Print and Radio:
March 2014 interview with Edible Chicago http://digitaleditions.sheridan.com/publication/?i=204754
December 2013 interview with Libertyville Patch http://libertyville.patch.com/groups/business-news/p/woman-shares-passion-for-tea-through-libertyvillebased-company
November 2013 radio interview with Kitchen Chat with Margaret McSweeney. Napoleona Tea interview starts at 0:46:00 http://webtalkradio.net/internet-talk-radio/2013/11/11/kitchen-chat-good-stock-with-chef-sanford-damato/
February 2012 interview with Institute of Masters of Tea Arts, Vancouver http://www.mastersoftea.org/index.php/thresa-griffin-featured-tea-master/596/
Words of Wisdom about Napoleona Tea- What they say about us:
Aromatic and floral, the black teas are unusually flavorful. We are enjoying these steeped hot and iced.
– Ahmed Kazouini, owner, Chez Joel, Chicago and Marrakesh
I am very selective about my green teas and these are wonderfully fragrant and smooth; Napoleona’s Teas are the best I have every tasted! And, our guests appreciate top quality.
– Melony DeVos, Leonard at Logan, Grand Rapids, Michigan
Napoleona Tea has made me a white tea drinker, as I so enjoy the subtle quality of this tea; I look forward to expanding my experience of these delicate flavors by adding more white teas to my portfolio.
– Scott Crossman, tea connoisseur, Rockford, Michigan
– Chef Kim Shambrook, executive chef/owner, bespoke Cuisine, Chicago
Very smooth— and flavorful. We are always on the lookout for new and interesting teas and Napoleona’s Darjeeling and Puer are teas of merit—bravo!
– Jeff Dreyfuss, Metropolis, Chicago
In a word, sublime! Napoleona Tea’s green is my new morning cuppa and I am both delighted and feeling healthy!
– Margaret McSweeney, Host, Kitchen Chat Radio
– Sanford D’Amato, James Beard Award Winner, chef, restaurateur, author and cooking school owner, Milwaukee Wisconsin
I love the Jasmine Pearls from Napoleona Tea Co. What a decadent experience of sweet fresh cut flower buds! This tea is equal parts soothing and exciting to the senses, with mineral overtones as complex as a good glass of Sauvignon Blanc. The brewing instructions are extremely important; the tea is delicate and shouldn’t be over-steeped.”
– Emily Hurd, pastry chef and caterer, Chicago and Rockford, IL