An adventure of flavors where the world’s finest selections go well with certain foods makes for a tempting teatime.
Sipping a cup of tea after a long tiring day indeed helps us to relax, and it is also beneficial for our health. At a TWG Tea Salon & Boutique, the menu lists over 800 teas from the world’s tea producing countries, to suit everyone’s taste.
Not only are their teas selected from fine harvests and exquisite blends, but many of their teas also pair well with food.
“Tea is indeed the perfect complement to a sumptuous meal — be it at teatime, breakfast, lunch or dinner. It really enhances the taste of your choice of dish or pastry,” Louise Benzrihem of Singapore based TWG Tea Company said during a visit to Jakarta.
At the newly opened TWG Tea Salon & Boutique in Pacific Place, Benzrihem shares with J-Plus TWG Tea’s essence of tea gastronomy, which includes the pairing of tea and food and the use of tea in cooking.
Having a green tea paired with a little cherry blossom, for instance, or a Vietnamese tea that complements scones served with jams infused with green tea jelly, all defines the virtue of tea drinking in which the pairing is part of the art of tea culture and appreciation.
-Royal Orchid Tea
Delicately infused with orchid fragrance, this fermented Formosa oolong should be paired with fatty meat and spicy dishes. The tea can soothe the taste of oily food.
-Maharajah Darjeeling Tea
The blend of first and second flush harvests from the highest Darjeeling plateaus produces a delicious note of sweetness. It is an absolute match for wagyu beef.
-Gyokuro Samurai Tea
Boasting a tannin-free infusion with the sweet scent of fresh grass and the taste of seaweed and raw sea salt, this intoxicating TWG green tea is best paired with seafood, such as lobster, crab and scallops.
-White Earl Grey
Light and refreshing, this white tea is the purest of its kind, containing huge amounts of antioxidants. The tea is best to complement any vegetable dish.
Blended with sweet TWG Tea spices and marigold, this red tea from South Africa is recommended for pairing with spicy food, as the tea calms the effect of spicy flavors.
-Imperial Lapsang Souchong
This black smoky tea from Fujian, China is infused with the aroma of pine and has a full-bodied flavor. The tea should complement savory dishes and meat.
-French Earl Grey
Also known as Earl Grey Gentleman Tea, this type of black tea is infused with citrus fruits and French blue cornflowers. The tea goes perfectly with chocolate pastries.
-Earl Grey Chocolate
This rich and aromatic black tea is accented with fresh notes of rare TWG bergamot and pure dark chocolate. The tea is best paired with fruity desserts.
-Silver Moon Tea
A TWG blend of green teas accented with a grand berry and vanilla bouquet, this smooth tea is a great match for sweet desserts.
-Warm the teapot and filter by rinsing them with simmering water.
-Place one teaspoon or 2-and-a-half grams of tea per cup into the warm filter, which will allow the leaves to expand.
-Gently pour simmering water on the tea, completely covering all of the leaves.
-Infuse the tea for a suitable length of time.
-Remove the filter with the leaves so the infusion remains consistent.
-Stir the tea to distribute the tannins throughout the teapot before pouring.
-Allow the tea to cool for a few minutes before serving, so as to not burn the tongue, in order to enjoy the full palette of flavors.
Published in J-Plus on July 13, 2014. Text by Aulia R. Sungkar. Photos courtesy of TWG Tea.