• Specialty Tea Visionary Brian Keating Passes

    SEATTLE, Wash.

    Brian R. Keating, 62, a specialty tea visionary, well-respected tea blender, formulator, market researcher and consultant died Sunday, Sept. 2.

    WTN180904_DeathNotice_BrianKeating
    Brian Keating

    Keating was visiting long-time friend Mary Greengo at her Queen Mary Tea Room in Seattle when he collapsed in the Tea Emporium. Paramedics responded. He was later pronounced dead at the University of Washington Medical Center.

    Keating worked in the tea industry for more than 30 years. His marketing reports, first published in 1993, foretold the growth of specialty tea industry. Sage Group published 10 “Specialty Tea is Hot” reports on every facet of the industry, co-authored several culinary works and “How to Make Tea” (2016) a consumer title distributed globally.

    Keating was the first tea buyer and blend-master at Whole Foods Market (via its subsidiary Allegro Coffee) where he was responsible for creating 40 new tea products in a lab of his design. He previously owned one of America’s most successful specialty tea shops and cafés.

    Keating pioneered may innovative tea beverages including the first tea-based energy drink, SPORTea. His role with World Tea Expo dates to the inception of the event.

    Plans for a celebration of his life are underway.

    Services are pending.

  • A User’s Guide to Tea That You Will Use

    Tea: A User’s Guide
    Purchase at World of Tea
    Eggs and Toast Media

    If you are one of those who load the software and ignore the user’s guide then regret never fully utilizing its features, you need to read this book. Tea is as complex as you make it—many dunk and run, but if you savor the nuances of specialty tea and want to really immerse yourself, this book contains the most thoughtful and detailed insights of any Western author. Eggs and Toast Media, 250 pages, $20 (PDF Download at World of Tea). Also available on Kindle and in print at Amazon.com. LEARN MORE

    wtn161206_teausergguide_coverA User’s Guide to Tea You will Use

    Reviewed by Dan Bolton

    Start with a bountiful quantity of leaf, and a second steep reveals nuances that delight. And so it is with a second reading of Tony Gebely’s remarkable new book, Tea: A User’s Guide.

    As Gebely, 33, explains it: “Multiple steeps allow us to achieve snapshots of the tea as dissolution begins, runs its course, and slowly putters out…. These snapshots accentuate nuances in the tea that may become muffled during longer infusions.”

    His brilliant 250-page work distills and organizes hundreds of posts from the award-winning World of Tea blog that established Gebely’s reputation for clarity on a complex topic. The blog has twice been named best blog in the annual World Tea Awards.

    Tea contains an estimated 30,000 polyphenolic compounds, writes Gebely in an opening chapter on tea chemistry that introduces the pigments, enzymes, amino acids, carbs, volatiles, and mineral building blocks that make tea such a remarkable beverage.

    The body of the book describes 130 classic specialty teas with the precision of a high-level computer scientist. Gebely works as a chief technology and integration officer and has assisted several tea retailers configure web and in-store software. He applies rigorous conformity throughout the book; every tea is photographed (leaves and liquor) in a cup that holds precisely 20 cubic centimeters of water from Clairvic Spring in Volvic, France. The pH-neutral water contains 130 parts per million of total dissolved solids with a mineral content in mg/l of calcium (12), sulfates (9), potassium (6), silica (32), and chlorides (15).

    Tony Gebeley
    Tony Gebely

    A second read prompted a dozen margin notes underscoring the points he makes about preparation and the insights he offers in the chapter on processing. In his introduction, he establishes that “this book isn’t about all tea. It’s about specialty tea. The goal of this book is to celebrate the diversity of fresh, complex loose-leaf specialty teas.”

    Gebely provides the knowledge needed to develop a personal style of tea appreciation, particularly salient in the West, where brewing tea is mainly “dunk and run.” There are few mentions of tea culture in this reference: “Early on while writing this manuscript, I realized that by separating tea culture from objective tea study, we are left with a much better framework for tea education,” he writes.

    What Western tea drinkers need is to hone their skills in selecting and preparing fine tea. Gebely’s simple steeping chart is a starting point. Instead of the typical manufacturer’s temp and timer icons, Gebely introduces a grid.

     

    WTN161206_TeaUserGuide_GreenTea
    Blocks represent a safe zone of both time and temperature given the recommended dosage.

    “Your ideal parameters may vary, especially the steeping time,” he writes, explaining the relationship between dosages, time, and temperature.

    This user’s guide is just that, explaining tea chemistry and processing and presenting historical background (without mythology) covering a most intriguing collection of teas. He offers a very useful explanation for establishing “altered tea” as the seventh main category.

    The majority of teas sold in the United States are altered in some way, observes Gebely. Some of the most exquisite specialty teas (think jasmine scented) are altered. The category embraces flavored and scented teas, blends that feature inclusions such as fruit, nuts, and florals along with breakfast blends of pure teas that deliver consistency in flavor despite the annual variance of the harvest. Herein lies masala chai and Japanese genmaicha, a mix of sencha and roasted rice and beloved Earl Grey, a tea flavored with oil of bergamot that accounts for a quarter of U.S. tea consumed by volume.

    Gebely’s diverse tea descriptions demonstrate the 35 nations that grow tea and offer a style for every taste. However, more critical, in his view, is giving readers the confidence to brew any tea they might want to try.

    In The Kinetics of Steeping section, some 182 pages in, Gebely announces “the most important part… the entire reason for your tea journey.

    “Steeping is the final step in the lives of tea leaves. And in their final act, they slowly unfold and unravel, creating a beverage that tells the story of where they came from. Every time we drink liquor from the steeped leaves, it tell us what the weather was like before they were plucked and how they were handled, processed, and stored before they reached your cup,” writes Gebely.

    It is these chapters on preparation, including tea evaluation, and storage that the margin notes in your edition will likely equal or even exceed the margin notes in mine.

    wulong-tea-chart WTN161206_white-tea-chart WTN161206_TeaUsersGuide_YellowTea

  • When an American Tries to Teach the British about Tea

    I think it’s safe to say that the British have some substantial experience with tea. This long history has resulted in significant consternation now that a guide on “proper tea preparation” has been released and it was written by an American.

    20150807_teaguide“How To Make Tea: The Science Behind The Leaf” was developed by Seattle’s Brian Keating and his co-author Kim Long of Denver. The publisher, Ivy Press, which is based in Britain, describes it as “‘a fascinating and invaluable handbook for anyone who doesn’t want to settle for less than the perfect brew.”

    The book relies on the science and chemistry of tea to give advice for the best experience. Keating believes North America is on the verge of a massive rise in interest in tea and tea culture and that the British will be eclipsed in this area. You could almost hear the dismissive sighs from across the ocean.

    The fury comes on the heels of a study from earlier this year that claimed that 80% of British tea drinkers steep their brew for less than two minutes, yielding a less than optimal cuppa.

    SOURCE: The Daily Mail, Metro UK, and The Sunday Times

  • Book Review: Modern Tea by Lisa Boalt Richardson

    Over the past ten years some new and groundbreaking tea books have hit the market and become instant industry classics. “The Story of Tea: A Cultural History and Drinking Guide” by Mary Lou Heiss and Robert Heiss was released and took its place as a veritable textbook for tea enthusiasts. It was nominated for a James Beard Book Award and an IACP Cookbook Award and also won Best Tea Book in the USA from Gourmand Awards and a bronze for Best Tea Book in the World in 2008. The expanded version of “A Social History of Tea” by Jane Pettigrew and Bruce Richardson was considered a must-have before it even hit the shelves. Cynthia Gold’s “Culinary Tea” pushed other books aside on cookbook stands. The heavily researched “Tea: History, Terroirs, Varietals” by Kevin Gascoyne presented the science that many students of tea have longed for. I do not hesitate to say that Lisa Boalt Richardson’s newest book, “Modern Tea,” belongs in this impressive grouping.

    LisaRichardson_headshot2013Richardson is not new to tea writing, having won Best Tea Book USA in 2009 for “Tea with a Twist.” She is an educator and consultant and has been featured in publications including The New York Times, Real Simple and Tea Time Magazine. She has also previously published “The World in Your Teacup: Celebrating Tea and Traditions Near and Far.”

    “Modern Tea” is not a particularly lengthy book, at 164 pages, but it is packed with engaging stories, beautiful images and valuable information. “Tea is a beverage,” it begins, “…a commodity, a ceremony, an afternoon tradition, a drink of peace, a pick-me-up, a path to meditation, and much more.” As I read through the text it occurred to me that it is the perfect book both for those who are already tea enthusiasts, but also those who have newly discovered their passion and want a comprehensive primer for their explorations.

    Richardson offers a mix of well-researched history interspersed with personal stories that give warmth and color and make the world of tea feel close at hand. The tales will definitely inspire the armchair traveler in many readers. While the general topics covered in the book have been written about elsewhere, this book makes it seem brand new, with Richardson’s personality bursting off the page.

    ModernTeaCoverJPGThe book begins with thorough explanations of the tea types but the author keeps it fresh and new with her own memories and lessons learned from visits to tea plantations and growing regions. There are detailed sections on buying and storing tea, along with both eastern and western steeping style descriptions. The step-by-step nature of these pages provide actionable items for readers and made me think again about some of my own practices. The lovely descriptions of various tea ceremonies including Chinese, Japanese, Taiwanese, English and Moroccan, not only bring us into those worlds, but also give us the knowledge we need to recreate versions of those ceremonies at home.

    Richardson never hesitates to delve into the science of tea, looking at olfactory experiences from this vantage point, along with data around antioxidants and caffeine. Staying close to her roots she also shares her thoughts on pairing tea with other foods, cooking with tea and tea cocktails, as well as ways to use tea in body care products.

    I do feel the need to disclose that through my years in the American tea world, Richardson has become a friend. But she has also been a valuable teacher as I pursued my Level 1 and 2 certifications with the Specialty Tea Institute. Her knowledge was thorough and she is an approachable and enthusiastic educator. I am delighted to say that these qualities come through clearly on the page. I strongly recommend that you give “Modern Tea” a read and that you share it with others who are beginning their journey in tea.

     

     

  • Zhena: Tea Entrepreneur, Author and Soon-to-Be TV Star?

    Inspiration comes to us in many ways. Some of us read a line that sets our minds on fire. Others meet someone special who serves as a mentor or offers encouragement or important tools. And sometimes, as was the case of Zhena Muzyka, there was no small amount of desperation in the decision to launch a business.

    Zhena Muzyka was twenty-four years old when she found herself in a frightening situation. She was already struggling to get by, behind in her bills and begging to keep her gas line open even though she was months behind in her payments. She was nine months pregnant with no job prospects ahead and her baby’s father was not in the picture. Her parents weren’t able to help and then, her baby son was born with severe medical problems. The situation was beyond bleak.

    She took a risk, creating a business plan to open a tea shop near her Ojai, California home. She pitched it to someone looking to sell his cafe business and he was swept away by her passion and business savvy. He hired her as a consultant to transform his cafe. This led to opening her own tea cart and, eventually, creating Zhena’s Gypsy Teas.

    Zhena coverMuzyka is now releasing her first book about her life and her business, “Life by the Cup: Ingredients for a Purpose-Filled Life of Bottomless Happiness and Limitless Success.” The book’s chapters are designed to be short enough to consume with a cup of tea. She tells stories of her life as a mom and a business owner. She intersperses these with meditations and exercises to encourage readers to think about their own lives and aspirations. This book is part of a three-part deal with Simon & Schuster. In addition, she has signed a development deal with Mark Wahlberg and Leverage Management to transform the book into a movie or television series. The book was released June 17.

    Tea Biz had the chance to talk with Zhena about her new book. Here are some excerpts from our interview.

    Tea Biz: Tell us about the structure of your book — with the short chapters and the exercises. What inspired the format?

    Zhena: I didn’t want to just write a memoir. I wanted it to be instructive. I spend time helping other women in business and I’m focused on making sure my lessons help people. It shouldn’t just be me reiterating old stories. I was talking to my girlfriends and they said you should be able to drink a cup of tea while you read each chapter. I looked at my chapters and the word count was much higher. I really had to cut them down. It’s compassionate for a busy schedule.

    Tea Biz: What was your inspiration for your tea work?

    Zhena: I loved throwing events so when I had to make money out of nothing I came to the conclusion that tea was in two categories – English high tea and the Asian side of things. No one was doing it gypsy style.

    Tea Biz: What is gypsy style?

    Zhena: It has more of a bohemian flair. It is more mystic. In the Asian style, mindfulness, grace, relaxation, focus and clarity come first. It’s like a martial art. Gypsy style is more of a celebration, more colorful, more bohemian circus-like.

    Tea Biz: In those early days you were facing a terrifying time with your son when some would have just wanted to give up. Where did you find the strength to try to start something new at that point?

    Zhena: I’m not different from any other mother that is faced with something frightening. My options were very limited. My parents were not in a healthy position physically or financially. Sage’s dad was not in the picture. I didn’t have a Plan B and I didn’t have a rich aunt. I really always thought that would happen. Maybe I watched too much Disney as a kid growing up. I thought that something would happen and I’d be saved.

    Then I realized that there is no saving. We have to do the work ourselves. The more I got into the work, the more I had the chance to actually fulfill my own potential. That was so much fun for me. I hadn’t found anything other than writing that really made me feel that way. Blending teas, making teas, selling teas, becoming a fair trade and organic activist were what I needed to do. I believe we’re put on earth to fulfill our potential. I found strength through seeing it work because I had no other options.

    What kept me going was realizing that no one could save me. This was more fun in the long run.

    Tea Biz: You went and pitched a business plan to take over a cafe with no money in your pocket. Was that one of the scarier things you’ve done in your career?

    Zhena: I didn’t have the money, but I was starving for an opportunity. I almost turned around but there was a voice in my head that told me to just show up. I still get that to this day, that loud voice. It happened a few months ago. I was tired and didn’t want to go to a conference. I wanted to hang out with my kids. I just kept hearing this voice telling me to show up and it was life changing. I met my designer who designed ZHENA TV and a friend who is a Hay House author. The scarier something is and the more resistance I feel, that is when good things happen.

    I had nothing to lose. Writing the business plan made my confidence grow. If you don’t know how to do something, it’s in the learning how to do it that you gain confidence and mastery. When I showed up with no money and was hired as a consultant it was the scariest but I was then empowered to take control of my life.

    Tea Biz: You left the consultant job eventually to start a tea cart. That was a bold move.

    Zhena: The tea cart was me jumping in with both feet. Definitely ready, shoot, aim. I decided that I had to do my own thing and I didn’t want to do it for someone else anymore.

    Tea Biz: You had the chance to visit Sri Lanka, to see where tea is grown. What was most striking about that experience?

    Zhena: I met the queen of the gypsies and a mentor at the time told me I should study meditation. He told me I was a blender without a top. Visiting Sri Lanka I saw true suffering which really put what I thought was suffering in perspective. When things were at the hardest for me, Sage and I at least had a social safety net that caught us. We could get the operation and save his life. They don’t have that. Even in poverty I was actually one of the most fortunate people in the world. It was eye opening and I was energized to do something.

    Tea Biz: This is the first of three books. Tell me about your next books.

    Zhena: The next book, Business by the Cup, is a spiritual business book for women, focusing on exceptions, not rules. They are the lessons I learned like working for the sake of work, not for outcome. It is a handbook for a woman who wants to grow a business and make a mark in the world. The third book, Love by the Cup, is about my Ukranian grandparents. When Sage was born I had a draft of a book called “A Modern Gypsy’s Guide to Life.” My grandfather was a freedom fighter, wanting his freedom and an independent country. I spent forty hours interviewing my grandfather about stories of World War II and surviving five years in a concentration camp. My grandmother kept it a secret that she was a gypsy. Gypsies are still treated like third class citizens and no one is telling the actual stories and beauty of gypsy culture.

    Tea Biz: And you also secured a development deal for TV?

    Zhena: The guys who created Boardwalk Empire, Entourage, In Treatment, etc., Mark Wahlberg and Leverage Management optioned it for a movie or television series. That was completely unexpected. I didn’t even know what movie rights were. I’m learning this industry as fast as I can!

     

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