Every once in a while you stubble upon something unique, or in my case you graciously receive an unexpected gift. I decided to review this tea and paired cakelet, not because it was a part of my monthly shipment but because I thought that something so unique deserved a little credit.
Pairteas is a new company located in the heart of the Finger lakes, a place where small business thrives and is encouraged, Ithaca, NY. Pairteas was birthed in the Winter of 2012 as Virginia Utermohlen Lovelace (Dr. U) approached Chef Senne with an idea “to collaborate in creating recipes for pairing with teas according to the scientific biology-based system Virginia developed”.
Dr U. comes from a wealth of knowledge, after multiple degrees, a doctorate, and a final residency in pediatrics she finally ended up as a faculty member of Cornell University’s Nutritional Sciences Division. As she was studying the taste system her research led her to create a taste sensitivity test booth at the National Restaurant Association. From that she met China Mist’s teasmith Schott Svihula which led her to the World Tea Expo in 2010 and the creation of Taste Science LLC, parent company to Pairteas.
Chef Renee Senne is the culinary expert that helps pair Taste Science LLC with the actual sensory experience. Chef Senne graduated from Paris’s culinary school Ecole de Cuisin La Varenne and taught at at Peter Kump’s New York Cooking School (now the Institute of Culinary Education), though originally a native of upstate New York.
Pairteas is a fun company. I was able to test out their Rosemary Cornbread Cakelets with Strawberry Jam which come in a cute little box with a paired oolong tea from China Mist. The cakelets come in a package for enough to make in two small ramekins. The only additional ingredients needed are a tablespoon of butter and three tablespoons of milk which are added to the premade mix. Once all the ingredients are combined the cakelet is placed in the microwave for about 1 minute. Finally a packet of Bonne Maman strawberry preserves are spread over the top of the rosemary cornbread cakelet.
Meanwhile oolong tea is steeped for about 4 minutes. My first impression was one of childish joy. I was brought back to the days of the Easy Bake Oven. With my small cakelet and tea in hand I was ready to enjoy a childhood memory with an adult twist of intricate tastes. The rosemary’s saltiness from the cakelet paired nicely with the vegetal flavor of the oolong. The sweetness from the strawberry preserve was balanced by the rosemary as well as balancing out the astringency of the tea. Over all, the tea was enjoyable as well as the cakelet. I wouldn’t go completely out of my way to keep this on hand at home, but it makes for a nice indulgent gift for the tea and treats aficionado. I commend this company for combining science with tea and food. Something long known for doing in wine culture, it’s about time tea catches up.
