Tea Journey role: Contributing Editor
Cynthia Gold is Tea Sommelier at L’Espalier at the Mandarin Oriental, Boston. She discovered her passion for tea after taking enlightening excursions into the tea fields of Asia, where she uncovered the pure beauty of tea. Ms. Gold is one of a handful to have brought “tea cuisine” to the United States where she has been actively combining teas with food via pairings or within dishes for the last fifteen years. Her award winning work has been highlighted internationally in publications such as Art Culinaire, Cheers, TEA a Magazine, Sante, Boston Magazine, Harpers Bazaar, Cigar Lifestyles, Vegetarian Times, The Wall Street Journal, Asahi Weekly, The Wheat Club and J Magazine (Japanese Publications), Plate, Culture, Yankee Magazine, FRESH Magazine, Dinner WHERE and others. She enjoys teaching and writing about tea and tea cuisine and her book Culinary Tea is currently available in the US, Europe and Asia. She is currently working on a book focused on tea cocktails.