The New York Times published an extremely fine, accurate, well-written article on May 4, 2015, on the emerging trend among high-end restaurants adding extremely good tasting, quality, loose leaf teas to the offerings they serve their customers. The article, “Tea Culture Blossoms in New York,” features, among others, Christopher Day, the Restaurant Manager at the renowned Eleven Madison Park and his experience serving top grade teas to his customers.
Chris Day happens to be one of our students aspiring to complete his training with us for achieving the ITMA Certified Tea Master™ designation, the most prestigious title in the tea industry.
Although New York is apparently taking the lead with including high grade tea offerings for restaurant patrons, it is a solid foundation for the start of a revolution in food service as the trend spreads to other cities and upscale restaurants all over the world. It is only a matter of time until customers ask for the Tea Sommelier or Tea Master as they order their entree.