The Tea Sommelier: The Art of Selecting, Pairing and Appreciating the World's Finest Teas

Tea Parker (Chih Jung-sien)
The Tea Sommelier: The Art of Selecting, Pairing and Appreciating the World's Finest Teas

(book is in English)

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Most people are familiar with pairing wine with food. Another big trend is pairing tea with food – everything from drinking tea at home with simple meals to multi-course tea menus offered in Michelin-starred restaurants, led by a new generation of food and drink experts, tea sommeliers.

This book is a treatise on the art and science of combining tea with food to bring out the synergy of flavors. It covers all the basics of tea, from selection to preparation to serving. It introduces all the major tea varieties from destinations around the world, from high mountain oolong to pu-erh to Darjeeling and other renowned tea "brands."

The main emphasis is on how tea pairs with various foods, both Asian and Western. For example, although it may seem hard to believe, tea goes better with cheese than wine! This book covers various cuisines and specific dishes and recommends teas that will enhance the dining experience.

The Tea Sommelier, illustrated with more than 500 photographs, will appeal not only to tea lovers but also to all gourmets.