When I give a lesson at The Tea School, or when I arrange a tasting for colleagues, one of the first things I do is to ask them a very simple question: once you have put food in your mouth, how many senses are in contact with this food, and which ones? The answers always vary. Now, to taste properly – and this goes for any food – it is essential to understand which senses come into play, and then to build up the appropriate vocabulary.
29 January 2016
Three senses come into play when we drink tea and analyse the liquor: taste, which focuses on flavours (sweet, salty, acidic, bitter, umami, etc.), smell – made more effective through…
27 October 2017
Named “Meilleur Sommelier de France” (“Best Sommelier of France”), Manuel Peyrondet is also interested in tea. He came to taste some premium teas with me, prepared at room temperature, meaning…
21 April 2017
Working together is good; sharing good times is even better. Yesterday was the Tea Sommeliers day, which I devote to the people who have obtained their precious diploma. The aim…
31 January 2012
Walking through the streets of Hong Kong is an olfactory journey. In this city where street food is sold on every corner, the many stalls – there’s one every ten…
