Tag Archives: The Tea Smith

The Tea Smith

May 13, 2014 by
Photography by Bill Sitzmann

Down on Howard Street, in between the many bars and restaurants that pepper the Old Market, the bright-green leaf decorated on the window of The Tea Smith can be easy to miss. But this deceptively simple store hosts the most impressive collection of tea in Omaha, and owner Tim Smith has received national and even international recognition for his treasured tea.

Now if this storefront had existed 20 or so years ago, Smith might have walked past it without batting an eye.  “At that time I thought that tea was not much more than brown water and a bag, so I didn’t pay much attention to it,” says Smith. But a Valentine’s Day business trip changed his mind, after he picked up some loose leaf tea for his wife.

“When I got home, she [my wife] made me try it, and I said “oh this is good, this has got some character to it,’” says Smith. Some internet research led Smith to some a surprising fact about tea: that at the time, tea was the most consumed beverage in the world, but in the United States it was ranked sixth or seventh.

Smith began to see a possibility to expand the specialty tea market.  If more of the high-quality loose leaf teas that he and his wife both loved were more widely available, tea might start to grow in popularity in the United States. While there weren’t many other established tea businesses to model themselves after, Smith decided to take a leap of faith, and opened The Tea Smith in December of 2004.


Smith’s concept behind The Tea Smith is “comfortable contemporary”—he wants anyone to be able to come into The Tea Smith and spend an hour or two relaxing with a nice cup of tea. This includes making the concept of tea more approachable to the average person, who might not know all about the complexities of tea.

Smith laughs when he recalls the early days of The Tea Smith, when “we’d tell someone we’d opened a tea store and they thought maybe t-shirts or something like that.” Now The Tea Smith plans a variety of educational programs, such as a “Tea 101 class” for beginners. Smith himself says that he is still always learning about tea—with over 10,000 different styles of tea that supposedly come from the same plant, Camellia sinensis, Smith hasn’t even come close to tasting them all.

This learning process has taken Smith to the source of his tea, to China, Japan, and Taiwan, and to tea expos all over the world. One of Smith’s highest recognitions came at the 2012 World Tea Expo in Las Vegas, when he was named “Top Tea Infusionist” after winning the expo’s Tea Infusionist Challenge.  Smith, along with five other tea experts, was given six teas and had to prepare them on stage for a panel of judges. Participants were judged on their skill and handling of the tea, their ability to discuss the tea, and their success in implementing their desired flavors into their cup of tea.

It’s events like these that allow Smith and his staff to hone their teaching skills when it comes to the intricacies of different kinds of tea. The Tea Smith carries over 150 different kinds of tea, and it’s up to Smith and his employees—the “Tea Smithies”—to taste all of them and help customers find ones that will fit their palette.

Say a customer comes in and is completely new to tea. Smith and his employees will ask the customer what types of flavors he or she likes to help them find a tea that has those kinds of flavors in it. Smith will usually direct first-time tea consumers to something that’s not overly sweet or bitter, like a green tea. Looking for something a little bit more daring? Smith might direct you to one of their most popular drinks called South of the Border, a black tea with chocolate and chili pepper.
Nathan Watson was also looking for something a little different when he stumbled upon the Tea Smith a year and a half ago. Born in the South, Watson’s been a tea drinker his whole life. But even he was blown away by all of the seemingly crazy tea concoctions The Tea Smith has.


“I can get Chai Tea at Scooter’s or I can get tea from Starbucks. They have two or three different kinds. Tea Smith has like 100,” says Watson.

Watson, a chief sales officer for Contemporary Analysis, has now become a regular at The Tea Smith. It’s his go-to place to meet with clients—he recalls with a laugh how he even hosted six or seven meetings back-to-back at The Tea Smith one day. Despite refilling his same teapot a dozen times throughout the day, Watson uncovered new flavors with each sip of tea. The robust flavors that came with the first brewing of his tea disappeared after the first couple of brewings, and were replaced by some of the subtle flavors that were originally unrecognizable.

“Tim taught me that trick. The second brewing,  the third brewing, the fourth brewing all taste different,” says Watson.

It’s this combination of unmatchable knowledge about tea and wacky offerings that have made The Tea Smith such a hit. Out-of-town customers would often make the shop a regular spot on return trips to Omaha, and as many customers would buy bulk orders of a certain tea to take back home, Smith thought that he might be on to something. He decided to alter his original business plan to add a wholesale aspect to the mix. Now the  store ships tea to customers all over the country, and even helps create tea menus for local restaurants such as Blue Sushi, The Grey Plume, Aroma’s, and Scooter’s Coffeehouse.

“As we got popular and we got the experience, we found that we were really able to help people that were starting into teas or help them improve the quality of the products that they’re offering,” says Smith.

It always comes back to this educational experience for Smith. With each new customer that comes into the store comes a new opportunity to expose another person to the beverage that he loves so much, and he hopes to continue to spread loose leaf tea around the country. Smith has plans to open more stores in the future outside of their Old Market and Tower Plaza locations, though he remains coy about them.

For now, Smith just remains excited about continuing to expand his knowledge of tea, pay it forward to his customers, and to expel misconceptions about the drink that he now considers
“more than just a beverage.”

“It [tea] is a part of culture, it’s a part of economics, it’s a part of history, as well as a part of health, so it’s absolutely fascinating,” says Smith, “and there’s always a lot to learn.”

Brian and Kelly Smith

March 25, 2014 by
Photography by Bill Sitzmann

For nearly twenty years, Omaha couple Brian and Kelly Smith have been learning and growing together, quite literally. The horticulture-inclined, entrepreneurial duo share a love for exploration and education through a small urban farm in Benson with their three sons.

“We’ve always been curious people who love to learn,” Kelly says. “That’s something we hope we instill in each other and in our kids.”

Kelly, a Montessori-trained educator from a family with skilled green thumbs, is the primary educator for their boys Sam (14), Jack (11), and Comet (6), as well as the digging force for most of the family’s urban farm endeavors. Brian, a community builder who discovered tea organics when his parents first opened the The Tea Smith in 2004, began to explore the science of tea and other agricultural products before introducing the interest fully to the family.

“The first time I tried farm fresh eggs, it was a life-changing experience,” Brian says about his introduction to organic food. What they were eating and where it came from fascinated both Brian and Kelly more than ever.


“Our responsibilities are to our family and to the culture of education,” Brian says. “And it begins first with taking responsibility for yourself on this planet.”

The Smiths were already tending to a small urban garden at their Benson home, but thanks to Kelly’s background in gardening and Brian’s surge in interest in organically sourced foods, the family uprooted and planted themselves in a Bennington farmstead.

When they moved from their .17-acre home to a 76-acre farm—a whopping 447 times the amount of land they started with—Brian and Kelly quickly expanded their lifestyle beyond a hobbyist interest.

The Smiths began to grow for scale, caring for chemical-free heirloom vegetables, heritage animals, and distinctive, specialty, cut flowers. They started with farmers markets and worked their way into community supported agriculture programs (CSAs) in the state. Eventually, they became a primary provider for fresh, local produce and floral arrangements for restaurants across town, including The Grey Plume.

Their farm, Black Sheep Farms, also served as the backdrop to their sons’ education, and, as Brian says, “that was the biggest and best playground they could have had.”

“Through what we were doing on the farm, our kids grew up knowing that it’s fine if you don’t know the answers,” Kelly says. “The key for us is to encourage their confidence to want to figure out things
on their own.”

The farm offers opportunities every day for hands-on teaching moments. The Smiths found ways to incorporate farm science—everything available to them in the natural cycle of plants and animals—into their homeschooling lessons.

“When you’re working and learning side-by-side with your kids, you develop a deep relationship and understanding of their learning and working style,” Brian says.

Eventually, the Smiths opened their home and barn doors to their community as well.

“It was only a natural progression,” Kelly explains. “We wanted to share, teach, and help others learn from what we knew.” Through classes like Chicken Academy—a course designed for raising chickens in a city coop—to more basic seed-starting sessions, Kelly and Brian found that they were able to make farming relatable to others interested in the craft.

After five years of life on the farm, they’ve since settled back into their Benson home. “A farm is a good place to find out what your capabilities are,” Brian says. “It makes you accountable when you know it’s on your shoulders to pick up the slack.”

They’ve taken that approach now to consulting projects, where the Smiths help others understand the basics of organic urban planting. For now, they’re primarily growing for the family while they establish what their urban farm looks like moving forward. Part of that is figuring out what pieces of their farmstead life they’ll carry on into this new chapter for their family.

“For us, exploration is continuous,” Brian says. “Being open to new experiences has guided us through. Having us together as a duo keeps us confident. We support one another and this allows us to go for it because that’s what we love to do.”

“We want to show our kids that throughout everything—good or bad—it leads you to where you need to be,” Kelly says. “We’re absolutely where we are meant to be.”

The State of Downtown

December 25, 2012 by

With 2012 in the rearview mirror and a strong 2013 ahead of us, we thought we’d bring to you the State of Downtown Omaha!

Downtown Omaha is thriving. Major development and redevelopment projects are changing the landscape of the area. Projects such as the Hyatt Hotel, the Barker Building, the Marriott Hotel, the Highline, and the Gavilon headquarters building will bring people, jobs, housing, and businesses to the downtown area.

Small businesses continue to emerge. Le Wonderment and The Tea Smith have established themselves within the traditional small business center of the Old Market, while Café 100, The Tap House, Block 16, and McLovin—A Store for Men dot the downtown cityscape.

The coming year will bring additional changes and isn’t without challenges. Opportunities to improve the public parking system, vehicular and pedestrian wayfinding, the Leahy Mall, and 16th Street are within reach. However, we must also remain vigilant in our efforts to tackle the challenges that exist on 16th Street, in the lack of short-distance transit options, and the periodic safety issues.

This is a time in our city’s history when we should be proud of our downtown, its ongoing growth, and the bright future that lies ahead. Happy New Year!

This column is part of a series detailing the activities and efforts of the Omaha Downtown Improvement District (DID) to further strengthen Downtown Omaha.