Tea & Cheese Pairings

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.