During the Valentine's season, the whole town is enchanted by the temptation of chocolate.
Tea is the perfect drink to complement chocolates that have not only sweetness but also subtle bitterness and acidity. Tea never interferes with the delicate flavors of chocolate. In fact, it can even play the role of a "supporting actor" that brings out different characteristics!
In the February 2020 issue of "TOKYO TEA JOURNAL VOL.10," we thoroughly explored the wonderful relationship between chocolate and tea. We collaborated with "Dandelion Chocolate," a company that, like Senchado Tokyo, is dedicated to single-origin products.
For this occasion, Ihara, the manager of Tokyo Saryo, has created a pairing recipe featuring carefully selected Bean to Bar chocolates from "Dandelion Chocolate" and tea.
To pair with "Hacienda Azul, Costa Rica, 85%," we've prepared matcha whisked with Saemidori sencha. Enjoy this marriage of chocolate and tea with a slight twist on your usual tea.
"Hacienda Azul, Costa Rica, 85%" × "Matcha Whisked with Saemidori Sencha"
As "Hacienda Azul, Costa Rica, 85%" melts on your tongue, its flavor slowly evolves. The imagined flavors are "roasted coffee beans," "sour cream," and "grapefruit." This chocolate, with its coffee-like roasted aroma, pairs well with cold matcha whisked with sencha instead of hot water.
With each bite of chocolate and sip of matcha, your satisfaction grows.
Why not make this connoisseur's pairing your own and indulge in a moment of luxury?
＜Ingredients＞
020 Saemidori 4g
Matcha 1.7g
Hot water 120cc
Ice as needed
＜Preparation Method＞
【1】Pour 80°C water over the tea leaves (020 Saemidori) and steep for 1 minute 20 seconds
【2】Whisk the matcha. Instead of hot water, use the sencha brewed in 【1】 to whisk the matcha
If you don't have a chasen (tea whisk), you can substitute with a regular whisk or a mixer.
【3】Chill 【2】 and add ice
Gently add ice, and it's ready. Savor the blissful interplay of bitterness and sweetness.
