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Spring Pouchong is a great tea for Thanksgiving! (Photo by A.C. Cargill, all rights reserved)

Spring Pouchong is a great tea for Thanksgiving! (Photo by A.C. Cargill, all rights reserved)

Whether you have a more traditional, Norman Rockwell-esque Thanksgiving dinner or something very untraditional and unique, tea is an important part of that feast. And serving the right tea can make the difference to you and your guests between success or “so long, folks.” Not that anyone would walk away from a great meal just because you served the wrong tea with it. But they will walk away from the tea. So, let’s see how to have a bit more assurance that this won’t happen. Here are 5 tasty teas that are great with traditional Thanksgiving dishes and even non-traditional ones.

1 Assam Black Tea (CTC style)

The sky is the limit here, as far as food pairings are concerned. So, no matter what your feast menu consists of, this tea should be a big hit! Great hot or iced, straight (steep only 2-3 minutes instead of 3-5 minutes) or with milk and sweetener.

  • Meats: Hamburgers, Bacon, Fried or Roasted Chicken, Baked Ham, Eggs, Mexican Foods, Lasagna
  • Cheeses: Goat Cheese
  • Grains: Corn Bread, Couscous
  • Vegetables: Chiles, Baked Beans, Mushrooms (Chanterelle, Common, Morel, Porcini)
  • Desserts/Sweets: Dark Chocolate, Carrot Cake, Crème Brûlée, Caramel, Pecan Pie, Ones with Coffee or Mocha Flavors, Cinnamon, Nutmeg

2 Spring Pouchong Tea

You’re probably thinking I’ve flipped my lid, but quite the contrary. This is a rather surprising tea, pairing with more foods than you might think. Plus, although many classify this as an oolong, it is so lightly oxidized that it is more like a green tea.

  • Meats: Chicken Curry
  • Fish/Seafood: Anchovies
  • Cheeses: Gorgonzola, Muenster
  • Vegetables: Potato Salad, Antipasto (even ones with meats in them)
  • Desserts/Sweets: Baklava, Ones with Bananas, Avocados, Ones with Vanilla, Ones with Mint, Fresh Fruit

3 Darjeeling Tea

Another tea style that goes with a wide range of foods. And it can be served hot or iced (I’m keeping all you folks in warmer climates, like the Southwest U.S., in mind here).

  • Meats: Turkey, Hamburgers, Chicken (Buffalo Wings, Curry, Lemon), Lamb, Smoked Ham, Eggs, Quiche, Pork, other meat curries, Carpaccio (an appetizer made of raw meat or fish, thinly sliced or pounded thin)
  • Fish/Seafood: Blinis with Salmon, Smoked or Grilled Fish/Seafood, Anchovies
  • Cheeses: Brie, Cheddar, Cream Cheese, Edam (best with Autumn Flush Darjeeling), Camembert (best with First Flush Darjeeling)
  • Vegetables: Eggplant, Potato Salad, Morel Mushrooms (best with Second-Flush or Autumn Flush Darjeeling), Polenta (cornmeal boiled into a porridge – can be eaten as is or baked, fried, grilled)
  • Herbs/Spices: Cinnamon (best with Autumn Flush Darjeeling), Basil, Ginger, Mint, Nutmeg
  • Desserts/Sweets: Chocolate (Dark, Milk, or White), Baklava, Carrot Cake, Cheesecake, Crème Brûlée, Crêpes, Fruit Compote/Tart (Ones with Apples, Blackcurrants, Raspberries, Strawberries), Pecan Pie, Pumpkin Pie, Fresh Fruit, Avocados

4 Ceylon Green Tea

An all-round good green tea that will be strong enough in flavor yet light enough in its general impression on your palate to suit your guests after that big meal. Consider this your dessert tea, although it can go with a few other foods well, too.

  • Fish/Seafood: Anchovies, Clam Chowder, Prawns
  • Other: Capers, Salsa
  • Desserts/Sweets: Pumpkin Pie, Baklava, Carrot Cake, Cheesecake, Crème Brûlée, Ones with Raspberries, Ones with Caramel

5 Ceylon Black Tea

Another tea that is pretty general when it comes to pairing with foods. So let your inner chef take over when planning the menu and have free rein.

  • Meats: Turkey, Pork, Beef (Hamburgers, Stews, Roasts, Briskets, Steaks), Bacon, Eggs, Quiche, Chicken (Buffalo Wings, Fried, Lemon, Roasted), Baked Ham, Lamb, BBQ Meat, Salami, Lasagna, Antipasto (even ones with meats in them), Carpaccio
  • Fish/Seafood: Ones that are Smoked
  • Cheeses: Cream Cheese, Edam, Gorgonzola, Provolone
  • Vegetables: Any Raw Veggies, Mushrooms (Chanterelles, Common, Porcini), Eggplant, Potato Salad, Baked Beans
  • Grains/Pastas: Corn Bread, Couscous, Macaroni & Cheese
  • Other: Nutmeg, Spicy Foods, Mexican Dishes, Pizza
  • Desserts/Sweets: Pecan Pie, Pumpkin Pie, Baklava, Carrot Cake, Cheesecake, Crème Brûlée, Fruit Compote/Tart, Ones with Caramel, Ones with Bananas, Ones with Raspberries, Ones with Vanilla

Wishing you a great dinner and some lovely tea experiences. Enjoy!

See more of A.C. Cargill’s articles here.

© 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 this article’s author and/or 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.

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© Online Stores, LLC, and The English Tea Store Blog, 2009-2017. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Online Stores, LLC., and The English Tea Store Blog with appropriate and specific direction to the original content.

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