What happens when tea is not just infused, but ground? And why is not every green powder automatically matcha? This tasting is dedicated to the variety of ground teas beyond the classic green matcha. Nicoel Klauß, a non-alcoholic sommelier and author from Berlin, hoold this tasting full of information. She will put focus is on different styles, processing methods, and sensory profiles—from umami-intensive to roasted and nutty.
+++ This event is part of Konomi's english Programm. +++ Dieses Event ist Teil Konomi's Englischsprachigen Programms. +++
Teas from the following categories will be tasted, among others:
* Black matcha (roasted, ground black tea)
* Hōjicha powder (roasted green tea)
* Genmaicha powder (green tea with roasted rice)
* Oolong powder
* Gyokuro powder
In addition to the tasting, there will be insights into the history, production, and quality of ground teas. As well as ideas for preparation, texture, and possible uses in the cup and on the plate.
This tasting primarily aims at bar and restaurant professionals, tea enthusiasts, and anyone who wants to rethink matcha.
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Nicole actually wanted to start training as a sommelier. Although she didn't tolerate alcohol very well, enjoying and understanding wine was more important
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What happens when tea is not just infused, but ground? And why is not every green powder automatically matcha? This tasting is dedicated to the variety of ground teas beyond the classic green matcha. Nicoel Klauß, a non-alcoholic sommelier and author from Berlin, hoold this tasting full of information. She will put focus is on different styles, processing methods, and sensory profiles—from umami-intensive to roasted and nutty.
+++ This event is part of Konomi's english Programm. +++ Dieses Event ist Teil Konomi's Englischsprachigen Programms. +++
Teas from the following categories will be tasted, among others:
* Black matcha (roasted, ground black tea)
* Hōjicha powder (roasted green tea)
* Genmaicha powder (green tea with roasted rice)
* Oolong powder
* Gyokuro powder
In addition to the tasting, there will be insights into the history, production, and quality of ground teas. As well as ideas for preparation, texture, and possible uses in the cup and on the plate.
This tasting primarily aims at bar and restaurant professionals, tea enthusiasts, and anyone who wants to rethink matcha.
------
Nicole actually wanted to start training as a sommelier. Although she didn't tolerate alcohol very well, enjoying and understanding wine was more important to her. Her first pregnancy put an end to her forays into alcohol consumption. But she quickly decided to put her refined palate to work in the service of alcohol-free enjoyment.
This initially resulted in a blog, which, due to its success, eventually led to the highly acclaimed book ‘Die Neue Trinkkultur’ (The New Drinking Culture). Her second book, ‘Alkoholfrei’ (Alcohol-Free), has been published by Swiss publisher AT Verlag in 2023! Nicole is constantly on the lookout for the highest quality non-alcoholic beverages: lightly sweetened, fermented and unusual. She travels throughout Germany, Switzerland and Italy from lecture to bottler, from farmer to chef, from tasting to workshop. In the spirit of slow food, Nicole is increasing the diversity of non-alcoholic enjoyment!
Instagram of Nicole.
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