In their own words…
Jan Subchartanan, TAC TEA SOMMELIER® Professional
Hotel management graduate, Jan Subchartanan, took a strong interest in tea while pursuing her degree. While tea was always part of the daily rituals of her family life, it took on another dimension after learning about afternoon tea at school. Subchartanan pursued the TEA SOMMELIER® Certification Program to complement her studies and expand her personal knowledge on the subject. However, today she finds herself hunting for the right tea to import via a Thai import/export company she works for. “Even though I have not pursued a career in tea industry, I enjoy and appreciate every sip of tea I take and had fun learning about it” shares Jan.
Q+A with Jan Subchartanan
What is your earliest memory of tea?
Since I was young, tea was a part of my daily life. I watched my grandparents and relatives drink tea as well as serving tea to guests who visited.
Favourite TEA SOMMELIER® Certification Program module?
Tea 107: Menu Design, Food Pairing Cooking with Tea. I was amazed how one item can change the flavour of a food item and make both things taste even better.
If you could drink two teas what would you drink?
Oolong and green tea
Where in the world has tea played a role in your travels?
I do quite a bit of travelling and no matter where I go, I always make a point of visiting at least one cafe to try their tea. I really enjoyed afternoon tea at the Empress Hotel in Victoria (Canada) and at the Shangri-La Hotel in Toronto, Canada. The Peace Oriental Tea House and the Drawing Room at the St. Regis Hotel in Bangkok also have great teas.
What is next for you?
I am looking for a tea brand to import into Thailand.
Have you always worked in the tea industry?
No, I did not. I used to work in a hotel industry. Currently, I am working in an import-export industry as a member of a management team. Tea is always an item I would like to add to our product line.
In what capacity are you currently working in the tea industry?
I am working to bridge the tea industry and my current work.
Interview with Academy of Tea