Tea can be sprinkled over food

There are endless ways to use tea in cooking. For example, why not sprinkle it over food like a spice? Here, the aromatic, toasted, delicately woody and fruity notes of Jejudo Grand Oolong Impérial bring an exotic touch and a hint of crunch to this delicious burrata cheese. Sprinkle the tea over it and leave it in some green olive oil in the fridge for a couple of days. Enjoy it the Italian way: not too cold, as you sometimes see it served, but at a temperature of 20° to 22°C. To accompany it, infuse the same Korean tea in water at room temperature for 30 minutes and serve in small glasses such as vodka glasses.


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A happy combination

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Identifying tea and food pairings is a serious business. By this I mean identifying a tea to accompany a dish so that you create a happy combination for both protagonists. And that’s where it gets difficult. For example, if I pair a Genmaicha with a hazelnut financier, it only works if the tea’s vegetal, toasted notes enhance the cake, and also if, having consumed a morsel of the financier, the Japanese green tea is revealed in a new light, to its advantage. A few weeks ago I spent a solid six hours in the company of chef Michel Lentz, at the Baccarat Crystal Room in Moscow, tasting with him a profusion of bouchées, tartlets, crèmes, madeleines, financiers, meringues, ice creams and sorbets, made by him, accompanied by an equal number of teas, so that together we could find many happy combinations. I would particularly like to mention the crème caramel, with memories of childhood, which we enjoyed with a Dan Cong for the top part, while the liquid at the bottom of the ramekin was the most successful pairing with a Jin Zhen, with warm notes of stewed fruit, wax and honey.


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Tea and cheese pairing: Thé du Tigre and Roquefort

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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.


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The author

François-Xavier Delmas is a passionate globetrotter. He’s been touring the world’s tea plantations for more than 20 years in search of the finest teas. As the founder of Le Palais des Thés, he believes that travelling is all about discovering world cultures. From Darjeeling to Shizuoka, from Taiwan to the Golden Triangle, he invites you to follow his trips as well as share his experiences and emotions.

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