to be recognized, and will supply them a chance to command higher margins because of their teas and gain distribution and status within the business. It shines a spotlight on teas which customers might not know much about, but might become interested in discovering when their tea purveyors state”this is an award winning tea.”
Jhanne Jasmine has more than twenty decades of tea business experience. Back in 1999, she co-founded the TeaZone tea house at Portland, Oregon; and in 2006, she founded the Camellia Lounge, a tea cocktail lounge, which she offered in 2014. She’s worked as the Research & Development since of Stash Tea Company.
I grew up drinking teait had been one of my mother’s favorite pastimes. After opening a tea business in’99, one day I stood with a cup in hand savoring the moment. I inhaled the intoxicating aroma, and has been struck by the notion that I was captivated from the spirit of the leaf and also my love of the beautiful ritualized marriage of water and tea.
It was fairly small and intimate As soon as I entered the tea business. I had the pleasure of becoming acquainted with and studying firsthand from some of the top tea authorities from the U.S. at that time.
- What sparked your interest in tea?
I believe most business professionals feel like they are lifelong learners of the leaf…
- What is this contest’s impact on the tea industry?
Published at Thu, 19 Sep 2019 20:14:55 +0000
Criteria starts with aroma and the appearance of the dry leaf, followed by the evaluation of the spirits in which aroma, color, body, mouthfeel, taste, nuances, complexity, balance, and sometimes uniqueness are all taken into account. Is it true that the tea hit the mark in terms of exactly what the tea manufacturer set out to achieve, and does competition category guidelines be aligned with by exactly the submission?
I love all types of drink and tea a lot of styles and types because I need my palate to stay attuned to the plethora of teas I’m assessing on a basis. I adore the energizing effects of green teas, fantastic pu-erhs are lovely and are becoming harder to find, oolongs are my favorite and very much underappreciated, interesting malty blacks with surprising nuances are a delight, and a Silver Needle White can’t be overcome during a silent contemplative moment…
(For the hot tea judges.)