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Delicious Tea and Food Combinations

Various Teas to Pair With Food

Tea is the new wine! Pairing tea with various foods is similar to pairing with wine. Usually people serve white wine with white meat and red wine with red meat. There is a misguided perception that the color of the wine and food determine how the two are paired together. It is all about providing a flavor adventure for the palate.

Green tea is lightly oxidized forming a perfect pair with foods such as seafood, salads, and fruit. It is ideal to go with foods customarily served with white wine including scallops and  lobster. Chinese green teas such jasmine and dragonwell have a bold flavor and aroma making them an ideal match for salads and chicken dishes.

Black tea is completely oxidized giving it its rich and full-bodied flavor. It pairs well with foods normally served with red wine including meats, curries, and pastries. Black tea is an excellent complement to chocolate candy. There are several types of black teas including  flavored black tea,  Assam, lapsang souchong and blackcurrant.

Oolong tea is a cross between black and green tea. Lightly oxidized oolong tea pairs perfectly with foods routinely served with white wine. Medium to dark oxidized oolong teas form an ideal pair with foods that are usually served with red wine such as Chinese, Thai, and grilled foods.

While tea is sometimes regaled as the new wine, there are two significant advantages to switching beverages. A person does not take the chance of intoxication and a perfect alternative for those who do not drink wine. Let us not forget there is an extensive variety of tea. Brew a cup of tea with a meal and enjoy.

© Online Stores, Inc., and The English Tea Store Blog, 2009-2014. Unauthorized use and/or duplication of this material without express and written permission from the blog’s owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Online Stores, Inc., and The English Tea Store Blog with appropriate and specific direction to the original content.

A classic post originally published 02.10.2009

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