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Team Portrait: Josiane Monette

20 July 2017

Josiane_Cat-Emma

(Josiane is on the left side)

At Camellia Sinensis, the quality of our teas has our reputation but the quality of our team makes it all possible. This month, we introduce to you Josiane Monette.

How did you come to work at Camellia Sinensis?

After I got weary of selling upscale furniture, I found Camellia Sinensis and I haven’t let go since – that was almost 11 years ago. The funny thing is that I never had tea outside of your “everyday commercial tea” but I thought I’d try interviewing regardless. I got a lucky because they needed seven new employees, (the Jean-Talon boutique was about to open) so my lack of tea knowledge wasn’t a barrier. To be honest, after the first interview, I really felt a good vibe and knew we would all get along– I knew I wanted to work there and be a part of the team. That’s why I was really happy to have been chosen and I can safely say that after 11 years of working for such a humane company, being hired has been a turning point in my life on many levels.

What is your role within the team?

I’ve worn many different hats over the years and what I do on the daily is quite diverse. Part of what I’m responsible for is scheduling for both Montreal stores and the teahouse. I also assist for accounting; I plan workshops for the tea school and also some logistics for events. I give conferences in various venues and also for the tea school. I also try to go to the Jean-Talon store to help out with clients as much as possible. It helps me stay in touch with our awesome clientele and learn about their tastes. Office work can be great, but it’s not the same than face-to-face interactions and a cup of tea.

Your favourite tea is…

A black wulong tea from Taiwan called Gabacha, I can never get tired of drinking it. I find it so comforting with its spicy cinnamon and ripe fruits notes. It makes me daydream which actually works out great because I tend to multi-task, and think up of many projects at once. What’s also great is that if I over infuse it by forgetting it, it won’t turn bitter– actually it’s at its best after a good 8 minutes. Otherwise, I like all Pu Er’s with accentuated earthy notes and my Darjeeling Thurbo morning tea.

Tell us about your most recent find.

With all the new springtime arrivals, it’s hard to make a choice. A tea I recently rediscovered this week is the Jingxian Jin Jun Mei, an excellent Chinese black tea. It has floral and woody aromas and a velvety texture reminiscent of honey. Its finesse is unmatched and its just excellent with croissants and jam on a beautiful Sunday morning.

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