Free Tutorial – Tea and Cheese Pairing
Tea and cheese have far more in common than many think. Both exhibit dynamic flavor profiles result from their terroir as well as time-perfected artisanship.
Tea, very much like wine, offers complex tannins and aromatics that complement or contrast the characteristics of the cheese. The temperature of hot tea melts the cheese in your mouth, and all the nuances of flavor are so impressively amplified.
Watch and taste along with Shunan Teng and Carol Johnson as they taste through some of Tea Drunk’s teas and Monger’s Palate’s cheese together.
We recommend purchasing our bundle to have all the teas on hand to pair with cheese. You can purchase the cheese portion from a local purveyor near you. Monger’s Palate does local NYC delivery, or you can visit their Greenpoint location if you are in the area!
Some of the teas may have changed since airing, due to inventory. A similar replacement will always be sent!
Gua Pian – Green Tea – This is the only Chinese green tea made using only leaves, no buds or stems. The comprehensive profile of umami, grassy, floral, and its gentle sweetness remind us of a combination of matcha and gyokuro.
Bai Mu Dan – White Tea – This tea reminds us of sun-soaked cotton, mead, apricot kernel and has a herbaceous note to it.
Da Hong Pao – Yan Cha – Da Hong Pao is known for its bold, lavish, floral flavor with a lingering minerality. There is great Chinese folklore surrounding this style of tea.
Ju Duo Zai – Dan Cong – Ju Duo Zai is a cute oddball among Feng Huang Wu Long teas and easily distinguishable by appearance and apricot kernel taste.
Qi Men Hong Cha (Keemun) – Red Tea – A very popular red ted, with deliberately no shape-making step. It is known for its strong aroma and notes of rose and honey.
Who this course is for:
- For people who are curious about pairing tea with food
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