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Pairing Food with Tea
Like wine, tea pairs well with food. As you learn to appreciate the characteristics of different teas you can also begin to explore pairing them with food. With each tea in Mighty Leaf’s lineup we try and provide you with recommended food pairings under the sub-menu in the upper left hand corner under the “Use" category. Food pairing is not a science and individuals will have subjective opinions.
The key to food pairing is to break down the flavor profile of a particular tea and match that to complementary food flavors.
- For example, pair up a rich Yunnan tea with chocolate or a roasted Hojicha with spicy and nutty foods.
You will find that tea is versatile and any given type can be paired with a variety of foods, ranging from spicy to sweet. If you let your palate be your guide, you will discover the perfect balance of tea and food pairings.Different teas taste best with different kinds of food. As with wine, much depends on personal taste, but the combinations are worth trying.
As a general guideline, try pairing teas with foods from the same geographic region. For example, Japanese green teas taste wonderful with many of the foods indigenous to that country. Here are some examples of teas by region and foods that complement them:
- Japanese green teas: Sencha and other Japanese green teas work well with seafood, fish and rice, or to balance out foods high in sodium.
- Oolong tea: Oolong teas have a light character and often complement shellfish such as lobster and shrimp.
- Black teas: Teas like Lapsang souchong, have full body and taste, and often work well with meat dishes.
- Pu-erh teas: Pu-erhs can often be paired with meats and poultry.
- Classic black teas: Teas like Keemun or Yunnan, or Lapsang souchong with hot, spicy foods.
- Jasmine green tea: Works well with delicately flavored cooking.