Jennifer Diamond is a sensory guide and tea enthusiast with A Matter of Taste Seattle. Her work focuses on helping individuals and organizations develop observation skills, curiosity, and connection through flavor and sensory exploration.
I'm a new avid tea enthusiast who is passionate about learning about tea, tea culture, and the gong fu cha method. I enjoy sharing what I have learned and experienced.
I’ve been a tea fan since my mom introduced me to Lapsang Souchong as a kid. From there, I wound my way through studying Chanoyu, working at a couple tea companies, interning at a Japanese tea farm, and learning about gong fu cha. I still feel like a little kid every time I brew tea, and I love to share that experience with others!
I've been drinking tea my whole life, and I'm trained across the full tea spectrum. I got serious about aged teas and puerh in 2010, studying with experts at G U Myeong Cha in Seoul, Korea. I've spent time all over China, notably Yunnan and Yixing, and I specialize in zisha and puerh.
I came into true single origin Chinese teas by accident through New York Tea Society in 2022. And through them I began my journey and have been acquiring and tasting all the things from many different vendors and producers with a bias forming only after trying said tea.
I’ve been in love with tea, all the different places and ways to brew it! I even had a barista class where I went in more depth of my understanding of tea in my baking program. I even have a passion of the flavors and the ability to combine all different teas to specialize pastries! :)
I am the founder of New York Tea Society, a nonprofit organizing tea gatherings and tea education since 2015.
Anna and Eric are tea enthusiasts who build their daily life and travels around Japanese sencha. Anna is an experienced tea connoisseur specializing in Japanese green tea, and a potter who brews from teaware she makes herself. Eric is a passionate public speaker and teacher who loves sharing the topics he loves. Seeking out green teas as they travel is a highlight of their trips, most recently in Korea, where they visited tea farms and the Osulloc estate on Jeju Island. What they love most is the slow ritual of gathering around the tea board to share sencha's surprising range.
Gabriel will lead a discussion on how tea makes everything more fun using many examples from his own tea journey thus far, as well as some stories from fellow tea friends he has made along the way. Gabriel's experience in the wine world gives him a unique perspective and point of entrance into the tea world, but his enthusiasm for tasting, learning and connecting with tea and tea people is what he feels is most important. Come and hear from Gabriel and friends on how to approach tea in a playful and engaged way.