With Christmas now well and truly on countdown I thought it might be nice to write a post on tea pairings with some of the festive foods we eat.
When drinking Lapsang have it with chicken or smoked salmon sandwiches or walnut cake or Stilton cheese, to enhance the flavour of the tea and/or food.
Of course, Christmas isn’t Christmas without chocolate but with different strengths of chocolate, this does mean there is a choice of pairings. With dark chocolate, try Assam, Darjeeling, Earl Grey, Gyokuro, or Oolong. With milk or white chocolate try Darjeeling, Dragonwell, or Oolong,
When drinking Earl Grey have it with fine pate or ham and mustard sandwich’s or Crème Brulee or Leicester cheese, to enhance the flavour of the tea and/or food.
When drinking Ceylon tea try having it with cucumber or tomato sandwiches or tarte au citron or mature cheddar cheese.
Fortnum and Mason have some amazing goodies paired with specific teas like the festively fragrant notes of zesty clementine, festive spices and cocoa nibs in their Christmas Tea and our deliciously sweet, individually-wrapped Marrons Glacé – a traditional 16th-century French speciality of chestnuts candied in a syrup and then dried,
Some partnerships succeed against the odds, others are so well-matched it’s hard to imagine one without the other – like their Blanc de Noirs Champagne NV and our Golden Oscietra Caviar.
A hand-graded, deep gold and deliciously nutty treat for any true caviar connoisseurs, it pairs perfectly with any Fortnum’s Champagne – but particularly with the honey, spice and dark fruit notes of our Blanc de Noirs Champagne.
Forget a nightcap liqueur coffee – the finest way to round off a full day of feasting is with a cup of our bold Christmas Coffee and a box – to share or snaffle solo – of their exceptional Christmas Chocolate Liqueurs.
The sugar-steeped sweetness of their Glacé Apricots making the perfect counterpoint to our full-bodied Fortnum’s Stilton.
I bet your mouth is watering after reading about these delicious pairings.
