The specialty tea industry has been growing rapidly in the North American market, while hospitality has yet to catch up on education and appreciation of fine tea. Fine dining establishments put great focus on craft beers, vintage wine, artisanal cocktails, and responsibly sourced produce, but have left their tea programs in the dust, in tea bags. Tea sommelier, Lola Zhao will share her story of rediscovering Chinese tea and working with tea supplier, Elyse Petersen to execute one of the most extensive fine tea service programs in North America