Today on Tea Together Tuesday, a delightful community tea prompt hosted by Tea with Jann and Tea is a Wish, the prompt is to share a food and tea pairing. Now, food and beverage pairing is something that can seem daunting to a lot of people. It evokes images of snooty sommeliers and people tasting wines and declaring that they have notes of mineral and cat’s piss. It evokes fancy restaurants where you get a quarter-sized piece of steak and a single pea for your main course, paired, bien sur, with something that was made in a chateau that crumbled sometime around the 18th century.
So I decided to go a different way. At it’s essence, food pairing is about balancing flavors. Have you ever had something really sweet and felt like you needed something bitter or sour or fresh to “cut through” the sweetness? That is food pairing, in a nutshell. Samin Nosrat really wrote the book on this one (and made the Netflix special), but balancing flavors is the foundation of all enjoyment of good food and drink. I used to get a lot of surprise when I said I made all my own salad dressing, but once you understand how to balance flavors, it’s not much more difficult than putting your ingredients into a jar with a tightly-fitting lid and shaking until it’s dressing.
And in the same way, pairing any beverage with food is about balancing flavors. And do you want to know the best part about balancing flavors? It’s uniquely personal. Do you think that the richness of a really good cut of roasted salmon goes beautifully with a full-bodied red wine? Well, guess what? That’s great! No amount of pairing advice will change the fact of what you enjoy eating and drinking. Like “steeping instructions,” pairing suggestions are like the pirate code — they’re really more like guidelines. If you’re completely lost, start there. But don’t be afraid to break the rules because there is no such thing as the pairing police. And even if there were, well…
So tea and food pairing. I’ve talked about cheese and tea pairing when I discussed my love of Ken Cohen’s Talking Tea podcast. But I really wanted to go for something a little more mundane today, even than cheese I can buy at my grocery store. So I’m sharing my breakfast, which is, at its core, a food and tea pairing. I don’t drink tea with most of my meals, but breakfast is usually some combination of food and tea. So this morning’s (first) breakfast was a slice of toast with some chocolate-hazelnut spread. And because it is very sweet, I paired it with a cup of Black Dragon Pearls from The Steeped Leaf Shop.
I find this Black Dragon Pearl tea fascinating because it has the full body and rich, almost chocolate-y notes of a Chinese black tea, but it doesn’t have the malty sweetness I associate with a Dian Hong or a Qimen tea. This lack of inherent sweet notes makes it perfect (to my tastes) alongside a very sweet breakfast, and the cocoa notes tie in with the chocolate in the spread. It’s like when Claire uses milk and dark chocolate when she recreates a gourmet version of a candy treat because they balance each other.
So that is my humble pairing and a little musing about the concept of food pairings. I am unlikely to pair my breakfast with wine very often, but choosing your tea to complement your breakfast food is one way to start thinking about the balance of flavors that go into all kinds of food experimentation. Carry on and pair delicious things!
NB: Nothing to disclose. If you are interested in collaborating, please see my collaboration and contact information.