Because of the extremely subtle flavor of white teas, we recommend pairing them with only the mildest of flavors, so as to not miss the sweetness that is so loved in white tea.
- basmati rice, light fish and basic salads
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.
- seafood or fish, salads, chicken
- Asian or Middle Eastern Foods
- Turkey or potatoes
- Arugula and lightly steamed vegetables
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.
- Fruits or lighter breads with butter
- desserts and fruits
- Roasted vegetables and squash
- Wheat bread with jam
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.
- egg dishes; creamy desserts
- meats; fish; Chinese foods; spicy Mexican, Italian, or Indian dishes
- highly seasoned foods
- chicken, smoked salmon, lemony desserts
- hearty foods; breakfast foods; chocolate, custard or lemon desserts
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!
- after a large meal (such as Thanksgiving Day); red meats, stir-frys, oily foods