Developing Your Tea Menu - World Tea Expo

Just wanted to post a quick note that I'll be speaking at the 2010 World Tea Expo about how to create mouthwatering tea menus. The presentation spans from early development (like tea selection and signature drink development) to final touches (like menu design and tea description writing). I've worked with companies including Samovar Tea Lounge, urbana cityspa & teabar, Narien Teas, Tula Teas and Takashimaya in these areas and I look forward to sharing what I've learned over the years about how to set your tea menu apart.

The session is intended for those who are developing their tea menu, making changes to their tea selection or developing printed materials or web content to showcase their products. You can read more about it (and sign up) on the World Tea Expo site. If you know of others who may be interested in attending, please pass this information along!

Black Friday/Cyber Monday Tea Sales

Looking for an awesome deal on tea and teaware for the holidays? Check out this list of Black Friday & Cyber Monday Tea Sales I wrote for About.com. It includes deals from Adagio, Rishi, Samovar, Teance, teas, Etc. and more. If you have a tea company that's offering a deal for the holidays, please add it to the list! Happy Thanksgiving, everyone!!!

Samovar "Magalog"

I recently had the opportunity to write the copy for Samovar's new magazine/catalog hybrid. If you've seen content-driven catalogs from companies like Patagonia and Zappos, this is like that for the tea world. You can check it out below (if not for my copy, then for the gorgeous images the photographer and graphic designer came up with!), or pick up a copy at any of Samovar's locations.

Samovar Artisan Tea - Volume I, Issue 1

Publish at Calaméo or browse others.

Here's a link for the full-size magalog.

PS -- If you're interested in having me develop content for your tea business, contact me at vee (at) veetea (dot) com.

Tea Punch

If you like a little more than sugar and milk in your tea (nudge, nudge), check out my new Samovar blog post on tea punches. Excerpt:

Tea and punch have a long history together. Some say punch originated in India, where it was made from five key ingredients. (In Hindi, the word for five is “panch.” Many think this is where the word “punch” originated.)

These five key ingredients were: lemon or lime juice, sugar, water, liquor and vaguely defined “spice,” which could mean something we currently think of as “spice” (like nutmeg), something we would probably shun today (like a whale secretion that’s only used is perfume these days) or (yes, yes) tea.

As punch recipes spread across Europe in the 1600s, they evolved. Mixtures of multiple citrus juices and liquors were employed, and green tea and champagne widely replaced water as a core ingredient.

These innovations became much of the groundwork of the art of mixology, which is (gladly) enjoying a revival in San Francisco and other major U.S. cities right now.

Read more on Samovar's tea blog, and happy sipping!

Random Fun Links, Part One?

None of these warrant a full post on their own, so I bring you: RANDOM FUN LINKS

This is probably part one in an ongoing series of me being too lazy to write cohesive blog posts because I'm too busy writing even less cohesive articles and copy. (I hope I'm kidding about that last part, but too busy to know for sure!)

This book is awesome. Read it.

Good Magazine says tea is more sustainable than coffee. Rad.

I officially declare this the cutest tea packaging of all time.

Bryan Stafford gets added to the World Tea News blogger list. Welcome!

Samovar on How to Get Into Tea. Forward it to the uninitiated.

The World Tea Expo is NEXT WEEK. I'll be there. Will you?

This message was brought to you by...
a giant tea cozy.

Enjoy your tea!

Tea in SF

Tea in SF is boomsploding right now. Not sure what I mean by "boomsploding?" Check out these links:

diggnation talks tea

Samovar/Kevin Rose tea starter kit

SF Chronicle's new piece on tea (This went up today and includes quotes from yours truly.)

New Article: Tea & the Internet

I have a new article out on using the Internet as a marketing tool for your tea business. Excerpt:

Twitter is sometimes referred to as “micro-blogging” because it has informal, blog-like content and a 140-character maximum. For each tweet (Twitter message), Jacobs said, he averages less than 10 minutes of writing and more than $500 in revenue.

Cason launched a Twitter campaign in March to reach 10,000 followers (readers) by April 1. Although he failed in the goal, he did generate publicity and reached 1,100 followers – enough to temporarily crash his site when he tweeted a 40 percent off sale.

“The best thing about Twitter is you get to follow who you want,” Cason said, “so you know that everyone who is receiving your tweets wants to know what you have to say. All you have to worry about is telling them what they want to hear.”

Dake recommended Twitter over other social media, video and blogging, explaining that it’s efficient, easy, free and effective for immediate connections with people. At the recent SXSW festival in Austin, TX, he used Twitter for a Tweet Up (get-together) where he gave away Mighty Leaf. He said it generated word-of-mouth publicity that lasted weeks after the event.

Sources gave these tips for using Twitter:

*Put content before sales.
*Keep posts educational, casual, unique and personable.
*Give it a face, but don’t make it overly personal.
*Follow Twitterers in related areas.
*Tweet often.


You can read the full story on World Tea News. Enjoy!

Cutting Costs in the Tea Industry

Is your tearoom getting your bank account down? Check out my new article on cutting costs without sacrificing quality. Excerpt:

Cutting costs is all the rage in a recession, but poorly chosen cuts blight productivity, quality and consumer confidence. Tea business owners can make positive cuts, however, if they know what to skip snipping and where to trim.

Costs of goods

With today’s food costs, it is essential that tea shop owners look at costs with “big business manager” eyes, said Dean Jablon, CEO of The Mulberry Tea House, who will speak on the topic at the upcoming World Tea Expo.

Jablon advised evaluating every menu item’s cost. Other sources recommended rectifying under-priced items by adjusting serving and purchase sizes, and making deals.

Jesse Jacobs, owner of Samovar Tea Lounge, scrutinized how products were being prepared and found that about half the time, teas were brewed with an incorrect amount of leaves – most often too much.

“Even a quarter teaspoon too much can make a huge difference when you’re talking about 1,000 pots of rooibos,” Jacobs said. He implemented staff training for standardized, accurate production.


You can read the rest on World Tea News. Check it out and make some (good) cuts!

Tea in SF, NYC

San Francisco is at the heart of America's tea renaissance, and one of the companies that's really fueling this revolution is Samovar. I'm so glad to be a part of their new site, SamovarLife, as a contributing blogger. Here's my most recent blog post on tea in SF and America. It should give you an idea of what's happening with tea in America and, more specifically, SF. If you want more info on tea in SF, check out this tea industry roundtable on tea in SF and beyond.

New York City is probably second to SF in terms of tea culture in the U.S., but it still has a ways to go. I was very sad to see Harlem Tea Room close last year. I recently received an email (copied below) about a new tearoom that is struggling to open in Harlem. If you're in NYC or you visit often, I highly encourage you to check the email below out and consider donating to help them make this dream a reality!


"Dear Friends,

Take a stroll down Seventh Avenue and you'll find an abundance of eateries, but none like Harlem's newest tea room, Tea and Things of That Kind. We are a local, family owned business transforming the culinary and health landscape of our community. We are determined to open our doors but we need your help to realize this dream.

Our Story
The Najieb family, my neighbors for the past three years, started this endeavor in 2007 with two store front properties (a former bodega and laundry mat) on the corner of Seventh Avenue and 137th Street which they completely gutted and renovated.

Our Vision
Laila and Na'im Najieb are returning to their roots as certified holistic health counselors and creating a tea room in our community that embodies three principles: holistic, healthy and healing. They have partnered with holistic health expert, Dr. Llaila Afrika to offer health consultations and workshops to expand knowledge of food that is nurturing and substantive. The vitality of our community starts with nourishing the mind as well as the body.

Your Help
The tea room needs a store sign ($7,000), two sets of China ($400) and white table coverings ($200) which totals $7,600. If you can't afford to purchase an entire set of China or 50 yards of white table cloth at $200 each, a donation of $1-200 will help towards the cost of materials. Our goal is to open in time for Mother's Day. If we can't meet that goal, I'm afraid the tea room will have exhausted most of its resources. We're at the final stretch and we want to give Tea and Things of that Kind a chance to live out its fullest potential -- we've come so far!

You can send your donation in two ways:

1. Paypal Account - pay pal is a secure way to send money from your account via the internet. Our paypal account address is: lflowers83@aol.com
2. Snail Mail - Send a check or money order to Tea and Things of That Kind at 234 West 137th Street, New York, NY 10030 (Attn: Na'Im Najieb)

It is my goal to receive all donations by April 23, 2009. If you can not donate at this time, I ask that you forward this message along to close friends, family and community members that may be interested in supporting Tea and Things of That Kind. I am making a personal pledge to donate to invest in this family-run business because I firmly believe in their vision and commitment to the health and well being of our community.

If you have any questions and/or suggestions regarding fund-raising for the tea room, please feel free to contact me at my email address: LFlowers83@gmail.com.

Thank you in advance for your generosity and support!

Sincerely,

Leniece K. Flowers

P.S. (Our community so desperately needs this tea room and I want to do whatever possible to ensure that the Najieb family's dream is realized -- please help us in this endeavor)."

Tea Cocktails

Today is your last chance to vote for Vee Tea for the Top Tea Cocktail contest at the World Tea Expo! Vote Oolong Champagne and help me be a finalist!

Also, you can check out another tea cocktail I created on Samovar's blog for St. Patrick's Day. I'm happy to announce that I'm now posting on their blog along with noted tea writers James Norwood Pratt and Jennifer Leigh Sauer. Exciting!

New Vee Tea Article (SF Roundtable Part 2)

Two weeks ago, part one of an SF roundtable on tea I lead went up on World Tea News. Today, part two is going up. It gets more into depth about the national and international economy and tea with top tea professionals in the Bay area, and even touches on the idea of growing artisanal tea near SF. Excerpt:

WTN: How have national and international sales changed since the economic downturn began?

Portman: We were growing strong through February and March. Our clients (for the ML premium tea line) are restaurants, cruise ships and hotels throughout the world, so we’re seeing reduced volume in our current clients, but we’re picking up more clients. Our retail growth has been very strong nationally and internationally because people are looking for sensory ways to enjoy themselves at home instead of going out. We are striving for strong two-digit growth this year. Tea is going to continue to have higher demand to counter all this tremendous fear and stress over the next year, plus as a result of what’s around us.

Zheng: I don’t feel a major impact. Some customers have reduced orders somewhat compared to last year, not because they’re selling less, but because they are reducing their inventory to have more cash on hand. I think the tea industry will only see moderate downturn.

Fong: My order numbers are up, but the order sizes are smaller. Things aren’t so bad that people are ready to go back to lower grades of tea. We have this very exceptional Dragonwell once a year. We sold 14 pounds at $600 a pound. We still sold out in three weeks and have a waiting list. If you do your job right, people will look for the easy comfort of tea.



You can read more on tea in the Bay area on World Tea News. I'll be off until after Christmas. I hope you all have a fantastic holiday season and enjoy your tea!!!

New Vee Tea Article

World Tea News put a new a new article I "wrote" out yesterday. I use quotations because, well, I used quotations. It's an edited collection of interviews with SF Bay area tea professionals, so I asked questions, transcribed and edited a lot, but didn't really write anything outside of what my sources said. Here's an excerpt:

WTN: What are your thoughts on the current state of tea in the Bay Area?

Yu: We call this city “the hotbed of the tea renaissance.” Tea houses showcase teas through fusion and bridge the gap between ethnic shops that offer teas and more accessible, modernized and mainstream, but authentic, formats.

Jacobs: I believe the Bay Area is the epicenter for tea culture in North America, due in part to the weather, which works for hot and iced tea, and because there are many different cultures in a small area. Also, San Francisco is very progressive. It’s a hotbed of new ideas. I can’t think of another area in the world that has all those three things together. It has allowed tea culture to take off. Sure, people drink Moroccan mint tea in Morocco as daily life, but they definitely don’t drink Japanese gyokuro or tea from a samovar. There’s nowhere else with a more international tea culture.

Zheng: San Francisco is pretty provincial and small compared to New York. There’s less distraction. If you have five or six tea stores in the city, everybody knows. The level of competition is very high in terms of getting high quality teas. People in Berkeley and Palo Alto are also very into tea. I live in Marin County, and they include tea tastings in county fairs along with the art, crafts and local foods.



The people I interviewed had some very interesting things to say about tea, SF, America, the economy and the world. You can read the rest of the SF roundtable tea talk on World Tea News.

In SF

I flew into SF after stopping off in Chicago on Friday night. It has been a busy trip so far: a tea tasting at Teance, interviews with tea professionals at Teance and Samovar, time with old friends and amazing food and tea. As always, I am very impressed with the approach to food here, and am glad to see many aspects of that approach (appreciative, contemplative, responsible) reflected in tea. Also, the weather has been fantastic. It was over 80 degrees this weekend! More soon...




Golden Gate Park












Winnie Yu at Teance in Berkeley













An amazing spread of sweets at Samovar (where I also had a phenomenal gyokuro and a great honey-aged phoenix oolong)

Tomorrow at the Asian Art Museum (SF)

There's a cool tea event at the Asian Art Museum in San Francisco tomorrow. If you're in the area, check it out! Details below:

Thursday, September 4
5 to 9 pm
FREE with museum admission ($5 after 5 pm)

Still dusty from its annual trek to Burning Man, Tealchemy's Tea Temple will be erected inside the Asian Art Museum for MATCHA. Everyone can sip earthy tea inside this mammoth atmospheric, communal space, which celebrates the centuries-old nomadic trade and travel of the Silk Routes. Elsewhere in the museum, taste teas from India, Persia, and Tibet (courtesy Samovar) or those along China's Tea and Horse Roads (courtesy Teance).

Discover how these different blends are brewed and grind your own spicy chai (Indian tea), mortar and pestle style. Learn about tea and its cultural influences, see art of the spice routes on a guided tour, and view Power & Glory: Court Arts of China's Ming Dynasty before it closes (Sept. 21).