New food trends emerge often. There’s no manner to inform if they’re right here to keep (though, in the event that they conquer Instagram feeds, we will relaxation assured we’re going to see them for some time). Similarly to what occurs within the world of vogue, food trends are usually not all the time new, however they’re typically classics or conventional parts, revisited or re-interpreted. I’m all the time curious and excited, particularly about gourmand food trends. My foodie self can’t wait to attempt them out, whereas my tea-junkie self can’t wait to design the right pairing with tea. Tea is wonderful by itself however its potential past the cup continues to be principally uncharted territory. Pairing tea with food is a superb manner to discover its limitless, but typically underrated prospects.
Let me present you my favourite trends of the second and how I like to pair them with tea. But first, a phrase about pairing.
How to pair
When pairing tea and food, I like to recommend loose-leaf teas for his or her complexity and taste. For a profitable tea and food pairing, you need to think about taste notes, temperature and texture of the tea and the food you’re pairing it with. You can pair by similarity (matching) or in contrast (contrasting), a easy precept borrowed from wine pairing. Generally, teas with refined taste and aroma notes are enhanced when paired with food with comparable tasting notes (matching). More sturdy teas actually shine when paired with food that’s equally sturdy however has a very completely different taste profile (contrasting).
Take a sip of tea, a chew of food and one other sip of tea. If one taste cancels or overpowers the others, the pairing may not be working very effectively. A profitable pairing is sort of a symphony in your mouth: aromas, flavors, and textures mixed harmoniously. Keep in thoughts that these are normal tips; in the end, taste may be very subjective. I encourage you to experiment and mess around with completely different teas and completely different candy and savory dishes. But most significantly, have enjoyable!
My favourite food trends and tea pairings
Artisanal charcuterie is seeing a comeback proper now. Italy (like France and Spain) is known for the nice number of its conventional cured meats, salumi. Growing up in Italy, they had been an on a regular basis staple. Now I discover myself craving some from time to time. Here in San Francisco, we’re fortunate sufficient to have a small artisanal butcher, the Fatted Calf, proper right here in our neighborhood. They make all of their charcuterie in home (with the exception of prosciutto) and they’re tremendous fashionable, nearly native rockstars.
Darjeeling Steinthal (2nd flush) + bresaola:
Bresaola is lean cured beef from the Valtellina valley, in northern Italy. It is served thinly sliced, both by itself or seasoned with a drizzle of olive oil and just a few drops of lemon juice. It’s mildly salty and has a barely floral aroma and a particular jerky-like beef taste. It works rather well with the nutty and barely fruity notes of the 2nd flush Darjeeling Steinthal.
Hojicha + lonza:
Lonza, cured pork loin with honey and sage, has extra fats than bresaola, it’s candy and daring and fragrant. It wants a tea pairing that may maintain its floor. Hojicha, a closely roasted Japanese inexperienced tea, with its deep taste notes of fire-roasted chestnuts, caramel and lingering sweetness seems to be an awesome match!
Matcha + prosciutto di Parma:
The king of Italian salumi. Matcha, with its grassy and umami notes, is fantastic with salty, barely fatty prosciutto. Serve with some ripe and candy Mission figs and by no means look again!
Long earlier than transferring to San Francisco, I had heard concerning the native sourdough bread “movement”. Yes, it’s as iconic because the Golden Gate Bridge. I’m an enormous fan, however I by no means would have thought I might bake my very own sourdough loaf sooner or later. It has change into a weekly ritual for me and it’s the epitome of gradual residing, similar to tea.
Sourdough bread toast is a big development and my favourite mixtures are a candy model with crescenza (an Italian soft-ripened cheese) and chunky strawberry jam topped with recent nasturtium flowers and a drizzle of additional virgin olive oil and a savory model with avocado and recent radishes.
I had the candy model at Tartine Bakery’s Manufactory. It pairs rather well with a medium-roasted oolong like a Tie Guan Yin Chinese oolong or a Dong Ding Taiwanese oolong. There are many taste layers; there’s the creamy and clean cheese with notes of lemon and yeast; the sweetness of the strawberry jam, the peppery nasturtium flowers, the umami savoriness of the olive oil, the refined bitter notes of the bread, chewy on the within, encased in a charred crispy crust. A medium-roasted oolong stands up fairly effectively to it, thanks to its toasty, candy and fruity notes with floral aromas and a nice mineral end.
The second model, the avocado toast, shines for its simplicity nevertheless it’s a bit extra controversial. It has been dubbed “the reason why millennials can’t afford to buy houses,” owing to its outrageous value. By the way in which, in case you are involved, you can also make it at house for a fraction of it. Avo toast has been round for a very long time in California and was simply one thing you’d do to deal with the surplus fruit out of your yard. From humble beginnings to stardom! Sprinkle some matcha on high or serve alongside a cup of genmaicha, Japanese inexperienced tea with toasted brown rice, for an ideal combo of toasty, vegetal and umami notes.
Oysters on the half shell
“Oysters really show terroir – they’re the new wine”. (Eric Hyman)
Tea exhibits terroir too! Which is why pairing tea with oysters felt like probably the most pure factor to attempt. It’s the form of pairing that makes your taste buds dance and your coronary heart skip a beat. Because of the significance of temperature on this pairing, I cold brewed some inexperienced teas (I can’t think about consuming oysters and washing them down with a heat beverage). Serve your chilly brewed inexperienced teas ice chilly (straight out of the fridge, no ice cubes). As for the oysters, since you’re consuming them uncooked, be certain they’re additional recent!
Hog Island Sweetwaters (CA) + Gunpowder Temple of Heaven inexperienced tea (China):
Why it really works: the smoky notes of the Gunpowder tea improve (with out overpowering) the marginally smoky end of those oysters, that are deliciously plump, candy, reasonably briny and mineral.
Chelsea Gems (WA) + Mao Feng inexperienced tea (China):
Why it really works: Mao Feng with its recent, chestnut and barely floral notes counterbalances splendidly these very creamy, candy and delicate oysters with their low salinity. Addictive!
Kumamoto (WA) + Tamaryokucha inexperienced tea (Japan):
Why it really works: this savory, medium steamed tea with a touch of umami and spherical grassy aftertaste enhances the vegetal and cucumber notes of those candy, milky, buttery oysters, whereas chopping by means of their richness.
Tea may be efficiently used as a mixology ingredient in cocktails and non-alcoholic drinks. Here’s how I approached the beverage trends of the second:
Negroni is an iconic Italian cocktail, now ubiquitous right here within the US. Why is it so fashionable? For one factor, it’s Italian, want I say extra? (simply kidding, after all). It’s a easy recipe (simply three substances in equal elements, Campari, gin and candy vermouth) and it doesn’t require any particular bar instruments. Nevertheless, it’s a really refined cocktail. Its sturdy taste, with bitter and candy notes, may not be for everybody however our palates have advanced to admire the bitter taste (suppose craft espresso, kale and darkish chocolate, for instance). As it seems, tea is ideal to create playful variations of Negroni. Let me introduce you to the Tea-groni, two methods! I got here up with two variations, one floral and extra female, that includes jasmine inexperienced tea infused gin and one bolder and extra masculine, made with ripe pu er tea infused gin. It’s laborious to choose a favourite!
The hype surrounding coconut water suits inside the rising demand for something perceived to be wholesome and pure. It is of course candy and has popped up in plant-based smoothies and inexperienced juices all over the place, however it’s stated to be considerably of an acquired taste. I discovered it to be a tasty addition to iced tea. Here is my favourite taste mixture. Cold brew some Mao Feng inexperienced tea. To stop your iced tea from being watered down by ice cubes, I take advantage of coconut water as a substitute of water to make my ice cubes and add in some recent seasonal fruit like apricots and raspberries to make them colourful. To sweeten your iced tea, I like to recommend a splash of straightforward syrup infused with grains of paradise (Guinea pepper corns).
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