schedule subject to change
Saturday July 29
10:00 am -Cooking with Tea with Lenny Martinelli
One of our most popular workshops, join Teahouse chef/owner Lenny Martinelli as he prepares a number of delicious dishes, all using the special ingredient, TEA! Participants will have the opportunity to taste each of the dishes prepared in this entertaining presentation
Lenny Martinelli – Lenny Martinelli is Chef-Owner of the Boulder Dushanbe Teahouse and is actively involved in the daily operations. Mr. Martinelli has over 35 years’ experience in the hospitality industry from bussing tables to ownership. His company, Three Leaf Concepts, also operates Aji Latin American Restaurant, Leaf Vegetarian Restaurant, The Huckleberry, Zucca Italian Ristorante, and his newest venture, The Chautauqua Dining Hall. In 2011, the Martinells purchased Three Leaf Farm, in Lafayette Colorado, in order to provide organically grown produce to the their restaurants.
12:00 pm – One Plant – Six Teas
No matter what type of tea you enjoy – green, yellow, white, oolong, black or dark – it was made from the leaves of the Camellia sinensis plant. Join us as we delve into the processes that transform the living tea leaf into 6 different types of tea and identify the stage of processing that defines each type of tea.
Donna Fellman – Donna Fellman has been the Online Education Director and lead instructor of World Tea Academy since its inception in 2013. Donna’s experience managing tea houses, training staff and talking to customers convinced her that the future of the specialty tea industry needed a strong foundation in tea education. Since then, she has focused her work on serving the tea industry’s needs by creating educational programs and classes, especially for the tea professional through several organizations and company training programs.
2:00 pm – Class to be Determined
4:00 Pm – Poetry and Tea: Walking in the Footsteps of the Chinese Poets of Antiquity
This “hands-on” workshop will explore the rich tradition between poetry and tea, as given by the Chinese poets of antiquity. Participants will explore several poems (in English translation) by poets of the T’ang and Yuan Dynasties, some by Buddhist meditators and monks, extolling the virtues of tea. Moreover, George will share basic techniques of poetic composition, creating a safe space for participants to compose their own poems. Participants will share tea together and explore the subtle effects that various teas (white, green, oolong, and black) have on their consciousness and, thus, on their own writing. A seasoned poetry teacher at all levels for nearly 40 years, George has designed the workshop to be appropriate for both practicing poets and beginners alike. Join us to experience the soothing and rejuvenating effects of tea and explore the poet lingering within you!
George Kalamaras, former Poet Laureate of Indiana (2014-2016), has published fifteen volumes of poetry, including eight full-length books, several of which have won national prizes. He has also published hundreds of poems in anthologies and magazines, including The Best American Poetry, American Literary Review, Colorado Review, Denver Quarterly, The Iowa Review, Kenyon Review, New Letters, North American Review, and elsewhere. He is Professor of English at Indiana University-Purdue University Fort Wayne, where he has taught since 1990, and he has extensive experience teaching poetry in various settings and at all age levels for nearly 40 years. A tea enthusiast, George—like many of the Chinese poets of antiquity—has deep regard for the virtues and meditative aspects of tea and its relationship to poetry.
7:00 pm – The Japanese Tea Ceremony, Chanoyo, with Omotesenke Tea School Members
Chanoyu, Japanese Tea Ceremony members will demonstrate the art of Japanese tea ceremony, and provide opportunity for audience to participate with the ceremony. The demonstration includes explanation of the history of the tea ceremony and its cultural significance. Dressed in traditional kimono, the tea hosts will demonstrate a full tea ceremony with narration. The audience will be invited to join the ceremony for a hands-on experience as they receive tea and get a feeling of the Chanoyu (the way of tea). Ms. Hiroko Akima, tea sensei, and her students host the demonstration. Living in Lafayette, Ms. Akima is an active tea teacher of Omotesenke Tea School.
Sunday July 30
10:00 am – Blending Botanicals with Sara Martinelli
Join Teahouse owner Sara Martinelli in the fun and hands-on workshop to discover how to taste, blend, and create different teas. A short discussion of blending fundamentals will be followed by an opportunity for each participant to create a unique, personal blend and take home a tin of their own tea.
Sara Stewart Martinelli – Sara Stewart Martinelli is the Owner and Tea Specialist of the Boulder Dushanbe Teahouse and The Boulder Tea Company. She is a Certified Herbalist and has been blending and sourcing teas for the Teahouse for over 15 years. Sara and her husband Lenny also own Three Leaf Concepts. a local restaurant group, and Three Leaf Farm, an organic farm and horse boarding facility in Lafayette. At the farm, Sara teaches workshops on herbal medicine for both people and animals, as well as a variety of other homesteading topics.
12:00 pm -Taiwanese Oolong Tasting with Brian Wright
Brian Wright, owner of Shan Shui Teas in Washington D.C., travels to Taiwan each year to source the most delicious, boutique-style oolong teas. Join Brian as he demonstrates and leads you in a hands-on experience of the traditional Taiwanese Gung Fu Oolong Ceremony, during which you’ll have the opportunity to taste some of the years’ freshest selections. Seating limited, register early!
Brian J. Wright, proprietor of Shan Shui Teas in Washington DC, became enamored with Chinese tea while studying in Taipei and Beijing in 1989-90. He continued his hobby after returning to the U.S., and expanded it into a business in 1993 to satisfy his friends’ appetites for fine tea. Currently, Brian specializes in providing top quality Taiwanese oolong teas, Korean green teas, and teaware for their preparation.