Tea pairings are unusual, but they work better than you might think – if done right, says Tim d’Offay, co-founder of Postcard Teas.
Like wine, tea produces a huge variety of floral, fruity, vegetal and woody flavours capable of complementing many foods. Tea may even be a better match than wines for “difficult” foods like asparagus, artichokes, chocolate and blue cheese, as well as cuisines that use lots of spice. So why isn’t it more often paired with fine food?
Bu hikaye Caffeine dergisinin Issue 40 sayısından alınmıştır.
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Bu hikaye Caffeine dergisinin Issue 40 sayısından alınmıştır.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber? Giriş Yap
The Future Of Decaf?
A US company claims its pouch extracts caffeine without harming flavour
Great Coffee Shouldn't Cost The Earth
Caffeine’s editor-at-large Tim Ridley explains how to lower the environmental impact of your coffee-drinking habit
What The F**k...Is Honey Processing?
Apart from natural and washed coffees sits a whole other category, as Sierra Wen Xin Yeo explains
The grind
SEASONAL COFFEE
Tea with purpose
Michelle and Rob Comins explain how tea can be a force for good
Ten years on
We celebrate the London Coffee Festival’s first decade with a look at its successes
Chocolate and espresso pavlova with fennel roasted grapes
This year I’m giving coffee centre stage on the Christmas dessert table. I firmly believe coffee shouldn’t just be an afterthought to accompany dessert, it should be the dessert – but aside from that, it just makes sense.
Bitter Barista
Latte art competitions have been milking it for too long – they used to be fun, but now their focus on the wrong things is harming barista skills, says our cantankerous columnist
What The F**k ...Is The Maillard Reaction?
It’s just one of the elements you need to know about if you’re going to roast coffee successfully, as Edgaras Juška explains
Work Wonders
Coffee gets people through the working day. So it stands to reason that better coffee produces better work – and in some places the two are in perfect harmony, says Phil Wain
