The article discusses the harmonious relationship between cheese and tea, suggesting that tea can serve as a great non-alcoholic pairing for cheese. It highlights the importance of oxidation in tea flavor profiles, noting how less oxidized teas like green tea complement milder cheeses, while oxidized black teas pair well with stronger cheeses. Dominick DiBartolomeo from The Cheese Store of Beverly Hills emphasizes choosing specific cheeses based on tea oxidation levels, presenting a complex yet delightful approach to these pairings.
Green tea is less oxidized than black tea, so this makes for a lighter flavor profile. I like milder cheeses like young, fresh chevres, milder bries, and mild fresh robiola.
Let's crank up the intensity, (or "intensitea") and move the needle to the other end of the oxidation spectrum. That's where we'll find black teas, with their deep, malty flavors that can also taste smoky, fruity, or earthy.
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