Both tea and chocolate Have a rich, unique history that lasts for thousands of years. The tea debuted in 2737 BC, when legend says that the Chinese Emperor Shen Nung Pio pio boiled water under the tree when some leaves accidentally inserted into it, according to several sources.
Sommelier Piotr Miga, headquartered in Velika Boston, explained Fox News Digital that recent evidence suggests that Ecuadora people used cocoa 5300 years ago – but noted that Europe arrived by the beginning of the 16th century when it was brought by Spanish researchers .
Soon the word was spread Health properties of these two delicacies. “By the 17th century, both tea and chocolate were considered high, modern and healing nature,” Miga said.
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Tea and chocolate, especially dark chocolate, he explained, have a high amount of antioxidant polyphenols, which target free radicals and can reduce Risk of cancer and have other health benefits.
Healthline reports that antioxidants and flavanols in cocoa and dark chocolate can reduce inflammation and help maintain endothelial cells that give your arteries healthy. The medical journal also describes in detail how popular teas like green tea, ginger and pink can also fight inflammation and prevent oxidation damage.
Tea and chocolate have a high amount of polyphenol antioxidant polyphenols.
Tea and chocolate are usually served at the end of a meal with a dessert, Especially on special occasions like Valentine’s Day. Miga explained that tea was more appreciated in British and eastern countries, while in France and Italy people are more inclined to drink wine.
Miga believes that dark chocolate complements black, pu’er or herbal teas with flavors of berries, roses or citrus. He described how the milk chocolate or chocolate dessert “would be nicely merged with black tea chosen in early spring, as we call the first leaking tea or Oolong tea.”
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Amy Sherman, a San Francisco Tea Enthusiast and Editor -in -Chief Chocolate Professor, told Fox News Digital to apply the same rules for chocolate with tea as chocolate with wine.
“You can oppose or you can complement yourself,” she said. “There are many different styles of chocolate and tea, so there is a lot of experimentation.”
The same rules apply to the pairing of chocolate with tea as chocolate with wine, said a fan of Fox News Digital tea. (East)
Sherman agreed with Miga’s proposal to pair a dark chocolate with Black tea. She also mentioned that she loves Earl Gray Tea, black tea with the aroma of citrus bergamot, paired with chocolate – because “citrus and chocolate [are] A beautiful combination. “
When it comes to choosing the right tea for a chocolate mint, Sherman commented, “It depends.”
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“If you are trying to improve the taste of mint, then I would have a mint tea,” she said. “If you want something to cut the taste of mint, then I would go with black tea (like) English breakfast or orange bake.”
Because chocolate caramel is extremely cute, Sherman thought it would be best paired with “something that has a stronger character”, like Lapsang Souchong, a smoked black tea.
To cut the strong sweetness of milk chocolate, Sherman suggested that he pair it with green tea, which has an earthen, milder taste.
Tea and chocolate are usually served at the end of a meal with a dessert. (East)
She assumed that the red tea (Rooibos), which tastes of honey, will go well with bitter chocolate, nuts covered with chocolate or toffee, or even strawberries or cherries dipped in chocolate.
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“With some fruit chocolate, I would go with a rooiibos or hibiscus that has its own taste that is really strong, or I would go with black tea, which would be a contrast,” Sherman said.
Chocolate with sea salt or chocolate covered with popcorn would best go with Matcha tea, which is made of green tea leaves and has a capricious bitterness, she explained.
Sherman described how the sweetness of white chocolate, such as a bonbon or truffle, complements the sensitive flower essence of herbal tea or a mild chamomile taste. Because white chocolate is made of cocoa butter and not cocoa solids, it also tastes a milder taste.
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Another popular trend, she said, are chocolate tea flavored rods.
Chocolate tea flavored rods are a popular trend. (East)
William Mullan, Director of Raaka Chocolate in Brooklyn, New York, told Fox News Digital that his company has been making chocolate tea bars since 2014, with the debut of their Earl Gray UnroSastid Dark Chocolate Bar.
Just as some teas can discover the sweetness of the darker chocolate bar, the health properties of each can work together as a mood enhancers, Mullen said.
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“Theobromin and caffeine are stimulants and can help you focus and mood,” he said. “If you want to do something and be ash and focused, some chocolate and some tea, chemically, it can be a very favorable thing in the right dose.”
