※ 樂啓凡 Stéphane Erler
I’m very grateful to Teaparker for creating the International Tea Sommelier Academy. In his classes, he shares his top rate experience about Chinese tea and fine dining. And he manages to combine these 2 passions in a very creative way. He shows how one can also use tea to pair food and produce a similar delight as with a well chosen wine. Since his classes combine the theory and the practical aspects of tea pairing, let me give you an example of tea pairing. For my final exam, I have paired a ‘Chicken with green peas’ with a high mountain Oolong from Taiwan’s highest peak, Da Yu Ling. The fresh and light spring aromas from the chicken and the peas echoed with the delicate fragrances of my spring Oolong. And thanks to the long aftertaste of the tea, the pleasure of the mouthfeel of the dish is prolonged. And since the world of tea is at least as vast as that of wine, I believe that there are many more tea pairing possibilities waiting to be explored and discovered. But having done this class is a good way to acquire a map and a direction on that path!