Pairing Tea With Foods

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Tea is a gourmet beverage that pairs very successfully with all types of food. Just as wines are selected to enhance the flavor of certain foods, so teas may also be matched to particular savory or sweet items on the menu. Different varieties of tea should be carefully chosen to create a marriage of flavors and a truly delightful gastronomic experience. The following is a guide to help in the choice of teas to pair with particular meals or individual foods.

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boiling water
tea bags


1Food=Continental-style breakfast: (breads, cheese, jams, etc.). Tea=Yunnan, Ceylon, Indonesian, Assam, Dooars, Terai, Travancore, Nilgiri, Kenya, Darjeeling.

Food=English-style breakfast: (fried foods, eggs, smoked fish,ham,bacon,etc.). Tea=Ceylon, Kenya, African blends, Assam, Tarry Souchong, Lapsang Souchong.

Food=Light savory meals. Tea=Yunnan, Lapsang Souchong, Ceylon, Darjeeling, Assam, Green teas, Oolongs.

Food=Spicy foods. Tea=Keemun, Ceylon, Oolongs, Darjeeling, Green teas, Jasmine, Lapsang Souchong.

Food=Strong cheeses. Tea=Lapsang Souchong, Earl Grey, Green Teas.

Food=Fish. Tea=Oolongs, Smoked teas, Earl Grey, Darjeeling, Green teas.

Food=Meat and game. Tea=Earl Grey, Lapsang Souchong, Kenya, Jasmine.

Food=Poultry. Tea=Lapsang Souchong, Darjeeling, Oolongs, Jasmine.

Food=Tea time. All teas.

Food=After a meal. Tea=White and green teas, Keemun, Oolongs, Darjeeling.

About this Recipe

Course/Dish: Hot Drinks