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Discover the food-and-tea pairings of our tea expert Carine Baudry for the festive season
The festive season is always an opportunity to gather around a good meal. For many, it is a moment of conviviality and sharing.
Champagne and wine are the pairings chosen in preference, but what about people who wish to consume less alcohol, or not at all?
Why reduce your choice to water or fruit juices with no search for pairings?
We have very regularly mentioned the value of tea-and-food pairings. We have even discussed the value of making cross-pairings with wine.
Why not experiment this year… with a small group!?
We propose to guide you in your selection by telling you about a few pairings with festive dishes.
The festive season is always an opportunity to gather around a good meal. For many, it is a moment of conviviality and sharing.
Champagne and wine are the pairings chosen in preference, but what about people who wish to consume less alcohol, or not at all?
Why reduce your choice to water or fruit juices with no search for pairings?
We have very regularly mentioned the value of tea-and-food pairings. We have even discussed the value of making cross-pairings with wine.
Why not experiment this year… with a small group!?
We propose to guide you in your selection by telling you about a few pairings with festive dishes.
A green tea from Japan, the 87 – Sencha Fukujyu:
Its very vegetal and finely iodised notes marry perfectly with both the very iodised notes of the oysters and the more marine, more fruity notes of crab and other seafood. The tea will be a fine ally for the whole platter, revealing different notes here and there.
A white tea from Nepal, the 215 – Jasbire:
Its floral, zesty, vegetal but also delicately fruity and vanilla notes come to dress and accompany the seafood. Its finely astringent texture allows you to keep a very beautiful length on the palate. Elegant and lively, this pairing will win you over.
A magnificent black tea from Yunnan (China) composed solely of golden buds: the 06 – Dian Hong (this tea notably received the gold medal at the AVPA competition!)
Its malted, woody, vanilla, chocolatey notes, its nuances of leather and also rose come to soften the foie gras, make it creamier, more indulgent and highlight its aromatic typicity.
A black tea from Nepal, rich in buds: the 182 – Jasbire Awakening (this tea won a silver medal at the AVPA competition)
Its very honeyed, woody, bergamot, stewed-fruit notes and its animal nuances come to enhance the aromatic richness of the foie gras and bring out its seasoning. The velvety texture of the tea accompanies the creaminess of the foie gras.
A true harmony between the two.
A more offbeat pairing, closer to the notes of Gewurztraminer: an oolong from China, the 189 – Anxi Tie Guan Yin.
Its very floral, buttery, vanilla but also vegetal notes come to layer over the notes of the foie gras and accompany it throughout the tasting.
For vegetarians, you can opt for a vegan and raw version. There are very interesting terrines. We can notably recommend the “terrine de bonne foi” from L’Instant Cru.
A second-flush Darjeeling black tea, from a very beautiful varietal, the 183 – Arya Ruby (this tea won a gold medal at the AVPA competition)
Its very fruity (stewed fruits, dried fruits), honeyed, vanilla, spiced and woody but also very floral notes bring richness to the capon and allow a rich, complex echo with the stuffing. The finely astringent texture brings presence and richness to the pairing.
Another alternative to the Arya Ruby, less complex, is the 9 – Darjeeling Runglee Rungliot, which is also a summer-harvest Darjeeling. This tea is produced with another variety and offers a more structured profile.
Another alternative? A black tea from Nepal, the 181 – Sundara Gira: its slightly more roasted, pralined notes, while being woody and stewed-fruit, will perfectly underline the meat and its accompaniment.
Roquefort
The white tea from Nepal, the 215 – Jasbire
A round and complex pairing. The two mingle and offer a very aromatic pairing. The floral, vegetal, buttery and vanilla notes are highlighted without you knowing whether they come from the tea or the cheese! The Roquefort becomes both softer and even more fragrant.
A crottin de chèvre and a Brie
The green tea from China, 59 – Long Jing Premium
An explosive pairing — the two keep their richness and marry wonderfully. The warmth softens the texture of the cheese, the tea enhances the fruity and milky notes of the crottin and adds all its richness to the bouquet.
Aged Comté
The 183 – Arya Ruby, and the 181 – Sundara Gira
These two teas contribute to the complexity of the cheese. Their aromas come to reinforce those of the Comté and complete them.
The Arya Ruby reinforces the nuances of almonds, yellow fruits and honeyed flowers, while the Sundara Gira reinforces the more caramel, butter and roasted-hazelnut aromas.
A jasmine green tea such as the magnificent 44 – Jasmin Phoenix Pearls
The soft floral note of the tea softens the cocoa note of the dessert, making it softer and less woody. The tea and the cake complement and respect each other. The pairing is fine and elegant.
Another option, the 73 – Jasmin, less complex and a little more structured, but just as jasmine.
A green tea from Japan with puffed rice, the 68 – Genmaicha with a red-fruit yule log:
Its notes of toasted cereals and its vegetal length come joyfully to combine with the fruit notes while attenuating the sweet impression.
Our new Christmas green tea 35 – Christmas Tea for a pairing with a pear and bourbon-vanilla log
Its vegetal, liquorice and spiced notes bring depth and a lot of richness to the dessert. It allows a very lovely length on the palate.
Our 88 – Nile Valley, a green tea scented with notes of flowers, fruit and bergamot, marries perfectly with a yellow-fruit or mango log.
The recipe is available by clicking here.
A Darjeeling black tea, the 183 – Arya Ruby: the pairing is at once lively and indulgent. The zesty notes of the ginger are highlighted and echo the honeyed and zesty nuances of the tea. On the palate you keep a wonderful aromatic bouquet of flowers, honey, waxed wood and vanilla.
A flavoured black tea, the 89 – Christmas Tea.
A very comforting, rich, round and indulgent pairing.
