The Liquid Art of Truce – Non-Alcoholic Mixology – 105 pages

The book is organized into four progressive parts. Technical foundations precede the recipes so that each preparation is based on an understanding of extraction parameters. The 30 signature recipes are grouped by aromatic family. Appendices gather practical sheets, glossary, and substitution chart.

Chapters 1 to 3 — Foundations and Methods

• Chapter 1 — Thermodynamics and Extraction Kinetics: Temperature, duration, and grind size parameters to master tea extraction under HORECA conditions. Documented variables for each tea type.
• Chapter 2 — Sweet, Sour, Spirit Balance: Transposition of the IBA triptych to non-alcoholic mixology. Methods for calculating ratios and sensory adjustment by increments.
• Chapter 3 — Advanced Methods: Professional Cold Brew, concentrated Gong Fu Cha, and Fat-wash applied to tea. Reproducible protocols for establishments or home use.

Chapters 4 to 9 — Recipes and Rituals

• Chapters 4 to 8 — 30 Signature Recipes: From "Clarified Renaissance" to "The Gold of Kintsugi," each recipe specifies the teas used (Noir des Andes, Gyokuro Kusanagi, White Peony), dosages, and plating. Five aromatic families: woody, floral, umami, fruity, earthy.
• Chapter 9 — Service Rituals and Kintsugi Aesthetics: Application of Wabi-sabi in beverage presentation. Integration of the Ichigo Ichie principle in table service.
• Included Appendices and Resources: Bilingual technical glossary (French/Japanese), substitution chart by tea type, reproducible tasting control sheet, recipe index by difficulty level.

This guide is aimed at three distinct profiles. HORECA professionals — baristas, bartenders, floor managers — who want to structure a coherent and documented non-alcoholic offer. Mixology enthusiasts seeking to work with textures, balances, and aromatic complexities without using spirits. And tea lovers who want to use their vintages as a base for elaborate gastronomic preparations beyond the classic cup.

Recommended prerequisites

• Equipment: A variable temperature kettle, a precision scale to 0.1 g, a carafe or airtight container for Cold Brew. Standard bar equipment (jigger, shaker, strainer) is an asset for cocktail recipes.
• Knowledge: No formal training required. Basic familiarity with tea types (oxidation, family) facilitates reading technical chapters. Mixology concepts are introduced in the text.

At the end of your reading:

You will have protocols to consistently reproduce the 30 recipes, whether in a venue or at home. The extraction parameters documented in the guide allow adapting each recipe to your equipment and available vintages. The approach is based on tested and reproducible methods, not estimates.

• Professional Extraction and Infusion: Calculate temperature and time parameters according to the vintage and chosen method (Cold Brew, Gong Fu Cha, Fat-wash). Apply these settings consistently in service.
• Composition and Aromatic Balance: Build a Sweet/Sour/Spirit non-alcoholic balance, adjust ratios by sensory step, and identify compatible aromatic families between vintages.
• Wabi-sabi Service and Presentation: Integrate the aesthetic codes of Kintsugi and the Ichigo Ichie principle into plating and service ritual, for a coherent result from preparation to tasting.