Chinese black tea…
… Uncompressed Pu-erh shu cha (“cooked”) of the year, from the district of Lin Cang in the Yunnan Province in the southwest of China.
How to prepare
Heat the water to 90°C, 10 in 500ml water, and leave to infuse for 4 minutes.
Serve lukewarm to gently accentuate the softness of the cheese.
… A soft cheese with bloomy rind from Normandy: the Normandy Camembert AOP.
A fruit paste made from peach soaked in wine, with pepper and cranberries.
Textures and flavours
The creamy and soft texture of the cheese, in contrast to the heady animal aromas of the rind goes well with the freshness and tangy flavour of the fruit paste, and the velvety texture of the tea with its woody, animal notes.