Part 2 – In Conversation with Robert Wemischner

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Q1 – Which is your favorite tea? What is your favorite tea pairing? How do you define the Perfect Cup of Tea? And what is your favorite time to have tea?
RBW – Favorite tea: I love Indian teas..malty Assams as much as delicate single garden Darjeelings…Perfect cup of tea is the last one you brewed…Favorite time is about 10 pm….., recalling the fond memories of bed tea….that I have enjoyed in India…but I start my work day, at work, with tea that I brew at 6 a.m., capturing a few moments of calm before the rush of things to come during the day.

Q2 – What are you planning to present at the upcoming World Tea Expo? Tell us about your research and expectations?
RBW – I will be preparing 5 desserts especially to pair with 5 teas and talk about these desserts/sweets marry well with the flavors of the teas being paired with them. This will be a wonderful primer for tea shop owners/hotelier food and beverage managers,  who offer afternoon or high teas in their shops. I find that each tea expresses a certain flavor profile and it is that flavor profile that “speaks to me” and reveals how it will pair with specific foods, whether sweet or savory

Q3 – Tell us about your book “The Dessert Architect” and your upcoming projects ?
RBW – The Dessert Architect was released in 2010; so it has been released for five years and is used in culinary and baking programs for professionals in training all over the US and Europe……well known among pastry chefs and baking educators worldwide. I am currently working on a fifth book which will be a simple baking book for home bakers and enthusiasts using just five ingredients in each dessert/sweet, simplifying the process without sacrificing the pleasure.

Catch Robert Wemischner at the World Tea Expo, tomorrow, 8th May in Long Beach, California.