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Tea & Cheese Pairings
When serving the cheese on a platter, tea lends itself particularly well to pairings. To fully appreciate the combinations, you must infuse and then enjoy the drink lukewarm, at room temperature (20 degrees). Here are some ideas to enjoy!
Pairings
Cheese
IEnthusiasts of Camembert, Brie, or even Saint-Marcellin (soft cheeses with a flowery or washed rind) have the option of selecting Bancha Hojicha, a toasted and fruity green tea that imparts a touch of sweetness. On the other hand, black teas from Qimen or Assam, known for their finesse and delicacy, will harmonize perfectly with the robust character of blue-veined cheeses, such as Roquefort or blue.
If you're serving aged Comté, Gruyère, or Beaufort, consider choosing Pu Erh Imperial or a summer Darjeeling, both of which are characterful teas with fruity notes that pair exceptionally well.
For goat cheese aficionados, prepare a Long Jing Imperial, a Chinese green tea that enhances the cheese with its vegetal and mineral undertones. And if you prefer sheep's tomme, opt for a Butterfly of Taiwan, a woody and honeyed Oolong that complements it beautifully.
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