A good starting point for pairing tea and food would be Camellia Sinensis’s book Tea – history, terroirs, flavors, published in 2009. There are some savory and sweet recipes, including a chocolate and Pu Er cream by Patrice Demers. In the 2016 reissue, a few pages on pairings (cheese, chocolate, and scotch) were added. A great Christmas gift idea!
“One of the common mistakes people make is boiling tea or steeping for 10 minutes when it only takes three or four. It brings out the bitterness of the tea. You just have to make a normal infusion,” advises Patrice Demers.
“Chocolate pairs well with black teas. Pu Er, a fermented and aged tea, is a really interesting pairing too. White chocolate can go well with green teas. We often see the marriage with matcha,” recalls the pastry chef.
Marie-Josée assures that there is nothing rocket science in finding tea pairings, especially since the descriptive sheets on the Camellia Sinensis website are very well done. Each product has its detailed tasting notes to guide you.
For those who would like to take their knowledge even further, Camellia Sinensis offers a host of workshops, several of which have a connection to the table: Introduction to gourmet pairings, Mixology, Scotch and tea, etc.
