Elena Kalmykova, pastry chef at several Michelin-starred establishments, poetically describes three tea and pastry pairings.
Sunshine on a plate
Apricot, forest honey, tagetes flowers. One spoonful, and I think of a fermented wulong with notes of dried fruit. Together, they evoke a ripe, full, vibrant summer.
Peruvian dark chocolate, Georgian black tea
A melt-in-the-mouth, intense, almost raw slice; a dense, sweet tea, in perfect harmony. Two powerful flavors that do not overwhelm each other, but elevate each other. Nothing more, nothing less.
Hōjicha and citrus light
A sun-kissed cake, where the tenderness of caramel embraces citrus fruits. Alongside it, a cup of hōjicha with notes of warm wood and hazelnut, which brings out the sweetness and awakens the liveliness of the zest. A moment suspended between fire and light.
