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Review

Tea: Wine’s Sober Sibling

Pairing tea with food is a less well-known art than wine pairings, but every bit as rewarding for cooks and connoisseurs. TeaBookClub founder Kyle Whittington reviews author Mariella Erkens’s comprehensive cookbook, Tea: Wine’s Sober Sibling.

Culinary Tea

Black Tea Marinated Pork Loin

Tender and juicy, this flavorful recipe uses the tannins in Assam black tea to draw out the pork loin’s moisture. Creating a succulent and satisfying dish that’s easy to prepare and delicious to enjoy. The leftover marinade is used to make a rich sauce at the end.

•Food & Beverage

Cooking A Romantic Valentine’s Day Dinner With Tea

Make this Valentine’s day unforgettable by cooking a romantic dinner with tea as your captivating and alluring secret ingredient.

Katrin Rougeventre, Chakra Tea Estate, Bandung, Java. Photo by Othniel Giovanni 潘狮龙

Katrin Rougeventre: Immersed in Asia

Katrin Rougeventre’s journey is a singular one. She is France’s leading expert on Chinese tea and Chinese culture and has contributed to its diffusion in Europe. Among all the great French tea experts, what distinguishes Katrin is undoubtedly her roots in Asia, where her entire gustatory and sensory training took place.

•Tasters Q&A

Taster Stefan Gieschke On Doing Justice to Good Teas

It is demanding to do justice to the “good teas” in their characterization and description, to capture and describe the nuances accurately and all the work that goes into these teas. It is also crucial to find a price that does justice to the work that the tea pickers, the tea makers, and the garden management put in. – Stefan Gieschke