Page 95 - #58 English

Zucchini
Black tea pairings

The majority of the black teas consumed
today come from China, India and Sri Lanka.
Known for their reddish infusions, these teas
are derived from both the Camellia sinensis Pumpkin
plant and its assamica varietal. Unlike green
teas, black tea leaves have been cured and are
therefore fully oxidized, resulting in a some-
what more astringent taste, together with malty
and woody, roasted flavors similar to bread.
Black teas also have a naturally complex aro- Pear
matic profile that includes the fermented,
fruitier scents of banana, apple and pear, along
with the more herbal aromas of cooked pota-
toes, zucchini and eggplant. Eggplant
Black Tea pairing ideas: Try experiment-
ing with ingredients such as strawberry, rasp-
berry, banana, pear, zucchini, cooked eggplant, Sweet potatoe
sweet potato and pumpkin.
Strawberry
Banana

Seabass Darjeeling tea pairings
Seabass
Darjeeling tea is a black tea varietal,
Seabass
grown across the famed Golden Valley moun-
tain district of Western Bengal. A Chinese tea
tinged with Indian terroir, Darjeelings are
prized for their delicate smokiness reminiscent
Clam
of oat flakes, roasted caramellic notes and bright
green fatty cucumber-like notes. These nu-
anced teas also boast of honey and violet-like
floral notes and citrus orange notes.
Rose Darjeeling Tea pairing ideas: Darjeeling
has a natural affinity for ingredients such as
honey, vanilla, apple, rose, cucumber and
coriander, but it also pairs well with elder-
Cucumber flower, bergamot, clams and sea bass. Who
would have thought?Or ingredients such as
honey, vanilla, apple, rose, cucumber and
coriander.

Tahitian Vanilla

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