A rich and decadent treat for a special occasion, this recipe pairs layers of almond sponge cake with luscious chocolate ganache.
The intense bitterness and roasted flavor of black tea pairs perfectly with chocolate, helping to accentuate the cocoa flavors in desserts. It also helps to tame the sweetness of sugar.
Japanese Green Tea
Traditionally used for the Tea Ceremony, Matcha is powdered green tea that contains both caffeine and L-Theanine. It provides energy without the jittery side effects of coffee. It is rich in antioxidants and helps reduce stress.
This popular everyday green tea is harvested in full sunlight, making it crisp and vegetal. Its refreshing astringency is balanced by a mild umami flavor. Moderate in caffeine and high in the amino acid L-Theanine, sencha promotes mental clarity while balancing digestion.
Tea farmers in Japan cover the tea leaves in large tarps (traditionally rice straw, but now often nylon) during their final three weeks of growth, cutting off nearly all sunlight and increasing chlorophyll content. The result is a deeper, more vibrant green tea with more umami and less bitterness.
Genmaicha is made from a mix of green tea and roasted rice. It has a light nuttiness that pairs well with sweets like cookies and muffins, and it’s naturally lower in caffeine than most green teas.
Chinese Green Tea
There are hundreds, if not thousands of varieties of Chinese green teas. The great variety can be attributed to the range of terroirs in China and the multitude of ways in which the leaves are shaped, fired and rolled.
Green teas like long jing and bi luo chun tend to pair well with light, fruity desserts. The vegetal and fresh taste of the tea helps to balance out the sweetness of the dessert.
Black teas with earthy tones also pair well with berry cakes and pumpkin desserts. Oolong teas that are more smokey are great matches for spiced or nutty desserts. If you want to pair your rich chocolate dessert with a tea that is deeply intense, try a dark roasted pu erh. This deep earthy and smooth tea has a beautiful mouthfeel that can beautifully balance out the intensity of rich chocolate.
White Tea
Often referred to as a “bud and leaf” tea, white tea is light, delicate, and sweet. Its soft flavors complement fruits and light desserts, while its subtle aroma complements a wide variety of cuisines.
A less handled tea than green and black tea, white tea leaves are picked in spring – when the Camellia sinensis plant is at its peak growth. It is then minimally processed to retain the fresh, sweet flavor of the young buds.
Like oolong and black tea, white teas are high in polyphenols which have been shown to reduce insulin resistance. Several test-tube studies also indicate that polyphenols from tea can help halt plaque formation in the teeth.
Black Tea
Black teas are a varietal of the camellia sinensis plant that are more heavily oxidized than green, white or oolong teas. The leaves undergo a traditional four-step process called withering, rolling, oxidation and firing (which involves a burst of heat).
Because it’s higher in caffeine than green tea, black tea is a great choice to boost energy levels in the short term. It also boasts some cancer-fighting properties thanks to the polyphenols it contains. You should try black tea and rich chocolate desserts together!
The flavor notes of a black tea can vary depending on the leaf’s growing conditions, climate and location, variations in the oxidation and heating process and the shape, size and intactness of the finished leaves. Typically, it’s stronger and bolder than green tea. It can be flavored with a range of flavors including malty, citrus, savory, spicy and nutty. Its slight astringency works well with desserts like cookies, cakes and chocolate recipes.