https://www.guildsomm.com/public_content/features/articles/b/a_sommeliers_guide_to_teaen-USTelligent Community 13Thu, 31 Oct 2013 16:10:00 GMThttps://www.guildsomm.com/public_content/features/articles/b/a_sommeliers_guide_to_tea/posts/elevating-tea-in-the-restaurant-settingThu, 31 Oct 2013 16:10:00 GMT8277e151-5ba9-4335-93f0-6f497ffb8dc4:a8e6d7b7-f532-4bfa-9f2c-15d97fb5843cPeter Weltman8https://www.guildsomm.com/public_content/features/articles/b/a_sommeliers_guide_to_tea/rsscomments?WeblogPostID=16514https://www.guildsomm.com/public_content/features/articles/b/a_sommeliers_guide_to_tea/posts/elevating-tea-in-the-restaurant-setting#commentsAs sommeliers, it is our job to take the nebulous proposition for a &quot;nice, dry, red&quot; and turn it into a wonderful, expected or unexpected glass of wine. I know that my mind starts to race, and after a mini-oenophilic interview—&quot;what were you thinking...(<a href="https://www.guildsomm.com/public_content/features/articles/b/a_sommeliers_guide_to_tea/posts/elevating-tea-in-the-restaurant-setting">read more</a>)<img src="https://www.guildsomm.com/aggbug?PostID=16514&AppID=342&AppType=Weblog&ContentType=0" width="1" height="1">Coffee-Tea-Feature