Tea Marriage Practice Edition: Kabusecha and Sea Bream Carpaccio
Tea Marriage Theory Edition ① and Tea Marriage Theory Part 2 As a practical application of the marriage theory introduced in Tea Marriage Theory Part 2, we present a tea marriage using Kabuse tea.
Kabuse tea is made through a special process where the tea leaves are covered to block sunlight about a week before harvesting. This method imparts a rich sweetness and umami, with a predominant iodine aroma reminiscent of seaweed and herbal notes like dill. Although it has minimal bitterness, its rich flavor profile provides a robust body that complements various ingredients.
For this recommendation, we suggest pairing Kabuse tea with sea bream carpaccio. While pairing green tea with carpaccio might seem unusual, Kabuse tea pairs well with seafood in general and complements the olive oil often used in carpaccio. Additionally, finishing the dish with lemon zest allows the citrus notes of Kabuse tea to emerge, offering a new and delightful discovery.
The teplo cold brew carafe comes with a free “Tea Marriage Book” that summarizes the theory of tea pairings and provides specific examples. Enjoy a slightly more luxurious dining and tea experience with the cold brew carafe and the Tea Marriage Book.
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