Who knew that European and American pastries, cakes, and confections could be perfectly paired with green, yellow, and black Chinese tea? Thanks to Ronnefeldt Tea’s masterful blends, this unexpected fusion is now a delightful reality.
Jan-Berend Holzapfel, the visionary behind the prestigious Ronnefeldt Tea brand, embarked on a journey of fine teas to curate a tasting of six exceptional blends. Comprising two exclusive herbal infusions and four rare, limited-edition tea leaves, each selection was splendidly paired with InterContinental Kuala Lumpur’s Hidden Gems Afternoon Tea, elevating the experience with perfectly harmonised flavours.
Though these exclusive blends have yet to make their way to Malaysia, we had the rare privilege of indulging in a remarkable tea-tasting experience. From the delicate floral notes of Tie Kuan Yin to the vibrant berry-infused green tea and the bold richness of black tea and Earl Grey, each sip was thoughtfully paired with an exquisite spread featuring salmon, shrimp, chicken burgers, and an array of decadent desserts.
The art of tea pairing goes far beyond the traditional. Whether savouring afternoon tea or enjoying a quiet moment at home, Ronnefeldt’s exquisite tea collection promises endless possibilities. To unlock the secrets of perfect pairings, we sat down with Mr. Holzapfel, who shared expert insights on harmonising teas with sweet and savoury delights, mastering the ideal brewing techniques, and selecting the right tea ware to elevate every sip.
Which classic Ronnefeldt tea selections and food pairings are a must-try?
It all depends on whether you have a skilled chef by your side or if you’re planning to bake pastries yourself. Historically, tea has complemented both sweet and savoury foods, with no strict rules on pairing.
For instance, mildly brewed green tea from China or Japan balances out the heat of spicy dishes, while fruity or herbal teas enhance the flavours of fruit pastries and tarts. My advice? Experiment with different teas and your favourite foods as there are endless possibilities to discover your perfect pairing.
Which Ronnefeldt Chinese teas pair best with European sweet treats like scones, cakes, or macarons?
I’d recommend strong black teas, as their bold flavour – along with subtle bitter notes – helps balance the sweetness of pastries. Black teas also act as a palate cleanser, preparing you for the next delicious bite. For instance, Ronnefeldt’s Assam Bari, with its malty and spicy notes, pairs beautifully with sweet treats and desserts.
Which teas work best to enhance the flavours of savoury dishes?
Definitely green or oolong teas. Green teas are excellent for balancing out greasy foods, aiding digestion, and preventing that sluggish feeling after a heavy meal. Meanwhile, oolong – particularly Tie Guan Yin – acts as a palate cleanser, enhancing the flavors of every bite.
What would be the perfect pairing for someone who loves floral or herbal teas?
For those who enjoy floral and fruity aromas in their tea, I highly recommend Ronnefeldt’s Morgentau. This Chinese green tea is infused with delightful fruity notes of strawberry and mango, making it the perfect choice for anyone who loves a flowery, fruity taste while still savouring the essence of true tea.
What’s your personal favourite tea pairing, and what makes it special for you?
Right now, I’d love to enjoy a cup of Earl Grey paired with a savoury sandwich. I brew different teas throughout the day, consuming about two to three litres daily – from green tea to oolong – perfectly complementing all my meals.
For the best tea and food pairing experience, do you recommend sipping the tea before, during, or after taking a bite?
There are plenty of possibilities. Typically, people take a sip of tea before savouring their food. Certain ingredients in the dish can alter the tea’s aroma and flavour, so I recommend sipping, taking a bite, and then sipping again to fully experience the change in taste.
Are there specific brewing techniques that enhance the flavours of a tea pairing?
The first thing to remember is that tea leaves require plenty of space to expand – sometimes up to four times their size – so using a large pot is ideal. Place about one teaspoon of black tea leaves in a pot with 250ml of hot water and let it steep for five to six minutes. This allows the leaves to breathe and release their full flavour.
For white, green, and yellow teas, I prefer a shorter steeping time of just one and a half minutes. This brings out a delicate floral aroma, making it a perfect, mild brew to sip throughout the morning.
Are there specific materials best suited for brewing and serving tea?
Definitely! I highly recommend brewing all types of tea using Fine China or porcelain, as well as sipping from the same. China has a 5,000-year-old tea tradition, and Fine Chinafine china is traditionally used to extract the best flavours from tea.
There is a growing trend of using glass, which is perfectly fine, but it may not enhance the aromas as much as Fine China fine china. One thing to avoid is paper cups, as they can alter the taste and diminish the tea-drinking experience.
Can Ronnefeldt teas be used to make cocktails?
Absolutely! There are countless creative ways to incorporate Ronnefeldt teas into cocktails and mocktails. Many bars use fine teas to craft unique beverages, and tea is also popular in cooking and baking, especially matcha, which is widely used in cakes, shakes, and other treats. I’ve also noticed that tea culture is becoming increasingly popular in Kuala Lumpur, and Ronnefeldt is proud to be a part of it.
The exclusive tea leaves and herbal infusions from the tasting have yet to make their way to Malaysia. However, you can still indulge in Ronnefeldt’s signature green, oolong, black, and herbal teas, perfectly paired with afternoon tea at the elegant OneSixFive Lounge in InterContinental Kuala Lumpur. Head here to book your spot.
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