In 1981 Robert Redford founded the Sundance Institute, a nonprofit organization dedicated year-round to the development of independent artists, celebrities, and visionaries willing to exhibit their creative film works to pitch to movie buyers, movie enthusiasts, persuaders and fundraisers.

Since its inception, the continued efforts of pioneering creative risk-taking, and passion for ingenuity continue to drive the momentum of Sundance, which by the way is located in Park City Utah and is hosted in the middle of winter. This is quite fitting as the goal of Sundance is summed up as…if you want to act or be in the “industry” and you do it because you love it then…join the fun at 10 degrees below zero and see if you mean it.”

Art of Tea contributed this year as we were asked to put together a cutting edge teabar to fuel the crowds with our warm and unique hand crafted teas. Meeting with celebrities and film enthusiasts drove attention and freshness from our Art of Tea Teabar.

Our selection of tea was met with gracious thanks by elite folks from Nick Nolte to the director of Who killed the Electric Car, along with Justine Timberlake, Emma Booth from Clubland (featured left), stars from the L Word, along with Pedro from Napoleon Dynamite and many more. We were featured in a green room along with other companies with a mission based in organics and sustainability such as RC Green Organics who custom designs stunning organic furniture with reclaimed wood, and Sambazon featuring their Acai products.

I figure that the green room, where we were invited to set up at Sundance for our teabar was a balance and retreat for the high energy of the visitors at Sundance. The Art of Tea teabar was a chance for the those at Sundance to have some peace and tranquility, and a moment to reflect on their experiences. Meeting like minded businesses and unique artistswho enhance public awareness on products that are good for you and the planet, made the trip well worth the adventure.

Yamashiro is an institution in Los Angeles. Sitting atop a hill in Hollywood, the restaurant serves up CalAsian inspired food, in a Japanese setting. The structure was originally built in 1911 to house the priceless collection of Asian treasures for the Bernheimer brothers. Over the years, the site has housed clubs, military schools & apartments. It’s original and highly decorative details were vandalized around the start of WWII and subsequently painted over. The name “Yamashiro” means “mountain palace” and it was built as an exact replica of a palace in the mountains near Kyoto. Yamashiro serves up some creative dishes using teas from Art of Tea.

We recently asked Executive Chef Jason Park, and Chef de Cuisine Brock Kleweno about tea and the many ways Yamashiro incorporates tea into their menu.

Q: Yamashiro has a pretty intense and tumultuous history. Is the history something that all employees know about?
A: Yes – the servers are trained to know the history of Yamashiro as they get many questions from guests who are interested in knowing more about the location. Interesting note, Yamashiro houses the oldest structure in California, a 600 year old Pagoda that was brought in from Japan.

Q: Tea is a huge part of Asian culture. How important is tea for Yamashiro, and your clients? Is there a favorite among them?
A: It is very important for Yamashiro, and a recommended part of all of our guests’ dining experience. I would say our top sellers are the Sencha and Plum Oolong.

Q: Yamashiro serves up some pretty interesting dishes that involve the use the tea for an aspect of their flavor. Where did that come from, and how does one actually use tea in a dish?
A: Tea provides a unique flavor palette that gives dishes more complex dimension compared to other spice ingredients. You may use teas in several different ways – you can use it to smoke ingredients and impart flavor, as a liquid ingredient in sauces, vinaigrettes, ice creams, sorbets, mousses, etc., or as a crust on food items. We have used the Art of Tea for our Lapsang Souchan Crusted Salmon, our Oolong Smoked Trout Salad and theTea and berries dessert where we macerate the berries in oolong tea and create a mousse from tropical pineapple tea.

We have also used it for dish components such as an oolong orange marmalade as well as rices that have been infused with Art of Tea’s teas.

Q: Is there a certain tea that you drink during or after work, and why do you choose to drink it?
A: Plum Oolong tea - it’s a good refresher during the middle of service. Chef Jason also enjoys the Amore blend.

Steve Schwartz is CEO and Founder of Art of Tea. Steve didn’t start AOT 10 years ago, but was inadvertently creating the foundation for it. In New Mexico, he studied Ayurveda, the science of life and art of healing, and fell in love working with teas and botanicals. In his travels overseas he would come back bringing tea for friends and family, and word quickly got out that he was sourcing rare and unique teas and botanicals such as Silver Needle, Ancient Forest and Blooming Bliss. With his background in preventative medicine he soon realized the value that tea could have in teaching health over time, as well as a great means for daily enjoyment. This quickly spawned into the field of hospitality, with boutique restaurants, cafes and spas seeking fine teas. Steve works with dozens of tea growers around the world, working with them to create special blends, find the perfect teas, and bring fair-trade and organic teas to the U.S.

Q: As a kid, you spent time creating food dishes. Tell me about a dish you remember making, and tell me a little about how has that shaped your career as a tea purveyor and tea craftsman?
A: Stuffing - I remember getting my hands in the stuffing and loving mixing everything together in one big bowl. To this day I still love mixing and blending everything by hand.

Q: As a kid, you were into soccer, and later on hiking, biking and yoga. At what point did you gravitate towards the outdoors and holistic exercise? And why?
A: About 12 years ago, while taking care of my Mom while she was struggling with cancer I found Yoga as my salvation. We are constantly defining gravity and in yoga it is not like you are moving or climbing or racing against something. There are no goals, like tea, it is a constant process of focus and agility that brings you in the moment with each breath you take.

Q: Traveling always has a big impact on kids, and adults, and their view of the world. How have your travels impacted your world of tea.
A: Tea being the second most consumable beverage right behind water is used as a binder within a family gathering or community. It is enjoyed at the end of a meal or as an afternoon refresher and each culture has their own signature tea and each family has their own way of brewing. Through my travels I have been inspired to share these cultures and unique concoctions in their simplicity to others.

Q: You’ve spent a lot of time at different events talking to people about your business, your passion, and inspiring them about the world of tea. Tell me about an experience you’ve had, or been part of, that you were a big part of, that wasn’t about you or tea.
A: I volunteered for one year in a peace corp type program in the Middle East. Without knowing the language I taught horticulture and yoga to high school and middle school children. It is amazing how much I learned from their willingness to learn.

Q: Why do you drink tea in 10 words or less?
A: It’s a new experience within every cup.

Q: List one thing that you do everyday to speaks of who you are?
A: Everyday I look up at the sky to gain perspective and appreciate life. It is easy to lose that sense of nature in our society but the sky is a precious gift that can remind us of the vastness of our universe and our tiny but significant role in it.

“The journey of a thousand cups begins with a single sip”

-Steve Schwartz Founder of Art of Tea

Finding that perfect taste experience is part of the craft. These are general guidelines, so feel free to experiment. Teas from Art of Tea can be prepared in teapots, infusers, and other teaware.

1. Enjoying the process of preparing your tea can be part of your daily ritual, taking a few moments to heighten your senses and enhance your tasting experience.

2. Fill your kettle with freshly drawn water and bring to a boil.

3. Place recommended amount of loose tea per cup in your choice of teaware. For a stronger infusion, simply add more tea with the same steep time

4. Pour hot water over your tea leaves, cover, & infuse according to your Steep Time Chart

5. Enjoy your customized tea and allow your taste buds to unfold the unique characteristics within your cup. Most teas can be re-steeped multiple times

Enjoy!