The Art of Tea Pairing

While the idea of pairing tea with food is not an entirely new concept, it is not as widespread in Western cultures as wine pairing, which is something we may all know a little about - red wine with meats, white wine with fish - as a simple example. Yet the theories behind both practices follow the same principles; that you can create a sensory experience that will enhance both the aromas and flavours of the tea and the food when they are paired together.

As with wines, there are general guidelines you can follow, with the main goal being that the flavours of both the tea and the food complement each other, rather than clash with each other. One of the most important things to consider and understand is the many different tea types that are available and the distinct flavour profiles they carry. Also important to consider is the food type you will be serving, not just the flavour of the dish but the food's texture and preparation method too as these can affect the overall taste and how well it will pair with certain teas.

Teas, like wines, possess their own unique scents which are key to our perception of their flavours, and research has shown that certain ingredients are more compatible than others. Knowing how to brew tea, and how to extract the best flavours and aromas from different teas is vital to getting tea pairing right - so bring in the Tea Sommelier!

Should I Serve Hot or Cold Tea When Pairing?

Different teas and food pairings can benefit from either temperature, and both the type of tea and the food's characteristics can help you to determine whether to serve the tea hot or cold. It is also worth bearing in mind the brewing methods of your teas, as hot or cold brewing can affect the flavour profile of the tea too. Experimenting with both forms will help you find out which one you enjoy best.

As a quick guide hot tea food pairing works well with hearty rich foods and robust tea flavours - so black teas pair well with roast meals, heavy pasta dishes and strong cheeses. Hot tea can also complement warm and comforting foods like pastries and cookies, and certain black teas or herbal infusions are simply better enjoyed hot to fully extract their flavours and aromas.

Cold tea food pairing is a great option for lighter foods such as salads, vegetables and desserts, and can offer a refreshing contrast to any meal. Green teas have a vegetal flavour that evokes the characteristics of fresh, green, or earthy vegetables and can be particularly refreshing when served cold. Some teas, like white tea, can even have increased antioxidant properties when steeped in cold water which is also worth bearing in mind when deciding what you want to achieve from your pairing.

Pairing Tea with Meals

Black tea has a more astringent taste than green tea because the leaves have been cured and therefore are fully oxidized. The naturally complex, aromatic profile of black teas, together with their woody, roasted flavours mean they not only combine well with roasted meats and pasta dishes but also ingredients such as strawberries, raspberries and bananas, eggplants, sweet potato and pumpkin.

The processing methods used for green teas mean there is no oxidation and results in their light colour and more pronounced apple and rose floral notes, along with cucumber-type aromas. Green teas work well with vegetarian and salad dishes, mild green curries and light chicken dishes. Their bright colour and flavours pair well with other vibrant ingredients like bacon, ginger, pineapple, apricot and cashews.

Darjeeling teas are known as the "Champagne of teas" with their unique and delicately musky, floral flavours, and are generally less astringent than other black teas. Boasting sweet and spicy undertones they work in harmony with flavours such as honey, vanilla, elderflower and bergamot, and even pair well with the delicate flavours of coriander, clams and sea bass!

Oolong teas are semi-oxidized depending on the processing technique and flavours can range from light to full-bodied, floral to grassy, and sweet to toasty. Light oolong teas pair well with crackers and chips, while darker oolong teas can combine nicely with pastries and pancakes, or light meats and seafood.

Herbal and floral teas often work well with pastries, cakes and desserts, as do milk teas, which are often also served with sandwiches, noodles or ice cream.

Teas are very versatile; they offer great health benefits and now are shown to enhance our overall sensory experience whilst dining! Don't be afraid to experiment with different types of teas, brewing methods temperatures, and food types to find your perfect cup of tea!

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