TEN TEA PAIRINGS WITH FOOD…

Ten tea pairings with food for you to enjoy…

Earl Grey Tea

Have Earl Grey with fine pate or ham and mustard sandwich’s or crème Brule or Leicester cheese, to enhance the flavour of the tea and/or food.

Fruit Teas

These make fantastic pairings with Brie. Sweet, citrus flavour’s bite through the buttery cheese, producing a wonderful and unique taste sensation.

Oolong Teas

They range in character between green and black teas, many can be paired with food along the same lines as their green or black counterparts. For instance, greener oolongs tend to go well with scallops, lobster and other sweet rich foods, while darker oolongs compliment somewhat stronger-flavoured foods such as duck and grilled meal.

Kenya Tea

Have this with beef and horseradish or ham sandwiches or chocolate cake or Austrian smoked cheese.

Ceylon Tea –

Try this with cucumber or tomato sandwiches or tarte au citron or mature cheddar cheese.

Lapsang Tea

Enjoy it with chicken or smoked salmon sandwiches or walnut cake or Stilton cheese, to enhance the flavour of the tea and/or food. 

Green Tea

In general, the subtle, vegetative flavour and aroma of most green tea is well suited to mild or subtly-flavoured foods, such as seafood, rice, salads, melon or chicken.

White Tea –

Because of the extremely subtle flavour of white teas, we recommend pairing them with only the mildest of flavours, so as to not miss the sweetness that is so loved in white tea.

Black Tea –

The more robust flavours and aromas of most black teas, as well as the most pronounced tannins, are well suited to pairing with full-flavored foods such as meat and spicy dishes.

Pu-erh Tea –

Worthy of special note, pu-erh teas are known for their digestive benefits. Not only do these teas pair well with meats and oily foods, but they can also offer a welcome settling effect after large, multi-course meals!

THE RIGHT TEA TO PAIR WITH YOUR CHOCOLATE EASTER EGGS…

With Easter around the corner and the Easter eggs stacking up ready to eat, I thought a post on the right tea to drink with your chocolate might go down well.

Successful combinations of tea and chocolate can be achieved in a variety of ways. You can look for tea/chocolate pairings that share similar flavor characteristics, thereby enhancing one another. Conversely, you can also find very satisfying combinations where the flavors of the tea and chocolate contrast – these are sometimes the biggest hits. Lastly, look for tea/chocolate pairings where the characteristics of each aren’t necessarily the same, but are compatible or complementary in some fashion.

Chocolate and tea make for a perfect match in our book, and not just because we love the two. They share health benefits and flavor qualities including caffeine, flavonoids and tannins.

Flavor Enhancers

Flavor Contrasts

Complementary Flavors

Lastly, a note on flavored tea and flavored/filled chocolate. There is absolutely nothing saying that you can’t extend this pairing approach to include flavored teas or filled/flavored chocolates. That said, it’s important to keep it simple. Too many added flavors (either in the tea or the chocolate) can make for pairings that are too busy or too complicated – and often not as enjoyable. Pick your focus, keep it simple and let a couple flavors take the spotlight.

According to Linda Villano from SerendipiTea. “When approaching the Tea & Chocolate pairing, the possibilities are endless so first narrow down the number of teas you will be pairing within each category and identify them on paper. Keep things simple and well organized. Focus on specific groupings using your basic tea tasting rules, for example work with White Tea first, then move along the color spectrum from light to dark, ending with Pu-erh.  Taste the tea independently of the chocolate carefully minding the general characteristics, aroma, flavor notes, and mouth-feel of each tea you plan to pair. Do the same with each of the chocolates independently of the tea.  Take your time, munch on a bit of plain cracker between each tasting to clear your palate, and take copious notes. But most importantly, enjoy the process.”

Source: SerendipiTea, Arburteas,