茶跟奶酪也很配哦

If existing opinion is anything to go by, cheese and wine go together like tea and cake, champagne and strawberries, and, well, cheese and wine.

如果照現(xiàn)在的說法，奶酪和酒就像茶和蛋糕、香檳和草莓，奶酪和酒一樣是天然絕配。

Could it be that wine isn’t actually the best liquid to consume alongside your cheeseboard? Is there a drink out there that brings out cheese’s best qualities, well, better?

那么酒有可能不一定是干酪的最佳搭配嗎?還有其它飲料能更好地襯托出奶酪的風(fēng)味嗎?

According to one “food and drink luminary,” we should actually all start pairing cheese with tea.

而據(jù)一位“美食達(dá)人”所說，我們都應(yīng)該開始用茶來配著奶酪共食。

“Most people, in my experience, think of tea as a drink for rainy days, grandmas, or as a little sister to coffee,” Rachel Safko told Forbes. “All of the above can be true, but there’s much more versatility to tea - it’s the chameleon of beverages.”

“以我的經(jīng)驗(yàn)，大部分人看到茶，只會(huì)聯(lián)想到雨天、老奶奶，或像是咖啡的小妹妹，”瑞秋·薩夫科告訴福布斯雜志。“以上都是對(duì)的，但是茶有更豐富的功效——就像飲料中的變色龍。”

She believes tea is underrated and under-explored as there are so many different types with different qualities, and there’s a tea for every mood and occasion.

她認(rèn)為茶的作用被低估了，并且還有待發(fā)掘，因?yàn)橛心敲炊嗖煌N類、不同品質(zhì)的茶，適用于各式各樣的心情和場(chǎng)合。

Safko believes tea could take the place of wine because they’re both affected by nature - where the grapes or tea leaves are grown, the soil, and how the wine and tea are processed.

薩夫科相信茶可以取代酒，因?yàn)樗鼈兌急蛔匀挥绊?mdash;— 葡萄和茶葉都植根于土壤，而且它們的處理工序也相似。

“Like wine, teas have varying degrees of tannin along with a natural astringency: a dryness and feeling that isn’t quite bitter or sour, but more like the pleasant tartness and pucker you might get from tasting a lemon or pomegranate,” she explains. “Cheese - in its infinite glory - offers a nice balance to that astringency.”

“就像酒，茶葉含有不同程度的丹寧酸，帶來自然的澀味：一種干燥斂口的澀感，并不會(huì)太苦或太酸，更像吃檸檬或石榴嘗到酸味后泛起的回甘。”她解釋到。“奶酪用它的甜膩恰好中和了那種苦澀。”

So how should you pair your tea and cheese?

那么你該如何搭配茶和奶酪?

Safko recommends “a crisp, lemony first flush Darjeeling - known as the Champagne of tea” with Brie and cucumber finger sandwiches. The classic combination works so well, she says, because “the fatty, creamy umami that most of us go bonkers for in cheese helps round out the bite of more astringent teas.”

薩夫科推薦了“口感清雅，富含果味香的大吉嶺紅茶——被譽(yù)為紅茶中的香檳”搭配布里干酪和黃瓜手指三明治。這對(duì)經(jīng)典組合效果極佳，奶酪中讓人垂涎的脂肪奶油鮮味巧妙地中和了茶的澀味。

So if you’re trying to cut back on your alcohol consumption but aren’t quite ready to give up cheese, perhaps it’s time for tea.

所以如果你正想少喝點(diǎn)酒，卻還不想放棄奶酪，或許是時(shí)候試試茶了。