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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
PLAIN-T has selected some choices of tea to
pair with particular meals or individual foods:
|
| |
Food |
Perfect
Teas |
Contineantal-style
breakfast
(breads, cheese, jams, etc)
|
Assam,
Ceylon, Darjeeling,
Yunnan.
|
English-style
breakfast
(fried foods, eggs, ham, bacon,
smoked fish, etc)
|
Assam,
Ceylon,
Lapsang Souchong.
|
| Light
savory meals |
Assam,
Ceylon, Darjeeling, Yunnan
Lapsang Souchong, Green Teas, Oolongs.
|
| Spicy
foods |
Ceylon,
Darjeeling, Keemun, Lapsang Souchong,
Green Teas, Jasmine, Oolongs.
|
Fish |
Darjeeling,
Lapsang Souchong,
Russian Caravan, Green Teas, Oolongs,
Earl Grey.
|
Poultry |
Darjeeling,
Lapsang Souchong, Oolongs,
Jasmine.
|
Meat |
Lapsang
Souchong, Strong Black Teas, Earl
Grey, Jasmine.
|
Strong
cheeses |
Lapsang
Souchong, Earl Grey, Green Teas. |
After
meal |
White
Teas, Green Teas, Oolongs, Darjeeling,
Keemun.
|
Tea
Time |
All
teas… |
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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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