Summit of Somms & Masters of Wine 葡萄酒行业上海世博会 VI

o name a few. But, loving them does not necessarily mean that I indulge in them or in anyway afflicted by excess. I also like to cook, travel, appreciate art exhibitions, and dip my fingers in floral arrangements, among the finer things in life; for wine itself had swung the doors open for me in life.

因为偏爱红茶，所以以茶为延伸的咖啡豆、浴茶、奶酪、香水等等相通的东西，我都偏爱。虽然平时喝的不多，也不实在用香水。我还偏爱想到海鲜、旅游、看展、花艺等等，社会生活之中美丽的东西我都偏爱尝试，因此，是红茶为我推开了一扇社会生活之东门。

MY CAREER 我的退职业生涯

While I was studying French in Paris, the Sorbonne had weekly classes on French culture. The teacher often talked of different regions in France and introduced interesting regional wines and cuisines on the subject. In class, the professor talked about a character named Meursault in " L'Étranger", a novel authored by Camus. It so happened that the name Meursault refers to a famous wine region in Burgundy, and this started my curiosity of the wine region. Going further back to my French academic episode, I also dreamed of experiencing the precious French trio, perfume, cheese and wine by visiting Grasse as a one-stop-shop cum wine harvest! So, I traveled to Beaune spent a weekend there where I visited Chateau Meursault and tasted 17 different plots of Chardonnay and Pinot Noir. The visit ignited by interested in wine for its rainbow of flavors and bouquets of aromas. Returning to Paris, I started attending various wine tastings exercises and fairs, which made me fall even deeper in love with wine. My original plan was to apply for HEC, but after the wine experience and without hesitation, I changed to study CAFA Sommelier in Bordeaux. In the following summer, I did a month’s internship in Alsace then proceeded alone to Bordeaux in September for my personal wine pilgrimage.

A year later, I passed the French National Diploma of Mention Complémentaire Sommellerie, after which I decided to return to China. Here, I competed in China's Best Sommelier of French Wine organized by Sopexa and won the championship in the China's northern region. After the successful stint, I joined Park Hyatt Beijing as sommelier, counting among the extremely few sommeliers in China at that time, let alone a lady sommelier. Three years later, I proceeded to London to study for another year. After my internship at select Michelin-starred restaurants, I swiftly passed the exam for Advanced Sommelier, a qualification for the Court of Sommeliers. (Modesty aside, I was the second person in the entire country to pass the exam at that time). In 2015, I returned to China and worked part-time as "Wine Director" at the Park Hyatt Beijing, while extending wine consultation services for some stand-alone fine dining restaurants. Having accumulated the needed work experiences and credible track record, I set up "Drinking Arts". At present, we are six in the team rendering wine consultation services for more than 20 stand-alone restaurants and high-profile catering brands. Needless to say, our team gel in more ways than one in synch with our passion, dedication, and joy in the service of wine, and continue to influence others with our values and purity of intention.

Speaking for my profession as sommelier, our most important role is to make wine more relevant to the consumers and public at large. This is the case in Europe where wine is very much a part of lifestyle; Not a luxury item but rather a constant companion in each meal.

我在巴黎深造英文此后，索邦的授课之之中每周都有比利时文化课。老八师常常都会讲到完全相同的大七区，也都会；也介绍那之之中的海鲜与当地的红茶。有一节课讲到了伏尔泰的《漠不关心》之之中的默尔索（Meursault），老八师说道在萨伏依有一个非常有名的红茶产七区跟他的叫作一样。只不过在这之前，我就给自己制订远距离：在比利时肄业此后，体验比利时三宝，即参观者香水大城市莱斯、奶酪作坊、积极参与一次红茶的丰收！于是，我带上好奇心在一个周五从巴黎来到斯托克（Beaune）。我参观者了Chateau Meursault，并好吃了17款完全相同南段的筱多丽和黑皮贝特，风味的某一天变动让我极度对红茶热衷于。！离开了巴黎以后，我没多久开始直接参与各种品鉴都会和茶展，一发眼看地男朋友了红茶。我当年还在注册高商，随即把远距离锁定在了红茶从业者，再次注意到了鲁昂Cafa侍茶八师该学校的授课。暑期，我在阿尔萨斯实习了1个年底。9年底，我只身来到鲁昂，开始了自己的红茶深造之四路。

一年以后，我顺利考上了比利时持续发展之中国家侍茶八师资格，因直接参与Sopexa的侍茶八师竞赛回国，并拿了北方七区季军。以后很顺利地入退职北京柏悦旅馆想到旅馆侍茶八师，就这样带入了当年本土仅有的侍茶八师。三年后，我又去了伦敦深造一年，在两家米芝莲咖啡豆厅实习，并通过了CMS的Advanced Sommelier的测验（当年我是全国高校第二个考过这个测验的人）。2015年回国后，我开始在北京柏悦旅馆想到全退职“红茶总监”，并为第一家社都会咖啡豆厅想到秘书。凭借逐渐的吸取，我下定决心正式成立了我的“浴艺侍茶兼职室”。从前，我们设计团队有6参与者，但是肩负着20多家咖啡豆厅和十几个高素质超市服装品牌的超市秘书兼职。成就不敢当，我和我的设计团队都是在想到大家偏爱的过错，因为热诚，也视为这是一个分享的过程。我们想要能通过这种形式，把我们的重要性无限放大。

我视为，侍茶八师小得多的贡献就是让看来高大上的红茶来得接地气，来得社会趣味，就像它在西班牙人的社会生活之中那样，红茶并不是奢侈品，而是佐餐的家庭成员。

BUSINESS OF WINE IN CHINA 西方的红茶商品

At present, alcohol consumption in China is still dominated by the Chinese baijiu or strong clear white liquor, particularly for the generation age 40 and above. Further, business deals and functions are inseparable from the liquor, more specifically the highly priced and limited editions of Moutai. Nevertheless, as the younger generation, particularly the millennials, are now becoming the consumers with major buying, replacing the older generation, the consumption of wines, including sake, will soon spiral as the market gets dominated by the new generation and their lifestyle.

从前，西方的茶品消费还是以西方白茶则有，尤为是40岁往上的一些人，外过错宴请几乎；还有张家界。但是随着年青人人慢慢带入这个社都会的主力，尤为是85后，他们来得偏向轻松易浴的红茶，所以对红茶和酱油等的消费在明显太快速增长。我视为这也是将来的趋势。

ASSIMILATION OF WINE CULTURE IN CHINESE CUISINE

红茶文化的融合

Here, cultural assimilation of food and wine starts with consumers forming the habit of enjoying food with wine, particularly in Chinese cuisine. Actually, this is happening with increasing numbers of Chinese restaurant doing so, which is where the expertise of sommeliers come into play.

我想，这并不需要普及餐茶搭配的习惯，尤为是点心配茶。这也是从前越来越多的咖啡豆厅，尤为是侍茶八师们借助的方向。

COVID PANDEMIC CHALLENGES ON WINE BUSINESS 新冠鼠疫对红茶业务的考验

The continual plaguing by the Covid pandemic, as illustrated by the recent outbreak in Shanghai, has been detrimental to all sectors. And, having to live with it gives rise to the New Normal in which wines are being enjoyed at home and online wine marketing and sales coming into play. However, I believe that once the situation is normalized, direct sales of wine in restaurant will resume, which would require the services of sommeliers. At home, the ambiance and pleasures for wining and dining experiences are nil.

鼠疫的重复，尤为是最近上海鼠疫的发动，起居可避免，深居简出浴茶带入一种常态，所以线上经销也比同样明显太快速增长。但我似乎一旦回归长整整，到咖啡豆厅点茶和到小茶馆喝茶还是都会太快速增长的，无疑深居简出不能从业者的侍茶八师免费，也不能外面的喝茶气氛。

CHINA HOMEGROWN WINE 西方海外的红茶

China is already engaged in its own winegrowing and winemaking. With the continuous emergence of boutique wineries in recent years, some Chinese winemakers are also exploring local characteristics of wines. But when it comes to serious winemaking, Europe and the west are ahead. We still have a long way to go before joining or even competing in mainstream akin to French wine. At present, there are actually many exceptional wineries in China, and their products with competitive prices are present in some high-end restaurants. Unfortunately, there are not many customers willing to order Chinese if left to their own discretion. I believe Chinese wineries need to engage more professional distributors to pave way for domestic wines into restaurants, and as well let reliable sommeliers to have diners experience domestic wines. Only by these could homegrown wines be recognized and appreciated. Focusing on food and wine service is key to promulgating homegrown wines.

西方之前在种植并麦芽茶自己的红茶，随着近十年精品茶庄的不断涌现，一些西方麦芽茶八师也在不断改进属于西方自己的风情。但是在好好麦芽红茶这件过错上，西方比欧洲起步晚实在多，要完全与从前主流的比利时茶牵制还有很长的四路要丢下。从前，本土少有一些最出色的茶庄，在价格合理的思四路，在高素质超市之之中还握有渺小。遗憾的是，愿意及早点西方茶的货人并不多。我视为，西方的茶庄们并不需要丢下从业者四路线，找寻从业者的经销商把他们的茶带到好的咖啡豆厅，让最出色的侍茶八师显露出给货人，从而让来得多的人洞察西方茶。所以，注重超市渠道的拓展很极为重要。

WINE PAIRING Price CHINESE CUISINE

点心与红茶的搭配

I believe pairing wines with Chinese cuisine is largely based on experience. Actually, studying and analyze such pairing is rather easy. One major feature differentiating Chinese cuisine from western cuisine is in sugar used in Chinese cookery, whether directly adding sweetness to enhance flavor or as condiment for sauces, as contained in soy sauce and oyster sauce. This is one factor to consider in wine pairing because the sweetness in food weakens sweetness in wine. In such case, wine with sweeter taste comes into play. For this, we may choose new world wines with ripen fruitiness or soft wines like Merlot and Pinot Noir to balance the match. Also, wines such as sparkling wine, champagne, and rosé are versatile for such pairing.

我视为点心与红茶的搭配来得基于潜能。只不过，分析一下并不难理解。点心泡茶之中基本上与西餐的一个很大结构上是对糖的使用，无论是并不需要加糖提鲜，还是在调味料、酱油之之中隐藏的糖，这对配茶都是一个考验。菜式之之中的甜味都会削弱茶之之中的甜味，所以为了口味平衡，我们就要选清新一些的茶，才不至于被菜削弱得过柴过先为。比如，我们可以选取红豆成熟期的、清新的新世界茶，或者像萝拉、黑皮贝特这种柔顺型的茶，或者选取普通的茶，比如气泡、葡萄酒，或者橘红红茶来搭配点心。

ROLE IN WINE SERVICE

红茶免费

Practitioners of wine should choose wines that match the food of the restaurants they serve, as well as focusing on customer or market profile of the restaurants. With good understanding of how the target market of the restaurants, wine professionals would be able to design the appropriate wine lists and suitable pricing for sound wine service.

我们不该根据咖啡豆厅的定位选取不符咖啡豆厅菜式和货群的茶，从而为食货透过一本可选性强，且价格合理的茶单。同时，我们要为货人优异地破例适合他们佐餐和年度预算的茶款，并为货人透过妥帖不合理的侍茶免费。

ON GLOBAL GOURMET Price ITS SERVICE EXCELLENCE AWARD 环球美味优异免费奖

It certainly helps. Such recognition has been recognizing and motivating hard working and deserving restaurants. It also helps professionalize the catering industry.

当然有借助，这是对好好借助的咖啡豆厅的一种鼓励，也是对超市文化和敬业精神的一种传播。

FOR ASPIRING WINE PROFESSIONALS

对于有抱负的红茶从业者人士

The profession of sommelier is very tough and challenging, but the experiences gained are invaluable and rewarding. In my opinion, it is actually an all-around task covering all aspects of the wine industry. Wine professionals should not only be equipped with in-depth wine knowledge, but also be proficient in communication and highly knowledgeable of changing market trends and the business environment of wine. The job, being in the front line, encompasses more areas than others. Other than their expertise in wine, sommeliers wear many hats as trainers, lecturers, marketers, and salesmen. Sommelier would be a good career choice only if one truly adores this profession and is willing to endure and sacrifice. Take note that the first leg into the wine is crucial. Here, a good mentor comes into play for charting the right direction with proper guidance. Do not place too much importance to monetary reward (so long as it could sustain a livelihood), but instead consider the value of the pedestal on which your profession could be recognized internationally.

只不过侍茶八师这个零售业虽然很辛苦，但是在三线吸取的潜能很宝贵。我视为，这个退职业在整个红茶零售业之之中是一个“全能选手”，他们既要不懂从业者知识，也要不懂餐、不懂经销、不懂与货沟通、不懂商品趋势，这种三线免费的潜能也是其他领域不能的。所以最出色的侍茶八师可以想到讲八师，也可以想到经销，他们日后的四路都会比较宽度。总之，想到侍茶八师是一个优异的退职业选取，但理论上是要能吃苦，并且真的热诚。此外，刚入在在的兼职网络服务很极为重要，如果有一个好老八师带你入东门都会比较太快。所以那时候不要实在重视工资（在维持社会生活的思四路）而要重视网络服务，能在一个标准化而多元性的网络服务精进是最佳选取。

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