Meet Mariusz, an experienced mixologist. This is why he is taking the ITA & Teamasters Tea Sommelier Course:
I want to take this course to add to the knowledge I already have in mixology and combine it with advanced/modern bar techniques to create something totally unique.
The next ITA & Teamasters Tea Sommelier Course starts on September 14, 2024. You still have time to enroll! Read about the course and feel welcome to contact me with any questions!
Below is Mariusz's inspiring story around tea and mixology! I just say wow! Looking forward to following your creative path, Mariusz!
Hi Mariusz, you have decided to attend the ITA & Teamasters Teasommelier Diploma Course starting in mid-September 2024. What made you decide to attend this course?
I have been working in the bar industry for almost twenty years and many years ago I noticed that my fellow colleagues and I were preparing all teas the same way for our guests! We did not pay any attention to the crucial factors on how to brew a perfect tea, such as the type of leaf, water ratio, water temperature, and steeping time.
Each type of tea was prepared the same way.
This was simply the hotel standard, and we were told to prepare the teas this way.
I got curious about tea and started to research and dig deeper into the world of tea (which is a whole universe)! Today, I have learned about all six colors/types of tea and how to prepare them for my guests.
From book to book and from one tea article to another, over the last few years, I became a real tea geek 😊. So, I recently decided to put all my tea knowledge together and become a certified t-somm.
I did deep research about tea organizations around the globe.
I even tried some basic tea courses similar to ITA Milestone course, which I can highly recommend for tea lovers who are just beginning their tea journey.
Comparing the ITA & Teamasters Tea Sommelier Diploma Course with other courses, I found that this course has a more professional approach to pass the knowledge on. And it’s very convenient, hassle-free to have online access to the course. I can do the entire course from my apartment, which I find very convenient.
I also want to mention that the International Tea Association (and Teamasters as a certified course provider) is very prestigious and a worldwide recognized tea organization.
I believe that the ITA Certified Tea Sommelier Diploma will open many new doors for me in my ongoing food and beverage-related career.
How do you intend to use the knowledge from the course in your future career / life?
As a hospitality professional and experienced mixologist, I need to stay up to date with the food and beverage trends for the particular year. I have observed over the last two or three years that bar patrons more often, on their nights out, prefer to drink low-alcohol or non-alcohol drinks. The customers love to discover new flavors, have fun, and meet new people, but at the same time, they want to stay sober and be hangover-free the next morning.
😊.
Especially Generation Z is also more aware of alcohol-related health problems.
I have created dozens of N/A cocktails, and I know many bars that have N/A options on the menu.
And to connect the above with the beloved plant Camellia sinensis:
Tea is an amazing product for bartenders to work with in mocktails but also in alcoholic concoctions. You can brew it in a traditional way, cold brew it, ambient brew it, milk wash it, force carbonation on it, use it in cordials, or infuse alcohol with it and use tea in many more ways. Only the sky is the limit.
Coming back to the question you asked:
I would like to use the knowledge from the ITA Tea Somm Diploma course to add to the knowledge I already have in mixology and combine it with advanced/modern bar techniques to create something totally unique.
I have already heard a few times that Darjeeling teas, especially the FF, are called the Champagne among the teas. So instead of brewing at room temperature, one could use an Ultrasonicator to infuse the tea leaves with sound waves to speed up the cold brewing process. Then chill it and add carbonation. Serve it in a Champagne flute, and voilà - you have a great non-alcoholic aperitif, full of healthy polyphenols and amino acids. Liquid gold!
I also have the plan that with this diploma on my resume, I could work as a Tea Sommelier in one of the fine dining restaurants in my city or start the Tea Sommelier Program in one of the 5-star hotels where I work. There is not only one path to choose.
For now, I am looking forward to beginning the course, and then time will tell…
Thanks so much, Mariusz, for your inspiring story! We all look forward to tasting your amazing tea drinks! Both healthy and delicious!
You are welcome to reach out to Mariusz Sieradski through his LinkedIn profile
And do not forget to sign up for the ITA and Teamasters Tea Sommelier course! Read about it here, welcome!
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