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Tea & Food

Premium Tea & Gourmet Food – a delightful gastronomic experience…

Tea is a gourmet beverage and goes well with all types of food. Although tea, like wine, can also be selected to enhance the flavor of certain foods different varieties of tea should be carefully chosen to create a perfect match of flavors and a truly delightful gastronomic experience.

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Why Pair Tea with Food?

Tea and Food pairing is an adventure in flavors. It is a great way to learn about the variety in the world of tea. You will find an extensive range of tastes, similar to that of wine but without the associated alcohol.

What can tea accomplish?

Tea has evolved for thousands of years along with regional cuisine to be the drink that goes along with any occasion. It is no surprise that it goes well with food. Like a small mid course or a palate cleanser, tea is in one sense a great flavor bridge from one course to the next. More importantly it can also be paired with a specific dish – to help complete the flavor journey of that dish.

The basics of tea and food paring.

The flavors of regional teas evolved with local cuisine just like wine evolved with its local cuisine. So a good way to think about natural pairings is to look at the cuisine from the tea regions. For instance nothing could go with seafood better than Japanese Green teas – such as Sencha, Genmaicha or Gyokuro. To take this a step further green teas in general are superb with seafood. Rice and green tea is also a natural fit. In many traditional Japanese meals the course before dessert is often Ochazuke – rice in a green broth often with Salmon.

Cucumber Sandwich has become the emblem of the art of tea: cool, gracious, impeccable.

Peel a cucumber and cut it into thin slices. Sprinkle these transparent disks with a little salt and vinegar. After a half an hour, drain off the excessive moisture in a sieve. Cover a slice of brown bread –“as thick as a leaf”- lightly buttered, with two layers of cucumber and cover with another slice of bread. Apply firm but gentle pressure with the palm of the hand. Cut off the crusts and divide into three rectangles. Pile them carefully on a china serving plate and cover with a damp cloth until tea is served.

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