I got to the Brooklyn a bit later than I had planned, mostly because I rarely get to spend a weekend morning with my boyfriend. I did get there just in time to meet up with +Jo J and +sara shacket at the +Joseph Wesley Black Tea booth. Joe and his lovely wife were crazy busy but still took the time to say hi and pass down a sample of tea. The press of the crowd was a bit much so we made our way over to see Sammy at Everlasting Teas. I promised myself that I wouldn't purchase any tea but his Mr. Su's Experimental Black really caught my attention.
After the seminar, I visited the Cha Do Raku booth to pick up a Yume oxidized sencha as well as some gyokuro. After walking the floor for a bit I circled back to pick up their Honey Black that was served during the seminar. I just couldn't stop thinking about it!
|Before I left I had to snap a picture of +Capital Teas' super sweet tea van.|
+Natasha N and walked the floor a bit, or at least as best we could. I was particularly excited to introduce her to Lucy from +Silver Needle Tea Co.. Sunday almost felt more crowded than the day before. She wasn't able to stay long but it's always great to catch up. I had a little bit of time to kill before my class so I made it a point to hit up some booths that I hadn't gotten to visit properly. Chief among them was Canadian vendor +ZhenTea. I had to thank them for joining and contributing to the Tea for Me Please Google+ group. They were kind enough to give me a few samples, including a very intriguing Tie Guan Yin that I will be writing about soon.
+Joseph Wesley Black Tea. Even better, I sat next to +sara shacket so it was great to have someone to compare notes with. The seminar began with a brief slideshow, discussing how black tea is processed. We cupped seven different black teas. The first three were Assam, Darjeeling and Dian Hong. I hardly ever get to taste these teas together so it was interesting to compare them. Dian Hong was an interesting choice because it is made from the Assamica variety, making it more like these Indian teas than another Chinese variety might be.
The seminars offered in past years rarely caught my attention. While there's nothing wrong with pairing or cocktail classes, they just aren't something that I am drawn to. I was so glad to see programming that was more attractive to the serious tea drinker. There were also much more tea vendors than coffee booths. Sorry bean lovers but I like it that way! I think that alone indicates the health and growth of the tea industry here in the U.S. That being said, I'm not entirely sure that I want to attend again next year. The show has simply grown too large. It just feels like the opposite of tea to me. That is a personal feeling and not necessarily a reflection on the show itself. There are lots of people who went and I'm sure they had a great time.
|As if I hadn't had enough caffeine for the day, I stopped for a latte at MatchBar before grabbing the subway home.|