Perfect Pairings & Recipes for
Fermented Tea
Unlock the perfect flavour pairings for fermented tea according to data science. Explore unique recipes and discover the hidden mathematics of flavour.
Fermented tea immediately conjures the evocative embrace of tea and the bracing kiss of petrichor, but beneath its umami surface lies a nuanced symphony of subtle flavour notes: hay, camphor, and even hints of barnyard. These are the notes that lend it such remarkable, resonant depth. The key to an exceptional pairing lies in recognising how these elements harmonise and interact.
To illuminate these harmonies, we embarked on an ambitious journey, analysing thousands of ingredients. Each was meticulously deconstructed across 150 distinct flavour dimensions, allowing us to pinpoint precisely which notes complement in both classic and unexpected ways. Our exploration reveals, for instance, how the grassy, fatty hexanal in pork shoulder can enrich fermented tea, and how brown sugar's caramel notes forge a beautiful synergy with its woody aroma.
Flavour Profile Of Fermented Tea Across 150 Dimensions Of Flavour
Flavour wheel chart showing the dominant flavour notes of Fermented Tea: Tea-Like, Petrichor, Hay, Camphor, Brettanomyces, Oxidized, Molasses, Burnt, Acetic, Seedy, Resinous, Butyric, Mossy, Leather, Maltol, Hibiscus, Tobacco, Jasmine, Rose, Coriander seed, Fungus, Maple, Raisin, Chamomile, Ginger, Oaky, Astringent, Toasted
An ingredient's flavour comes from its core characteristics, like earthy, acidic, and woody, combined with its unique aroma notes (outer bars). When pairing ingredients, aim to include a broad variety of core characteristics for a balanced dish. And choose aroma notes that complement each other for a harmonious combination.
Flavour Pairing Method
To understand exactly which flavours harmonise, we compiled a database of over 50,000 ingredient pairings commonly used in cooking. We then analysed these pairings, identifying the specific flavour notes that frequently appear together.
The Flavours That Harmonise With Tea Notes
Strength of Association Between Flavours
The flavours most associated with tea notes are: Caramel, Hazelnut, Vanilla, Lactic, Plum, Buttery, Cherry, Lacteal, Sugary, Honey, Almond, Coconut, Butyric, Molasses, Corn.
Our analysis shows that the flavour of tea is strongly associated with the flavour of caramel. This suggests we should look for ingredients with a caramel flavour, such as brown sugar, when pairing with the tea-like notes of fermented tea.
The recipe below provides inspiration for pairing fermented tea with brown sugar.
Harmonious Flavours Of Fermented Tea
Just as our analysis shows that tea and caramel flavour notes frequently pair together, we can identify the full profile of flavours that harmonise with each of the flavour accents present in fermented tea. For instance, the petrichor notes of fermented tea are strongly associated with fatty and porky accents.
The accents complementary to the various notes of fermented tea can be seen highlighted in the pink bars below.
Flavour Profile Of Fermented Tea And Its Complementary Flavour Notes
Flavour wheel chart showing the dominant flavour notes of Fermented Tea: Tea-Like, Petrichor, Hay, Camphor, Brettanomyces, Oxidized, Molasses, Burnt, Acetic, Seedy, Resinous, Butyric, Mossy, Leather, Maltol, Hibiscus, Tobacco, Jasmine, Rose, Coriander seed, Fungus, Maple, Raisin, Chamomile, Ginger, Oaky, Astringent, Toasted
Matching Flavour Profiles
The flavour profile of pork shoulder offers many of the aromas complementary to fermented tea, including porcine and ovine aroma notes. Because the flavour profile of pork shoulder has many of the of the features that are complementary to fermented tea, they are likely to pair very well together.
Prominent Flavour Notes Of Pork Shoulder Are Represented By Longer Bars
Flavour wheel chart showing the dominant flavour notes of Pork shoulder: Porcine, Ovine, Adipose, Proteolytic, Poultry, Butyric, Thyme, Rosemary, Asparagus, Sesame, Iron, Porcini, Sage, Ginger, Allicin, Mustard, Charred, Rice, Oleic, Buttery, Hazelnut, Potato, Bovine, Poivre, Chestnut, Smoky, Sotolon, Pine, Glutamic, Olivey, Squash, Capsaicin, Molasses, Toasted, Seaweed, Celery, Capsicum, Onion
The chart above shows the unique profile of pork shoulder across 150 dimensions of flavour, while the recipes below offer inspiration for bringing these flavours together with fermented tea.
Recipes That Pair Fermented Tea With Pork Shoulder
Linked Flavour Notes
Looking at the accents that are most strongly associated with the various flavours of fermented tea, we can identify other ingredients that are likely to pair well.
Fermented Tea's Harmonious Flavours And Complementary Ingredients
Fermented Tea's Strongest Flavours
Complementary Flavours
Ingredients with Complementary Flavours
Flavour groups:
Nectarous
Acidic
Herbal
Spice
Vegetal
Maillard
Earthy
Woody
Carnal
The left side of the chart above highlights the aroma notes of fermented tea, along with the complementary aromas associated with each note. While the right side shows some of the ingredients that share many of the aromas complementary to fermented tea.
What To Drink With Fermented Tea
The hazelnut notes in frangelico make it a perfect pairing with fermented tea. Likewise, the hazelnut flavours in krug (champagne) create a match made in heaven. Explore a variety of ingredients below that beautifully complement the unique character of fermented tea below.
Which Spices Go With Fermented Tea?
For fermented tea, choose spices that resonate with its brightness or enrich its dried-grass aroma. Chilli oil offers vibrant, clean counterpoints, its verdant freshness lifting the palate. Red curry paste add a gentle, oniony brightness, while chipotle chilli introduces a sophisticated, anise-tinged elegance.
Alternatively, embrace spices that harmonise with fermented tea's sweetness. The addition of nutmeg, with its subtle cinnamonic notes, can complement the molasses beautifully. Cinnamon bridges earthiness and citrus zest, while five-spice powder lends a fragrant spiciness.
How Flavonomics Works
We've pioneered a unique, data-driven approach to decode the intricate art of flavour pairing. Our goal is to move beyond intuition and uncover the science of why certain ingredients harmonise beautifully. This rigorous methodology allows us to provide you with insightful and reliable pairing recommendations.
Our analysis begins with over 50,000 carefully selected recipes from acclaimed chefs like Galton Blackiston, Marcello Tully, and Pierre Lambinon. This premium dataset ensures our model distils genuine culinary excellence and creativity.
Each ingredient from these recipes is deconstructed across 150 distinct flavour dimensions, creating a unique numerical "flavour fingerprint." This quantification allows us to apply advanced analytical methods to identify complex patterns between flavour notes.
We identify popular ingredient combinations that frequently appear in our recipe database. Regression analysis is then performed on these pairings to statistically validate and pinpoint truly harmonious flavours.
These insights drive our predictive model, which allows us to take any ingredient (e.g., Fermented Tea), analyse its detailed flavour profile, and accurately reveal its complementary flavours and perfect ingredient partners.
The content on our analysis blog is semi-automated. All of the words were manually written by a human, but the content is updated dynamically based on the data.