Well, it sure beats digging ditches. I guess. I've never actually dug ditches for a living but I'd be willing to bet that the post of tea sommelier is the more desirable job.
While we're on the subject of tea sommeliers, why not cruise over to the Chicago Sun-Times site and check out yesterday's profile of Bou Chu. Chu is the tea sommelier at the upscale NoMI restaurant in Chicago's Park Hyatt Hotel.
Included in the article are a few of Chu's recommended tea/food pairings. Among them are hot dogs with Keemun and foie gras with chamomile or rooibos. No word on what to do if you like your hot dogs topped with foie gras, so I guess you'll just have to improvise.
tea, food, food and drink, foie gras, sommelier
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