Bai Rui Xiang: our pairing recommendations

January 9, 2017
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One of the greatest favourites of the Camellia Sinensis team for the last 5 years, Bai Rui Xiang, has astonishing versatility. A worthy representative of the Rock Teas (Yan Cha), this wulong with delicately rolled leaves has only been slightly roasted, preserving a delicious vegetal and floral finesse. A tea of great depth, it can be an asset in many food pairings.

François Marchand, taster at Camellia Sinensis, suggests four ways to enjoy this incredibly versatile tea, with a fruity and honeyed finish.

In mocktail: Wuyi Sunrise (without alcohol)

3 oz Bai Rui Xiang iced *
1 oz fresh pressed clementine juice
1-2 oz soda water (to increase the volume)
A splash of Grenadine syrup

Serve on ice with decoration (pomegranate, orange peel).
* Infuse 12g of Bai Rui Xiang in 1 liter of cold water, for 12 hours in the refrigerator.

In cocktail: Wuyi Sunrise (alcoholic)

Like to add a little punch? Simply add 1 oz of your favourite rum to this mixture. We tested it with the spicy Quebec rum Chic Choc; amazing!

Paired with the cheese: 'Alfred Le Fermier'

In a normal (hot) infusion, Bai Rui Xiang is absolutely divine with 'Alfred Le Fermier' cheese, a pressed Quebec cheese of raw cow's milk. To savour this pairing, we suggest to first to taste the tea before taking a small bite of the cheese (brought to room temperature). With the cheese still in mouth, take another sip of warm tea. This will melt the cheese, bring out its creamy side and its slightly fruity notes. Delightful!

Serving a cheese fondue? The perfect opportunity to surprise your guests with this delicious pairing, and a perfect option for those who don't drink alcohol.

Paired with the chocolate: Valrhona Manjari 64%

Prepare a regular teapot infusion and pair with Valrhona Manjari black chocolate 64% for a sublime combination. Tasting follows the same order: first a sip of tea, then a square of chocolate followed by a second sip that will melt the chocolate and unfold the fruity notes of Bai Rui Xiang and Valrhona Manjari. Delectable!

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