Throughout the next few weeks, The Daily Tea is offering readers exclusive content from the Tea Association of Canada’s online course TEA 107: Menu Design, Food Pairing & Cooking. In addition to sharing a sneak peek of their informative course, the Tea Association is sharing a 10% discount on their online Introduction To Tea course (details below). Stay tuned for deliciously informative thoughts and recipes. Consider it a quick taste of their steeped education series.
Combining tea and food is not new to the culinary scene, but is something that people have been playing with as long as we have been consuming tea. If you think about pairing tea and food there are some natural duos that come to mind, favored by many is tea and chocolate, but there are some savory pairings that are pleasantly surprising.
Some basic concepts when approaching the combination of tea and food:
- Match delicate tastes with delicate teas.
- Moderately flavoured food should be matched with medium bodied teas.
- Strong teas deserve food with a strong personality.
- Look for a food or tea which can enhance or support one another and enhance the experience of the two taken together.
To get you started here are some interesting matches:
Darjeeling Second Flush + Brie Cheese
Kenyan Black Tea + Scrambled Eggs
Lapsang Souchong + Smoked Salmon
Genmaicha + White Chocolate
The Art of Tea & Food Pairing article is an excerpt from TEA 107: Menu Design, Food Pairing & Cooking, part of the TEA SOMMELIER® Certification Program offered online and in-person by the Tea Association of Canada. Readers of the Daily Tea are being offered an exclusive 10% discount on TEA 101: Introduction to Tea (Online) for purchases made by November 27th, 2015 by using code DailyTEA101.