The pairing we're introducing today combines the common aromatic components of tea and nori, creating a synergistic effect that enhances their individual qualities. This pairing, where the flavors in your mouth continuously evolve, is sure to be a new discovery. We've selected nori from "Numata Nori Shop" in Nihonbashi that pairs well with Senchado Tokyo's tea, choosing from their first-harvest nori selection.
To complement "Amida Mix 1," which has a characteristic ocean flavor enjoyable on its own, we've paired it with "018 Ujihikari," which emphasizes aroma, and Gorgonzola cheese. This matching allows you to experience a uniquely different pairing.
The tea, "018 Ujihikari" from Kyoto, contains a high amount of dimethyl sulfide, an aromatic compound common to the ocean scent of nori. When you take a sip while the aftertaste of nori and cheese lingers, it transforms into a flavor reminiscent of milk tea.
Aroma-based "018 Ujihikari" Recipe for Nori
"018 Ujihikari" features gently twisted gyokuro leaves that expand significantly when hot water is added. Its elegant umami and aroma pair perfectly with dairy products, but be mindful of the temperature. If the temperature is below the melting point of cheese, it will harden and affect the texture. Use room temperature to slightly warm tea, rather than cold tea.
＜Ingredients＞
Tea leaves "018 Ujihikari" 4g
Hot water First infusion 60°C 60ml
Second infusion 60°C 40ml
Gorgonzola cheese to taste
Nori "Amida Mix 1"
＜Brewing Method＞
【1】Prepare the first infusion
Put the tea leaves in the teapot, pour in 60ml of 60°C water, steep for 100 seconds, then pour into a glass.
(Mix the first and second infusions)
【2】Prepare the second infusion
Immediately pour 40ml of 60°C water into the teapot, steep for 30 seconds, then add to the glass.
The pairing of nori × tea × Gorgonzola cheese is attractive primarily for its intricately intertwined flavors and textures. Once you open this new door to pairing, the world of tea and nori should become even more enjoyable.
