Shiraore Kuki Hojicha and Pont-l’Evêque, an amazing pairing

5 April 2019
Shiraore Kuki Hojicha and Pont-l’Evêque, an amazing pairing

In general, Japanese roasted teas work very well with food such as shellfish, pan-fried salmon and smoked fish, as well as desserts with red fruit or praline. They are also ideal at the end of a meal, even for coffee-lovers who appreciate their roasted aromas.

Here, Shiraore Kuki Hojicha stands up well to a Pont-l’Evêque. On contact with the cheese, it develops woody, burnt aromas as well as notes of cooked fruit. It’s a great combination.

The tea was infused for an hour in room-temperature water. It can then be kept in the fridge for 24 hours.

You like this post?

Your email address will not be published. Required fields are marked *


Similar articles

Brie melts in your mouth with Bancha Hojicha

7 December 2018

Tea and cheese make ideal partners. To go with a Brie, whether it’s from Melun, Meaux, Nangis or Montereau, I recommend a Bancha Hojicha. The woody, roasted notes of this…

Share on Facebook. Tweet this!

Tea and food pairing: Cantal Vieux and Bourgeon de Pu Er

19 December 2014

I’ve already written about cheese, when I celebrated the pairing of a fresh goat’s cheese and a Premium Bao Zhong. Today I’m recommending another combination: a Cantal Vieux and a…

Share on Facebook. Tweet this!