Jan 13, 2022
When have you ever enjoyed a cup of tea in a restaurant and said:
“That was excellent”? Years ago, the same could be said for coffee;
but awareness, availability, and training resulted in a coffee
renaissance that brought about a new emphasis on the importance of
“good to the last drop”. Tea, like coffee just a few years ago is
oftentimes viewed as a commodity product. Restaurants pay little
attention to what they offer and place almost no effort into how it
is prepared and presented. If Michael Harney has his way that will
change. Listen in to CAFÉ Talks and our conversation with the
leadership of Harney and Sons Teas and begin to understand the need
and the opportunity that quality tea can address. Michael, a
graduate of Cornell’s Hotel Administration program is the lead
taster/blender and driving force behind this tea innovation
company.