TORONTO — While wine has always been known to enhance food flavours, some Canadian cooks are using tea as well, the Canadian Press reports.
Therese DeGrace, Toronto-based chef and owner of hospitality consultancy company Kitchen Culture, would pair beef bourguignon with black tea. “The tea would set the stew up in a gorgeous way, the same way a Merlot would,” she tells CP. “You want something that’s going to stand up to the food and bring out the natural flavours. So I think that it is something that can be incorporated, and it is something more special than just sipping a plain beverage.”
According to a Tea Association of Canada report, the per capita consumption of tea was 66 litres (264 cups) per person in 2009.
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