T Ching Contributing Writer
Robert Wemischner is a long-time pastry chef and educator and the author of four books including Cooking with Tea (co-written with Diana Rosen, published in 2000). He has long championed the use of tea in cooking and baking, appreciating the sometimes subtle but memorable flavor that the leaf brings to dishes – both sweet and savory. He has taught professional baking in Los Angeles at LA Trade-Tech College for almost 30 years and presented numerous tea and food pairings (tea with chocolate, tea with cheese) at the major tea festivals (World Tea Expo, LA International Tea Festival, San Francisco Tea Festival, and others) throughout the country over the last two decades.
He has enjoyed teaching about the culinary uses of tea to tea aficionados and tea professionals alike as a guest chef on luxury cruise ships, and has written widely on this and other food related subjects for magazines including the American Culinary Federation’s National Culinary Review, Pastry Arts, Pastry Chef, and Dessert Professional, among others. Believing strongly in the concept of lifelong learning, Robert is always ready to taste teas that he has never experienced before with an unquenchable desire to find a culinary use for them, whether in or with the food.
Posts by Robert Wemischner
- A Fruitful Summer Tea Drink With Some Punch (7/21/2023)
- Provocative Pairings: Tea, Cheese, and Chocolate. (1/5/2023)
- Iced Tea To A New Level (8/11/2022)
- Lapsang Souchong Tea-Smoked Pork Tenderloin with Tea-Plumped Prunes (7/28/2022)
- Peach Simple Syrup with White Tea (6/20/2022)
- Cherry Tea Syrup over Lemon Cake (5/11/2022)
- Caramel Tea Cake (4/18/2022)
- Tea-Smoked Chicken (3/3/2022)
- Beef Short Ribs in a Steep (2/7/2022)
- Comforting Tea and Shortbread (1/6/2022)
- Tea and Cognac Soaked Dried Fruit Fruitcake (12/8/2021)
- Ruhani Sandhu (11/15/2021)
- Asian Pears and Tea (11/11/2021)
- Falling into Tea, Tofu, and Seasonal Vegetables (10/12/2021)
- Lapsang Souchong Fish (9/13/2021)
- Isn’t That Darjeeling Peachy? Tea-Poached Peaches a la Mode (8/25/2021)
- Rice Salad with Tea Vinaigrette (8/5/2021)
- Fruity and Flowery Iced Teas (7/8/2021)
- Not Your Southern Grandma’s Iced Tea (6/12/2021)
- Stone Fruit with Tea and Cookies (6/11/2021)
- Loquats and Apricots: A Celebration of Spring in a Bowl of Tea (5/14/2021)
- Tea and Vegetable Tonic (4/8/2021)
- Rhubarb and Tea (3/16/2021)
- Tea-Sauced Duck With Haunting Flavors (2/3/2021)
- Walnut Crisp in Filo with Tea and Honey Syrup (1/4/2021)
- A Ducky Holiday Season? Tea Makes It So (12/9/2020)
- Fuyu and Lapsang (11/3/2020)
- Tres Leches and Tea (10/7/2020)
- Falling Into Tea With Books, a Tea-Tinged Reflection (9/9/2020)
- Tea, Lemon, and Honey Curd: A Trio of Creamy Contentment (8/11/2020)
- Celebrating the Season With Fragrant Melon and Tea (7/7/2020)
- Creamy Tea or Is It Tea Cream? (6/10/2020)
- Giving Iced Tea a Whirl (6/1/2020)
- Time For Tea—Tea Ice Cream, That Is (5/19/2020)
- Hot Comfort For a Discomforting Time (4/13/2020)
- Crèmes de la Crème (2/13/2020)
- New Year’s Resolution: Drink A New Tea This Year (1/8/2020)
- Frui-Tea Cake, California Style—Festive and Moist (12/11/2019)
- Delicious Stimulation – Times Two (11/7/2019)
- Fall-ing Into Tea; Fruit Poached With Tea (10/21/2019)
- Con-tea-mplating the End of Summer (9/16/2019)
- Marriages Made in Tea Heaven; Tea Pairing (8/5/2019)
- Fruity, Syrupy Splendor in a Glass (7/3/2019)
- Teasing the Cocoa Notes Out of Tea (6/18/2019)
- Life Is a Parfait Glass of Cherries – and Tea (5/6/2019)
- Tea and Kumquats, Anyone? (4/8/2019)
- Spring. Shrimp. Sencha (3/18/2019)
- Tea with Milk….and Eggs and Sugar; A Flan Recipe with Assam Tea (2/7/2019)
- Jamming With Tea – A Sweet Pleasure (1/7/2019)
- Chai to Remember (12/10/2018)
- Persimmons and Tea and Beyond (11/8/2018)
- Tea Poached Autumn Fruit (10/9/2018)
- At the Intersection of Vine and Bush—Sweet and Seasonal (9/13/2018)
- La Vie en Rose Tea (8/9/2018)
- Easy as Darjeeling-Peach Pie (7/10/2018)
- Melons and Tea—Summer’s Almost Here (6/12/2018)
- Creating Fruit and Tea Frappes (6/8/2018)
- Lady Grey’s Favorite Dessert (5/7/2018)
- You Must Believe In Spring (4/9/2018)
- And So To Bed Tea (3/5/2018)
- Tea as the “Milk of Human Kindness” (1/22/2018)
- Holiday Cooking with Tea: Scallops in Keemun (12/12/2017)
- Holiday Tea Desserts (11/20/2017)
- Creamy Tea Sauce (10/23/2017)
- Apples, honey and oolong (9/18/2017)
- Cooking and baking with puerh (8/23/2017)
- Is pu erh the last frontier of tea? (7/25/2017)
- Icy Tea and Creamy Ice Cream (6/15/2017)
- Tea Melange, Anyone? (5/22/2017)
- Something’s brewing but don’t know what it is (4/25/2017)
- Tea and citrus (3/23/2017)
- Black tea for dark times – and caramel, too (2/23/2017)
- New winds blowing in the world of tea: Rangsaa Tea (1/30/2017)
- Shaking up the tea and food equation (1/3/2017)
- Finding a New Vocabulary to Describe Tea (10/27/2016)
- Changing Our Tea Habits, One Cup at a Time (8/22/2016)
- Chilly Decadence in a Glass (7/19/2016)
- A Taste of Honeys (6/28/2016)
- Cheese and a Sip, Please (5/30/2016)
- Getting Ready for the Summer Iced Tea Season (5/3/2016)
- Spring in a Glass: Matcha Mousse and Rhubarb (3/28/2016)
- Celebrating the Season in a Cup (3/1/2016)
- Is Bigger Better? Big Tea vs. Small but Reliable Tea (2/2/2016)
- Warming Comfort in a Bowl—With Tea (12/29/2015)
- Tea Truffles: Conducting a Symphony of Flavors (12/2/2015)
- Dipping Below the Surface: Shortbread Recipe (10/22/2015)
- Clouds of Cream and Caffeine Contentment: Ice Cream and Tea Sauces (9/29/2015)
- Teas On Board: Flying High with Low-Quality Tea (8/27/2015)
- A Plummy Idea: Summer Fruit Poached in Tea (6/30/2015)
- Marriages made in tea and dessert heaven (5/18/2015)
- Tea-ing gratefully (4/2/2015)
- Tea in another form: A jewel of a gelée (2/23/2015)
- Tea/vanilla/lobster, a trio of deliciousness (12/18/2014)
- All praise to a braise, with tea (11/11/2014)
- Iced But Not Liquid (9/29/2014)
- Do you love something chocolate-tea? (9/8/2014)
- Tea times two (7/30/2014)
- A rosy, peachy summer (7/1/2014)
- Smoke and Ice (5/14/2014)
- Tart times two (4/17/2014)
- Summer in winter (3/12/2014)
- Tea. Custard. Simplicity. (2/17/2014)
- Kenya dig it? (1/13/2014)
- A Fortune-ate melding of flavors (11/25/2013)
- Hot toddy, anyone? (9/10/2013)
- Hot tea and fragrant fruit (8/7/2013)
- Tea-sing the best out of summer fruits and chilled tea (6/14/2013)
- Life is a Bowl of Cherries … and Sencha (5/14/2013)
- Creamy, green, and delicious (4/12/2013)
- Not always a matter of black or white (3/14/2013)
- Enjoying tea on the high seas (2/13/2013)
- Tea-ing up for the new year (1/4/2013)
- You don’t need to mull it over (12/6/2012)
- Tea with cheese or chocolate, anyone? (11/6/2012)
- Tea (and fruit) all the way from China (10/9/2012)
- Comparing notes on tea (9/11/2012)
- Tea is hot on the grill! (8/7/2012)
- Roast tea for an iced summer drink – going from hot to cold (6/11/2012)
- Life is a bowl of Darjeeling … and cherries (5/14/2012)
- Enlarging the audience for tea (4/14/2012)
- Lots brewing in San Francisco at the inaugural International Tea Festival (3/15/2012)
- Yes, tea can be served properly in restaurants! (2/17/2012)
- Putting real fruit flavor into tea (8/10/2010)
- Everything’s peachy: Darjeeling Tea Peach Pie (7/13/2010)
- My journey with tea (11/17/2009)
- Tea and chocolate: Some marriages are made in heaven (6/24/2009)