A cup of tea with the food: “Black tea blends well with the dish’

We are a sweet snack used to be our cup of tea. But the coffee is just like wine – great with hearty food. Theesommelier Jozefien Muylle, gives a number of examples of combinations that you can easily at home and can try it out.

“There are six different kinds of tea: white, black, green, yellow, oolong and pu-erh. The first three are the most popular. A tea made from the tea plant, Camellia sinensis. The difference between the teas lies in the way in which the tea leaves are processed, explains:” the Flemish Count is off.

Black tea gets its color because of the leaves, by a process of oxidation-treated. “Due to the fact that the crushed leaves from coming into contact with oxygen, they oxidize. It’s like having a piece of fruit. If you take a bite out of the apple and of the apple and then put it back on, the apple will turn brown. The color has been changed, and the taste.”

Green tea, the leaves after the fruit is heated. In Japan, steamed, in China, the wok is heated up. “As a result, certain enzymes, rendering them harmless, the leaves do not oxidize and turn green in color,” says Count, that is, in 2017 and identified it as a Dutch Tea Champion until 2017. “After that, the leaves are dried.”

White tea is even easier to make. White tea is made from young lenteknopjes, and the leaves of the tea bush, which they prefer to let it wither in the sun. They were then allowed to air dry.

Rooibos tea and herbal tea are also teas called, but they are not actual teas because they are not from the Camellia sinensis comes from. Count: “of Course, you can still be a nice infusion of it.”

Black tea gets its color because of the leaves, by a process of oxidation-treated. (Image: 123RF)

A black tea that combines well with stews and meat dishes

Black tea in China is, moreover, red tea is named because of the reddish-brown broth is a robust and hearty flavor. For black tea, it is good to combine it with stews, casseroles, meat dishes, pan fried mushrooms, grilled vegetables, and lentils.

“Foods with a high smaakgehalte so, don can Count all together. Also, the dishes that are strong in flavor such as a spicy dish, or a blue-veined cheese, have no problems with a strong, even light, astringente, black tea and coffee.

The black tea tastes good/mixes well with:

  • Stews
  • Casseroles
  • Meat
  • Fried mushrooms
  • Grilled vegetables
  • Then

For all the tea and food combinations, and applies, by the way, the tea should be high on the taste of it. In this way, there is more tannin in the tea, and the taste of the food and the tea, the better, ” explains Count it out. “This may be due to tea or coffee a long time – for a few minutes, to let it go.”

Green tea suits a fresh salad

Green tea is the best in dishes with a delicate taste. Count: “Think of it as a fresh salad of mixed lettuce, carrot, cucumber, tofu, goat’s cheese and sheep’s milk cheese.”

The green tea tastes good/works well with:

  • Fresh salad
  • Cucumber
  • Tofu
  • Goat and sheep’s milk cheese

“White tea is, by nature, is often a “soft ” tea”, is Advanced to a further. “It’s a very subtle flavor. Combine it with a food that is, therefore, difficult to find your way, even though I have a delicious, spicy, white, tea-drinking, which, for example, is delicious with white fish. White tea has a very pleasant and refreshing in between two aisles all the time.”

“You can have a white tea is a lovely champagne, the tea is cold, the night-to-draw – also known as the infuseren, referred to in the sparkling water,” she said. “It’s simply an original, pre-dinner drinks. Especially if you combine it with prikkertjes with fresh fruit or a scoop of ice cream.”

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