{"id":15021,"date":"2021-05-18T13:01:33","date_gmt":"2021-05-18T11:01:33","guid":{"rendered":"https:\/\/www.coffeedesk.pl\/blog\/?p=15021"},"modified":"2021-05-19T15:50:34","modified_gmt":"2021-05-19T13:50:34","slug":"prawdziwi-herbaciani-pasjonaci-kim-sa-tea-sommelierzy","status":"publish","type":"post","link":"https:\/\/www.coffeedesk.pl\/blog\/prawdziwi-herbaciani-pasjonaci-kim-sa-tea-sommelierzy\/","title":{"rendered":"Prawdziwi herbaciani pasjonaci \u2013 kim s\u0105 tea sommelierzy?"},"content":{"rendered":"

Cho\u0107 nawet w\u015br\u00f3d herbacianych pasjonat\u00f3w ma\u0142o kto s\u0142ysza\u0142 o food&tea pairingu \u2013 filozofii \u0142\u0105czenia tego naparu z potrawami \u2013 istniej\u0105 tacy, kt\u00f3rzy ze studiowania aromat\u00f3w, tajnik\u00f3w parzenia i potencja\u0142u Camellia sinensis sinensis<\/em> w gastronomii uczynili \u2013 z du\u017cym sukcesem \u2013 karier\u0119. Mowa o tea sommelierach!<\/strong><\/big><\/p>\n

Herbaciana \u015bcie\u017cka kariery \u2013 czym zajmuje si\u0119 tea sommelier?<\/h2>\n

Dobry tea sommelier to po\u0142\u0105czenie mi\u0142o\u015bnika herbaty, naukowca, artysty i psychologa<\/strong>. Jak napisa\u0142 Christopher Day, manager Eleven Madison Park (jednej z najbardziej presti\u017cowych restauracji w Nowym Jorku), zaw\u00f3d sommeliera herbacianego powsta\u0142 z szacunku: do kompleksowo\u015bci, jak\u0105 kryje ten produkt; do go\u015bci, kt\u00f3rzy z zaufaniem wybieraj\u0105 nasz\u0105 restauracj\u0119 i poddaj\u0105 si\u0119 do\u015bwiadczeniu, kt\u00f3re oferujemy; a wreszcie do samego gospodarza, sommeliera dumnie prezentuj\u0105cego zgromadzon\u0105 wiedz\u0119 i umiej\u0119tno\u015bci. O czym \u015bwiadczy bowiem rozleg\u0142e menu w kawiarni, uwzgl\u0119dniaj\u0105ce pochodzenie ka\u017cdej kawy<\/a>, wysoko\u015b\u0107, na kt\u00f3rej ros\u0142a, precyzja w parzeniu, kt\u00f3remu towarzyszy niedbale podana torebka anonimowej herbaty?<\/p>\n

\"tea<\/p>\n

G\u0142\u00f3wn\u0105 osi\u0105 pracy sommeliera jest odnalezienie naparu, kt\u00f3ry dope\u0142ni smaku okre\u015blonej potrawy i go wzbogaci; celem jest smakowa synergia<\/strong>, w kt\u00f3rym jedzenie pe\u0142ni g\u0142\u00f3wn\u0105 rol\u0119, ale dodatek herbaty je reinterpretuje, rzuca \u015bwiat\u0142o na nowy aspekt sk\u0142adnika, kt\u00f3ry pozornie nie m\u00f3g\u0142 nas ju\u017c niczym zaskoczy\u0107. To zadanie wymaga \u015bwie\u017cego spojrzenia na herbat\u0119, przede wszystkim z kulinarnej perspektywy. Wielu tea sommelier\u00f3w to osoby, kt\u00f3re od lat pracowa\u0142y w gastronomii, w wolnym czasie zg\u0142\u0119biaj\u0105c tajemnice tego napoju, by nast\u0119pnie \u2013 cz\u0119sto spontanicznie i przez przypadek \u2013 przyj\u0105\u0107 odpowiedzialno\u015b\u0107 za herbaciane menu w miejscu pracy.<\/p>\n

\nZobacz te\u017c: Food & Coffee Pairing \u2013 o sztuce \u0142\u0105czenia herbaty z jedzeniem<\/a>
\n<\/div>\n

W ostatnich latach, w obliczu rosn\u0105cej popularno\u015bci tea&food pairingu<\/strong>, pojawi\u0142y si\u0119 kursy sommelierskie<\/strong>, trwaj\u0105ce od kilku dni do kilku miesi\u0119cy, obiecuj\u0105ce przygotowanie do tego zawodu. Wi\u0119kszo\u015b\u0107 z nich oferuje zdalne nauczanie i certyfikat uko\u0144czenia szkolenia, przyznawany po zdaniu egzamin\u00f3w. Jednym z pionier\u00f3w w tej materii jest stowarzyszenie Australian Tea Masters<\/strong>, kt\u00f3re oferuje kursy zar\u00f3wno stacjonarne, jak i online \u2013 program kosztuj\u0105cy 2 tys. dolar\u00f3w obejmuje histori\u0119 herbaty, nauk\u0119 o jej rodzajach, przetwarzaniu, lekcje cuppingu i oceny suszu, a nast\u0119pnie zastosowanie wiedzy do \u0142\u0105czenia herbat z poszczeg\u00f3lnymi grupami sk\u0142adnik\u00f3w wykorzystywanych w gastronomii.<\/p>\n

\"food<\/p>\n

Niew\u0105tpliwie struktura takich kurs\u00f3w pozwala na szybkie opanowanie podstaw zawodu, uko\u0144czenie go nie zrobi z Ciebie jednak profesjonalnego sommeliera \u2013 to profesja, w kt\u00f3rej najwa\u017cniejsze jest do\u015bwiadczenie zdobyte przez wypicie setek herbat<\/a><\/strong>, cierpliwo\u015b\u0107 w poznawaniu ka\u017cdej z nich i mo\u017cliwo\u015b\u0107 konfrontacji nabytej wiedzy z realiami gastronomii. Nie ma tu drogi na skr\u00f3ty \u2013 na szcz\u0119\u015bcie, bo dzi\u0119ki temu tea sommelierzy to grono os\u00f3b z prawdziw\u0105 pasj\u0105.\u00a0<\/strong><\/p>\n

Studiuj sensoryk\u0119 w domu<\/h2>\n

Cho\u0107 same kursy mog\u0105 nie by\u0107 najlepszym rozwi\u0105zaniem, stowarzyszenie ITMA stworzy\u0142o niezwykle przydatne narz\u0119dzie do studiowania sensoryki herbaty, z kt\u00f3rego u\u017cytek mo\u017ce zrobi\u0107 ka\u017cdy z nas: ko\u0142o aromat\u00f3w<\/strong>! Taka wizualna reprezentacja wra\u017ce\u0144 sensorycznych wprowadza porz\u0105dek do silnie subiektywnego procesu, jakim jest opis smak\u00f3w, dostarczaj\u0105c ekspertom wsp\u00f3lnej terminologii \u2013 zabieg, kt\u00f3ry sprawdzi\u0142 si\u0119 w przypadku wina, kawy, herbaty, cho\u0107 w ostatnich latach opracowano tak\u017ce wersje dla czekolady, przypraw, a nawet cygar!<\/p>\n

\"pairing<\/p>\n

Wszystkie ko\u0142a aromat\u00f3w realizuj\u0105 ten sam schemat; wewn\u0105trz znajduj\u0105 si\u0119 najbardziej og\u00f3lne grupy smak\u00f3w \u2013 w kole herbacianym s\u0105 to: s\u0142odki, mleczny, ro\u015blinny\/zio\u0142owy, owocowy, ziemisty, mineralny, morski, przyprawy, kwiatowy oraz ogie\u0144\/zwierz\u0119cy (chodzi tu o aromaty takie jak sk\u00f3ra, tyto\u0144, dym)<\/strong>. Ka\u017cda rodzina aromat\u00f3w dzieli si\u0119 na podkategorie (np. owocowy \u2013 cytrusy). Ostatni, trzeci poziom opisu to najbardziej szczeg\u00f3\u0142owe poj\u0119cia, odpowiadaj\u0105ce ju\u017c konkretnym produktom \u2013 w naszym przyk\u0142adzie b\u0119d\u0105 to limonka, grejpfrut, pomara\u0144cze i inne.<\/p>\n

\nZobacz te\u017c: Jak uczy\u0107 si\u0119 smak\u00f3w i aromat\u00f3w?
\n<\/div>\n

Takie ko\u0142o aromat\u00f3w jest zatem bardzo por\u0119cznym narz\u0119dziem, gdy testujesz wiele napar\u00f3w i potrzebujesz ujednoliconego s\u0142ownictwa. Nie musisz by\u0107 sommelierem, \u017ceby zrobi\u0107 z niego u\u017cytek \u2013 wr\u0119cz przeciwnie!<\/strong> Je\u015bli dopiero zaczynasz eksperymenty z herbat\u0105 specialty, ko\u0142o aromat\u00f3w oka\u017ce si\u0119 niezast\u0105pione, nie tylko podsuwaj\u0105c s\u0142owa, kt\u00f3re pewnie ju\u017c masz na ko\u0144cu j\u0119zyka (wszyscy znamy to uczucie, gdy rozpoznajemy aromat w kawie, ale jako\u015b nie potrafimy go opisa\u0107!), ale i sugeruj\u0105c takie, o kt\u00f3rych mog\u0142e\u015b najzwyczajniej w \u015bwiecie zapomnie\u0107 \u2013 zjawiska takie jak efekt \u015bwie\u017co\u015bci maj\u0105 niebagatelny wp\u0142yw na percepcj\u0119 i to, kt\u00f3re etykiety \u0142atwiej przychodz\u0105 nam na my\u015bl, a kt\u00f3re pozostaj\u0105 poza \u015bwiadomo\u015bci\u0105.<\/p>\n

\"tea<\/p>\n

Mo\u017ce to w\u0142a\u015bnie nisza dla Ciebie?<\/h2>\n

Tea sommelier to fascynuj\u0105cy, niezwykle wyspecjalizowany zaw\u00f3d, kt\u00f3ry powoli zyskuje na popularno\u015bci, cho\u0107 nadal pozostaje poza gastronomicznym mainstreamem. To dobra wiadomo\u015b\u0107 \u2013 nisze przyci\u0105gaj\u0105 prawdziwych pasjonat\u00f3w i odstraszaj\u0105 tych, kt\u00f3rzy wybieraj\u0105 drog\u0119 na skr\u00f3ty. Powstanie tej profesji to tak\u017ce sygna\u0142 dla nas, os\u00f3b z bran\u017cy specialty, \u017ce istnieje spora grupa klient\u00f3w, kt\u00f3rzy tak jak my zawsze oczekuj\u0105 troch\u0119 wi\u0119cej \u2013 wi\u0119cej szacunku do produktu, wi\u0119cej celowo\u015bci, wi\u0119cej stara\u0144. Warto to wykorzysta\u0107 \u2013 w ko\u0144cu to w relacji gospodarz-go\u015b\u0107 kryje si\u0119 esencja zawodu baristy!<\/p>\n

\nPsst\u2026 Chcesz zacz\u0105\u0107 prawdziw\u0105 przygod\u0119 z herbat\u0105, ale potrzebujesz pomocnej d\u0142oni?<\/strong>
\nNa blogu co miesi\u0105c testujemy dla Was dwie herbaty miesi\u0105ca \u2013 zajrzyj do artyku\u0142\u00f3w o herbatach miesi\u0105ca i szukaj aromat\u00f3w w herbacie razem z nami! Przeczytaj >><\/a><\/strong>
\n<\/div>\n","protected":false},"excerpt":{"rendered":"
Cho\u0107 nawet w\u015br\u00f3d herbacianych pasjonat\u00f3w ma\u0142o kto s\u0142ysza\u0142 o food&tea pairingu \u2013 filozofii \u0142\u0105czenia tego naparu z potrawami \u2013 istniej\u0105 tacy, kt\u00f3rzy ze studiowania aromat\u00f3w, tajnik\u00f3w parzenia i potencja\u0142u Camellia…<\/div>\n
Czytaj wpis<\/span><\/i><\/span><\/a><\/div>\n","protected":false},"author":39,"featured_media":15048,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[42,47],"tags":[280,151,992],"powerkit_post_featured":[],"class_list":{"0":"post-15021","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-herbata","8":"category-lifestyle","9":"tag-food-pairing","10":"tag-herbata","11":"tag-sensoryka"},"acf":[],"author_display_name":"Weronika Siuda","author_url":"https:\/\/www.coffeedesk.pl\/blog\/author\/weronikasiuda\/","featured_image":"https:\/\/www.coffeedesk.pl\/blog\/wp-content\/uploads\/2021\/05\/49529881512_98d92c182f_k-800x533.jpg","post_tags":["food pairing","herbata","sensoryka"],"post_categories":["Herbata","Lifestyle"],"yoast_head":"\nTea sommelierzy, czyli pasjonaci herbaty \u2013 Blog Coffeedesk.pl<\/title>\n<meta name=\"description\" content=\"Tea sommelier, czyli znawca herbat, to jeszcze ma\u0142o popularny zaw\u00f3d, ale odnajduj\u0105 si\u0119 w nim prawdziwi herbaciani mi\u0142o\u015bnicy. 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