A tasting of four Yame teas, each paired with a dish from Sonoma’s Single Thread.
Eight beef-centric courses, each matched with a tea. We moved from cool to warm, light to dark. Started with the greens, alternated whites and oolongs in the middle, and finished with three pu’erhs (one raw, two cooked).
Compare and contrast with other tea pairings:
- Tea and Dessert Pairing, my recent collaboration with MW Restaurant
- Tea and Dim Sum Pairing at Four Seasons Hong Kong
- Tea and Dinner Paring at yam’Tcha
- Tea and Dinner Pairing with In Pursuit of Tea and Melanie Franks
- Tea and Cigars with Tim / Mandarin’s Tea Room
Dinner started with…
A few outtakes from last week’s tea and dessert project with MW Restaurant. I sourced and brewed three teas (current loves…two oolongs and a matcha :) and Michelle created new desserts to pair with each tea. We did a bunch of tweaking and tasting the days leading up to the event…that was my favorite part. Tea is magical alone, but pairing it with food (from sweets to savories, cheese, etc.) allows you to showcase it under a different light. Thank you, Michelle, for being most talented and sweet ^-^
First, Mi Lan Xiang from Guangdong. The tea itself is robust and rich with clear honey notes (the name of the tea translates directly to “honey orchid”) evolving in every steep. To pair…