“Creativity and innovation comes when you bring great minds together,” saysNathan Wakeford, a tea specialist from Somage Fine Foods. He has been behind some of the biggest steps in the speciality-tea movement in Sydney, Melbourne and around the world. Inspired by hospitality professionals who are known for focusing on organic production. Watch the video here and read the full article at the Broadsheet.
Project Description
Somage Fine Foods has been behind some of the biggest steps in the speciality-tea movement in Sydney, Melbourne and around the world. They source direct teas from their organic origins along with chocolate and spices.
Meanwhile Outside worked Nathan Wakeford in a series of videos that portray the story behind the origins through to the end consumer for Somage and their impact they’re creating. Shot in Sri Lanka and Australia over a period of six weeks. This is their story. Photography by Tim Grey
Project Details
Client: Somage Fine Foods
Date: June 2015
Task: Promotional Film Series
Speciality Teas
Nathan Wakeford of Somage Fine Foods walks Broadsheet through the art of tea cupping.
How may of us steep our tea for five minutes? Or even pay attention to the difference that the amount of tea makes to the cup?
If you’ve never paid that much attention to the way you brew your tea, but notice that sometimes a cup is better (or worse), tea cupping might be just what you need to understand the complexities of creating the perfect cuppa.
For Nathan Wakeford, cupping is an integral part of finding the best possible brewing instructions for his Chamellia range of specialty teas and he’s more than happy to walk through the process and how it works, and he did so for us at Broadsheet recently. Read the full article at the broadsheet
Tea Travels
A tea expert, a coffee roaster, a chef and a wine maker travel to Sri Lanka to see organic tea being produced. What happens next could be the future of food.
