A heavenly pairing

Tea and Food Pairing, what a concept, never been done before! At least, none that we know of.
Our class at Teance last Friday consisted of 3 entrees paired with 2 different teas each.
First, a vinaigrette lettuce salad with radish, paired with Bamboo Green and Jasmine Pearls. The Jasmine was exceedingly successful, eliminating the sour ending of the vinaigrette into the smooth sweet tea. The Bamboo Green picked up the spiciness of the radish, but was less effective with the lettuce.
Onward to the second entree: a saffron curried medley of vegetables, chickpeas and baked cauliflower. The Darjeeling First Flush was exquisite, highlighting the saffron into centerpiece. The only word out of the class was 'wow!'
The second tea, the Old Grove Shuixian, managed to eliminate the saffron, but brought the sweetness out of the vegetables to a new height. Darjeeling however, was definitely the hands down winner.
The third was my favorite: Manchego and Membrillo, cheese and quince! Delicious! Tracy Paulding of the Paulding and Co. kitchen catered all three entrees, and this last one was definitely the house favorite. I paired a Yellow Gold Oolong, which lifted the quince jam and brought out the fragrance of its floral quality. But the Yunnan Gold was a revelation, successfully eliciting the creamiest aspects of the cheese. It was a stunner.
The class has never experienced a tea paired dinner, where the right tea would at times supplement, at times complement, the ingredients and flavors of the dish. It was quite a revelation for everyone!

Taken from http://teapersonality.blogspot.com/