& Crumbly Laguiole & Chinese red tea

Jinya Dian Hong Chinese red tea …

… from the district of Lin Cang in the Yunnan Province in the southwest of China.

How to prepare

Heat the water to 90°C, 10g in 500ml water, and leave to infuse for 4 minutes.

Serving temperature

Serve hot to reduce the crumbly texture of the cheese.


The cheese…

… an uncooked, pressed cheese from the Midi-Pyrénées region: Laguiole AOP.


A sweet pairing

Aubrac tea confit. It is not tea, but a herb from the Lipped family known as Large-flowered calamint, a first cousin of lavender, mint, sage and other aromatic plants.


Textures and flavours

The cheese’s slightly grainy texture, featuring notes of butter and dried fruit, crumbles gently in the mouth when it comes into contact with the hot tea, which displays structured aromas of tobacco and ripe sour fruit. The sweet, minty frosting adds a touch of freshness.