Since the late 90s tea taster Kevin Gascoyne of Camellia Sinensis has been selling teas, consulting start-ups, creating tea-menus and developing training programs for the hospitality industry. From the Ma and Pa corner café to the elaborate curated collections of Michelin star restaurants and everything in between. He explores the romance and realities, the complexities and logistics of serving good tea in a spectrum of hospitality settings.
Takeaways:
- Realistic Tea Service Plans
- How to Up Your Service Game
- Essential Elements of a Good Tea Menu
