Friday, February 13, 2009

Tea & Food Pairing

Still an evolving art, pairing teas with particular types of food can add new dimensions to one's dining experience. As with wine - which has long been the subject of pairing with different food products and cuisines - the variety of flavors and aromas found across the world of tea offer countless culinary opportunities!

As you consider the pairing of tea and food, keep in mind that the most important consideration is your own personal taste. Below, are a number of suggestions:

White Tea: Because of the extremely subtle flavor of white teas, we recommend pairing them with only the mildest of flavors.
Bai Mu Dan - basmati rice

Green Tea: In general, the subtle, vegetative flavor and aroma of most green tea is well suited to mild or subtly-flavored foods, such as seafood, rice, salads, melon or chicken.
Dragonwell - seafood or fish, salads, chicken
Gunpowder - Asian or Middle Eastern Foods
Ti Kuan Yin - desserts and fruits

Oolong Tea: Many argue that the subtle complexity of flavor and aroma attributed to oolong tea demand drinking it on its own. However, because oolongs can 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-flavored foods such as duck and grilled meats.
Jade Oolong - chicken, seafood, or fruits

Black Tea: The more robust flavors 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.
Darjeeling - egg dishes; creamy desserts
Keemun - meats; fish; Chinese foods; spicy Mexican, Italian, or Indian dishes
Yunnan - highly seasoned foods
Lapsang Souchong - chicken, smoked salmon, lemony desserts Assam - hearty foods; breakfast foods; chocolate, custard or lemon desserts

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, they can offer a welcome settling effect after large, multi-course meals!
Pu-erh - after a large meal (such as Thanksgiving Day); red meats, stir-fries, oily foods

1 comment:

Jewelry Rockstar said...

Those truly amazing teapots!