What do Brad Pitt, Michael Jordan, Bill Clinton and Jackie Joyner-Kersee and millions of others throughout the United States have in common?  They are proud alumni of the Boys & Girls Clubs of America, a group founded in 1880 to provide a structured and safe environment for our youth to learn, prosper and excel. On a recent hot July afternoon with the temperature outside topping 90 degrees, Art of Tea’s founder and staff donated their time and, most importantly to the thirsty kids and adults assembled, their delicious iced tea to refresh the palates of the volunteers and participants for the Passport to Carson benefit. 

We encourage all of our Art of Tea family of businesses, individuals and friends to take that to heart and give what you can of your money and/or your time.  The youth of our country will all be better for it and it feels really good. 

The title question came in from a wholesale customer with Art of Tea and here is my answer…

Pricing is always more expensive to be served something than to buy it retail. There are always added costs involved when running a wholesale tea program; training, preparing, serving vessels, cleaning, labor, equipment. All these things add up. You can often buy a glass of wine in a restaurant for the same price as a bottle in a retail store. Think about a bottle of beer; $2.50-$3.00 in a restaurant. A six pack will cost you $8.00 in a store. How about a ribeye steak? Same thing.

The partners that I have are charging $1.75-$2.25 for togo teas in casual cafes and $3.50-$5.00 for pots of tea in restaurants. Yeah those same teas might be only $4-8 for 2 ounces, but that’s the way it goes. Take it home you have to sell it to yourself, train yourself, make it yourself, serve yourself and clean up after yourself. I serve myself at home all the time but I am willing to go out and pay for someone else to so it – especially if it is done correctly and professionally. It doesn’t matter if that is a $2.00 cup of tea or a $150 dinner. You willing pay for the experience of being served.

Tea houses may have been some of the first depots for weary travelers during the Song Dynasty (960–1279). Prior to the late 1700’s, beyond the borders of China, there were no restaurants in the world. If you ate somewhere other than your home it was because you went to someone else’s house or you were traveling. A “restaurant” was first sold in Paris as a restorative broth for health benefits. People were sick, living conditions terrible, plagues etc. The root of the word is “to restore”. People started making these potent broths of various meat stocks with precious metals. They thought it would be a good defense for the diseases of the day. Eventually they started adding bread and sliced tomatoes. By the early 1800’s it became a full meal. That restorative broth became the largest industry in the world.

Why am I telling you this? That Ginger Peach Apricot thing that you paid $2.99 to enjoy was your restorative broth. Yeah your could have made it at home, or in your shop, but your chose to go out and be served. Sometimes it is the being served part that is more soothing than the product you are served. You get “restored”.

Do you love tea?  Of course you do, otherwise you wouldn’t be perusing this site and reading these notes about tea.  Well, now we have something special just for you.  Yes, you can still comment and contribute on our Art of Tea website, but now for those who really, really, really love tea and want to learn how to blend and talk about it we’ve created a new blog site just for you. This blog was inspired and created for the first blending graduates of the two sold out blending classes  taught at the world tea expo by CEO and Founder of Art of Tea’s very own Steve Schwartz. Check out www.teablending.wordpress.com and become part of the community.  Ask questions.  Exchange information.  Make friends. Learn and exchange new tips. Send in a pic of you drinking your favorite tea out of your favorite cup.  This site is for you and about you and we look forward to watching it grow and learning more about tea with all of you.  Also, keep your eye out for our upcoming monthly blending competitions.  This is where you’ll get to shine and show everyone what you know about creating great tea tastes.  Who knows, maybe one day you’re special blend will become part of our Art of Tea family of teas.

Here’s a fun tip to share on an summer evening with friends.

Everyone’s been to a wine and cheese tasting party, some maybe an evening of wings and micro brews, but here’s something new, invite your best buds (and taste buds) over for a tea tasting party. Let your guests enjoy your favorite whites, blacks, greens, oolongs, Pu-erhs and Herbal Tisanes and make it your opportunity to expand your own horizons and try some of those special blends that you’ve always wanted to sample.

You can make it as formal or informal as you wish, whether its throw-a-way paper cups or your finest china is not important. The tasting and discussion is what gets this party going. Give everyone a small note pad and a pencil and have them record their thoughts on the quality, taste, etc. Have them give it a rating of 1 through 5 and then after you’ve all had a chance to taste everything, open things up for a lively discussion over some fresh fruit, cheese plates or a hearty meal. To really mix things up try them blindfolded on the second flush to test your tasting skills. The great thing about tea is that it goes with everything and this is your opportunity to share that tidbit with your inner circle.

At the end you may have a consensus that one particular tea is number one, but more than likely, what you’ll discover is that everyone’s taste buds are a little different and maybe, just maybe, you’ll find a new tea that just knocks you out and becomes your personal favorite.

When you put on your own Tea Tasting, let us know. Send us a recap of the teas and what your guests had to say about them. If you’ve got some digital photos send them along as well and we’ll post them on our blog.

Enjoy!

Searching for luxury and mixed exotic flavors in an affordable cold drink? Are you trying to cut back on your alcohol intake? Are you trying to lessen your calorie intake and keep your svelte shape for the summer? If you answered yes, to any of the above, we at the Art of Tea have a sensational solution for you. Tea Sangria. Yes, that’s what we said. The delicious, fruity beverage in a non-alcoholic tea form.

Use your favorite black tea, but if you’re a fan of green, white, oolong or a special herbal infusion, use that instead. Not only is this creation absolutely thirst quenching, but it is really a fabulous pitcher or bowl to look at.

Here’s what you’ll need:

* One gallon of fresh spring or purified water
* Eight to ten Art of Tea teabags or eight to ten heaping teaspoons of your favorite Art of Tea blend
*Fresh fruit cut into small, wedge-like pieces
Here you can use your own discretion: Wash and peel two to three cups of oranges, kiwis, raspberries, strawberries, (any berry), lemons, limes, peaches,apples and pears(remove the seeds and core) etc. Chill in refrigerator until ready to use
* Ice cubes made from fruit juice or the same blend your are using for the Tea Sangria

Directions:
* Heat water to almost boiling, then brew the tea for a minimum of five minutes or to taste.
* Chill brewed tea for at least an hour
* Chill the glasses, pitcher or bowl in freezer
* Place fruit or tea cubes into bowl or pitcher
* Add fruit and pour tea over fruit and ice
* For an added treat garnish the chilled glass with a lemon or lime wedge
* Enjoy

We’re anxious to hear what you think, so once you’ve tried this recipe, drop us a quick note. We’re also looking to hear from you about your own special take on a refreshing summer beverage that you’ve created. If it’s new and something we’ve never seen or heard of before we’ll feature it somewhere on our site.

Cheers!!!!!