The art of combining tea & food
Did you know that just like a good wine, the right tea can elevate the taste experience of your food to a whole new level? We at The Tea Centre of Stockholm want to inspire you to consider tea as a mealtime drink and discover how the combination of tea and food is an exciting way to enhance both parts. Here we guide you through some perfect pairings to inspire you to new culinary experiences.
Green tea for fish and light flavors
Green tea, such as Sencha or Jasmine tea, has a fresh flavour that makes it an excellent partner for fish dishes and sushi. The mild umami profile of green tea highlights the delicate flavors of sushi without overwhelming them. But there's no truth in the saying that green teas only go well with Asian food. A Japanese tea can bring out the fishy flavour in a sushi dish or just as easily replace the champagne in a poached sole.
Many of the green teas also elevate desserts to completely new dimensions, such as Sencha for panna cotta or cream cake and Jasmine tea for light chocolate. For those who make their own ice cream, green tea can be delicious in a sorbet or ice cream. Replace some of the liquid in the recipe with brewed green tea (brewed in cream milk if it's ice cream, or water if it's a sorbet) and discover new flavor dimensions!
Tip: Serve a cup of Sencha to a fresh sushi plate for a tasty but light combination.
Matcha for baking or breakfast
Matcha goes incredibly well in most sweets. Try flavouring soft and hard cakes, cheesecake or why not ice cream with matcha - for a fresh green colour and a mild tea flavour. Even breakfast porridge or smoothies get an extra boost with a teaspoon of matcha included!
Tip: Mix Matcha with flake salt for a beautiful and flavourful matcha salt. Perfect to sprinkle over grilled fish, chicken or steamed vegetables.
Black tea for spicy dishes
Black teas, such as Assam or Earl Grey, have a powerful, malty flavour that is perfect for spicy dishes. The robust flavours balance the heat and intense spices in, for example, Indian or Thai food. It can also be good to use black teas for baking - for example, Earl Grey is excellent for flavouring a cake batter or a glaze.
Darjeeling, which is a pure, elegant black tea, goes well with sweets such as cakes and dark chocolate.
Tip: Try to pair Assam Maud with a spicy curry to bring out the heat of the spices!
Oolong with poultry or seafood
Oolong is a versatile tea with a balance of both lightness and depth, which makes it ideal for pairing with many different types of dishes. Lighter Oolong teas, especially those with floral or fruity undertones, go wonderfully with milder dishes like chicken, duck or seafood. Darker and more oxidized Oolong teas highlight more robust flavors, such as grilled meats, game, and mushrooms.
Tip: Test Dung Ti Oolong to grilled chicken or shrimp.
Pu Erh for strong flavours
Pu Erh has unique food pairing possibilities. Think of Pu Erh as a powerful, ripe red wine when pairing it with food. In general, Pu Erh pairs well with dishes that have a bit more intense and complex flavours. It can be delicious with hearty meat dishes - preferably smoked, fried or grilled. Mushrooms also pair well with Pu Erh, as its natural umami and earthiness complement the tea well.
Dark chocolate with a high cocoa content works well because its bitterness and full flavor harmonize with the rich tones of the tea. Pu Erh is also one of the few teas that can stand up to an aperitif like whiskey or other aged spirits. Fruit and light sweets can also be a brilliant complement to the dry, earthy tea.
Tip: Try King of Pu Erh with a juicy steak or lamb dish, preferably grilled to match the smokiness of the tea.
White tea for light desserts
White tea is often subtle and delicate, making it ideal for pairing with lighter desserts like fruit or vanilla desserts. The soft, floral notes of white tea enhance the sweetness without overwhelming the flavors.
Tip: One cup Silver Needle together with a lemon pie or fresh berries it becomes a magical combination!