|Freshly baked madeleines|
Since tea is usually the sole focus of gongfu cha, many serious tea drinkers are not used to pair tea and food. So, Teaparker and John prepared this special class where we paired 4 teas and 2 desserts (blueberry cheese pie and madeleine).
Second, we paired a tippy Dian Hong brewed in a silver teapot with the desserts. With the madeleine, it produced new sweet aromas. But with the blueberry pie, I felt it emphasized the astringency of the berries. Overall, the brew was a little bit too concentrated.
Third, we used an excellent Zhengshan Xiaozhong brewed in a dragon/phoenix silver teapot. With the madeleine, it added a warm, deep brown sugar kind of flavor. Winter feeling. With the blueberry pie, the tea emphasized the scent of the lemon, creating a fresh summer feeling! This rare tea is indeed very versatile in how it impacts desserts!
This old loose puerh demonstrated best what is a good tea and food pairing. It's one that emphasizes the good taste of the food and makes the taste last longer in the mouth.
|Hungshui Oolong, a great pairing candidate|