GCTTB Round 6
God bless you, Tea Sommelier education!
Tonight I’m drinking/eating the best meal I’ve had literally all of 2017 – and I mean to be fair it’s only been twenty eight days but still…
So, I planned this whole thing out as I was going through the tea box for this first time; I saw a traditional black Darjeeling and I remembered the tea/cheese pairing exercise we did as part of the course. I’ve casually practiced this since doing it, but I haven’t really made a big thing out of it yet nor have I revisited cheese pairings with Darjeeling so I figured why not do both! After all, I did receive a Brie baker for Christmas that I hadn’t gotten to try out yet.
So to break it down, my tea was obviously this one but the meal I had was a baked brie topped with red pepper jelly (which was cooked along with the brie) spread over the most heavenly cranberry hazlenut crackers. I know that sounds like a lot of flavours going on but it was thought out, and all came together really wonderfully. The high fat content and butteryness of the brie eliminate the astringency in the mouthfeel of the Darjeeling which can sometimes be unpleasant, and at the same time the butter acts as a flavour carrier. This leaves the beautiful muscatel notes which Darjeeling is so prized for which are drawn out and exaggerated by the sweetness of the cranberry in the crackers.
So like I said, well thought out/planned out – and just orgasmic as well. I was literally moaning with nearly every bite. My only regret is that I didn’t have someone to share it with that would have properly appreciated it.
There’s a crappy quality picture of it in its full glory for you all to be jealous of – and of course it wouldn’t be complete without a song pairing for auditory stimulation as well so here was my selection:
And oh what a night it was!