Kevin is one of the 4 taster/owners of Camellia Sinensis, along with his partners Jasmin Desharnais, Hugo Americi and François Marchand they make up a team of regionally specialized tasters who comb the tea gardens of Asia every Spring to select the finest seasonal leaves they can get their hands on for their internationally renowned catalogue. www.camellia-sinensis.comhttp://camellia-sinensis.com/carnet/?p=4094&lang=enhttps://blog.englishteastore.com/2011/11/22/profiles-in-tea-kevin-gascoyne-of-camellia-sinensis/Camellia Sinensis news stories, interviews and press releases in English and French: camellia-sinensis.com/en/press http://ici.tou.tv/la-semaine-verte/S2016E11?lectureauto=1

VIP Release of CBC documentary in English- Toronto Tea Festival Tea 101 - Toronto Tea Festival Judge for Tea Masters Cup Russia - Moscow Business Boot Camp, Starting a Tea Company- Moscow Coffee/Tea ExpoThe Leaf and the Grain, Tea and Scotch In Depth Tasting - Moscow Coffee/Tea ExpoTea: Taste and Sensory Analysis - Moscow Coffee/Tea Expo Business Bootcamp 1-2 -conferences and mentoring- World Tea Expo Las VegasTasting of Rare Teas-World Tea Expo Las VegasTasting of Rare Teas-Northwest Tea Festival SeattleDarjeeling the Champagne of the Himalaya-Northwest Tea Festival SeattleCBC Darjeeling documentary-Northwest Tea Festival SeattleTechnical Judge and MC for Tea Masters Cup Canada-Toronto Tea and Coffee FestivalThe Leaf and the Grain-Chicago Tea FestivalCBC Darjeeling documentary-Chicago Tea FestivalSensorial Analysis-Chicago Tea FestivalTea Sommelier Award Ceremony-Tea Festival, Torino, ItalyIndian Tea Master-Class-Tea Festival, Torino, ItalyTea Masters Cup International Judge-Mixology and Preparation-Tea Festival, Torino, Italy.

Kevin has written about tea for publications worldwide, his work has been published in English, Japanese, Korean, Swedish, Russian and French in N.America, Europe and Asia. He has written for many varied publications his favourite being the Art of Eating. He is still writing and is co-author of the best-selling, international prize-winning book ‘Thé. Histoire Terroir Saveur’ published in English translation in 2010 and recently voted World's Best Tea Book 2014 in Second Edition by the World Tea Awards. This book is used as a training manual by many tea companies and the Canadian Tea Sommelier Program, now translated to Korean for their Tea Sommelier Program and Russian. Press:http://camellia-sinensis.com/en/pressWebsite:camellia-sinensis.comamazon.com/author/kevin-gascoyneText examples:http://www.freshcup.com/tea-of-the-united-states-2/http://camellia-sinensis.com/carnet/?p=2111&lang=enPage 42. http://freshcup.epubxp.com/i/178110http://artofeating.com/?s=kevin+gascoyne&s-submit=submithttp://www.freshcup.com/hawaiian-tea/

'Taste and Sensory Analysis'​ at the Université de Québec à MontréalTEA 101: Toronto Tea FestivalTasting with Tea Sommeliers and Tea Leaders: Toronto Tea FestivalThe Leaf and the Grain Tea and Scotch Pairing: New York Coffee and Tea FestivalUK Tea Academy, London Teas of the HimalayasTea Business Boot Camp: World Tea Expo 2017 Las VegasTaking it to the Field : World Tea Expo 20167 Las VagasHost – World Tea Awards 2017 Las Vegas'Taste and Sensory Analysis'​ at the Université de Québec à MontréalTEA 101: Toronto Tea Festival 2018Host of VIP Evening: Toronto Tea Festival 2018Tea and Terroir: Toronto Tea Festival 2018 The Leaf and the Grain Tea and Scotch Pairing: New York Coffee and Tea Festival 2018Tea and Terroir: New York Coffee and Tea Festival 2018UK Tea Academy, London Teas of the HimalayasTea Business Boot Camp: World Tea Expo 2018 Las VegasThe Leaf and the Grain Tea and Scotch Pairing: World Tea Expo 2018 Las VagasTea and Terroir: World Tea Expo 2018 Las Vagas Tasting of Rare Teas NATC NiagaraInnovation in the Tea Industry NATC NiagaraJudge of Gold Cup Tea CompetitionTea and Terroir San Francisco Tea Festival More to be announced.....

2015 'Taste and Sensory Analysis'​ at the Université de Québec à Montréal‘The Mysteries of Aged Tea’ ,‘Tea 101’Toronto Tea Festival‘Profil Éntrepreneurial’ École des Hautes Études Commerciales‘China’s Wulongs and Black Teas’ ,‘Tea 101’ New York C+T Festival'Rare Wulongs Contemporary and Classic'​ World Tea Expo 2015 Long Beach'The Leaf and the Grain: Tea and Scotch' World Tea Expo 2015 Long BeachCo-Host with Bruce Richardson of the World Tea Awards 2015 Long BeachTea Business Boot Camp with World Tea on the Road, BostonNorth America: The New Cutting Edge of Specialty Tea Tea Guild of Canada TorontoJudge Taster and Conferences for the N.American TOTUS Awards 2015 Hawaii2016'Taste and Sensory Analysis'​ at the Université de Québec à MontréalTEA 101: Toronto Tea FestivalTea in the Himalayas: Toronto Tea FestivalTED 2016 Vancouver : Specialty Tea Programming and Training.The Mysterious World of Aged Teas: New York Coffee and Tea FestivalUK Tea Academy, London Teas of the Himalayas World Origin Tasting Tour: World Tea Expo 2016 Las Vegas North America: The New Cutting Edge of Specialty Tea : World Tea Expo 2016 Las VagasFocused Tasting – Darjeeling in Depth: Tasting the Nectar of the Himalayas: World Tea Expo 2016 Host – World Tea Awards 2016 Las VegasJudge for Gold Medal Tea Competition NATC 2016 Niagara Falls Tea and Terroir UC Davis California.

2012 ‘Tea-Inspired Benefit for the American Botanical Council’ New York ‘The Importance of Quality in Today’s Market’ Institute of Himalayan Bioresource Technology in Kangra, India Pairing and Tasting with François Chartier, World Champion Sommelier. ‘Caffeine and Antioxidant Clarity’ at the World Tea Expo, Las Vegas and World Tea Philadelphia‘Tea, Coffee and Health’ C+T Festival, Atlantic City ‘Tea and Terroir’ Robert Mondavi Institute, UC Davis. 2013 'Taste+Sensory Analysis'​ at the Université de Québec à Montréal‘Tea in the Himalaya’ Toronto Tea Festival‘Tea, Coffee and Health’ T and C Festival, New York City‘Targeting the Speciality Tea Industry’ Nairobi, Kenya.‘Everybody’s Talking about Terroir’ World Tea Expo, Las Vegas ‘Rare Black Tea: Contemporary and Classic’ World Tea East, Atlanta ‘Targeting the Speciality Tea Industry’ Kigali, Rwanda‘Tea in the Himalayas’ Philadelphia Coffee and Tea Festival.‘Thematic Tasting’ ‘Tea 101’ Ottawa Tea Festival‘Tea in the Himalayas’ Ottawa Tea Festival‘Tea Marketing’ Concordia University‘Le Thé Équitable’ École des Hautes Études Commerciales 2014‘Tea 101’ Toronto Tea Festival‘Tea and Health’ Toronto Tea Festival'Taste and Sensory Analysis' at the Université de Québec à Montréal‘Tea in the Himalaya’ New York C+T Festival‘The Chemical Mysteries of Pu er Tea’ World Tea Expo Long Beach‘Tea and Scotch Pairing’ N.American Tea Conference Niagara‘Tea and Terroir, Table Talk’ NATC Niagara‘Tea in the Himalaya’,‘Tea and Health’ Philadelphia C+T Festival

The Tea Studio Project brings together tea experts from 3 continents. This experimental micro-unit tea factory is equipped for a progressive approach to tea manufacture. Catering to the rapidly expanding market for ‘boutique’ style tea with a wide diversity of ‘tailor made’, whole-leaf teas. As the Tea Studio’s manufacture stabilizes in coming months there are ‘Phase 2 and 3’ plans to extend the use of the Tea Studio.Phase 2 will be to use the unit as a venue for experimental research. Friends from Tea Research Institutes and favourite tea producers from China, Taiwan, Japan, Nepal and other parts of India have already shown interest in future projects and the development of our production.Phase 3 will be to use the Tea Studio as an educational facility for other small-scale producers of India, and other growing regions around the World, to develop their own regionally specific teas for the boutique market. Unexpected interest from tea tour companies has also been expressed. Though we hadn't put it in the plan originally it looks like a very real possibility down the line. teastudio.info