World Tea Academy Assistant Director of Online Education Lisa Boalt Richardson recently met with former student Ken Cohen and discussed tea pairing in one of his Talking Tea Podcasts: Pairing Tea and…Cheese? This podcast provides insight into which teas complement different foods and reflects the benefits of a World Tea Academy education.
Cohen completed the Essentials of Camellia Sinensis (CORE.01), Understanding the Organoleptic Experience (ADV.02) and Tea Sommelier Essentials (ADV.08) courses.
Richardson said, “We refer to the Advanced 2 course a lot because that class goes into the science of why people taste what they taste.” Richardson and Cohen do a tea and cheese pairing during the podcast and talk about why the two pair well together, covering elements such as the astringency of teas and the fat levels in cheeses. “It delves into the organoleptic experience and pairing tips,” said Richardson.
World Tea Academy will offer Understanding the Organoleptic Experience (ADV.02) in July, and Tea Sommelier Essentials (ADV.08) in September. “In the podcast, we talk a lot about what you’re tasting and what’s in your mouth, so it really refers to both classes,” Richardson said.
Understanding the Organoleptic Experience (ADV.02) was written by Virginia Utermohlen Lovelace, a retired faculty member of Cornell University’s Division of Nutritional Science. The course explains the anatomy of human organoleptic system and how it responds to tea’s components: bitterness, astringency and sweetness. It also covers tea’s chemistry and its impact on flavor and the consumer’s experience, as well as how flavors can be modulated. This course will be offered in July. Registration for July courses ends June 24.
Tea Sommelier Essentials (ADV.08) was a collaborative effort by key tea industry leaders who discuss the evolving role of a Tea Sommelier in hospitality and its influence in global tea culture. The course covers the information and skills necessary for anyone who aspires to assist culinary managers and consumers in making informed decisions about tea. It explores food and beverage pairing and how to create tea menus for an establishment or institution, among other essential skills. This course will be offered in September.