Sep 16, 2016
What did Talking Tea do this summer? We went to summer school, of course. Tea summer school, that is. In August we attended one of the English-language Summer School workshops offered through the tea school at Montreal's Camellia Sinensis. After the workshop we sat down with Kevin Gascoyne of Camellia Sinensis to chat about current and emerging trends in tea education.
Kevin talks with us about
Camellia Sinensis' model for tea education, how its tea school
began with a goal of giving consumers better access to tea
knowledge and how it's evolved to include programming oriented to
tea industry professionals as well as consumers. We discuss the
Summer School and the benefits of small, seminar-style workshops
where students and instructors have the ability to share first-hand
experience. Kevin also shares his perspectives on what students
should look for in choosing a tea education program, identifying a
student's goals and finding a program to fit those goals, the pro's
and con's of certification and the ability of tea education to
empower consumers and industry professionals for their own tea
We also sat down in the
Camellia Sinensis tea house with four participants in the Summer
School workshop to chat about their perspectives on tea education:
Tea researcher/educator/author Selena Ahmed and chef Noah ten Broek
talk with us about increasing awareness of the nuances of taste and
sensory experience, and tea sellers Zhen Lu and Phil Rushworth
discuss addressing misinformation within the tea industry and the
importance of educating tea vendors as well as
More info about Camellia Sinensis and its tea school is at the Camellia Sinensis website, camellia-sinensis.com. To inquire about next year's Summer School, contact Kevin Gascoyne at email@example.com
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Talking Tea is produced and hosted by Ken Cohen. You can follow Ken on Twitter @Kensvoiceken.
This podcast features music from "Japanese Flowers" (https://soundcloud.com/mpgiii/japanese-flowers) by mpgiiiBEATS (https://soundcloud.com/mpgiii) available under a Creative Commons Attribution 3.0 Unported license (http://creativecommons.org/licenses/by/3.0/). Adapted from original.