09/10/2026
Chinese Tea + Chocolate. What a discovery.
Yesterday we gathered around the table to explore four Chinese teas alongside four very different chocolates—and I think I learned as much as anyone sitting there.
What fascinated me was discovering how much the world of fine Chinese tea has in common with fine chocolate. Origin matters. Processing matters. Tradition matters. And the more we slow down and pay attention, the more there is to notice.
We began with pairings thoughtfully selected with Liang of Kesshō Chocolate, and then, of course, curiosity took over.
We experimented.
Fruition Brown Butter Milk Chocolate with Wuyi Yancha was a wonderful discovery.
And Kesshō’s Black Sesame White Chocolate? That chocolate seemed to find something to say with just about every tea we tried.
That’s my favorite kind of tasting. Not simply, “Does this pair?” but—
What happens when we try it?
What changes?
What do YOU notice?
A very special thank you to Liang and Kesshō Chocolate. One of the things I treasure about knowing the people who make the chocolates I share is being able to call, ask questions, exchange ideas and learn from one another.
Liang may not have been sitting at our table yesterday, but it certainly felt as though she was there with us.
I can hardly wait for our next pairing.
And be sure to read next week’s Chocology Journal—because you can be sure this experience will make its way into it. There were simply too many wonderful discoveries around this table not to share a few more.
Smell • Melt • Notice • Savor
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