Participant representing Iran shows a color-changing cup of tea when lemon is added.
Holcombe Hall buzzed with the vibrant aromas and excitement of flavors from around the globe. With stations filling the hall’s whole living room, it was transformed into an immersive tasting experience.
University Housing’s Global Series and Graduate School and International Education’s International Cultural Team presented their highly anticipated annual World of Coffee and Tea event at Holcombe Hall on Feb. 5. Months of preparation led up to the evening, with participants setting up hours before the event, each showcasing their country’s unique take on coffee or tea.
Graduate assistant and event organizer Luis Negrete Becerra hopes for an event that goes beyond enjoying a cup of coffee.
“Ultimately, we hope to strengthen community bonds and encourage ongoing engagement with cultural activities on campus,” Negrete Becerra said. “This event also provides a platform for students to share a piece of their home with others, enriching the culture of our campus.”
For attendee Makenna Lewis, the event taught her about what other cultures besides hers offer regarding coffee and tea.
“Something that surprised me about the tasting experience is how many different variations of coffee exist because just a black coffee can taste completely different based on the beans in that part of the world or how it was being produced,” Lewis said. “I am more of a coffee drinker, but this event allowed me to see how many different flavors and types of tea there are! Even if you aren’t a coffee or tea person this event had sweet and savory drinks or treats, there was something that everyone could enjoy.”
Negrete Becerra said he was pleased by the number of offerings that drew in attendees.
“This year, the most popular station was the Iranian tea station. It drew a large crowd due to its fascinating presentation and unique offerings, including saffron tea,” Negrete Becerra said. “Additionally, the station featured a tea that changes color, which turns from a deep blue to a vibrant purple when lemon is added, providing a visual spectacle and interactive experience for attendees.”
Traveling across the globe to a different station, participant Erije Aissa explains her secret to making a great cup of tea.
“Today, I am representing Tunisia, which is in North Africa by the Mediterranean, and my secret to making great tea is having fresh mint in it,” Aissa said.
Participants are selected through an open call to the University community, aimed at balancing a wide range of countries and cultural traditions to provide a comprehensive global experience.
“Coffee and tea are universal beverages that vary greatly across different cultures in terms of preparation, taste, and ceremonial significance. By showcasing these diverse traditions, we provide a tangible and flavorful exploration of global cultures,” Negrete Becerra said. “This not only educates attendees but also celebrates the rich tapestry of backgrounds that make up our community, promoting inclusivity and mutual respect among students, faculty and staff.”
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