Rocco Dispirito

We fall in love with things we might not understand. Someone once asked what my favorite wine was. "The one I like..." I replied, "and the one I don't know I like yet."

True love takes time. Knowing I like something and explaining it in detail need more time. It's very easy to ask children what they like to eat. "Chocolate Ice Cream!" and why?.... "Cos' its good". Often, good is not enough and somebody else said it's such and such it's even more convenient.

I have designed many, many books and touched many levels of authors. For someone to write a book and be able to explain his passion in writing is rare. Just like when someone asks me why I like that tea.... It's a true love affair.

Working with Mr. Dispirito is an eye opening experience. A true Artisan food lover at work. Many editorial sessions over tea had brought me to a new level of appreciating the finer things in life. Catching up with Mr. Dispirito's level of vision in food and cooking has taught me patience and control. The fruitful result of 39 days of hard work has paid off with the arrival of the first press run. Accompanying the book is my 2 years of love relationship on a tea I had selected and improved upon.

2010 Fall Traditional Roasted GBH / 2008 Fall Medium Roasted GBH

A traditional charcoal roasted Golden Buddha Hand from WangChun, Anxi. Grown at 800 meters up, I had been through a couple of passes with the farmer before finding the right tune and firing level. Understanding a tea and being able to explain to the grower what's good and what's needed to refine is like writing a book. Trial and error, patience and provocation, ups and downs.... Communications with the grower about how and where I want my version to be is an art. Listening to the leaves is essential... that's the spirit of tea and the spirit of life, all in all.

Taking my hat off for a great Chief/Author. And many, many more best sellers to come.