In the November/December issue of Tea Magazine, we took on one of the greatest challenges of the holiday season—how to have a party that you can enjoy just as much as your guests! more »
Cynthia Gold is Tea Sommelier at L’Espalier at the Mandarin Oriental Hotel in Boston, is one of only a handful of Tea Sommeliers in the country. Her culinary training at Johnson and Wales and CIA, led her to cook in some of Boston’s premiere restaurants before opening two restaurants of her own, where she developed her own unique ‘Tea Cuisine’. An innovator in her field, she has created custom lines of signature teas as well as Tea Cocktails and ‘Tea Cuisine’ dishes for various restaurants, hotels and charity events.
Email Cynthia at firstname.lastname@example.org
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These rich treats feature one of our favorite tea syrups, ginger oolong. more »
Staying at your best means staying hydrated. And while the cups of tea that enhance our days provide a welcome refreshment, some creative blending of tea and tradition can enliven any routine, while also adding a delicious dose of healthy nutrients. more »
Can’t get enough of the delicious pairing of summer fruits and tea? We included a great twist on the Presbyterian cocktail in our July-August issue, mixing the rich flavors of tea, peach, and bourbon, but there’s savoury and sweet applications, too! more »