Everything in Its Right Place

The gradual shift into Autumn always brings a sense of excitement for me.

As the softness of summer wanes, an electric energy begins to course through my veins. It’s always been like this—perhaps something hardwired into our being, preparing for the hard work of the harvest season before the winter's rest. But living in Miami doesn’t quite allow for that pause—it's season, baby, and there's no end to the opportunities that the harvest will bring.

So, I prepare. This year, preparation includes a sourcing and research trip to Vietnam. Normally, I wouldn’t travel at this time, but the way the year unfolded, this is the only window that works. And honestly, I cannot wait to get back to Vietnam. There’s something special about Hanoi and the mountains of the north that calls to me.

Back in my restaurant days, I learned a French culinary term that has served me well through the years: Mise en place— everything in its place. It's the action of getting ingredients and tools prepared and organized to cook rhythmically and efficiently during service. It also applies to front-of-house preparations—napkins folded, flatware polished, bar prepped, garnishes stocked, staff informed...getting the house ready to welcome guests.

When drinking or serving tea, there’s a similar practice. We carefully choose the artistic elements for the chaxi (tea stage), measure our tea, heat the water, and arrange our tea tools—all to prepare it properly. Whether it's a smooth, vibrant bowl of Admari Matcha or the elegant, grounding Cinnamon Yan Cha, the concept of the ritual is the same.

This idea of preparation is deeply rooted in tea culture, as seen in both the Chinese practice of Gong Fu Cha and the Japanese practice of Chado. In each, the emphasis is on preparing tea with skill and intention, embodying mise en place at its core. Every movement—from selecting the tea leaves to arranging the teaware—is done with precision and care. It’s about creating harmony between the tea, the tools, and the environment, much like we strive to do in our own lives.

This patient practice of organizing the foundation for what comes next is rewarded—a smooth dinner service, happy staff and guests, or a simple, balanced bowl of tea. Or in my case this week, a smooth, productive trip to Vietnam, a functioning tea studio, and happy clients.

I’m making sure everything is in its right place, from our tea inventory to the KickAssam Sparkling Tea stocked in the fridge, ready to keep me healthy and energized through these busy days.

And so it goes for the next 9 days—getting everything in its place.