Food Pairing
Tea is a gourmet beverage that pairs very successfully with many different types of foods. Just as wines are selected to enhance the flavor of certain foods, so teas may be matched to particular items on the menu. The flavors of regional teas evolved with local cuisine just like wine evolved with its local cuisine. A good way to think about natural pairings is to consider the cuisines from different tea regions.
Breakfast:
First thing in the morning, most are looking for a good caffeine boost, which makes Black Teas most popular (Breakfast Blends, Assam, Pu–erh, Yunnan). Many appreciate taking their tea with milk at breakfast, so black teas higher in tannins (Irish Breakfast, Ceylon, Kenya) can easily be enjoyed at this time.
Those looking for a green tea in the morning may turn to the heartier Chinese greens, such as Gunpowder or a Green Pu–Erh.
Teas that stand up well to strong-tasting brunch foods include smoky teas, like Lapsang Souchong, or blends containing this smoky black tea (Mongolian Nomad); or the classic bergamot-scented black tea blend, Earl Grey. Our Pu–Erh Earl Grey is a strong and ruddy awakening tea.
Lunchtime:
With fish and seafood dishes try Japanese Green Teas, an Oolong, or a smoky black tea.
With poultry or vegetarian dishes try Chinese green teas, green jasmine teas, flavored or roasty oolongs, or Darjeeling.
With red meat or spicy dishes try a flavored or smoky black tea, Chinese black Keemun or Ceylon, an oolong or Moroccan mint green tea.
Tea–Time, Dessert, and After–Dinner:
Perhaps the most classic tea–time tea in the western world is Darjeeling. As one of the lighter black teas, it offers a pleasant lift for mid–afternoon, and has a complex and sophisticated flavor profile which is best appreciated later in the day, either stand–alone or with a light meal. The same can be said of semi-fermented teas (oolongs).
Many teas can stand well on their own, particularly scented and flavored teas and herbal infusions. The addition of natural essences and flavors create an exciting sensual and gastronomic experience, as both the tea and the scent are often enhanced in the marriage of the two. Again, a most classic scented afternoon tea is our creamy Earl of Grey, or our White–tipped Earl Grey.
As an after–dinner digestif, the most classic herbal is French Verveine (Lemon Verbena). Many different herbals can make successful after–dinner choices. For those who can take some caffeine in the evening, flavored green teas make a pleasing choice.
Pairing tea with food is an adventure in flavors. It is a good way to learn about the vast variety in the world of tea.
Bolder Breakfast pairs well with strong foods like meats, curries or pastry. Perfect with hearty breakfast foods: eggs, cheese, smoked fish, bacon or ham.
Earl of Grey will hold its own with strong–tasting foods. At dessert, it goes particularly well with créme brulée, fruit tarts (particularly citrus), and chocolate.
Créme Caramel’s strength and sweet aroma calls for sweet foods and cakes. It pairs perfectly with Ice Cream or Cheesecake.
Mango Tango makes a wonderful afternoon tea, hot or iced. It pairs well with most foods, savory or sweet. Its slightly sweet aroma and distinctive flavor stand up very well to meat dishes.
Vintage Oolong pairs well with savory foods and the less sweet tarts and cakes. It will go very well with scallops, lobster, and other sweet, rich seafood. Perfect with Dim Sum or sushi, hot or iced.
Boulder Blues is a smooth green tea flavored with wild strawberries and rhubarb. It tends to pair well with softer tasting foods. It is the ideal accompaniment to dark chocolate. Excellent finish to a big meal. Makes a great gourmet iced tea.
Meditative Mind ideally pairs with creamy foods, which will enhance its subtle flavors and aroma, or any light meals, snacks, sandwiches or desserts. Delicious iced.
Red Rock’s smooth, subtle flavor works for both savory and sweet dishes. It can pair well with almost any dessert, and makes for an excellent after–dinner beverage, as it is naturally caffeine–free.