Sunday, January 30, 2011


Yesterday, January 29, 2011,  I had the pleasure of being a presenter at the Tea Guild of Canada's second annual public tea tasting event which this year paired a number of teas and chocolate.  The Guild is a volunteer-run association founded by the first lot of certified Canadian tea sommeliers which is open to all tea enthusiasts and is dedicated to furthering the delicious 'cause' of tea appreciation and tea education.

Held at the lovely historic Montgomery's Inn in Etobicoke, it drew some 44 people for afternoon's 3-hour tasting which featured four tasting stations highlighting green, black, oolong and blended teas paired with various (mostly) home-made chocolate treats.

Actually, when I say "home made" chocolate treats I do them a disservice.  The chocolate mousse (!) and other treats were made by Bill Kamula, Laura Bryan and Raelene Gannon, all excellent and professional pastry and chocolate chefs.  Some chocolate bars and buttons were contributed by sponsors to round out the tasting samples.

My task was to present the Japanese steamed green tea, gyokuro, and a dark chocolate.  A total treat since I love both and find them to be a terrific pairing.

Have you tried it?  The soft sweet-ish flavour and satiny mouthfeel of the gyokuro is an incredibly nice match with the rich, bitter-ish flavour and earthy mouthfeel of plain, 80%+ dark chocolate.

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