Carine Baudry is a nose, graduate of the ISIPCA International Institute of Perfumery and Aromatic. Her 10 years of experience in aroma creation allow her to have a fine knowledge of sensory evaluation and creation. She specialized in the field of tea and plants more than 15 years ago. She created an educational method where the olfactory approach is at the center of the training and develops a sensory and descriptive dialectic of teas. From this adventure was born a sensory box, La QuintEssence du thé, which addresses the role of the senses in the tasting and proposes the learning of the sensory vocabulary. She created the La QuintEssence training centre, which offers training, advice and support in sensory expertise. In this context, she accompanies companies, restaurants, individuals, in the knowledge of tea and its tasting, but also tea producers in the optimization of their processes and the valorization of their product. She acts as an international expert on development projects with many producing countries such as Thailand, Vietnam, Laos, etc.
She is now director of creation and sourcing for the Nunshen tea house. She works closely with chefs and sommeliers from major houses to disseminate tea as a gourmet drink. Convinced that tea and infusions are magnificent alternatives for table chords, she has developed an expertise in the art of combining tea and food, as well as the mastery of service as a tea sommelier.
She actively participates in the work of the Agency for the Valorization of Agricultural Products-AVPA as jury's president of the “Teas of the world” International contest .
She travels around the tea plantations of the world to meet the producers, raise her eyebrows, and understand the magic of tea to share it with all the actors, producers, distributors, or consumers.
She always keeps a privileged link with the world of smells and perfumery by teaching at the Versailles Perfume School (ISIPCA) for more than 5 years.
“I have been passionate since I was very young about the magic of smells and more generally about the magic of the 5 senses. I was very quickly made aware of this approach. As a child, I saw myself going to distant lands to find new flavours! My first book on spices offered by my father to my 10th birthday served as a guide for my wildest dreams. This quest has always inspired me, and I have made it my profession. To go and meet the people who work to offer us these wonderful products, to transmit the understanding of smells, textures, to learn, people who consume, to understand, to respect a product, all this is what guides my path and what animates me. I visit Asian countries very regularly to meet producers in search of high-quality teas still unknown («sourcing»). This is a wonderful opportunity for me to meet people! I know of no better place to fuel my creativity by discovering other cultures, a different culinary art, plants, and spices that are always surprising!”
Her books:
La QuintEssence du Thé : Coffret sensoriel d’aide à la dégustation du Thé
La Cuisine au Thé, co-écrit avec le chef étoilé Sylvain Sendra, Edition Agnès Vienot
L’Instant Cru, Marie Sophie L., pairing thé et mets.