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

We all know about pairing wine with food. The next big thing is pairing tea with food — from drinking tea with simple meals at home, to multi-course tea pairings offered at Michelin-starred restaurants and headed by a new breed of F&B expert, the Tea Sommelier.

In order to create a harmonious blend of flavors, this book explains the art and science of pairing tea with food. It introduces all the major tea kinds found worldwide, ranging from Darjeeling to Pu-erh to High-Mountain Oolong, and covers all the fundamentals of tea, from choosing to brewing and serving.

Tea's marriages with various foods—both Asian and Western—are the main topic of discussion. For instance, although it may seem unlikely, tea and cheese can pair better than wine! This book explores a variety of culinary traditions and individual meals, suggesting teas to complement the meal.