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Alex Wolfgram established Qiful Life in 2016, drawing upon a decade of experience living in China and Taiwan. During this time, he explored renowned tea-growing regions such as Yunnan, the Wuyi Mountains, and Shanlinxi, meticulously sourcing award-winning and premium-quality teas. Through his extensive network and deep industry connections, Alex gained exclusive access to some of the oldest and rarest collector-grade teas. Qiful Life represents the culmination of his passion and expertise, offering a carefully curated selection of truly premium-grade teas that reflect his dedication to quality and authenticity.
Nishchal Banskota is a 2nd generation tea producer and the founder of Nepal Tea Collective which directly brings certified organic teas from Nepal to the American market. His vision is to create a tech-enabled transparent tea trade that bridges the gap between the primary producers and consumers. He serves on the Board of Directors of the European Specialty Tea Association (ESTA). His innovative work has been featured in major publications the New York Times and Forbes. He is a young leader for the European Union Development Days, a Global Good Fund fellow and an active advocate for the UN Sustainable Development Goals of the 2030 Agenda.
Maria Kordas, a highly skilled and experienced professional, holds a Doctor of Nursing degree and serves as the Director of Nursing for six clinics in a non-profit healthcare organization. Additionally, she is the Chief Executive Officer for VitalisCare Clinic, which she runs alongside her husband. Beyond her healthcare endeavors, Maria and her husband are proud owners of Maria's Farm, a lavender farm spanning 23 acres.
At Maria's Farm, their expertise lies in producing high-quality lavender products, including lavender honey, lavender tea, culinary lavender, herbal teas, and spa lavender products. They also provide a unique experience for visitors, offering activities such as goat yoga, afternoon lavender tea, and Lavender honey tastings. Maria's Farm even offers Airbnb accommodations, providing guests with an opportunity to immerse themselves in the beauty of French Provence in Marengo at Maria's La Petite Maison.
Come and enjoy the serene ambiance, fresh air, and nature at Maria's Farm—an expertly curated destination for lavender enthusiasts and nature lovers alike.
After retiring as a Health Educator, Thometra launched her tea business, Te’Aqua, in November 2021, specializing in quality loose-leaf teas. Inspired by the Chicago International Tea Festival, she turned her passion for tea into a fulfilling venture, with Te’Aqua now available online and in local stores. Known for her love of tea, Thometra also hosts tea education classes and events, sharing her expertise on topics like tea history, tastings, and tea mocktails. In 2023, she completed the Herbs and Infusions Masterclass with the UK Tea Academy and is pursuing certification as a Tea Sommelier.
Frank Moriarty is the prior President of Lake County Beekeepers Association (LCBA), Illinois, one of the state’s largest clubs supporting Beekeeping. He manages a few Apiaries in Illinois and has won several Regional & National Awards for Honey & Crème Honeys, Barrel-Aged Honeys, even winning Grand Champion at the Heartland Apicultural Honey Competition. He has recently completed the Level 1 Honey Sommelier Workshop at the 2023 Hive Life Honey Conference. Frank has hosted over 100 Beekeeping sessions at Libraries, Community Colleges, Home School, High School AP classes, Social Clubs, Senior Communities, Women’s Clubs, VBS & even Cub Scout programs throughout Cook, McHenry and Lake Counties. Frank and his wife Cyndee run a very successful company, HoneywithStyle.com, featuring Handcrafted Gourmet Honeys, Honey Sauces, even Hot Honeys at numerous Farmers Markets & Craft Shows. He is in his 12th year of Beekeeping and was recently invited to the American Beekeeping Federation to speak.
Dr. Masahiko Kitayama is a highly accomplished academic and researcher with a strong passion for Japanese food and drink culture. Currently, he is engaged in the development of a higher education curriculum solely dedicated to Japanese foods which is already gaining recognition globally.
Dr. Kitayama has developed three courses so far; two of which are "Sake Studies" courses in partnership with the National Research Institute of Brewing in Hiroshima, Japan. The other course is the "Japanese Tea Studies" offered in collaboration with the Ippodo Tea Company in Kyoto, Japan. The course has been successfully launched and is currently being offered at the prestigious University of Catholic Santa Maria in Peru, with a new course of Japanese Tea Studies set to begin at the Romanian American University in Romania this year.
In addition, Dr. Kitayama has two new courses, "Taste and Aroma" and "Traditional Foods," which will officially commence in April. He plans to initiate the development of four more courses, namely "Sake Sciences Lab," "Japanese Confectionery Studies," "Fermented Food Studies," and "Whiskey Studies." His eventual goal is to create a comprehensive food science curriculum that spans thirty-six credit hours. He aims to build a consortium of universities globally that will offer this curriculum.
Dr. Kitayama is an expert on tea and has shared his knowledge in the "Japanese Tea Studies" course. Three specific areas covered in the course are "Cultivation, Processing, and Preservation," "Taste and Flavor," and "Tea and Health." Dr. Kitayama is passionate about sharing the rich history and cultural significance of Japanese tea, in addition to its health benefits and the intricacies of cultivation, processing, and preservation. His teaching approach is deeply engaging, and students rave about the interactive and practical learning experience he provides.
Overall, Dr. Masahiko Kitayama is a highly accomplished academic with a vast wealth of knowledge and expertise in Japanese food and drink culture. He is passionate about educating individuals and is committed to developing comprehensive coursework to facilitate a better understanding of Japanese cuisine globally.
Editor, TeaTime Magazine (Hoffman Media) and Jane Pettigrew’s World of Tea (83Press)
Lorna Reeves was introduced to the pleasures of afternoon tea at the Williamsburg Inn many years ago, and it wasn’t long before tea drinking became an essential part her daily routine. While Lorna has studied with World Tea Academy and the Specialty Tea Institute, her travels to tea estates in Sri Lanka, India, and Wales have given her full appreciation for the marvelous beverage and those who produce it. She has been editor of TeaTime for more than half of the bimonthly magazine’s 20 years. Of her many responsibilities as editor, she especially enjoys planning the tea menus, pairings, and tablescapes pictured in the pages of the magazine, which was named Best Tea Publication at the World Tea Awards twice. She also served as editor of the award-winning book Jane Pettigrew’s World of Tea (83Press, 2018). Lorna has been a panelist and a panel moderator at World Tea Expo and speaks at tea festivals throughout the United States and Canada, as well as at women’s ministry events.
Noli never really "got into" tea; it just grew on him. While living in Japan, he became accustomed to the standard daily teas (sencha, genmaicha, mugicha, etc.) as well as the traditional tea of Japanese tea ceremony (matcha). Daily habit grew into interest which grew into passion. Now, he is one of the few outside of Japan certified as a Japanese Tea Advisor by the Japanese Tea Instructor Association.
A Lifelong Tea Drinker & Potter, combined his two passions to become the owner of Steep N’ Clay Tea House & Pottery Shop located in Elgin, IL. Tom has produced pottery for over 20+ years with his degrees in Ceramics. Tom Hill is passionate about sharing his knowledge with others, teaching and mentoring at some studios such as Lillstreet Art Center, Beverly Art Center, Pottery NW, Northwestern University and others around the country. Tom has previously worked in production pottery while in NY, after doing the daily grind of making the same pieces over and over again he had enough, vowing to produce “ cousins instead of identical twin,” pieces. His pottery reflects a deep connection to the earth, with each piece bearing the imprint of his hands and the spirit of the clay. His award winning pottery has been exhibited in galleries across the country, attracting collectors and enthusiasts alike. Steep N’ Clay was inducted into the Illinois Made Program. Illinois Made celebrates small businesses who help craft Illinois by hand, inspiring visitors and fellow Illinoisan to discover more about the state by experiencing firsthand the passion that make it thrive with its style & creativity setting our locally made goods apart.
Agnieszka, the owner of Chicago Teahouse, is a true master of her craft, and her knowledge and experience are unmatched. Her deep-rooted connection with tea began in her homeland of Poland, where tea is a cultural and social beverage. With her unwavering passion and dedication to tea, she became a certified Tea Sommelier in 2017 and went on to open her tea shop in the heart of Chicago. She has also been voted The Best Tea Shop in Chicago by Chicago Magazine. Agnieszka has extensively traveled the world to learn firsthand about tea culture and how to ensure the perfect brew in every cup.
Since 1989, Dan Robertson has been traveling throughout Asia. He is the founder of The Tea House, an importer, blender and purveyor of premium teas from around the world. He is also the organizer and leader of the acclaimed World Tea Tours, bringing tea-lovers of all levels, on tea adventures to the major tea producing regions of the globe. He is the Headmaster at the International Tea Training Center in the Riviera Maya, Mexico and Director of the International Tea Cuppers Club, a world-wide community of tea lovers of all levels who share a passion for learning about teas through tasting and sharing knowledge. A judge at international tea competitions, he frequently lectures around the world on a wide range of tea topics at trade shows and for private and industry groups. Dan is a regular contributor to various tea blogs and has been a Contributing Editor for TEA Magazine, Tea Journey and other periodicals. From basic to professional levels, he teaches a number of focused tea-related courses ranging from the Chinese Gongfu Tea Ceremony to in-depth tasting training on specific teas. He serves as a judge in international tea competitions and is the author of the DVD The Art of Tea - The Chinese Tea Ceremony and the groundbreaking large format photo-book The Cultures of Tea.
Elizabeth Escobedo is a Certified Tea Sommelier who is passionate about bridging the world of tea and botanicals at the modern table in fresh and unique ways. Her extensive experience growing, harvesting, and infusing herbs fueled a passion for botanicals that shaped her knowledge of incorporating them into a way of life. She pairs her gardening and culinary skills to create engaging tea and botanical workshops. Elizabeth teaches a Masterclass on "Herbs and Infusions" with the UK Tea Academy and is a judge for the Leafies International Tea Awards. She is also a contributor to publications such as Edible Houston and TeaTime Magazine. As founder of Elizabella Tea & Co based in California, she writes, teaches, and shares her passion for all things tea, herbs, and inspired lifestyle rituals.
Omar Francis is a licensed instructor in The Urasenke Tradition of Chadō, commonly know as the Japanese Tea Ceremony. First introduced to Chadō at the University of Illinois (USA) in 1992, he was later admitted into the Midorikai program for a year of intensive training at the Urasenke headquarters in Kyoto, Japan. Since then, he has continued his studies as a member the Chicago Association of Urasenke, taking part in many educational and cultural activities. Francis Sensei is currently teaching at the Japanese Culture Center in Chicago, IL.
Mike Raab, business and marketing manager at Tea-For-All ™, brings a wealth of expertise to the company founded by Deborah Raab in 2011. Certified as a Tea Specialist by the Tea Association of the U.S. through the Specialty Tea Institute, Mike, along with Debbie, has also been selected as Tea Mentors™ by STI, training professionals for Level I and Level II Certification classes. Committed to sharing his knowledge and passion for tea, Mike helps Tea-For-All provide high-quality loose tea leaves, unique brands, and tea discovery education, striving to develop every customer's tea palate.
