While tea has been a popular beverage in many parts of the world for centuries, it has steadily increased popularity in the United States. Americans tend to drink the tea from many cultures; while in other areas of the world people consume tea that is native to their culture. For some, it has become "trendy" to drink tea. Others begin consuming tea after reading about the potential health benefits. Many Chefs are now exploring tea as cooking component and mixologists (bartenders who specialize in creating drink combinations) are now using teas to make new and interesting drinks for their customers.

I certainly enjoy tea, but have never considered myself an expert. As a Chef, I feel it was important to expand my own knowledge of tea, in addition to passing that knowledge along to others. Most recently I have been intrigued by the idea of dinners that would feature tea paired with specific foods.

The tea plant is the Camellia Sinensis bush. Tea leaves are usually plucked by hand several times a year. Tea comes in numerous varieties, but is usually grouped into categories such as Green, Black, Oolong or White. There is the mysterious (to me anyway) Pu-Er tea as well. Herbal teas are actually not technically teas at all. They incorporate herbs, spices and flowers, but not the actual tea leaves. There is so much to learn about tea that it cannot be covered in one small article. I would venture to say that knowledge of tea is actually a study that could last a lifetime. This is precisely why I want to refer you to someone who has made such a subject her life and her business.

I am grateful to have found a true tea expert upon meeting Lisa Boalt Richardson. If you ask Lisa what she does for a living, she will say, "Tea", which elicits confused looks from many!

Earlier this year, I interviewed Ms. Boalt Richardson on a radio show that I host each week. She had so much information to share, that I asked her to return on two other occasions. Her passion for tea can cause anyone to wonder why they have not dived into the subject of tea sooner! While discussing tea, Lisa has the ability to capture your interest by making the vast world of tea relatable and exciting rather than intimidating. Lisa is a "Certified Tea Expert", one of 15 in the world to receive this title from the Specialty Tea Institute. Not only is she a devoted tea student, but she is also a tea educator and a tea marketing consultant. She has a wealth of related information to share as well: equipment used to make tea, steeping methods, establishing tea service in restaurants and hotels, tea rooms and more. I encourage you to visit her website at http://www.lisaknowstea.com/.

I am truly looking forward to Lisa’s upcoming book, which is scheduled to be released early in 2009. Watch for: "Tea with a Twist; Cooking and Entertaining with Tea", which will include recipes and entertaining tips for having tea parties.

In my many conversations with Lisa, she has dispelled my ideas of tea parties being "stuffy" events. She consistently talks about "making your guests feel comfortable" as the primary goal. There is no question that Lisa strives to make individuals excited about the possibilities of entertaining with tea and that she has a true concern for the potential of hospitality businesses capitalizing on the benefits of proper tea service.

Recently, Lisa and I discussed tea cocktails and food and tea pairing on "Great Taste from The Chefs Corner", a radio show which airs every Tuesday on http://www.radiosandysprings.com. Check out the show on October 14, 2008 to hear Lisa’s great insight on the world of tea.

Lisa frequently offers classes in the Atlanta area at places such as Cooks Warehouse and at Emory University. For more information on the classes she offers, check out http://www.cookswarehouse.com and http://www.eveningatemory.com.

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