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THE ART OF TEA PAIRING

TEA PREPARATION

Teas have such diverse and unique flavour profiles that they can enhance any dish. Believe it or not, tea is as complex and nuanced as fine wine and even celebrity chefs have taken to creating tea pairing menus.

Whether it’s a sandwich at lunch, cakes at tea time or a show-stopping main course at dinner, it’s always a great idea to pair your meal with a cup of TWG Tea. Teas have such diverse and unique flavour profiles that they can enhance any dish. Believe it or not, tea is as complex and nuanced as fine wine and even celebrity chefs have taken to creating tea pairing menus!

So, what type of tea goes well with food? Pairing tea with food is a delicate science and the choice of tea should never be left to chance. There are two basic ways to pair tea with food – pick a tea that has the same ingredients as the dish to enhance the flavours; or find a balance of flavours that would complement and elevate the taste of the dish.

White teas such as Pai Mu Tan and White Earl Grey yield a delicate taste and contain a lots of antioxidants. They are therefore an excellent pairing to bring out the flavour of light salads and mild vegetarian dishes. Avoid pairing white teas with spicy foods, as their sweetness will quickly be overpowered.

The umami flavour of green tea can yield notes of seaweed and fresh grass. Such teas accentuate the sweetness of fish, seafood in addition to chicken and turkey. Green teas blended with mint pair beautifully with lamb, while chocolate and green tea are a match made in heaven. Green teas blended with fruits and flowers are also delicious with mooncakes and other sumptuous, rich desserts. Some elegant green tea recommendations include Green of Fujian, Emperor Sencha and TWG Tea’s new Golden Monkey Jasmine Tea, which features enchanting notes of night blooming jasmine.

Rich in zinc, vitamin A and B, black teaslike the smoky Imperial Lapsang Souchong and Maharajah Darjeeling Tea are great for soothing the sated taste and flavour of heavier, richer food. Recommended to be paired with meat, venison, sausages, bacon and eggs or other similarly rich and flavourful dishes, black tea is also invigorating as it contains theine.

Blue teas such as the Grand Malawi and Royal Orchid Tea are perfect after a heavy meal as they promote good digestion. They also help to fight cholesterol and soothe the palate of the rich flavours of fried dishes.

Red tea, or rooibos, is produced from a bush known as the Aspalathus linearis in South Africa. Theine-free red tea like the Red of Africa Tea or Lemon Bush Tea releases a sweet flavour that calms the senses after a meal of spicy food.

All TWG Tea blends go particularly well with desserts and tea-infused mooncakes. Pick your favourite choice of tea or pair your patisseries with a tea that balances with the overall flavour combination.