Four ways to work together. Most clients start with one and add another later.
A hands-on session for front-of-house and bar staff: water, temperature, timing and how to talk about each tea.
A menu written for your food and equipment, with brewing cards and a buying list.
Public and private classes for small groups, in your space or one I arrange.
Help choosing importers and comparing samples, without any tie to a supplier.
A first session is about three hours, during a quiet part of the day. A short refresher a few weeks later helps it stick.
No. The practice is independent, so recommendations are only about what suits you.
Menus and sourcing advice, yes. Training and tastings work best in person.
I quote for each project after a first conversation, which is free.
Half an hour to hear what you serve now and what you would like to change.
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