Chocolate paired with tea has health benefits that transcend wine: Experts

Both tea and chocolate have a rich, unique history that includes thousands of years.

Teaaj made his debut in 2737 BC, when the legend has what Chinese Emperor St. Nung was drinking boiling water under a tree when some leaves accidentally explode in it, according to numerous sources.

Tea Sommelier Piotr Miga, based in Greater Boston, explained to the Fox News Digital how the latest evidence suggests that Ecuador people were using cocoa 5,300 years ago – but noted it did not arrive in Europe until the early 16th century -the, when they brought the Spanish explorer over

Soon, the word spread to the health properties of these two tastes.

“Until the 17th century, tea and chocolate were considered high, fashionable and medicinal,” Miga said.

Teajaj and chocolate, especially dark chocolate, he explained, are rich in antioxidant polyphenols, which aim for free radicals and can reduce the 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 line up your healthy arteries.

Medical magazine also details how teas known as green tea, ginger and pink can also fight inflammation and prevent oxidative damage.

Teajaj and chocolate are usually served at the end of a dessert meal, especially in special cases like Valentine’s Day.

Miga explained that tea is more valued in British and Eastern nations, while in France and Italy, people are more likely to drink wine.

Miga believes that dark chocolate complements black, pu’er or herbal teas with aromas of berries, roses or citrus.

He described how milk chocolate or a chocolate dessert would be “beautifully paired with the black tea chosen in early spring, what we first call fried tea or oolong tea.”

Amy Sherman, enthusiastic tea -based tea in San Francisco and editor -in -chief of the chocolate professor, told Fox News Digital that the same rules are worth the chocolate chocolate pairing like wine.

“You can contrast or you can complete,” she said. “There are many different styles of chocolate and tea, so it gives itself a lot of experiments.”

Sherman agreed with Miga’s suggestion for pairing dark chocolate with black tea.

She also mentioned that she loves Earl Gray tea, a black tea with a citrus fruits, chocolate -paired – because “citrus and chocolate [are] A beautiful combination. ”

When it comes to choosing the right tea to drink with a chocolate mint, Sherman commented, “it depends”.

“If you are trying to improve the mint aroma, then I would have a mint tea,” she said. “If you want something to cut the mint aroma.

Since the chocolate caramel is extremely sweet, Sherman thought it would be best paired with “something that has a stronger character for it”, like Lapsang Souchong, a smoked black tea.

To cut the strong sweetness of the milk chocolate, Sherman suggested to join it with green tea, which has a softer and softer taste.

She surprised that red tea (rooibos), which has a honey scent for it, would go well with bitter chocolate, chocolate or coffee -covered nuts, or even strawberries or cherries that are immersed in chocolate.

“With some of the fruit chocolates, I would go with a rooibos or hibiscus having its own aroma that is really strong, or I would go with a black tea, which would be a contrast,” he said Sherman.

Ocotelateois with seafood or chocolate -covered popcorn would best go with matcha tea, which is made of green tea leaves and has a gentle sorrow, she explained.

Sherman described how the sweetness of white chocolate confectionery, such as candies or truffles, meets the delicate essence of herbal tea flower, or soft scent of chamomile.

Since white chocolate is made of cocoa butter, rather than solid cocoa, it also has a softer aroma.

Another popular trend, she said, is chocolate bars with tea fragrance.

William Mullan, the director of the brand of Raaka Chocolate in Brooklyn, New York, told Fox News Digital that his company has produced chocolate tea bars in the house since 2014, with their dark chocolate grass debut Earl Gray.

Like some teas can bring about the sweetness of dark chocolate bars, everyone’s health properties can function together as mood improvements, Mullen said.

“Theobromine and caffeine are both stimulants, and they can help with concentration and mood,” he said. “If you want to do something done and be wild and focused, a little chocolate and a little tea, chemically, it can be a very favorable thing in the right dose.”