Pairteas’ Goal

To help you discover how you can couple your passion for tea’s flavors with a fresh understanding of the science of taste and smell so you can maximize your enjoyment of both tea and food.

I accomplish these goals through:
workshops, presentations, and tastings,
consulting, and
the Pairteas Facebook page and blog.


The Book

Three Basic Teas & How to Enjoy Them

Just published! Three Basic Teas & How to Enjoy Them!

The flavors of green, oolong, and black teas explained: how the flavors come into your cup, and how you sense their aromas and tastes. all explained in a scientific yet straightforward way that is accessible to all tea lovers. Once you discover the basic principles, you will find suggestions for brewing the teas to maximize your enjoyment, for which teas to choose for an amazing tasting experience, and for choosing foods that will complement each tea.


Look for Three Basic Teas & How to Enjoy Them on Createspace or on Amazon!

Read Goodreads Reviews!

Pairteas Activities and Events

Tea Tasting Workshops & Classes

At Pairteas tea tasting workshops and classes I explain the biology of our flavor system, and how it interacts with the chemistry of teas and foods. Then you carry out simple but fascinating tasting experiments that demonstrate the science and delight underlying pairings.

Through these experiences you will learn why some pairings make the tea taste like so much hot water, while others magically bring out the delicious flavors of both tea and food.

Invitations to present workshops and tastings have come from World Tea Expo (multiple times!), the New York City Coffee and Tea Festival, our public radio station, WSKG, and Ithaca's own Gimme! Coffee (yes, you can use Pairteas science to pair coffee with foods, too!)


World Tea Expo 2017 was so informative and such fun! Got so many good questions and comments at my talk about “What's in the Cup & Why You Like It: Hot Brewed vs Cold Brewed” on Tuesday, June 13. Bottom line: less tea and shorter brewing times at fridge temperature for cold brewed may be the way to go!

Then Wednesday, June 14th, some 25 tea enthusiasts and I enjoyed a focussed tasting about “Pairing with Tea: the Science of Flavors and How to Enjoy Them!” We ran short on time—no surprise there! But the experience brought our attention the importance of proper pairing in tearoom settings— for example shortbread by itself makes the flavor of a black tea disappear, but simply adding raspberry jam to the cookie brought the tea back!

Here are some of the comments I received:

"It was such a pleasure to attend your seminar and I hope to come back next year! Thank you so much for your time."

"Thank you for all your expertise! It was a very enlightening seminar and I'm very pleased I was able to attend and learn."

"I attended your session, The Science of Flavors & How to Enjoy Them, at the World Tea Expo. I really enjoyed it! Would you mind sharing the presentation? I would love to show my team."

Do you want to have an event of your own? Contact me!


Through Pairteas I am excited to bring my knowledge and experience in research and writing to the tea industry.

Previous work I have carried out includes:

  • an extensive research project with drill-down data analysis concerning the tastes of water and water preferences for a nationally famous water filter company;
  • participation in new flavor brainstorming for a prominent candy company;
  • data analysis on flavor preferences and food and beverage choices for the wine industry;
  • development of tea blends, along with their names and associated flavor profiles for new specialty teas and tisanes for a fledgeling wholesale and retail tea company;
  • education sessions concerning taste and smell for nationally-known company involved in tea and coffee brewing mechanisms.
  • Could I do the same kind of work for you? Let me know!


    About Virginia

    I'm Virginia Utermohlen Lovelace MD - Tea and Food Enthusiast!
    I’m a physician and (now retired) faculty member in the Division of Nutritional Sciences at Cornell University, Ithaca, New York, the world’s premier nutrition faculty, where I earned numerous teaching awards, including the State University of New York’s Chancellor’s Award for Excellence in Teaching.
    I explore how teas and foods interact in the mouth, nose, and brain, and how you experience beverages and foods. Find out more at my companion website, Taste Science.
    I love to teach, love to write, love to consult, and would love to consult with you on projects large and small.