Mariella Erkens: Journey of a Tea Connoisseur

Mariella Erkens: Journey of a Tea Connoisseur and Educator

A tea professional’s role is similar to that of a wine expert, focusing on tea production, sourcing, tasting, pairing, and regional knowledge.

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Overview

In this episode of TBCY, tea connoisseur and educator Mariella Erkens shares her remarkable journey and deep expertise in tea, food pairing, and the cultural significance of this timeless beverage. Hosted by Frits Bussemaker, the conversation explores everything from Mariella’s career transitions to the art and science of tea selection and pairing.

Dive into this blog-style summary for key highlights and timestamped insights that reveal the depth of her knowledge.

01:01 – What is a tea professional?

A tea professional’s role is similar to that of a wine expert, focusing on tea production, sourcing, tasting, pairing, and regional knowledge.

01:46 – Where can a tea professional apply their expertise?

Mariella discusses her efforts to improve tea service in airline catering, highlighting its importance for Asian passengers and the need for cultural sensitivity.

02:36 – Why is tea so significant in Asia?

Tea is consumed throughout the day and deeply embedded in daily life and traditions. Generally, higher-quality tea is consumed compared to Western markets, although coffee is gaining popularity among younger generations.

04:06 – How did Mariella become a tea professional?

Her journey began after attending a tea and food pairing workshop in 2010. This experience inspired her to transition from chef to tea educator. She later joined a tea academy and began teaching and curating pairings.

06:57 – How does Mariella define tea?

She defines tea strictly as a beverage made from the leaves of the tea plant. Herbal infusions are more accurately referred to as tisanes, following French terminology.

08:15 – What is her view on flavored teas?

Mariella prefers pure teas for their natural complexity. She notes that flavored teas are often made from lower-quality bases, with flavors typically created in laboratories rather than derived from real ingredients.

10:21 – What about bubble tea?

She considers bubble tea more of a sweet beverage or soft drink rather than traditional tea.

10:55 – Is there a “Grand Cru” equivalent in tea?

Tea quality depends on region, season, and craftsmanship. Unlike Western grading systems, Asian perspectives emphasize origin and artisanal skill. Commodity teas are blended for consistency, similar to mass-market coffee.

13:16 – How should tea be paired with food?

Fish: Green tea, white tea, yellow tea, and light oolongs
Meat: Black tea, dark oolongs, and cooked pu-erh
Game dishes: Stronger, more complex teas

RESOURCES:

Learn more about Mariella Erkens: LinkedIn

Enjoyed this podcast?

Mariella draws inspiration from tea farmers, festival communities, young innovators reviving plantations, and artisans crafting teaware. Her story shows that passion matters more than profit.

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