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Seasoned

Putting the tea in communi-tea

By Robyn Doyon-Aitken ,
Chef Plum, Catie Talarski, Meg Dalton, Megan Fitzgerald, Katrice Claudio, Stephanie Stender, Tagan Engel
Published April 19, 2023 at 10:10 AM EDT
Grace Farms tea expert Frank Kwei stands at a service counter surrounded by loose-leaf tea containers.
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Frank Kwei is Tea Expert and Special Projects Liaison for Grace Farms, an 80-acre cultural and humanitarian center in New Canaan, Connecticut. Part of the not-for-profit organization's mission is to pursue peace through nature, arts, justice, community, faith, and Design for Freedom, a movement to remove forced labor from the built environment.
Tony Spinelli / Connecticut Public
Grace Farms is an 80-acre cultural and humanitarian center in New Canaan, Connecticut, owned and operated by Grace Farms Foundation. Here’s an aerial view of the farm.
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Grace Farms is an 80-acre cultural and humanitarian center in New Canaan, Connecticut, owned and operated by Grace Farms Foundation. Here’s an aerial view of the farm.
Tony Spinelli / Connecticut Public
Grace Farms is an 80-acre cultural and humanitarian center in New Canaan, Connecticut, owned and operated by Grace Farms Foundation. The tea room is in the glass-enclosed space called The Pavilion.
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Grace Farms is an 80-acre cultural and humanitarian center in New Canaan, Connecticut, owned and operated by Grace Farms Foundation. The tea room is in the glass-enclosed space called The Pavilion.
Tony Spinelli / Connecticut Public
Grace Farms is an 80-acre cultural and humanitarian center in New Canaan, Connecticut, owned and operated by Grace Farms Foundation. Frank Kwei, Tea Expert and Special Projects Liaison, prepared a wide variety of teas for Chef Plum to taste during a recording for Seasoned.
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Grace Farms is an 80-acre cultural and humanitarian center in New Canaan, Connecticut, owned and operated by Grace Farms Foundation. Frank Kwei, Tea Expert and Special Projects Liaison, prepared a wide variety of teas for Chef Plum to taste during a recording for Seasoned.
Tony Spinelli / Connecticut Public
This building is the River building -- part of Grace Farms' 80-acre cultural and humanitarian center in New Canaan, Connecticut. It was designed by the Pritzker-prize winning firm SANAA.
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This building is the River building -- part of Grace Farms' 80-acre cultural and humanitarian center in New Canaan, Connecticut. It was designed by the Pritzker-prize winning firm SANAA.
Tony Spinelli / Connecticut Public
Frank Kwei, Tea Expert and Special Projects Liaison for Grace Farms prepared a wide variety of teas.
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Frank Kwei, Tea Expert and Special Projects Liaison for Grace Farms prepared a wide variety of teas.
Tony Spinelli / Connecticut Public
Tea expert Frank Kwei of Grace Farms prepared a wide variety of teas during a recording of Seasoned. "Part of the ritual of making tea," Frank said, "is also paying respects to the people and the culture behind these tea leaves."
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Tea expert Frank Kwei of Grace Farms prepared a wide variety of teas during a recording of Seasoned. "Part of the ritual of making tea," Frank said, "is also paying respects to the people and the culture behind these tea leaves."
Tony Spinelli / Connecticut Public
The ingredients of this tea made by Frank Kwei of Grace Farms range from coriander to fennel to the sweet leaves of a stevia plant.
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The ingredients of this tea made by Frank Kwei of Grace Farms range from coriander to fennel to the sweet leaves of a stevia plant.
Tony Spinelli / Connecticut Public
Tea & Tarot Herbal Wellness Boutique in Madison, Connecticut is owned by herbalist Heather Wright Fitzgerald.
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Tea & Tarot Herbal Wellness Boutique in Madison, Connecticut is owned by herbalist Heather Wright Fitzgerald.
Tony Spinelli / Connecticut Public
Heather Wright Fitzgerald, owner of Tea & Tarot Herbal Wellness Boutique in Madison, Connecticut, talks with Chef Plum and Meg Fitzgerald about the connection between tarot cards, herbs and wellness.
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Heather Wright Fitzgerald, owner of Tea & Tarot Herbal Wellness Boutique in Madison, Connecticut, talks with Chef Plum and Meg Fitzgerald about the connection between tarot cards, herbs and wellness.
Tony Spinelli / Connecticut Public
Tea blends inspired by astrology line the shelves at Tea & Tarot Herbal Wellness Boutique in Madison, Connecticut.
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Tea blends inspired by astrology line the shelves at Tea & Tarot Herbal Wellness Boutique in Madison, Connecticut.
Tony Spinelli / Connecticut Public
Tea & Tarot’s owner, herbalist Heather Wright Fitzgerald, can read tarot cards for her clients and blend a custom herbal tea based on her readings.
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Tea & Tarot’s owner, herbalist Heather Wright Fitzgerald, can read tarot cards for her clients and blend a custom herbal tea based on her readings.
Tony Spinelli / Connecticut Public
Tea & Tarot’s owner, herbalist Heather Wright Fitzgerald, gives Chef Plum a tarot card reading in her shop in Madison, Connecticut.
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Tea & Tarot’s owner, herbalist Heather Wright Fitzgerald, gives Chef Plum a tarot card reading in her shop in Madison, Connecticut.
Tony Spinelli / Connecticut Public
Chef Plum receives a tarot card reading from Heather Wright Fitzgerald, owner of Tea & Tarot Herbal Wellness Boutique in Madison, Connecticut.
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Chef Plum receives a tarot card reading from Heather Wright Fitzgerald, owner of Tea & Tarot Herbal Wellness Boutique in Madison, Connecticut.
Tony Spinelli / Connecticut Public
Herbalist Heather Wright Fitzgerald blends custom teas and herbal drinks to support her clients' well-being.
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Herbalist Heather Wright Fitzgerald blends custom teas and herbal drinks to support her clients' well-being.
Tony Spinelli / Connecticut Public
Central Connecticut State University student Noah Miller finds a quiet space inside CCSU’s Semesters café moments before the start of the school’s tea club meeting March 14, 2023.
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Central Connecticut State University student Noah Miller finds a quiet space inside CCSU’s Semesters café moments before the start of the school’s tea club meeting March 14, 2023.
Mark Mirko / Connecticut Public
Boxes of tea rest in a tray before the start a meeting of the Central Connecticut State University Tea Cub March 14, 2023.
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Boxes of tea rest in a tray before the start a meeting of the Central Connecticut State University Tea Cub March 14, 2023.
Mark Mirko / Connecticut Public
Central Connecticut State University students Noah Miller, Janusz Bucko, Brandon Bober and C.J. Hoyt peruse tea offerings at the start of a meeting of the CCSU Tea Club, March 22, 2023.
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Central Connecticut State University students Noah Miller, Janusz Bucko, Brandon Bober and C.J. Hoyt peruse tea offerings at the start of a meeting of the CCSU Tea Club, March 22, 2023.
Mark Mirko / Connecticut Public
Hot water drips from a tea bag held by Central Connecticut State University student Peyton Steele during a meeting of the CCSU Tea Club, March 22, 2023.
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Hot water drips from a tea bag held by Central Connecticut State University student Peyton Steele during a meeting of the CCSU Tea Club, March 22, 2023.
Mark Mirko / Connecticut Public
CCSU students C.J. Hoyt and Charles Hosek prepare their teas at the start of a meeting at The Central Connecticut State University Tea Club. “I always find myself saying the tea is not very important,” said Hosek, “The tea is a conduit for the social gathering…Come for the tea, but stay for the people.”
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CCSU students C.J. Hoyt and Charles Hosek prepare their teas at the start of a meeting at The Central Connecticut State University Tea Club. “I always find myself saying the tea is not very important,” said Hosek, “The tea is a conduit for the social gathering…Come for the tea, but stay for the people.”
Mark Mirko / Connecticut Public
Central Connecticut State University freshman C.J. Hoyt sips tea during a CCSU Tea Club meeting, March 22, 2023. “It is a time away from stress,” said Hoyt, “Tea club is a time where you just come to the club and you talk with some friends, you don’t worry about other stuff. You say the best part of your week, you don’t even have to participate, you don’t even have to drink tea. It is just a time to relax and not have to worry about the stress. And I love that.”
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Central Connecticut State University freshman C.J. Hoyt sips tea during a CCSU Tea Club meeting, March 22, 2023. “It is a time away from stress,” said Hoyt, “Tea club is a time where you just come to the club and you talk with some friends, you don’t worry about other stuff. You say the best part of your week, you don’t even have to participate, you don’t even have to drink tea. It is just a time to relax and not have to worry about the stress. And I love that.”
Mark Mirko / Connecticut Public
Central Connecticut State University student Noah Miller steeps his tea during a meeting of the CCSU Tea Club, March 22, 2023.
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Central Connecticut State University student Noah Miller steeps his tea during a meeting of the CCSU Tea Club, March 22, 2023.
Mark Mirko / Connecticut Public
With ink-stamps of turtles on her hand, a Central Connecticut State University student sips her drink during a meeting of the CCSU Tea Club, March 22, 2023.
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With ink-stamps of turtles on her hand, a Central Connecticut State University student sips her drink during a meeting of the CCSU Tea Club, March 22, 2023.
Mark Mirko / Connecticut Public
Central Connecticut Sate University students participate in a discussion about the best part of their week during a meeting of the CCSU Tea Club, March 22, 2023.
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Central Connecticut Sate University students participate in a discussion about the best part of their week during a meeting of the CCSU Tea Club, March 22, 2023.
Mark Mirko / Connecticut Public

Seasoned is exploring tea this episode, but we're going beyond a Tea 101 because we're interested in experiences that make tea a balm for the body and mind. How do communities come together around tea? In what ways are tea and wellness linked? And, how might tea be a social good?

We talk with Frank Kwei, tea master from the cultural and humanitarian center Grace Farms in New Canaan about tasting teas and the mission behind Grace Farms Food. Plus, Chef Plum goes way out of his comfort zone and sits down with herbalist Heather Wright Fitzgerald for a tea and tarot card reading. (He's nervous, but CT Public's resident tea maker and enthusiast Meg Fitzgerald, no relation to Heather, is there for support.)

And, we check in with students in Central Connecticut State University’s Tea Club.

GUESTS:

Seasoned is produced by Robyn Doyon-Aitken, Catie Talarski, Meg Dalton, Katrice Claudio, Stephanie Stender, Meg Fitzgerald, Tagan Engel and Sabrina Herrera. Melody Rivera is our intern and she helped produce the CCSU Tea Club segment.

Join the conversation on Facebook, Twitter, Instagram, and email: seasoned@ctpublic.org.

Seasoned is available as a podcast on Apple Podcasts, Spotify, Google Podcasts, Stitcher, or wherever you get your podcasts. Subscribe and never miss an episode!

Tags
Seasoned foodLGBTQFairfield County
Robyn Doyon-Aitken
Robyn is the host and senior producer of Seasoned.
See stories by Robyn Doyon-Aitken
Chef Plum
Host of Seasoned and Restaurant Road Trip.
See stories by Chef Plum
Catie Talarski
Catie Talarski is Senior Director of Storytelling and Radio Programming at Connecticut Public.
See stories by Catie Talarski
Meg Dalton
Meg Dalton is the deputy director of storytelling for Connecticut Public where she provides editorial support for the station’s talk shows and podcasts, including the limited series 'In Absentia'.
See stories by Meg Dalton
Megan Fitzgerald
Meg Fitzgerald is the senior project manager for Radio and Storytelling Originals. She works with Connecticut Public's senior director and talk show producers to ensure our audio stories are represented digitally. She helps strategize digital audience growth with other departments for our radio programs and podcasts. Meg also helps to manage and co-produce special projects like StoryCorps CT, NautiWeek, Where Art Thou?, and other programs produced by our storytelling unit.
See stories by Megan Fitzgerald
Katrice Claudio
Katrice Claudio is a producer of Seasoned.
See stories by Katrice Claudio
Stephanie Stender
Stephanie Stender is a producer of Seasoned.
See stories by Stephanie Stender
Tagan Engel
Tagan Engel is a producer/contributor and guest co-host of Seasoned. She is the founder of The Table Underground radio show, podcast, and website, and is a social justice organizer and trained chef.
See stories by Tagan Engel
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