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.