Two of the most popular coffees at The Cultured Cup are La Minita, a light city roast, and its more darkly roasted version, La Minita Viennese.  Several years ago, I had the opportunity to visit the La Minita coffee plantation in Costa Rica and want you to know about the extraordinary care that goes into making this special coffee. La Minita is one of the only coffees where quality is controlled completely from seed to cup. 

The La Minita plantation is located about 1-1/2 hours drive from San Jose, the capital of Costa Rica, in the scenic Los Santos region.  Located between 4,000 to 6,000 ft. elevation, the 1,200 acres is bordered by the Tarrazu and Alumbra rivers.  Volcanic enriched clay soil favors the growing of coffee and despite the altitude differences of the plantation, temperatures are moderated by the nearby rivers.

The farm has 80 full time employees and all these employees are provided housing, medical and dental care and fresh vegetables and fruit, which are grown on the plantation.

While sipping several freshly made margaritas, using limes grown on the plantation, I experienced my first sunset on the porch of the plantation’s guest house. That night, I slept like a log. The next morning was my first day of picking coffee.  Strapping a large coffee basket to my stomach, I positioned myself at an impossible angle and began picking coffee.  After two hours of pushing, and struggling to reach the ripe, red coffee beans, the contents of my basket paled in comparison to the workers from the plantation.  The plantation foreman told me to keep my day job, but this experience will forever be in my memory.
 

What sets La Minita apart from almost every other coffee in the world is the hand sorting process, where highly skilled women pore over the coffee beans looking for any discolored or damaged beans that were not separated by the mechanical bean processing.  Out of 100 lbs. of coffee beans, only 23 lbs. meet the standard of La Minita. As I know first-hand from my adventure at La Minita and enjoying this coffee each morning - having just been roasted, ground, and brewed (what a way to wake up!) - this is quality that you can taste in your cup.

Interested in trying it for yourself? Come by our tasting room on Saturday, February 25th for a free cup!

More details here...

For over 16 years, The Cultured Cup has educated our customers about tea and coffee. But did you know that The Cultured Cup has been educating the next generation of culinary professionals about tea and coffee?  Phil and I teach regularly for the culinary program at the Art Institute of Dallas.  Several months ago while teaching there, Vicki Ardaya, the instructor of the class, introduced us to Megan Lyons, one of her students.  Megan, who is passionate about tea, has traveled throughout Asia and studied the food, tea and tisanes in China, Japan, Korea and Thailand.  Vicki asked me if I’d be interested in working with Megan about suggesting tea and tisane pairings for her upcoming five-course Tour of Asia menu.  I responded, “when do we start?”

What a thrill for me to work with such a talented and well-traveled student.  From the beginning of our work, Megan knew the tea and tisane flavor profiles that would complement her menu.  Employing the assistance of Yoon Hee Kim, a tea industry colleague and one the leading experts about Korean teas and tisanes, Megan put together inspired and surprising pairings.  The following is a pictorial representation of Megan’s Tour of Asia Menu, which was a study of color, shape, texture and surprising flavor combinations.  Enjoy the journey!

Amuse Bouche: 

Nori wrapped sesame biscuits

• Paired with a shot of cold Kukicha Fukamushi (a Japanese deep-steamed green tea)

First Course:

Szechuan Chili Oil Wonton: a Chinese style pork & shrimp wonton in Szechuan sauce

• Paired with a blend of South African Rooibos with dried orange, passion fruit & hot chilis & a Chinese (Fujian Province) Wuyi Mountain Oolong

Second Course: 

Tom Kha Gai: Traditional Thai chicken soup, with sweet & spicy rice fritters

• Paired with a Taiwanese Oolong delicately flavored with basil and lemongrass

Third Course: 

Dubu Kimchi:  Korean Tofu dish with sautéed kimchi and beef

• Paired with a hot infusion made from Korean roasted cassia seeds

Fourth Course:

Katsu Don: Japanese style fired pork cutlet over rice

• Paired with Hojicha, a Japanese toasted Bancha green tea

Fifth Course:

Dessert Trio:  Matcha Cheescake, Purple sweet potato mooncake, deconstructed Sangkaya

• Paired with a hot infusion of Korean hydrangea leaves

 

On Wednesday, March 21^st, 2012, The Cultured Cup, along with a team of dedicated volunteers, will supply, prepare and serve tea at an American Tea Party, honoring our U.S. warriors in Transition at Brooke Army Medical Center (BAMC) in San Antonio.  This will be the third year that we have been asked to help honor these American heroes and their families. 

Since 2005, Deborah Bonelli, a Library Director at St. Barnabus Hospital in New York, has coordinated a national volunteer effort to bring tea parties to wounded troops. Held at Walter Reed Hospital the first year, the tea party has been held at BAMC since 2006.  Volunteers across the country donate tea cups, tea pots, tablecloths, tea, baked goods and door prizes to show appreciation to our troops.  Each year, between 300-500 troops are served in the Center for the Intrepid and at the Warrior Family Support Center and one San Antonio woman bakes most of the brownies, cakes and sweet breads.  Her name is Cece Gardon and she is the wife of Lieutenant Colonel Gardon, who sustained injuries to his back and head and was a warrior in transition at BAMC.  He and his wife attended the first event that The Cultured Cup participated in and they understand firsthand the transition process.  This couple’s compassion, strength and encouragement towards the other soldiers inspired all of us who were serving and receiving the tea and food.

The Cultured Cup’s job is to provide, prepare and serve the tea.  This year we have created a special tea blend named “Tea for the Troops Blend,” which is an Indian black tea with orange peel & strawberry. We could not have had more appreciative tea attendees and I greatly look forward to volunteering again this year.  It is such an incredible honor to serve those who have served and sacrificed for all of us!

This four-story 65,000 square foot facility includes clinical, research, and administrative space, a gait lab, a computer assisted rehabilitation environment, a pool, an indoor running track, a two story climbing wall and a prosthetic fabrication lab.  The CFI will provide service members with severe extremity injuries and amputations the opportunity to maximize their ability to live and work productively. 

Warrior Family Support Center²

The Warrior and Family Support Center (WFSC) provides coordinated services to patients, next-of-kin and extended Family Members with a primary focus on Wounded Operation Iraqi Freedom and Operation Enduring Freedom Warriors. It provides a friendly, comfortable environment in which to take a break, watch a movie on big-screen TVs, play video games, check email or use the Internet, select a book or magazine to read, make a phone call or just grab a cup of coffee. Wounded Warriors and their Family Members visit the WFSC to maintain contact with other military members or extended Family Members, to receive emotional support, answers to their questions and to extend their rehabilitation away from the hospital. The rehabilitation involves learning to cope with war related disabilities as individuals, as couples and as families.

Brooke Army Medical Center

3851 Roger Brooke

Ft. Sam Houston, TX   78234

T:  210.916.6100

F:  210.916.8010

http://www.sammc.amedd.army.mil/patient/departments/orthopedic/sammc_north/cfi/

World Tea Expo for 2012:  June 1-3, 2012 held at Las Vegas Convention Center (Friday – Sunday)

5125 W Oquendo Rd., Suite 16, Las Vegas, NV  89118 – 702.253.1893 -  info@worldteaexpo.com

What is the World Tea Expo?

Dedicated to creating a vibrant community, World Tea Expo is the largest trade show and conference in the world for premium tea and related products; it’s the three days each year when industry professionals connect face-to-face to unveil new products, optimize high quality merchandise, gain in-depth product knowledge and network with peers.

As the epicenter of the North American specialty tea market, World Tea Expo serves the $8 billion US tea industry, expected to grow an additional $2 billion by 2014.  Specialty/premium tea is driving this growth and holds nearly 60% of the market-share today; it remains the main focus of products, services and education at World Tea Expo. 

Retailers, tea room owners, distributors, F&B directors, spa managers, specialty grocers, mass merchants and other business professionals attend the Expo to see more than 200 high-quality tea suppliers and related vendors exhibit new products and innovations. More than 45% of exhibiting companies exhibit nowhere else; attending World Tea Expo is an exclusive opportunity to visit these suppliers.

The Cultured Cup is honored to present two presentations for the 2012 World Tea Expo.  In the spirit of collaboration, we have involved several of our friends from the Dallas culinary, wine and nutrition worlds to broaden the reach of tea:

How to Put Together a Comparative Tea & Wine Tasting

• Date:  Saturday June 3, 2012
• Time: 11:00am - 12:30pm
• Description of Presentation:  Wine and tea professionals share many similar techniques when tasting their beverage of choice. By examining the similarities between these two beverages, a team of a Master Sommelier and two Certified Tea Specialists has designed a wine and tea tasting that uses commonly available products. Several pairings will illustrate the concepts presented. 
• Speakers:
• Kyle Stewart, Owner, The Cultured Cup
• James Tidwell, Beverage Manager and Master Sommelier, Four Seasons Resort and Club
• Suzette Hammond, Tea Training & Education Manager at Rishi Tea

Tea, Nutrition & Health:  Myths & Truths for the Layman 

• Date:  Sunday, June 3, 2012
• Time: 9:45 - 10:45 a.m.
• Description of Presentation:  This session will provide an overview of tea components and their health benefits, review peer-reviewed studies related to tea and health and refute and correct commonly held myths about the relationship between these tea components and health.
• Speakers:
• Kyle Stewart, Certified Tea Specialist & Owner, The Cultured Cup     
• Neva Cochran, Nutrition Consultant: MS, RD, LD

Kyle Stewart, Certified Tea Specialist (CTS) is a member of the STI Advisory Board and teaches tea certification classes.  The following photos are of recent tea classes held in conjunction with the Specialty Coffee Association of America (SCAA) National conferences held in Houston, 2011 and Portland, OR, 2012.  The first photo is of the Texas contingent of tea students with their instructors:  Mo Sardella of G.S. Haley, Ken Rudee of Barnes & Watson Fine Teas & me. 

The classes attract a large number of international students.  Students from the following countries have recently attended the tea certification classes:  Portugal, Norway, China, Taiwan, Colombia, Guatemala, England, Australia - just to name a few.  The classes are also attracting key personnel from companies and universities such as Coca Cola, Starbucks (Tazo), Snapple & Harvard Medical School.  Teaching is a passion of mine and I am honored to be a part of the Tea Certification team.

2012 World Tea Expo in Las Vegas:

 Monday, June 4, 2012:  8am-5pm    

• Level 1:  Foundations of Tea - provides a strong understanding of the five tea categories and two traditional styles of tea production (orthodox). Topics include the components of teas, growing regions and terroir, tea processing stages, a comparison of tea categories, and steeping, tasting and evaluating the characteristics of tea (called cupping).   
• Level 3:  Professional Series - This one-day course explores the sensory rich world of some of the rarest teas - Oolongs - focusing on teas from China and Taiwan. The diverse leaf styles and flavor profiles of these teas (open leaf, semi-balled, light oxidation vs darker oxidation, etc), as well as the production methods employed to craft them, will be covered in depth. As with all Level 3 courses, some basic science of what is happening inside the leaf to make these teas unique will be covered. At least a dozen teas will be evaluated, through both standard and more exploratory cupping techniques used in origin countries. The focus is on important classics from both countries and discussion on what defines "quality" tea of these types for the U.S. market and abroad. Pre-Requisites: Students MUST have completed and passed Levels 1 and 2.

Tuesday, June 5, 2012:  8am-5pm    

• Level 2: Foundations of Tea - examines CTC (cut, tear and curl) tea production, blending, flavoring and scenting, and introduces sensory evaluation of teas. Includes: an explanation of tea grading, how to name teas by country of origin, and how to examine, cup (prepare, taste and evaluate) and compare the characteristics of 5-6 pairs of teas.
• Level 4: Professional Series – Beyond Tradition - This one day class will explore various regions and countries of origin that include East Africa, Asia, South America, and The Caucasus. The class will cover information and the manufacturing processes, as well as the genealogy of tea. Pre-Requisites: Students MUST have completed and passed Levels 1, 2, and ALL five of the Level 3 classes (Cupping, Green/White, Black, Pu'erh, and Oolong)

To Register, please contact:  Ellainy Karaboitis Christopoulos: Business - 212.986.0250   ekaraboitis@teausa.org  

Students successfully passing Levels One and Two qualify to continue their tea education with five Level Three classes.  By successfully completing the seven courses comprising Levels One, Two and Three, students are awarded the title of Certified Tea Specialist (CTS).  According to Joe Simrany, President of the Tea Association of the USA, 75 people world-wide hold this title. 

A Renowned Chef and Master Sommelier Discuss the Importance of Tea Education

 

For many years, tea and coffee were an afterthought at top tier restaurants across the U.S.  No More!  As tea continues to become more popular, restaurants are replacing teabags with quality loose leaf tea.  Typical Earl Grey and English Breakfast selections are being replaced with single estate first flush darjeelings, Wuyi Mountain oolongs, and 40 year old cave-aged pu-erh brick teas.  As better teas appear in the American market, how do culinary and wine professionals learn the basics about premium tea? 

Sharon Hage, the former chef-owner of York Street Restaurant in Dallas, Texas and five-time James Beard Award nominee, created dozens of tea and food pairing luncheons and dinners over nine years.  Working closely with Kyle Stewart, co-owner of The Cultured Cup, the CIA educated Hage tasted and discussed the flavor profiles of hundreds of artisan teas. “Quality tea was just as important an ingredient for York Street as the pristine fish from Browne Trading Company or the free-range chicken from Windy Meadows Family Farm,” said Hage.  But her tea journey didn’t stop with quality ingredients; she learned how to adjust the flavor profile of teas by manipulating the steeping technique variables (tea amount, temperature and time). “Learning about tea for me was similar to an artist discovering a new range of colors,” said Hage.

For James Tidwell, Master Sommelier and Beverage Manager at Four Seasons Resort and Club near Dallas, Texas, learning about tea was similar to learning about wine.  Tidwell, a long-time tea drinker, says “Wine professionals are being called upon to manage or present many facets of the hospitality industry. With roles changing, and well-rounded experts needed to fill key positions, knowledge of the world's second most-consumed beverage is essential.  Therefore, certification by an independent organization is as necessary for the study of tea as for the study of wine.”

Tidwell, also a CIA graduate, took both introductory tea courses offered by the Specialty Tea Institute (STI), and highly recommends them to culinary and wine professionals.  “Although Sharon Hage and I have spent years learning about tea, STI Levels One and Two quickly give culinary and wine professionals the information and skills they need to know about tea.”