FRENCH NAME  EARL GREY FUMÉE
BLEND NO.  2005
Pine smoked China black tea adds a hint of intrigue to a fresh bergamot Earl Grey, yielding a cup that’s full-flavored with a rich palate and smoky aroma. LOOSE TEALEAVES

AROMA: Sweet and smoky
PALATE: Full bodied with a sweet and smoky finish

TEA SCENTED FRESH GOAT'S CHEESE  

Karen Barnaby – Executive Chef The Fish House Restaurant  
 
4 oz./115g a slice or a whole soft fresh goat's cheese 
2 Tbsp/30ml. Fragrant tea (Saskatoon Berry or other fruit tisane, Lapsang Souchong, Genmai Cha, Jasmine, Earl Grey, etc)
cheesecloth

1) Wrap the cheese in a single layer of the cheesecloth, with very little overlap.
2) On a piece of plastic wrap that is large enough to wrap the cheese in, spread 1 TBSP (15ml) of the tea in a band lengthways down the middle of the cellophane. Place the curved edge of the cheese in the tea at one end of the wrap and tightly roll the cheese in the wrap, making sure that the tea is covering the side of the cheese all the way around.
3) Place the cheese with one of the flat sides up, and sprinkle half the remaining tea over the cheese. Close the end tightly. Repeat on the remaining side. What you should end up with is a piece of cheese that is almost completely covered in tea, tightly wrapped in plastic.
4) Refrigerate for 24 hours.
5) Remove the plastic wrap and cheesecloth from the cheese. Serve.
6) Keep in mind that the longer the cheese is marinated the stronger the flavour of the tea.
7) A Fruit Tisane, Jasmine, or Earl Grey marinated cheese would be good with fruit, while the nutty flavour of Genmai Cha or the smoky flavour of Lapsang Souchong would be good in a salad.