Oyster Q&A: Have a Cuppa with a Hotel Tea Master

Nowadays, more and more hotels are offering unique services to cater to their guests' every whim. From surf butlers to in-house tattoo artists to pet psychics, the list of luxe hotel amenities is expanding rapidly (and, many would argue, getting more ridiculous over-the-top every day). Some of these may be gimmicks — seriously, The Ritz-Carlton South Beach, tanning butlers? — but other services are more than just asterisks on amenities lists. Dedicated to their craft and eager to educate others on their field, professionals from a variety of industries have been called on by some our favorite hotels to share their expertise— and we want to hear their stories. Our Q&A series provides an inside look at some of the most fun and, oft-times surprising, services hotels offer. (Check out our first installment, with the Affinia's pet psychic, here.)

We recently interviewed Robert Rex-Waller, the resident tea expert at the Park Hyatt Washington. Tea experts, also known as tea masters or sommeliers, are growing in demand at luxury hotels around the globe. Brewing a perfect cuppa isn't as simple as Lipton would have you believe, and that's where experts such as Rex-Waller step in.

The Tea Cellar at the Park Hyatt Washington features over 50 rare and limited-production, single-estate teas from remote regions of China, Japan, Sri Lanka, and the Himalayas — and Rex-Waller is happy to help guests discover new, unique flavors during their visits, whether they order a calming pot of chamomile tea or a $300 pot of exclusive Pu-erh tea. Check out our interview with the tea expert after the jump.
Q: How did you first become interested in tea?
A: My father was born in Central Africa, so I grew up with English tea – full leaf – and my grandmother drank roobois consistently. So I grew up drinking black tea…What kindled the flame was the Chinese language [which I studied at university]. I traveled to China and Japan in college. I haven't made it to India, Sri Lanka, or Tibet yet, but I would love to.
Q: How does one become a tea sommelier, or tea expert? Is there one specific term for your profession?
A: My official title is Assistant Tea and Beverage Manager at the Park Hyatt. It kind of depends on what part of the industry you work in. There is not a guild of tea sommeliers like there is with wine…there is no one to dictate who does what and what the title is. I prefer the title Tea Master.
Q: Describe your role as a tea master. Do you work in an advisory role to the Park Hyatt? Or do you work primarily with guests?
A: I work very much "front of the house." I'm always working with guests, recommending different teas. I also work with a team of international interns who come to the Park Hyatt to learn about tea and hospitality. I still get emails and Facebook messages from interns around the world with tea emergencies.
Q: How do you go about recommending tea for guests? Do you ask them any specific questions?
A: Tea is a lot more distinctive from flavor to flavor. The untrained palate isn't going to recognize a Bordeaux from a Cabernet, but Chinese teas have very different flavors from Japanese teas. But if you ask the right questions, you can figure out what they want.

I always begin by asking what kinds of tea guests drink at home -- or what they order at Starbucks. That will automatically give me an idea of how educated the person is about teas. If they say they only drink Oolong tea, then I might suggest something more adventurous. Novice tea drinkers will use a certain language while more seasoned tea drinkers have more of an idea of what they like. We have some truly fabulous teas. I like to push people's comfort levels.

Q: How does one brew a (nearly) perfect cup of tea?
A: Besides the tea, the water is the most important ingredient. All of our water is filtered because D.C. tap water is not known for its tasty flavor. Also, temperature — some green teas can become astringent when boiled too high, but some people want really boiling teas. We’ll do our best to make a perfect cup of tea, but it comes down to the person's [tastes and preferences].
Q: The Park Hyatt includes a $300 pot of Pu-erh tea on its menu. What is so special about this particular strain?
A: It's just a fermented tea. First pickings of any tea — there’s only so much of it — will raise the price. That particular tea is a wild tea leaf. There are tea farms where [the tea plant is in] neat rows and easily accessible. This 1985, however, is from a much older garden that was more haphazard. The 1980s were tumultuous times in China. Bribes to get it out of the country also raised the costs. We also offer a lovely 1978 almost as enjoyable for just $28.

Q: What is the most popular tea at the Park Hyatt?


A: Probably our very classic earl grey and black teas. People feel comfortable with that…They're classics for a reason. One of our most popular teas is our chocolate elixir, which is brewed with four black teas, cocoa nips, and milk.