Dare to pair: tea and oysters
"Like the Japanese tea ceremony, a good oyster ritual has a Zen spirit. It allows you to mask the world and live briefly in the here and now. And, like the Japanese tea ceremony, it is art as much as consumption. Its sensual pleasures go beyond taste."
Rowan Jacobsen, A Geography of Oysters
Pushing the boundaries of tea and food pairing
After two amazing years in the Pacific Northwest, aka every oyster lover’s paradise, my obsession with oysters has dramatically increased, as you can tell from the previous and following quotes, which perfectly reflect my experience.
"When you eat oysters, you wake up. Your senses become sharper – touch and smell and sight as well as taste. You carefully unlock the oyster, then make sure it is good before eating it. Like a hunter, you stay focused, alive to the world and the signals it sends you. You are fully present and engaged."
Rowan Jacobsen, A Geography of Oysters
All your senses awaken, which is exactly what happens to me with tea, too. Pairing tea with oysters felt like the most natural thing to try. It works. It’s the kind of pairing that makes your taste buds dance and your heart skip a beat. I am over the moon, the loves of my life get along wonderfully!
Nevertheless, it is not a good idea to leave any of this to chance. Not only flavor notes but also temperature and texture have to be taken into account very carefully. Firstly, white wines (although not all of them) and champagne pair well with oysters. Secondly, they are served chilled. Therefore, I decided to design my pairing along those lines and cold brewed some green teas. Cold brewing draws out many subtle nuances without any bitterness. You want to serve your cold brewed green teas ice cold (straight out of the fridge, no ice cubes). As for my oysters, I got them from Hog Island Oyster Co. in San Francisco and they were extra fresh and tasty.
In the flute glasses (from left to right): Gunpowder Temple of Heaven, Mao Feng, Tamaryokucha. Oysters - Bottom left: Sweetwaters. Bottom right: Kumamoto. Center: Chelsea Gems.
Tea: Organic Gunpowder Temple of Heaven, Demmers Teehaus (Origin: China)
Cold brewing directions: combine 2 cups (475 ml) filtered water at room temperature with 3 teaspoons tea leaves. Let sit for 1 hour at room temperature, then transfer to the fridge and let steep for at least 18 hours.
Oysters: Hog Island Sweetwaters, CA
Why it works: the smoky notes of the Gunpowder tea enhance (without overpowering) the slightly smoky finish of these oysters, which are deliciously plump, sweet, slightly briny and mineral. Delish!
Tea: Organic Mountain Green Tip – Mao Feng, Smacha (Origin: Wuyi, Zhejiang Province, China)
Cold brewing directions: combine 2 cups (475 ml) filtered water at room temperature with 3 teaspoons tea leaves. Let sit for 1 hour at room temperature, then transfer to the fridge and let steep for at least 18 hours.
Oysters: Chelsea Gems, WA
Why it works: Mao Feng with its fresh, chestnut and slightly floral notes counterbalances wonderfully these very creamy, sweet and delicate oysters with their low salinity. Addictive!
Tea: Tamaryokucha, Chakouan Tea Shop, Yunomi (Origin: Saga, Japan)
Cold brewing directions: combine 2 cups (475 ml) filtered water at room temperature with 2 teaspoons tea leaves. Let sit for 1 hour at room temperature, then transfer to the fridge and let steep for at least 18 hours.
Oysters: Kumamoto, WA
Why it works: this savory, medium steamed tea with a hint of umami and round grassy aftertaste enhances the vegetal and cucumber notes of these sweet, milky, buttery oysters, while cutting through their richness. Yum!
Have you ever tried pairing oysters with tea? I'd love to hear your thoughts!
Disclaimer: This is my honest opinion. I was not asked nor paid to mention or review products or services that appear in this blog post. Tamaryokucha sample provided by Yunomi.
