Featured Wholesaler: Fifty Seven

By April 24, 2014 Tea Stories
1. What is the philosophy of Fifty Seven?
“Fifty Seven is the Arts District restaurant that is passionate about innovation, education and encompassing creativity and expression!”
This mission statement was written by our entire team collectively during training.  We spent a lot of time discussing what means the most to us about hospitality and being a part of a community.  Culture is everything to us!
2. What experience would you like customers to have when they come dine at your restaurant?
That sense of community that we strive for… to feel warm and welcomed.  The cocktails they are drinking have ingredients fresh picked from the farmer’s market.  The food is local, seasonal, and the freshest quality.  The wine list is filled with California wines from winemakers we respect and vineyards we love to visit.  Our plates and decor have been hand crafted by artists in the area.  We carry beer and spirits from local vendors.  We want guests to have a sense of home and feel a part of the community around them.
Fifty Seven
3. How do seasonal ingredients impact your menu?
It is very important to us to only serve the freshest ingredients to our guests.  Our first chef, Chef David Nayfeld, is inspired by whatever our local farmers are currently excited about, or something he has brought back from foraging, and creates a dish around that.  He changes the menu on a daily basis depending on what looks and tastes best at the farmer’s market and what is currently in season.  Our lead bartender, Jeronimo Medina, also does the same with our cocktails.  When the seasons change, so will our menus.
4. What is the premise behind rotating chefs every season?
We love the idea of bringing in different chefs from across the country to Los Angeles for guests to experience different cuisines, flavor profiles, styles and backgrounds.  This keeps things constantly new and exciting, while still keeping the same warm service and atmosphere.  It is also a great opportunity for up and coming chefs to show their skills to the LA market.  We provide them the support they need to execute their ideas, and we get the benefit of learning from them!
5. How do you determine what outside sources to carry at your restaurant?
Something that has a story.  A farmer or a winemaker who we believe in.  People who are passionate about what they do and pour their heart and soul into a product.  We believe that energy transfers over to our staff and then to our guests.
Art of Tea
6. Why serve Art of Tea?
Art of Tea represents everything we’ve mentioned.  They’re from Los Angeles, they take great pride and care in their products, and they have a strong emphasis on training which is very important to us.  The managers at Art of Tea trained our entire staff and management team on the beauty of tea and the process that goes into making every single type they carry.  They have so many flavors to chose from.   We have a non alcoholic pairing available where we can pair Art of Tea with food, and we are currently creating a hibiscus cocktail using Art of Tea hibiscus tea.  Last but not least, we just love to drink it ourselves!
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Matcha Tea Guide

By April 23, 2014 Brewing Tea

In honor of the tea of the month, Ceremonial Matcha, we have put together a guide to make the perfect cup of Matcha using our new bowl set. Check it out below!
Matcha Tea Guide
Matcha Set

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MediTEAtion

By April 15, 2014 Health & Vitality

MediTEAtion

So many of us get caught up in our busy lives, we forget to sit back and enjoy the moment. The practice of of meditation is something we all can benefitfrom, even a mere five minutes. The next time you’re getting ready for work and brewing your tea, take in the fragrent smells. Think about each drink you take and enjoy every sip.

MediTEAtion2

Your meditation does not have to be long. It should be enough time to step back and appreciate the world around you. Think about five wonderful things in your life as you sip your morning cup. Take a deep breath and smell the flowers. These small changes add a new level of gratitude to your daily life. Not only is this exercise good for your mind, it improves your mood and outlook on life. (Get excited for our May challenge coming up. More details to come!)

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April Music Playlist

By April 7, 2014 Teas in Depth

With the start of a new month and a new season, we at Art of Tea have put together some of our favorite songs for you to enjoy while drinking your favorite tea. Share with a good book, a good friend or a good piece of cake, kickback and enjoy.

April Music Playlist

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Tea of the Month: Mango Tulsi

By March 31, 2014 Cooking with Tea, Tea Profiles

Tea of the Month Click here to learn more about Mango Tulsi. Iced tea available here.

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Prepare & Recover

By March 17, 2014 Tea Tip

Art of Tea Pre-Post Tox
Whatever your plans include, there is a tea to help you prepare or recover from your adventures. Check out the Pre-Tox and Post-Tox to find what suits your needs.

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Staff Spotlight

By March 10, 2014 Brewing Tea

Art of Tea

What is something you can’t leave home without?
My moleskin notebook. I have gone through dozens of notepads since I started blending teas in my living room 10 years ago. I used to sleep with a notebook by my bed for when I’d wake up in the middle of the night with some new tea idea or blend inspiration. I like to keep them handy always, you never know when inspiration will strike.

 

What is your favorite time of day?
During my travels and sourcing trips in Asia, Middle East and Africa, I’ve learned to appreciate the stillness of dawn. The transition from dark to light especially in LA, is one of the most beautiful and inspiring tools to incorporate in the day. I call this my “hour of power,” and it’s a time to start before the world around me wakes and feel gratitude.  I focus, reflect, and work on building beyond my own self-limiting beliefs. This is when I dive deep into my Crossfit WOD or yoga practice. If I can challenge myself with the most difficult task mentally, physically and emotionally at the start of the day, then the rest of the day’s challenges seem much more achievable.

Art of Tea

What do you consider your “uniform”?
A hand-stitched and ready for blending apron.  Tea is an agricultural product and we hand-sift and blend each batch to order, so it can produce a lot of aromatics. The apron acts as a nice barrier, but we still go home smelling great, like bergamot, passionfruit or chocolate. The aprons stay on-site.

Art of Tea

What is one ritual you do during the creation of new tea?
I taste hundreds of teas a month — from raw, single origin teas to complex organic hot and iced tea blends that we hand-craft on site in our LA facility. Consistency is key and tasting every ingredient to ensure the delicate flavor profiles are on-point requires Olympic-style precision. My spoon is an extension of me and helps me to pinpoint slight variances, while unlocking the flavor story in each sip. I hand-shape spoons for new staff members at Art of Tea.

Thanks Steve! (Special thanks to Tools of the Trade for interviewing Steve as well)

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Subscribe Today

By February 24, 2014 Recommended Tea Readings

Art of Tea Newsletter

You may have been noticing some changes around here on artoftea.com. We have recently launched our updated website to create a better experience for the customer and user. Take a look around, and while you’re at it, subscribe to our new and improved newsletters. Trust us, you won’t want to miss these. [To sign up, visit the bottom right side of our homepage.]

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Core Values

By February 19, 2014 Core Value Videos

AOT_CoreValues

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Happy Valentine’s Day

By February 14, 2014 Brewing Tea

AOT_VDay

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