Nutgraf

As promised earlier this week in A Damn Fine Blog Post, I am thrilled to present to you today this brief interview with Erik and Charles, proprietors of Andrews & Dunham: Damn Fine Tea. I can think of no finer use for this, my 100th post, than telling y’all about this cool new shop, and launching a new format that I plan to feature again.

I’ve long known Erik to have one of the most finely honed aesthetic senses I’ve ever encountered, and so was not at all surprised that a lot of effort went into the presentation of their painstakingly selected teas. In fact, since their launch a few weeks ago, their packaging has been lauded on a couple of design blogs. I know the guys value their ongoing collaboration with Aesthetic Apparatus, and I’m really looking forward to seeing the evolution of the brand.

But don’t take my word for it, read the rave reviews:

• Lovely Package
• TheDieLine

But what about the damn tea, you might very well ask. Well, I like it very much. But if you want a more informed opinion, check out this review at Authori-Tea. I’ve never seen a more beautiful leaf of green tea, and the Nepal and Ceylon are subtle and sophisticated without being snooty or overpowering. Their inaugural collection is a fine one, and they should be proud.

And now, without further ado:

7 Questions with Erik and Charles: Purveyors of Damn Fine Tea

Now, I drink a lot of tea, but it’s kind of a leap from being a fan to starting a business. What compelled you?

Charles: All the usual world-domination schemes. Also, we didn’t (and still don’t) feel like anybody else is doing what we do.We sell tea because it’s cool and tastes great and not because it will heal your soul. Though it might. We’re like a little micro-brewer in a wine town. And that’s fine.

Erik: We have to share the love. We love tea and we love great design. We will share rides in our convertibles if we are successful.

What was the biggest challenge to getting the business running?

Charles: Timing, mostly. I don’t think any one thing was any harder or easier that we predicted, but coordinating a lot of dependent processes, each for the first time, was a real schoolin’. We took a long time to craft our business plan (it was very leisurely process), and we made sure the scope of it fit with our perceived strengths. Also, we have a very realistic attitude about our weaknesses and all the crap we don’t want to deal with, so our strategy takes into account our laziness. It embraces it. For that reason I think it’s been pretty smooth overall.

Erik: The biggest challenge? Getting off the couch. From a tech standpoint, we wanted our site to run independently of shopping cart providers like PayPal and Google Checkout for user experience and financial reasons. Learning to wrestle a shopping system into submission has been the biggest challenge for me. Learning not to refresh the “new orders” in-box has been tough, too.

And what’s been the best part of starting Andrews & Dunham?

Charles: Counting all the money and picking out which convertibles to buy. And getting to work with our designers, Aesthetic Apparatus. Those guys are total pros and the nicest people ever.

Erik: Talking to tea lovers everywhere. It is tremendously gratifying to have a complete stranger purchase our tea. There is a level of trust when they buy. Meeting their expectations through customer service and great tea is very rewarding.

What tea has captured your interest most recently, and what’s your all-time love?

Charles: Lately I’ve been enjoying some fun flavored teas from Kusmi Tea, which is an old Russian tea house that relocated to Paris around the time of the Russian revolution. The blends have a great “old world” refinement that makes me happy. And they remind me of my extensive travels in Europe. My total BFF tea is high-grade black Chinese Yunnan tea.

Erik: I like pretty much any oolong. And senchas. I am rationing a tin of genmaicha from an ancient tea shop in Kyoto. From when I went to Japan. Did I mention I’ve been to Japan?

Can you tell me a little about your tasting regimen?

Charles: It’s not very scientific. We get a ton of samples (which is awesome) and I prepare them just like I prepare the tea I buy. I try them at home, at work, in various mugs, pots, travel cups, whatever. I’m horrible at measuring quantities and timing so I go by instinct. The good ones stick out, and those ones we put through more of a rigorous testing process.

Erik: I let Charles winnow down the pile. I try the teas he’s selected and think to myself, “what the hell?” Then we decide on which teas to feature in a series.

And then how do you make the decision on what teas to feature?

Charles: Special 7-sided tea die.

Erik: WWJB?

What’s the preparation secret to a perfect cuppa?

Charles: Tea always tastes better to me when I’ve had some toast and there’s good music playing.

Erik: Tea is wonderfully analog. It is joyously imprecise. Every cup is different. However, timing is key. Not exact timing, but you want to be in the ballpark. I use a kitchen timer to keep me from over-brewing, but other than that, I just let it fly.

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