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What if, for Christmas, tea invited itself to your table? Discover our expert’s food-and-tea pairings for the festive season!
Tea is a rich and complex drink that presents a great similarity with wine. Aromas, texture, tannins, length on the palate… sensory words and a similar approach. Why could this similarity not go so far as to accompany dishes?
Indeed, tea is a perfect gastronomic alternative to wine during a good meal. An alcohol-free alternative… I do say alternative… there’s no question of replacing it entirely!
Just like wine, in a pairing we seek a communion of aromas and textures. The tea comes to enhance the dishes and vice versa. Consumed warm, tea accompanies hot dishes and warms cold ones. A lovely sensory experience that remains little known.
Tea, consumed warm, comes to warm the dish, to envelop it. Its aromas mingle, giving a new impression.
Try the pairings for the festive season, with a pan of scallops, paired with a spring Darjeeling from the very beautiful Puttabong garden, our n°192 Puttabong Clonal Queen first flush 2019 Ex16. Its very floral, fruity, almondy notes supported by a vegetal freshness come to envelop the soft, indulgent notes of the scallop. A divine bouquet of white flower, notes of fresh hazelnuts and butter emerges.
If you opt for a little foie gras during the festive season, we offer a surprising pairing. For a change, or to alternate with the more conventional wine, let yourself be won over by the pairing with our n°8 Yunnan FOP. The woody, animal and honey bouquet of this Chinese black tea harmonises deliciously with the foie gras, enhancing its aromas.
Continue your journey with a poultry stuffed with figs, apples, chestnuts and hazelnuts, paired with the black tea from Nepal, the Ruby La Mandala, or the Darjeeling black tea, our n°183 Arya Ruby First Flush. Dare to treat yourself by drizzling your piece of meat with the concentrated roasting jus. It will perfume the white meat and bounce off the richness of the tea. The softness of the meat, the indulgence of the stuffing and the cooking jus, combined with the tea, will offer you a magnificent aromatic explosion on the palate: notes of fruit, honey, wood, flowers, spices…
To finish your meal, I suggest accompanying an exotic-fruit yule log with a scented green tea, our n°88 Nile Valley. The floral notes of the tea enhance the fruity bouquet of the dessert, bringing very juicy, very fresh-fruit notes. The indulgence of the log softens the texture of the tea. The two mingle and leave us with a magnificent, very aromatic bouquet on the palate.
Many pairings are to be recommended, and this article is not enough to tell you about them all… Follow our publications, we will share them with you regularly.