What a remarkable couple of days. The weather was delightful for our two day, Eat . Be. Tea Tasting events held at Goin Native in the historic district of San Juan Capistrano, California.
Just enough sun and warmth came out to make for a cheery, comfortable environment. Everyone showed up who was supposed to and who registered. My assistants were remarkable, skilled, and a joy to work with…our site host, Marianne with Goin Native, offers a special environment which was beautifully set up for our guests. Our chef, Kevin Montoya of Carley Cakes was all I had hoped he would be and more. It was magical. In the end…there were scores of tea converts too. I know this to be a fact in that our local tea retail shop was “wiped out” next day of the varieties of teas we tasted and didn’t know why until someone explained to them about our class. They happily have more Jasmine Downey Pearl, Masala Chai, Ceylon, Ti Kuan Yin Oolong and Assam on order.
Set up went smoothly. One little glitch with the electrical for the three hot water kettles was quickly resolved by my able team and Marianne. As we set the tables, the place took on an air of beauty, peace and calm. A perfect environment to experience the “being” part of tea. I will need to share this experience in two posts…this one is about the setting…next will be about the food pairing.
Below are photos of the set up and Goin Native garden ambiance.
I found this vintage Tea Time towel at Sur la table…
Each tea was prepared with spring water.
With the aid of three Breville hot water pots with varying temperature settings for tea and five Teavana infusers..the tea making was a breeze 🙂 just kidding as it was my daughter who got in a “zen” mode and delivered wonderful teas (50 cups x 5 types) with the able assistance of my sister and Hils (my editor, agent, and hype girl).
I am thankful to all who attended. We made new friends, reacquainted with old friends and I even got to meet one of my blog followers (L. and her husband who came from 60 miles away – thank you!)
In the end, it was an inspiring and exhilarating day for us. Each guest left with a “call to action” to drink tea and expect quality, whole leaf, teas which are prepared in pure water that is perfectly heated for your particular leaf. It’s finally time for wonderful tea served in America.
In a few days I will post about the food and pairing. Chef Kevin Montoya was like a “machine” in the kitchen…and had an awesome expediter (my husband)…what a team.