I’ve just returned from New York, where I gave a tea tasting lesson to 35 journalists, bloggers and students from the prestigious French Culinary Institute. Cyrille and Aurélie Bessière, who moved to New York to foster a taste for fine teas among Americans, also took part in the exercise.
Having talked about the different colours of tea, and explained how to prepare them, we all tasted five different teas, taking time to consider their aromas, flavours and textures. Then, in the company of chef Mélanie Franks, who is well known for her use of tea in cooking, we set about tasting some interesting pairings of tea and cheese.
On the subject, I recommend you try a fresh goat’s cheese with a Dong Ding. You’ll find the creaminess of the former goes very well with the roundness of the latter. And if you want a different way of experiencing your Butterfly of Taiwan, serve it with an Ossau Iraty. A pure delight!
