Teapairing is an emerging trend where tea is not just a drink, but a full part of a culinary experience. By choosing the right tea to accompany a dish, the flavours reinforce each other, creating a harmonious combination that takes both the food and the tea to the next level. Tea offers a huge variety of flavours and aromas, from fresh and light to full and smoky, making it a surprisingly versatile complement to dishes.
The basics of teapairing
Teapairing is all about balance. Lighter teas, such as white and green teas, go best with refined and subtle dishes. Fuller teas, such as oolong and black teas, go better with rich, savoury meals. The aim is to find a combination where the tea complements the dish without overpowering it. A good teapairing lets both flavours speak and creates a refined fusion on the palate.
Inspiring combinations with tea from Tea Cultures
- China White Wings: This elegant, smooth tea with floral notes pairs beautifully with light dishes such as steamed fish, fresh salads or a creamy panna cotta. The subtlety of the white tea enhances the delicate flavours of the dish.
- Japan Green Sencha: The fresh, grassy flavour of Sencha is a natural match for sushi, grilled vegetables or a light chicken breast. The green tea's slight bitterness cuts nicely through fattier dishes while being refreshing.
- Formosa Tong Ting Oolong: This semi-oxidised tea offers a complex blend of floral and fruity notes with a slightly toasty finish. Perfect with dishes featuring duck, smoked cheeses or figs. Oolong tea's versatility makes it a favourite in teapairing.
- China Golden Yunnan: The deep, malty flavour of this black tea goes well with grilled red meat, hearty stews and dark chocolate desserts. The strength of black tea holds up alongside intense flavours.
- South Africa Rooibos: The smooth, natural sweetness and vanilla notes of rooibos make it a delicious partner for desserts such as crème brûlée, honey cake or nut pastries. Moreover, rooibos is decaffeinated, ideal for an evening pairing.
Tips for a successful teapairing
- Match the intensity: Make sure tea and dish are balanced in terms of strength. A light tea will disappear next to a heavy dish, while a strong tea can overpower a subtle dish.
- Match flavours: Choose teas and dishes that go well together in terms of flavour profile. For instance, a citrusy tea works well with a fish dish with lemon.
- Play with contrasts: Sometimes contrasts in particular make for surprising combinations, such as a smoky Lapsang Souchong with a sweet dessert.
- Use tea in the dish: Tea does not have to be just in the cup; use it in marinades, sauces or even as a smoke flavouring for extra depth.
