Tea Tip from In Pursuit of Tea:

Why Pair Tea with Food?

Pairing tea with food is an adventure in flavors. It is also a good way to get to know the variety in the world of tea. Tea provides an extensive range of tastes, similar to that of wine but without the associated alcohol.

What can tea accomplish?

Tea has evolved for thousands of years along with regional cuisine to be the drink that goes along with meals. It is no surprise that it goes well with food. Like an small mid course or a palate cleanser, tea is in one sense a great flavor bridge from one course to the next. More importantly it can also be paired with a specific dish – to help complete the flavor journey of that dish.

Tea food pairing basics

The flavors of regional teas evolved with local cuisine just like wine evolved with its local cuisine. So a good way to think about natural pairings is to look at the cuisine from the tea regions. For instance nothing could go with seafood better than Japanese Green teas – such as Sencha, Bancha or Genmaicha. To take this a step further green teas in general (including many of those from China, Korea, and Vietnam) are superb with seafood. Rice and green tea is also a natural fit. In many traditional Japanese meals the course before dessert is often Ochazuke – rice in a green broth often with Salmon.

Lightly oxidized Oolongs

Greenish oolong are best thought of greens for pairing. Green oolongs can be made stronger and still remain smoother than any green tea. These teas have more sweetness because of the heavier body of the tea. They go very well with Scallops, Lobster and other sweet rich seafood.

Full and Medium oxidized Oolongs

The toastiness of these teas is the most prominent flavor characteristic, except in Oriental Beauty Oolongs (which are purely sweet). Stronger flavors like Grilled foods match well the darker oolongs. Duck with sweet Oriental Beauty is wonderful.

Blacks

With pronounced tannins and corresponding strong finish are excellent with very full flavred foods. Meats, curries, pastry etc.

Pu-erhs

Since they come from the inland province of Yunnan in China goes well with chicken and meats, stir fry, and anything with lots of animal fat or other oils.

Past Tea Tips:
Tea Classification
White Teas
drinks and beverages, read Charmaine Solomon's article on well-known drinks you may encounter in Asian travels or upon inspection of the refrigerator section of your local Asian grocer.