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We all know about pa wine with food. The next big thing is pa tea with food -- from drinking tea with simple meals at home, to multi-course tea pas offered at Michelin-starred restaurants and headed by a new breed of F&B expert, the Tea Sommelier. This book introduces the art and science of matching tea with food, to bring out a synergy of flavors. It covers all the basics of tea, from selecting to brewing and serving, and introduces all the world's major tea varieties, from High-Mountain Oolong, to Pu-erh to Darjeeling. The main focus is on how tea marries with different foods, both Asian and Western. For example, it may be hard to believe, but tea can be a better match for cheese than wine! This book looks into various cuisines as well as specific dishes, recommending the teas...