The best way to develop a palate for tea is to taste! In this edition of Tasting Vocabulary, we get cozy with flavors of the season, through foods and teas often described with words like “spicy”, “toasty” and “buttery.” This isn’t a tea and food pairing class, but more like using the flavors and textures of foods to better understand our experiences in tea.
The foods and teas you may use are completely up to you, but here are some specific suggestions based on what I will be sharing in class:
Buttery pastry crust (I’m using an apple turnover)
Baked cinnamon (such as a cinnamon bun or twist)
Plain buttery crackers
Frangipane (almond pastry filling), such as an almond croissant
Roasted chestnuts (or pre-cooked are also fine here)
Roasted, unsalted nuts: Cashews, almonds, hazelnuts, walnuts
Dry spices: Nutmeg, Allspice, Cinnamon, Ginger, Black peppercorns
Ali Shan or other high mountain green oolong
Yunnan black tea
Suggested equipment for this comparative tasting: Cupping sets or a set of similar volume gaiwans.
Original airdate: Nov 2019