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
Matching with white tea:
Light, fresh, floral, subtle: mild flavours, soft textures, spicy accents
Matching with green tea:
Fresh and sour, fruity, vegetal: citrusy, fresh and clear flavours
Matching with yellow tea:
Soft, mild and creamy: buttery, rich and slightly nutty flavours
Pairs well with wu long tea (lightly roasted):
Floral, fruity with subtle umami: mildly salty, creamy flavours with soft textures
Pairs well with wu long tea (charcoal roasted):
Roasted, deep, lightly charred: caramelized, nutty and grilled flavors
Matching with red tea:
Savory, full, spicy, strong umami: rich, malty and spicy flavours
Pairs well with post-fermented tea:
Complex, earthy, warm and fermented: deep, umami-rich, dark flavours
Herbs and spices
Matching with white tea:
Cooling, subtle, slightly sweet: mint, basil, vanilla, tarragon, saffron, chamomile
Matching with green tea:
Clear, fresh, slightly spicy: bergamot, coriander seed, lime zest
Matching with yellow tea:
Warm, sweet, mild: saffron, fennel, star anise, light cinnamon
Pairs well with wu long tea (lightly roasted):
Soft citrus, floral, fruity: orange peel, pink peppercorn
Pairs well with wu long tea (charcoal roasted):
Warming, toasted: cinnamon, sesame seeds, black pepper, nutmeg
Matching 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
Matching with white tea:
Delicate mild and soft fruits: lychee, white peach, melon, pear
Matching with green tea:
Citrus fruits: orange, mandarin, grapefruit, lemon
Matching with yellow tea:
Soft and tropical fruits: mango, papaya, guava
Pairs well with wu long tea (lightly roasted):
Floral and fresh fruits: raspberry, passion fruit, red apple, grapes
Pairs well with wu long tea (charcoal roasted):
Rich and sweet fruits: cherry, pomegranate, fig
Matching 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
Matching with white tea:
Very light, creamy white and milk chocolate
Matching with green tea:
Milk chocolate, and chocolate combined with berries or mint
Matching with yellow tea:
Creamy, mild, nutty chocolate
Pairs well with wu long tea (lightly roasted):
Milk chocolate and chocolate with dried fruit
Pairs well with wu long tea (charcoal roasted):
Dark chocolate, coffee flavors, brownies
Matching with red tea:
Dark chocolate brownies, sea salt, chili infused chocolate
Pairs well with post-fermented tea:
Dark chocolate truffles, 100% cocoa, miso infused
Cheese
Matching with white tea:
Delicate, subtle, floral, mild, slightly creamy
Matching with green tea:
Grassy, fresh, green light herbs
Matching with yellow tea:
Delicate, creamy, sweet, nutty
Pairs well with wu long tea (lightly roasted):
Floral, fruity, fresh, soft
Pairs well with wu long tea (charcoal roasted):
Nutty, smoky, roasted, slightly spicy, firm
Matching 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.
