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Exploring Teas & Canadian Cheese: A sensational taste experience

All teas are created from the leaves of an evergreen shrub named Camellia sinensis. This includes the gentle white teas, green teas, oolong and black teas. (And we Canadians love Camellia – we drink nine billion cups of tea a year!) Excluded from this family are the herbal teas such as rooibos, hibiscus or mint, which can be equally delightful with cheese, provided they are not the type of blend that could be mistaken for potpourri.

With so many teas to choose from, we tested a substantial number of them to bring you our favourite pairings. It was a surprisingly Zen exercise, and we enthusiastically recommend you enjoy a taste test of your own.

All teas will have a refreshing and cleansing effect when they follow cheese, but the superstar pairings are those where both the cheese and the tea make the other taste better. Taste the cheese first, then smell the steeped tea (this will invariably change the taste of the cheese), then taste them together. Finally, finish with a sip of tea on its own. Notice how the relationship dramatically changes. The warmth of the tea brings out subtleties you never suspected existed in your cheese. Enjoy!

Canadian Triple Cream Brie with Quangzou Milk Oolong

Temperature shifts during harvest cause this milkless oolong tea from China’s Fujian Province to naturally develop a milky, buttery aroma and flavour. (We’re talking theatre-popcorn buttery!) The tea mimics the creamy, rich notes of a Canadian Triple Cream, while gently rounding out the mushroomy flavours of the rind.

Steep time: 2–4 minutes
Measure per 6 oz cup: 1 teaspoon
Water: To 195°F (90°C)

Canadian Gouda with Gyokuro

While excellent green teas are produced in China, Gyokuro is the highest grade of green tea in Japan. Vibrant green from the extra chlorophyll resulting from the practice of shielding the leaves from the sun, this is a bold yet light and refreshing tea with vegetal undertones. A grassy contrast to the sweet, milky Canadian Gouda, which the tea makes even sweeter.

Steep time: 1–3 minutes
Measure per 6 oz cup: 1 teaspoon
Water: To 175°F (80°C)

Canadian Edam with Organic Russian Caravan

The exotic name does not fail on its promise to deliver. This tea combines Ceylon and Assam, classic black teas with Lapsang Souchong, a black tea smoked over pine needles. The result is akin to a peaty single malt Scotch: amber, rich, smoky and malty. Like Scotch, it is divine with Cheddar, but we especially liked it with sweet, mild, milky Canadian Edam.

Steep time: 3–5 minutes
Measure per 6 oz cup: 1 teaspoon
Water: To 195°F (90°C)

Canadian Blue cheese with Organic Keemun Panda #1

Fruity but complex, barely smoky with an aroma reminiscent of a fine Burgundy, Keemun is the king of the tea world and a revelation with all cheeses. A Chinese red tea, Keemun is mellow with a lingering sweet finish, neither floral nor vegetal, but simply rich and complementary. One of the few teas to stand up to the saltiness of Canadian Blue cheese, this pairing will surprise and enchant.

Steep time: 3–5 minutes
Measure per 6 oz cup: 1 teaspoon
Water: To 195°F (90°C)

Canadian Aged Cheddar with Black Currant

Blended with Chinese black tea, Ceylon and blackcurrants, this tea is fruit-forward on the nose, yet the blackcurrant is virtually imperceptible. The fruity sweet-and-sour profile that is suggested in the tea can be found instead in the Canadian Aged Cheddar. As the complex tea warms the cheese, the fireworks begin, and a blast of flavours leaves a lingering pleasure.

Steep time: 3–5 minutes
Measure per 6 oz cup: 1 teaspoon
Water: To 195°F (90°C)

Canadian Fior di Latte with Doke Silver Needle

Silver Needle is said to be the best of the white tea family. The young downy buds are picked before they bloom. The leaves are simply dried, never fired or oxidized, resulting in a light, subtle, easy-to-drink tea. It complements most foods, particularly mild and delicate cheeses. Pair with an unripened cheese like Canadian Fior di Latte to bring out its sweet lactic qualities.

Steep time: 3–5 minutes
Measure per 6 oz cup: 1 teaspoon
Water: To 175°F (80°C)

Quick Tips:

• Choose loose leaf over bagged teas, for their generally unbroken leaves and superior quality.
• Use an infuser or a strainer large enough to let the tea leaves unfurl freely. Avoid using anything that contains them too tightly.
• Never steep longer than the recommended time; for stronger tea, use more tea leaves instead.
• With the exception of some oolong teas, avoid re-steeping. Always taste without milk or sugar.
• Start with fresh cold water. Never heat above 195°F (90°C), the ideal steeping temperature. Boiled water has been depleted of the oxygen required to brew good tea.