With 36 years’ experience in the food industry, the last 20 years with The Product Makers which is an International Australian based flavour company.

Lucky Procipou is Sales and Marketing Director for the group and manages all overseas countries, and establishes new regions worldwide, allowing the amalgamation of business, manufacturing and marketing units that encompassed dealings with the diversity in the food industry of each country.

Technologies which he has developed and in new ventures such as encapsulated flavour technology and the latest new bio active product Phytolin is taking the business to new food directions. The encapsulated products being diversely used in tea products by the tea industry around the world. Lucky has established global partnership with multi-national customers involved in the food industry.

Previous employment includes working with Jorgenson Waring & Joe white Malting involved with fruit and nut products and the malting industry. Cadbury Schweppes in the chocolate development and Herbert Adams/4 & 20 group in the pastry and flour Industry. He has also worked with Quaker / Pampas Pastry /Uncle Toby’s in the cereal and bakery industry.

His qualifications include:

Dr Brown began his love affair with tea in 1990 when he was a member of the Tasmanian government research team investigating the potential for Japanese green tea production in Tasmania.  At the conclusion of the project Dr Brown and his wife, Jane, were so impressed with tea that they planted Australia’s first commercial Japanese green tea garden on their own property, just south of Hobart at a latitude of43°S.

Eventually Dr Brown overcame the bandicoots, rabbits and wallabies that developed a taste for freshly planted tea bushes and the first harvest of Japanese green tea, from the world’s most southern tea garden, was made and marketed in 2000.  Consumer responses to the tea produced was and has been extremely positive and the tea garden has been expanded and production is increasing on an annual basis.

Due to a lack of access to tea production equipment and servicing capability Dr Brown has researched tea processing methods and developed techniques using readily available commercial kitchen equipment.  This produces a distinctive tea which Tasmanian consumers enjoy.  Dr Brown believes that innovative research, development and adaption of tea production for local physical and market conditions are essential for successful industry establishment.  Dr Brown has now begun a process of mentoring other growers in Tasmania and is actively trying to develop a Tasmanian tea industry.

Susan comes to the study of tea and tea culture from the perspective of one whose previous 25 year career has been conducting professional historical and cultural research. With degrees in History and Anthropology, (with an emphasis on Aboriginal Studies), she has a focus on cultural history. She has conducted work for the Canadian National Museum of History, the Assembly of First Nations, The Union of Ontario Indians and the Federal Government of Canada, most recently in the Department of Indian Residential Schools Resolution Canada. It seems logical then, when introduced to the world of tea, she would focus her attention on the history and culture of this beautiful plant, all around the world.

She likes to dig a little deeper to learn about how culture is introduced, and how it evolved over time.  While the world is a huge place, there are similar patterns of discovery and evolution of tea culture. Everything is connected in an intricate web.  

Susan is a Tea Sommelier, Tea Blender and Tea and Etiquette Consultant. She is also a lecturer on tea culture and and educator for tea sommeliers.

A retired art academic, Arthur K. J. Park now describes himself as “An old potter trying to give back”. Both Morning Earth Korea and Morning Crane Tea are educational endeavours developed to promote Korean arts and culture principally through promoting Korean ceramics and Korean tea.

As a ceramic artist Arthur has exhibited internationally. He began his ceramic studies under Kenneth Beittel at Penn State and further studied under two Japanese Living National Treasures, Hamada Shoji in stoneware from Mashiko and Inoue Manji in porcelain from Arita. Both Japanese artists were highly influenced by Korean ceramics. In addition, Arthur worked for a year in the studio of the internationally known Korean potter Lee Jun Hee in Icheon, Korea. He has been researching Korean ceramics for more than 40 years.

Nathan Johnston and the Cartel Roasters team are enthusiastic about sharing the ‘journey of coffee and tea’. Nathan travels the world sourcing coffee and tea direct from farms and provides open educational resources and training to invest in the future of the specialty industry in Australia with regular cupping and palate training.
“Coffee and Tea is an exciting life-rewarding journey where you can always learn something new. It is important to share knowledge between both coffee and tea and keep up to date with the trends occurring around the globe.”
Nathan is a well-respected member of the global specialty coffee industry and has worked in all facets of the coffee industry from plantation to cup.

Jane Schueler is a Tea Master. She is a guest judge at national tea competitions, tea masterclass educator and designer of creative tea initiatives.

Jane pursues her love for entrepreneurial ventures in brain fitness and high performance. She has formal qualifications in psychology, computer science and neuroscience, and is an accredited sports coach with national and international experience in the training, education, business and executive/leadership coaching fields. With a pioneering spirit, Jane is blazing a trail in the brain fitness industry through neurotechnology research, brain science education and analytical tools that lead to peak mental performance.

Tea shares a close relationship with brain health as it relates to mental and emotional well-being, mood, stress management, mindfulness, nutrition and most importantly social connection Jane promotes these wellness aspects of tea and with respect for the tea origins, culture and artistry brings the leaf to life through collaboration, education and innovation.

Tai Shiang Tea Co., Ltd. has been exporting tea from Taiwan since 1966 and continues to use traditional 3rd generation methods as the basis of their tea processing.

They export teas including Formosa Oolong Tea, Dong Ding Oolong Tea, Pou Chong Tea, Tekuangin Tea and Amber Oolong, Gaba Oolong Tea among others.

Fourth generation successor Mr. HSIU CHEN KAO has created KAO TEA which is available for retail since 2014 to help promote the beautiful teas available in Taiwan.

Alex was born in Fuzhou Fijian China, a well-recognised tea production area. He has visited numerous Chinese tea plantations and specialises in Chinese teas. Growing up in this area, meant he has had experienced tea picking, panning, and drying first hand. His mother was also a tea picker. He has a genuine interest and desire to support growers and pickers. His aim is to expand knowledge about tea culture and develop people’s appreciation of what is a most charming beverage.

Alex won the inaugural Tea Masters Cup Australia/New Zealand in May 2016 and competed in the Tea Masters Cup World Championships held in Seoul, Korea in June.  He came second place in the Tea Tasting category.