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"Pairing Food with Tea and Roasted Tea Party" Online Seminar

2022-12-21

On 21 December, Maritime Silk Road Society held an online seminar on "Pairing Food with Tea and Roasted Tea Party" with Miss Mavis Li, Deputy Secretary-General of the Chinese Tea Culture International Exchange Association and Chief Operations Officer of The BARN (Chongqing), as the speaker.

The seminar consisted of four major parts. Miss Li first mentioned that there are two aspects of food & tea pairing: dining accompanied by tea and cooking with tea. Tea in meals can eliminate food greases and fishy smells, as well as enhancing food tastes and colours. Then, she introduced the three historical stages of tea utilization, focusing on the relationship between tea processing and the six major tea types, and how the process affects the way tea is served. In addition, she introduced in detail the four forms of using tea in food, the quality characteristics of the six major teas and the pairing of tea and food. She also shared several tea-based snacks and foods.

The second part was about tea cocktails. Miss Li said that the use of tea in wine has several benefits and effects on our body, but due to tea and wine mixing has only emerged in recent years, the pairing methods of tea cocktails are limited. In this regard, she suggested that the blending method of tea and wine could be based on the British mixology method. She reminded that the current form of tea mixings with tea concentrate liquid and tea powder might have adverse impacts on the body. We should mix wine with brewed tea soup, which is the healthiest form and has the best flavor. In addition, she opined that tea and wine mixology should not be blindly imitated but should take coordination, simplicity, science and aesthetics as the reference scale, and she also introduced several suitable modulation combinations.

Misss Li continued to talk about tea brewing and roasting around the stove. She noticed about the new viral trend of tea brewing and roasting around the stove in recent years, hence, she introduced the history of these activities, the differences between brewing and roasting and the best applicable types of tea for those two methods. In addition, she listed some tips for tea making and roasting around the stove, including choice of fuel, type of stove and teapot. Miss Li believed that tea drinking not only meets people's basic physiological needs but also meets the needs of life and realizes emotional needs, deriving people's unique thinking and lifestyle. She analyzed that the factors of the popularity of brewing tea around the stove might include the subcultural background, the special sociable nature and the trend of new Chinese style trends set off in China, which made brewing tea around the stove viral.

The fourth part was to introduce Baba tea in Sichuan and Chongqing districts. In this part, she especially introduced the habits of drinking tea in the Sichuan and Chongqing districts, the differences between tea-drinking methods and other regions, and also the types of tea and the development of tea culture in various regions of China.

Finally, Miss Mavis Li said that brewing tea around the stove is a relatively relaxed way of tea appreciation, which opens a window for young people to know more about tea culture, and then opens the door to it.

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