Rather than drinking wine with cheese, how about trying it with tea? A few days ago, the journalist Laura Annaert arranged a meeting between the well-known pâtissier Daniel Rebert and myself at the Royal Monceau Hotel in Paris. Gradually, tea is coming out of its teapot: more and more chefs are using it as an ingredient in their cooking. They are also ideal at the end of a meal, even for coffee-lovers who appreciate their roasted aromas.Here, Shiraore Kuki Hojicha stands up well to a Pont-l’Evêque. Atom I don't think honey should be relied on to make the pairings work, but it is certainly a delicious way to harmonize flavors. Green teas with fruity notes, which have a sweeter flavor, work really well when paired with fruit salads or fruit-filled pastries and scones. Try this sensual, creamy pairing and see what you think. A few weeks ago I spent a solid six hours in the company of chef Michel Lentz, at the Baccarat Crystal Room in Moscow, tasting with him a profusion of bouchées, tartlets, crèmes, madeleines, financiers, meringues, ice creams and sorbets, made by him, accompanied by an equal number of teas, so that together we could find many happy combinations. These pairings sound like a nice thing to try when I want to enhance my tea experience next time. Can’t wait to try a Bao Zhong (a current favorite) paired with pear �� (ha! I have a bit of DHP left that I'll try with a fruit leather. I would particularly like to mention the crème caramel, with memories of childhood, which we enjoyed with a Dan Cong for the top part, while the liquid at the bottom of the ramekin was the most successful pairing with a Jin Zhen, with warm notes of stewed fruit, wax and honey. As I craft a lot of cold teas, I’m going to experiment with slivered or ”shaved and shredded” pear. One of my favorite pairings is fruit leather with Da Hong Pao, so I am sure this one will be right up my alley. Pairing tea and cheese: the example of goat’s cheese Fresh goat’s cheese is one of my favourite cheeses, and I like going to the farm to choose mine. tea puns!). So, if you are using fruit that's perhaps a little out of season or not ripe enough, adding a little honey will work wonders. Rice tastes better when served with a cup of green tea alongside. It's savory, creamy, and floral. First there was baking with matcha; now tea is making itself more at home in the kitchen as a flavouring for savoury dishes. I’d like to present the Christmas log by Bryan Esposito, Head Pastry Chef at the Hôtel du Collectionneur in Paris. This exquisite creation has more than a touch of Alice’s Wonderland about it. I’ve already written about cheese, when I celebrated the pairing of a fresh goat’s cheese and a Premium Bao Zhong. The range varies depending on the source but I have seen 10-70% and 8-85% oxidation. Teas that are picked in the same season as the fruit are an interesting study, or try to intentionally contrast the seasons and see how it changes things up. Try adding a little drizzle of honey. This search takes into account your taste preferences. Remember the honey I mentioned earlier? The Christmas logs designed by our leading pastry chefs are eagerly anticipated. Tea is also served as an accompaniment to food, like here at Yam’Tcha, in Paris, where a pu erh is paired with a chicken dish, poularde de Bresse. He was inspired by tea, and not just any tea either – No. Shopping with Tea Trunk. Well done! And that’s where it gets difficult. Today I’m recommending another combination: a Cantal Vieux and a Bourgeon de Pu Er. A teapot to enjoy with family or friends and appreciate its gastronomic delights. They make a fine match. Skip. It’s a great combination.The tea was infused for an hour in room-temperature water. I wonder how would I pair a fruit tea.I guess not with fruits but something savoury maybe.Thank you for the idea!Gabriela.
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