Q Haute Cuisine Has a Tea Sommelier

Josh Linvers has tried 400 teas and approaches tea with a sommelier’s expertise.



 

Photograph by Kati Thrasher

 

When Josh Linvers began working at downtown restaurant Q Haute Cuisine, his feelings about tea were tepid, especially compared to how he felt about wine. “Tea is tea — or that’s what I thought,” he says. However, a conversation about food-and-drink pairings for those who don’t drink wine inspired Linvers to take a closer look at tea. Six years and 400 teas later, it’s safe to say that he no longer feels the same way and now approaches tea with a sommelier’s expertise. 

“The proper way to enjoy tea is to enjoy its smell the most,” Linvers says. “Tea has less to do with the flavour than it does the aromatics. The flavours should be a reflection of the smell. [Good teas] have a really pretty aroma and when you drink them, it’s more like a mouth feel. Is it bitter? Is it astringent? Is it rich and cloudy? Or is it thin and crisp?” 

100 La Caille Place S.W., 403-262-5554, qhautecuisine.com

This article appears in the July 2018 issue of Avenue Calgary. Subscribe here.

 

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