When it comes to pairing fresh fruit or salad desserts, you are frankly spoiled for choice. Red berries are in season during the summer. You can highlight the sweet and sour flavours of fruit with Raspberry - Pure Indulgence, a fine Sencha green tea blended with raspberry. Provide an interesting contrast to the liveliness of red berries with Bancha Hojicha, a roasted green tea with a woody aroma. In the autumn, apples, pears and chestnuts are in season. Combine your fruity dessert with a Chinese white tea such as the Bai Mu Dan, which boasts a woody taste reminiscent of ripe fruit in autumn.
Tart & cake
If you are preparing a fruit tart, there is no shortage of ideas to choose from! With lemon tart, go for tone-on-tone pairing with an Earl Grey with bergamot notes. With a tarte tatin, a financier or a fruitcake, moderately or strongly oxidised Oolong teas from Taiwan such as Dong Ding or Butterfly of Taiwan will provide woody and fruity notes.
There are also many possibilities available for gourmet desserts. If you are making crepes, go for Vive les Fêtes, a subtle blend of Oolong and green tea with almond and vanilla notes that bring to mind marzipan and pralines. For a smooth pairing with canelés, try Thé du Hammam Black Leaf, a variation on our famous Thé du Hammam, in this case supported by rhubarb. Finally, if you are cooking a crème caramel, a Bao Zhong will go perfectly with its texture, as it has lovely floral and vegetal notes.