On July 16th, Roberta Fuhr (Experience Tea) presented a tea and food pairing intensive.
We each received a tasting chart to record our favorite (and least favorite) combinations along with a broad selection of food including caramel, dates, strawberries, lox, blue cheese, goat cheese, sesame crackers, dark chocolate with ginger, chocolate mint cookies, and white chocolate.
As we tasted each tea and experimented with food pairings, Roberta explained where they were grown and how they are processed, providing visual aids to show the distinctiveness of each region's tea manufacturing process.
White Peony (China)
Sencha (Japan)
Gui Fei (Taiwan)
1st Flush Darjeeling (India)
Keemun Mao Feng (China)
We compared tasting notes and there were some popular combinations where almost everyone agreed that a pairing was complimentary while a surprising number of combinations resulted in a split between like and dislike. Everyone's experience was unique due to the differences in how we taste which made the sharing of results even more fun and enlightening.
Thank you to Northwest Tea Festival for continuing to bring together great events like this and to Roberta for sharing her knowledge alongside delicious tea and treats!
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