As much as my first day of World Tea Expo (WTE) was sensory development; day two was motivation to play an active role in the future of the tea industry. I had the honor of emceeing three tea education workshops addressing the evolution of tea in the foodservice industry, the current state of the tea industry, and ways to provide customers an innovative afternoon tea. (Although in the Central Pennsylvania area Sweet Remembrances has it covered by offering themed teas along with delicious food and properly steeped tea.)
Industry research is encouraging in that tea continues to increase in consumer consumption and culinary exploration to provide tea enthusiasts a life-pleasing experience. Probably the most thought provoking information I received during this second day of tea was to begin to look at tea as an ingredient. Tea can be a marinating ingredient, used for infusions, as a rub, and always remember that quality loose leaf tea can be eaten. (Please note that I said "Quality Loose Leaf Tea.")
Following my morning of being motivated by the happenings within the tea industry, I attended the Tea Bloggers Roundtable. An extremely interesting group of tea bloggers, with each approaching/sharing their tea knowledge and experiences in a different format that remains to be entertaining while informative. Watch for a Tea Bloggers Roundtable link from my blog soon. (A discovery I made while traveling is that one cannot revamp one's blog from a Mobil device. So you see there is still a need to own a computer. The world cannot be totally at your finger tips with an iPhone and iPad.)
Then it was off to the World Tea Awards (the Red Carpet of the Tea Industry) Reception. Congratulations are extended to all those nominated and awarded this year's awards. The award recipients certainly represented the movers and shakers of the industry.
The day of tea industry education ended with attendance at a Tea/Chinese Food pairing at Niu Gu restaurant in Chinatown Las Vegas. The event hosted by Tealet paired traditional Chinese teas with American Chinese cuisine. It was a pleasure to once again meet up with established tea friends while discovering new friends with a shared interest and appreciation for tea.
Raising my cuppa to having experienced a fan-tea-tic day at WTE,
The Tea And Hat Lady