We were featured in a recent special issue of Culture Magazine, when writer Laurel Miller asked us for some pointers on the perfect pairing. And we have a good tip for pairing tea (hot or iced) with just about anything: Remember that tea is like wine, in that it can have tannins (the quality that kind of "dries out" your tongue) that can overpower delicate flavors. A big, tannin-heavy tea should never be paired with a delicate, subtle cheese, because as Laurel wrote, it'll just steamroll those delicious light flavors! With that said, here are a few pairings that really work for us, and the next time you're inviting friends over, surprise them with a cheese platter and a few different iced teas for mixing and matching! We'd recommend:
Grassy Green Tea:
Pair our Organic Gen Mai Cha with Le Marechal, a cow's milk Swiss cheese with a savory and somewhat herbal flavor (because dried herbs are rubbed onto the wheel of this cheese as it ages).
Floral Green Tea:
Pair our Jasmine Petal Green with a Cabra Blanca, a semi soft, silky and tender goat cheese with a subtle aroma, slight sweetness balanced with delicate tartness. We love Avalanche Cheese Co.'s Cabra Blanca, a cheese company based here in the Roaring Fork Valley of Colorado!
Malty Black Teas:
Smoky Black Tea:
A strong tea like our loose Lapsang Souchong is perfect for pairing with a cheese with big flavor, like white Stilton.