The Tea Cellar at the Park Hyatt Washington features over 50 rare and limited-production, single-estate teas from remote regions of China, Japan, Sri Lanka, and the Himalayas -- and Rex-Waller is happy to help guests discover new, unique flavors during their visits, whether they order a calming pot of chamomile tea or a $300 pot of exclusive Pu-erh tea.

　　Nowadays, more and more hotels are offering unique services to cater to their guests" every whim. From surf butlers to in-house tattoo artists to pet psychics, the list of luxe hotel amenities is expanding rapidly (and, many would argue, getting more over-the-top every day). Some of these may be gimmicks -- seriously, The Ritz-Carlton South Beach, tanning butlers? -- but other services are more than just asterisks on amenities lists. Dedicated to their craft and eager to educate others on their field, professionals from a variety of industries have been called on by some our favorite hotels to share their expertise-- and we want to hear their stories. Our Q&A series provides an inside look at some of the most fun and, oft-times surprising, services hotels offer. (Check out our first installment, with the Affinia"s pet psychic, here.)

　　We recently interviewed Robert Rex-Waller, the resident tea expert at the Park Hyatt Washington. Tea experts, also known as tea masters or sommeliers, are growing in demand at luxury hotels around the globe. Brewing a perfect cuppa isn"t as simple as Lipton would have you believe, and that"s where experts such as Rex-Waller step in.

　　The Tea Cellar at the Park Hyatt Washington features over 50 rare and limited-production, single-estate teas from remote regions of China, Japan, Sri Lanka, and the Himalayas -- and Rex-Waller is happy to help guests discover new, unique flavors during their visits, whether they order a calming pot of chamomile tea or a $300 pot of exclusive Pu-erh tea.

　　Robert Rex-Waller’s Chai Tea Recipe

　　A Note from Rex-Waller: “People should feel free to alter it to their own particular flavors. I find it works best with the cheese cloth, but the herbs can also be strained out after the fact.”