Tea and Cuisine Event for Food Industry Professionals June 2, 2008

Great Cuisines Deserve Great Teas

Learn how you restaurant's tea offerings can complement your food in quality and detail. Our exclusive Monday night tea tastings for chefs and restaurateurs will help you discover what is possible with whole leaf, seasonal, hand-harvested teas. Our exclusive Monday night tea tastings for chefs and restaurateurs will give you the opportunity to discover what is possible with whole leaf, seasonal, hand-harvested teas.

At each event you will:
---Discuss varietal pairings to compliment savory and sweet cuisines.
---Address industry-specific topics such as: Where does tea fit into the fine dining experience? What are the best techniques for serving tea? How do I introduce a loose-leaf tea program?
---Handle the tea leaves; familiarize yourself with the differences in appearance, smell and taste.

Like wine, whole leaf, hand-harvested teas have many nuances. Experience the complexity of Baochong, the subtlety of White Down, the earthy textures of Pu-Erh. Imagine sipping a dark, smoky Keemun red tea between bites sautéed wild mushrooms, or enjoying a bright Sencha accompaniment to fresh sardines!

Each Monday evening we will delve deeper into the world of whole leaf teas. You are welcome to come to one, or experience all of them to learn about how tea can enrich your cuisine.

When: Monday evenings in June and July, beginning June 2nd from 6:30 to 8:00 p.m.

Where: Teance, 1780 4th Street Berkeley, CA 94710
Please R.S.V.P. by emailing info@teance.com, or call (510) 524-1696.

Official Website: http://www.teance.com