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Cooking & sommeliers
Tea has long been used in cookery. The most obvious use is through smoking fish and poultry with tea leaves. It is also used in desserts, such as poaching fruits, creating syrups and as the main flavour such as an Earl Grey panna cotta.
“Tea is used as a flavouring agent by several chefs around the world to give a subtle flavour to their dishes,” says Typhoo’s Rahul Kale.
“Chicken is smoked with lapsang souchong tea to give a smoky flavour.”
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Tea sommeliers aren’t common, but they are emerging and as people become more knowledgeable about tea and the various varieties it is likely the role will become more prevalent.
Kale agrees that the need for expertise is growing.
“We do not have a tea sommelier in our company, but we do use external tea experts to educate our staff and consumers,” he says.
“As more and more people want to learn about what they eat and drink, I believe the need for experts in the particular field will also increase.”
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