What is a bit more unknown is that white wines (which have less tannins than red wines) are even better married to cheese than red wines.

Following this logic, we find a world of green teas and white teas that also produce curious combinations according to the chosen cheese. On the other hand, the pairing of cheese and tea have an additional factor: the temperature of the tea awakens a number of nuances of the cheese that works very differently than with wine.

One of the parallels between the world of tea and the world of cheese is that both are natural products that are produced with very few ingredients. All the teas come from the same Camelia Sinensis. The infinity of varieties are products of the world of the genetics of sub-varieties and cultivars, in combination with the art of their processing and the terroir or natural environment.

On the other hand, all natural cheeses are produced with 4 main ingredients: milk, bacteria for ferment, rennet and salt. What makes each one different so much depends a lot on their processing and the terroir where the animals are raised.

It is especially poetic to notice how in the development of some pairings the cheese predominates first, then it picks up the tea and so on until they merge completely.

The tasting method consists of the following:

1) Smell the cheese and tea separately.

2) Savor the cheese by passing it all over the tongue.

3) Smell the tea and appreciate changes in the taste of the cheese.

4) Take more cheese, if necessary, drink a sip of tea and appreciate the pairing.

5) pause, breathe and inspire the aroma that remains in the mouth.

6) Finish by drinking the tea and appreciate the changes in tea flavors and aftertaste.

Source: Čaj Chai