cafe, slated to open May 29 at 500 NW 23rd Ave on the late namesake teamakerâs birthday. The vegetarian, plant-focused menu will incorporate Smithâs teas into dishes in creative ways, ranging from jasmine-roasted beets to sheepâs cheese infused with tea powder. âMy goals were, how can we highlight our teaâ[creating] a new tea time, in a sense?â Holl says. The Smith bowl, made with sencha-infused quinoa and chai-spiced walnuts. Hollâs approach to working with tea as an ingredient? Use it like a spiceâsparingly, not overpoweringly. Jasmine tips replace the thyme sprigs heâd typically use to roast a rainbow of beets; the beets are then thinly sliced like sandwich meat, layered with avocado, veggies, and powdered White Petal tea blended into sheepâs cheese, all sandwiched between Grano Bakeryâs spelt bread to make the Garden Sandwich. For one of his breakfast cups, Holl will combine coconut yogurt with Red Nectar tea-infused strawberry jam, toasted coconut, orange zest, fennel pollen, and a concoction he calls raspberry-rose rubble: rose petals, toasted genmaicha, pistachios, and white chocolate. The Smith Bowl will combine sencha-infused quinoa with tea-plumped raisins, kale, apples, spiced sweet potato, and chai walnuts. For dessert, Holl will offer thumbprint cookies filled with tea-infused jam, among others (heâs been playing around with tea cookies for a while; we featured Karlâs chai chocolate chip cookie recipe in last winterâs issue of