Tea with every dish
Whole leaf tea and food can subtly and surprisingly enhance each other thanks to the complex aromas and layered flavors that fine tea offers. Just like in a fine wine, tannins, minerality, and aromatic notes play a crucial role in the overall taste experience. They can create contrast or bring harmony, giving both the tea and the food new dimensions and elevating the culinary experience.
To help you find the perfect match, we’ve created a set of guidelines, tailored to the intensity and flavor profile of each dish. Select the ideal tea below and make every meal an unforgettable experience.
Flavor profile of the dish
Pairs well with white tea:
Light, fresh, floral, subtle: mild flavours, soft textures, spicy accents
Pairs well with green tea:
Fresh and sour, fruity, vegetal: citrus-like, fresh and clear flavours
Pairs well with yellow tea:
Soft, mild and creamy: buttery, rich and slightly nutty flavours
Pairs well with oolong tea (lightly roasted):
Floral, fruity with subtle umami: mildly salty, creamy flavours with soft textures
Pairs well with oolong tea (charcoal roasted):
Roasted, deep, lightly charred: caramelized, nutty and grilled flavors
Pairs well with red tea:
Savory, full, spicy, strong umami: rich, malty and spicy flavors
Pairs well with post-fermented tea:
Complex, earthy, warm and fermented: deep, umami-rich, dark flavours
Herbs and spices
Pairs well with white tea:
Cooling, subtle, slightly sweet: mint, basil, vanilla, tarragon, saffron, chamomile
Pairs well with green tea:
Clear, fresh, slightly spicy: bergamot, coriander seed, lime zest
Pairs well with yellow tea:
Warm, sweet, mild: saffron, fennel, star anise, light cinnamon
Pairs well with oolong tea (lightly roasted):
Soft citrus, floral, fruity: orange peel, pink peppercorn
Pairs well with oolong tea (charcoal roasted):
Warming, roasted: cinnamon, sesame seeds, black pepper, nutmeg
Pairs well with red tea:
Rich, spicy, hot: cardamom, cloves, chili, ginger, allspice
Pairs well with post-fermented tea:
Deep, earthy, umami: rosemary, sage, bay leaf, black garlic
Fruit
Pairs well with white tea:
Delicate mild and soft fruits: lychee, white peach, melon, pear
Pairs well with green tea:
Citrus fruits: orange, mandarin, grapefruit, lemon
Pairs well with yellow tea:
Soft and tropical fruits: mango, papaya, guava
Pairs well with oolong tea (lightly roasted):
Floral and fresh fruits: raspberry, passion fruit, red apple, grapes
Pairs well with oolong tea (charcoal roasted):
Rich and sweet fruits: cherry, pomegranate, fig
Pairs well with red tea:
Dark and intense fruits: blueberry, black cherry, raisins, dates
Pairs well with post-fermented tea:
Earthy, sweet and creamy fruits: plum, dried apricot, coconut, banana
Chocolate
Pairs well with white tea:
Very light, creamy white and milk chocolate
Pairs well with green tea:
Milk chocolate, and chocolate combined with berries or mint
Pairs well with yellow tea:
Creamy, mild, nutty chocolate
Pairs well with oolong tea (lightly roasted):
Milk chocolate and chocolate with dried fruit
Pairs well with oolong tea (charcoal roasted):
Dark chocolate, coffee flavors, brownies
Pairs well with red tea:
Dark chocolate brownies, sea salt, chili-infused chocolate
Pairs well with post-fermented tea:
Dark chocolate truffles, 100% cacao, miso-infused
Cheese
Pairs well with white tea:
Delicate, subtle, floral, mild, slightly creamy
Pairs well with green tea:
Grassy, fresh, green light herbs
Pairs well with yellow tea:
Delicate, creamy, sweet, nutty
Pairs well with oolong tea (lightly roasted):
Floral, fruity, fresh, soft
Pairs well with oolong tea (charcoal roasted):
Nutty, smoky, roasted, slightly spicy, firm
Pairs well with red tea:
Powerful, mature, rich, spicy
Pairs well with post-fermented tea:
Earthy, rich, complex, matured
Customised tea arrangement
Complete your meal with teas that perfectly match the dishes on the table. Let us know how many people you are going to eat with and what is on the menu, and we will put together a tea arrangement that is perfectly tailored to a unique taste experience.