Tea Pairing at Trèsind, One&Only Royal Mirage Dubai

We visited Tresind at One&Only Royal Mirage in Dubai and had a conversation with Rajesh Kumar, the sommelier of this prestigious restaurant, about their experience with tea pairing.

T Hospitality: As an Indian restaurant, it may surprise guests to see your tea cart quite short and minimalist, yet you deliver a remarkable pairing experience, especially for non-alcohol drinkers. Could you tell us about the beverages you offer and what they are made of?

Rajesh Kumar: At Trèsind, minimalism is intentional. Rather than offering a large volume of options, we focus on precision, purity, and purpose. Our tea pairing is built primarily around Saicho sparkling teas, which are crafted using a single-tea varietal, cold-brewed to preserve aromatics, and naturally carbonated.

These teas are non-alcoholic, free from added sugar, and structured more like fine wine — with te

xture, acidity, and length. This allows us to treat them with the same seriousness as a wine pairing, ensuring that guests who do not consume alcohol still experience depth, progression, and elegance throughout the meal.

TH: How do you select each drink for pairing? Do you start from the dish, the flavor profile, the tea base, or the guest’s preferences?

RK: The starting point is always the dish — its dominant flavors, spices, cooking technique, and texture. Indian cuisine is complex, so the tea must complement without overpowering.

Once the dish is analyzed, I look at the tea base — whether it’s green, oolong, jasmine, or black — and its natural tannin, acidity, and aromatic profile. Guest preference is also important; some guests enjoy more floral notes, while others prefer structure and dryness.

The goal is harmony — much like wine pairing — but with tea, the margin for error is even smaller, as tea is more delicate and transparent.

TH: How wide is your beverage selection for pairing? Do you rotate options seasonally or maintain a core list throughout the year?

RK: We maintain a core selection that works exceptionally well with Trèsind’s signature tasting menus, ensuring consistency and reliability. However, we do introduce seasonal rotations depending on menu changes, availability, and guest feedback.

Tea pairing is still a relatively new concept in fine dining, so maintaining balance between familiarity and innovation is essential. Each tea must earn its place on the pairing menu.

TH: From your perspective as a sommelier, how does wine pairing compare to tea pairing? What are the main differences in terms of complexity, balance, and guest experience?

RK: Wine pairing offers alcohol, body, and natural sweetness, which can sometimes mask imperfections. Tea pairing, on the other hand, demands absolute precision.

Tea is more about aromatics, temperature, mouthfeel, and subtle bitterness. The complexity is quieter but deeper. Guests often find tea pairing more refreshing and less fatiguing over a long tasting menu.

From a guest experience perspective, tea pairing feels more mindful and inclusive, allowing guests to fully focus on flavors without the effects of alcohol.

TH: At Trèsind, do you serve mainly tourists or residents? Who tends to opt for tea pairing the most?

RK: We serve a healthy mix of international tourists and Dubai residents. Tea pairing is particularly popular among health-conscious guests, non-drinkers, and guests seeking a refined alternative to alcohol.

Interestingly, many guests who initially choose tea pairing out of necessity later return specifically for it — which tells us that the experience itself is compelling, not just the absence of alcohol.

TH: Do you see tea pairing as a growing trend that could become mainstream in the GCC hospitality scene, or will it remain niche?

RK: I strongly believe tea pairing will continue to grow in the GCC. With cultural diversity, a large non-drinking population, and a rising focus on wellness, the region is perfectly positioned to embrace it.

While it may remain a specialized offering, it will no longer be niche. Restaurants that approach tea with the same respect and technical understanding as wine will redefine how non-alcoholic pairings are perceived in fine dining.