Actually, this event was designed like a class introducing the concept of tea pairing while the students/diners had their meal and a tea. This is the best way to learn: the concept is immediately put into practice! Gloria Chen (on the left) brewed a red tea for the entry and the desert,
Crab bisque |
In most cases, a dish has stronger flavors than tea. That's why we pick teas that can match up to the intensity of food. Hung Shui Oolong, thanks to its roasting, has such potential. What you have to consider, then, are the aromas of the tea. Do they match with those of the dish? In this case, the crab bisque was cooked much lighter than usual. So, I also had to take this into account when brewing my tea. It couldn't be too strong.
I also liked the entry: 2 braised mushroom filled with a few eggs of caviar! This touch of luxury was well in the spirit of Christmas... So I wish you all the best for this year's festivities. And I recommend that you try to pair some good teas with your Christmas meals. By combining tea and Christmas, you'll enjoy a double happiness!
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