Perfect complements
An association of cheese and tea is not at all surprising. Like wine, tea contains tannins, to a greater or lesser extent, which respond to the flavours in cheeses. Both aromatic, the key is finding the right balance between Morbier and tea.
Here are two guaranteed successes, but why not experiment? This combination can be enjoyed for breakfast, brunch, afternoon tea or at the end of a meal as part of the cheese board.
Assam black tea grows in northern India in the foothills of the Himalayas. It is a spicy and full-bodied tea that should be steeped for 5 to 8 minutes in water at 135°F (95°C). Assam black tea goes perfectly with a Morbier that has vanilla and fruity aromas. Morbier’s supple and creamy texture will be revealed by Assam tea, with its subtle woody notes. Served hot but not boiling, the tea will help to gently melt the cheese in the mouth, releasing its aromas. This pairing has been suggested by Lydia Gautier, an expert in tea and herbal tea, and author of 1001 secrets sur le thé.
Genmaicha green tea is a blend of Sancha green tea and roasted and puffed rice. The vegetal aromas of this Japanese tea are enriched with a roasted and grilled element from the rice. This very refreshing, fresh tea will bring out the sweetness of Morbier, creating a blend between the toasted tea and the creaminess of the cheese.