Although you might be used to enjoying teas as an after-meal libation, teas have historically been enjoyed as a part of the meal in countries such as India, China and Japan. This is because the processing of teas developed to complement the changes in cultural cuisines.
What does this mean if you are a tea lover or a foodie or both? Pairing your tea with certain dishes not only brings out the flavor of the food but also enhances the overall tea experience–just like wine pairing!
While the idea of pairing teas with food may seem intimidating, there is a general rule of thumb you can follow: Lighter teas with lighter foods and stronger teas with stronger foods.
Light teas, such as green teas or white teas, tend to have less tannin and therefore have more subtle flavors that are accentuated by foods such as fruit, salad, seafood, or simple pastries.
Strong teas, such as black teas, have more tannin and therefore pair well with red meats, fried foods, or rich desserts. In short light teas pair like white wines and strong teas pair like red wines.
This rule of thumb is a great way to start out your tea pairing adventures, but it is by no means a law that must be followed. Since there are many subtleties of flavor even in one type of tea, one person’s cup of tea might not be another person’s.
With that said, the most important rule is to follow your palate! That means, don’t think of pairing as a science but as a way to enhance the flavors that you love in food and in tea. However if you would like some suggestions, check out our new monthly selections and their pairing suggestions.
