Rich in zinc, vitamin A and B, black teas like 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.