Until then reserved for breakfast, afternoon tea or brunch, tea is expanding its empire. It is no longer surprising to taste a blue tea (oolong) or a genmaicha (green tea mixed with grains of grilled or puffed rice) to accompany an Asian menu. Western cuisine is constantly becoming more oriental, it also naturally welcomes a bowl of tea to support the iodized notes of a fish or lighten meat flavors.
From salty to sweet, via aperitif, our eating habits have been enriched with new varieties of tea, served warm, between 30°C and 40°C, to optimize their nuances. The umami flavor (fifth basic taste in Japanese cuisine), brought by a spring green tea, is the most suitable at the start of a meal.
Then comes the oolong family, from Taiwan in particular, which allows various pairings with starters based on vegetables, salads, quiches or pies. Roasted teas reveal beautiful aromas associated with vegetarian dishes. Meat lovers, and prime rib in particular, will prefer a black tea, because its powerful, woody and animal notes provide a nice counterpoint. Even game finds its harmony with tea. The tea sommelier has a future…
Mae Salong oolong (blue tea), Thailand, Le Palais des Thés, €55 for 100g. palaisdesthes.com
Genmaicha (green tea), Japan, Kusmi Tea, €12.50 for 100g. kusmitea.com
Imperial Yunnan (black tea), China, Mariage Frères, €11 for 100g. weddingbrothers.com