Tea and cheese pairing: Thé du Tigre and Roquefort
If you love cheese it can be good to have a change. Rather than drinking wine with cheese, how about trying it with tea? Combinations of cheese and tea arouse curiosity, and this week I’m suggesting a new pairing: Thé du Tigre and Roquefort. I’m not a big drinker of smoked tea but it has to be said that with a blue cheese as strong as this, the combination works very well. The warmth of the tea quickly melts the cheese in the mouth, and the woody, animal, smoky and milky notes mingle and complement one another. Try this sensual, creamy pairing and see what you think.
Posted in Tea and food pairing by François-Xavier Delmas | Tags : cheese, smoked tea, Tea and Food Pairing
The incredible variety of teas in Fujian
In China, Fujian is one of the most important tea-producing provinces. Important from a historical perspective, because the first shipments of teas bound for Europe left from its ports; important also in terms of the tea itself, because Fujian is the country’s only province that grows Oolongs and the legendary white teas, as well as green teas, black teas, smoked teas and the finest jasmine teas in the country. It’s an incredible variety.
Posted in Country : China by François-Xavier Delmas | Tags : black tea, Fujian, green tea, jasmine tea, oolong, smoked tea
The origins of “lapsang souchong”
Calling all smoked teas connoisseurs! It is here, in a Chinese regional park in the north of Fujian province, that all lapsang souchongs were produced for two hundred years. The origins of this tea date back to the 19th century, when a high-ranking Chinese army officer requisitioned the tea factory that stood here before this one, to house his regiment, leaving the farmer no choice but to dry his tea outside, over burning spruce roots. Which is how smoked tea came about.
Posted in Country : China by François-Xavier Delmas | Tags : Fujian, lapsang souchong, smoked tea
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