Tea & Cheese
Like wine, tea is particularly well suited as an accompaniment to cheese: for each type of cheese there are different types of tea recommended.
Goat's cheese & Long Jing Impérial
A very good match, the cheese reveals more flavour and the tea becomes much less astringent.
The texture of the cheese becomes more melting with the warmth of the tea.
The tea’s mineral note is lessened, while nutty, vegetal notes come to the fore.
The tea tones down the animal note of the cheese and brings out its buttery, milky notes.
Tome de brebis & Butterfly of Taïwan
The cheese enhances the tea’s many notes: cooked apple, quince paste, candied citrus, honey and waxed wood.
Thanks to the tea, the cheese lingers for longer in the mouth.
This is a particularly flavoursome pairing.
Cantal vieux & Pu Erh Impérial
Infuse the tea normally in hot water, or leave it to cool to room temperature and keep in the teapot.
The Pu Erh’s woody, undergrowth and animal notes are a perfect complement to the Cantal Vieux.
The result is astonishingly rich and well balanced.
24 month old Comté & Nepal Mist Valley
This pairing brings out the fruity notes in both the cheese and the tea.
The cheese softens the tea’s astringent texture and makes it rounder.
In the mouth, the notes are less woody and reveal generous almond, floral and fruity flavours.
Pont-l'Evêque & Bancha Hojicha
The tea’s roasted, toasted note is softened by the cheese.
The tea develops plenty of fruity, jammy and woody notes.
Together, the tea and cheese bring out each other’s flavours.
The tea softens the cheese and accentuates its buttery, milky notes.
Fresh goat's cheese & Bao Zhong Premium
For this pairing, serve the tea after steeping it for six minutes, then remove the leaves and leave to cool for 30 minutes.
The tea does not overwhelm the cheese; on the contrary, it proves to be a subtle partner.
The tea’s vegetal, floral notes complement the milky, delicate animal notes of the cheese.