Tea & Food Pairing

Spicy paneer and a Golden Nepal black tea to reduce the spicy mouthfeel. Such a wonderful combination. 8 grams of tea, 500 ml, 80 degrees water. Steeping time of 1-1.5-2.0-2.0 minutes.

Beautiful breakfast at the beach. Many different elements so a versatile tea comes in handy. I choose for a Malawi Satemwa Smallholders OP1. It did a great job! 7 grams of tea on 500 ml 95 centigrade water. 2 minutes steeping. Serve in a big mug or glass.

No Vino Santo to dip in the Cantuccini alle mandorle but a very sweet China Fujian Golden Monkey. 10 grams on 400 ml of 75 centigrade water for just one minute. Multiple infusions needed.

Fried cod, a fresh salad and a China Mi Lan Xiang. Brings out the pine nuts in the salad, fish notes in the cod and the flowery notes in the tea. The typical “fried” aroma’s seems to disappear.

What when they serve you a sweetened black tea? Just pair it with some sour fruits 😁. The acidity balances the sweetness of the tea.

Chocolates and tea; great to play with all the possible combinations!

Turkish pide and @turkiyenincayi strong black tea. The tea can handle the fats in the pide and acidity in the salad beautifully.

I have to admit, I’m not the biggest fan of bubble tea. Too sweet and there is often no tea in it at all. This is different. A black tea from the south of Yunnan province gives a natural sweetness. Cold tea and cold food can be a very good combination!

Stronger tea or just more of it to complement this pastry? This time I chose a huge mug. A Zealong New Zealand black tea, 7 grams and 500 ml 80 centigrade for two minutes did the best job! More savoury notes in the pastry and more fruity notes in the tea!