After experiencing the five teas in a culinary context, which tea do you feel has the strongest potential to become the signature of Nōta Gathering and why?
For me, the one with the strongest potential as a signature would have to be the Folded Light. First of all, if you're thinking about a signature tea, it needs to be something you can offer all year long, it has to be that dependable. But what makes this one special is that it has everything people love. There's this beautiful fragrance, with sweetness that brings comfort but also sparks joy at the same time.
I believe the best way to understand this tea is simply to taste it, to experience it. And when you do, I think everybody would say the same thing, it's comfortable, it's joyful.
It brings back memories from my childhood, like strawberries in sunshine. That's the best thing you can offer someone, especially someone who doesn't know much about tea, but also someone who knows a lot about it. It feeds every palate, I would say. That's what makes it a signature.
From a chef's perspective, what makes a tea feel truly restaurant worthy rather than just a beverage alternative?
That's a very good question. I'd say first of all, if you offer tea in a restaurant setting, it has to be a good tea. It needs to be of quality. Nōta has this quality that fits into the high restaurant standards. But what makes tea truly restaurant-worthy is the craftsmanship behind it.
Like wine pairing, where you taste the dish first and then find the wine to match, tea is the same. You create the dish and the tea should be adding to the experience. Tea has such deep cultural and traditional roots- it's been part of human history for so long and that depth, that tradition, is what gives it the dignity to belong in a fine dining context. It's not just a beverage alternative; it's a culinary experience in its own right.
We're in a fine dining setting, how would you envision the ideal moment of serving tea: before, during, or after a course?
I think it depends on how you structure the menu, but tea can play multiple roles. During the meal, I would use it between dishes, almost like a bouillon, to cleanse the palate, to refresh. It creates a pause, a moment to reset before the next course.
Then, after the meal, tea works beautifully as a digestif. It rinses the palate, it refreshes the entire experience. The timing really depends on your menu structure and what you're trying to achieve, but that flexibility is part of what makes tea so powerful in a restaurant setting. You can be strategic with it.
What would you personally want to see or experience from a tea brand that claims to elevate tea culture?
Authenticity, first of all. Don't follow trends just to follow trends, stay true to your vision, to what you believe in. Tea is traditional, but it also needs to be a little bit playful at the same time. If you can make it playful and speak to younger people as well, I believe it's going to work.
How you - (founder of Nōta, Anouk Yve, red.) talks so passionately about your tea collection and why you selected - that’s what people want to see. Create those moments where people can learn, taste, and understand the craft behind it. That's how you truly elevate tea culture. by making it accessible, engaging, and authentic.
We would like to thank Thomas for his view on Nōta and the tea culture in general and his amazing culinary journey that gave our teas wings during the launch in January.
