Key Points:
Tea expert Arthur Gautier matches five teas with their perfect food pairing
Expert discusses how to match black and iced tea, as well as matcha, green tea and gyokuro
Expert explains how to match tea profiles, including examples of foods that shouldn’t be paired with these teas
Just as with wine, a good tea tastes even better when paired with the right meal or snack. “The complimenting or contrasting flavors enhance both the tea and the food,” says Arthur Gautier of Nio Teas, a premium brand specialising in high-quality Japanese green teas.
Here, Arthur pairs five teas with the snack or meal that best compliments them.
Black Tea With A Kick
Pairings:
Hearty Breakfast: Scrambled eggs and sausages
Rich Meats: Roast beef or lamb
Decadent Desserts: Chocolate cake or scones with clotted cream
Spicy Dishes: Thai curries or spicy pasta
Fruity Treats: Lemon cake or fruit tarts
Why It Works: Black tea's robust flavors beautifully complement rich and savory foods, providing a balance that enhances both. Its strong tannins cut through the richness of meats and desserts, cleansing the palate and preparing it for the next bite. The slight bitterness in black tea contrasts wonderfully with sweet desserts, highlighting their sweetness without overpowering them.
Ice Cold Flavour
Pairings:
Light Salads: Greek salad with feta and olives
Grilled Meats: Burgers or BBQ chicken
Heavy Pasta Dishes: Creamy fettuccine Alfredo
Spicy Snacks: Nachos with jalapeños
Fruity Desserts: Peach cobbler or berry tart
Why It Works: Iced tea is the ultimate crowd-pleaser that pairs well with a wide range of foods. Its refreshing qualities cool you down, especially after heavier dishes or spicy flavors. “The subtle sweetness of iced tea complements salads and grilled meats,” says Arthur. “It’s a perfect counterbalance to rich, creamy pasta dishes, cutting through the heaviness.”
Matcha Magic
Pairings:
Sweet Treats: Mochi or wagashi (Japanese sweets)
Creamy Desserts: Frozen yogurt or vanilla ice cream
Fruity Combos: Bananas or citrus fruits like oranges
Subtle Chocolates: White chocolate or cocoa powder
Nutty Enhancements: Black sesame seeds
Why It Works: Matcha’s unique bitterness pairs beautifully with subtle sweetness, creating a delightful balance that enhances both elements. The tea's earthy notes bring out the best in sweet companions; pairing matcha with soft, sweet treats like mochi or wagashi provides a satisfying contrast.
Meanwhile, citrus fruits heighten matcha's natural flavors, elevating the tea’s natural taste.
A Touch Of Green
Pairings:
Seafood Dishes: Sushi or sashimi
Japanese Fare: Ramen or tempura
Spicy Meals: Thai chili vegetable rice
Light Grains: Quinoa or brown rice salads
Vegetable Medleys: Grilled asparagus or sautéed spinach
Why It Works: Green tea’s grassy and slightly bitter profile pairs exquisitely with umami-rich foods, particularly seafood. The tea’s refreshing taste enhances the natural flavors of lighter dishes, making it a staple in Japanese cuisine.
Green tea’s balance of acidity and sweetness works in harmony with spicy meals, offering a refreshing contrast. “It’s also often used as a palate cleanser between courses,” says Arthur.
The Art Of Pairing Gyokuro
Pairings:
Shellfish: Sake-steamed oysters or shrimp cocktails
Savory Cheeses: Parmesan or goat cheese
Fresh Vegetables: Tomatoes, peas, or spinach
Decadent Sweets: Dark chocolate desserts
Delicate Soups: Miso or vegetable broth
Why It Works: Gyokuro’s deep umami flavor and sweet notes make it a luxurious pairing for sophisticated dishes. Its rich complexity shines alongside savory foods, highlighting the freshness of vegetables and the delicate flavors of seafood. The tea’s naturally sweet and grassy tones can enhance the savoriness of cheeses and decadent chocolates, creating a delightful contrast. “With its refined profile and rarity, gyokuro is perfect for special occasions,” says Arthur.
Arthur Gautier of Nio Teas commented: “Pairing tea with food is all about finding that sweet spot where both shine. Start by considering the tea’s profile, its aroma and taste, to guide your choices."
Arthur went on to explain: ""Each tea has distinct characteristics, like the floral notes in oolong or the earthy richness of pu-erh. Oolong’s complexity makes it a great partner for savory dishes like grilled chicken or roasted vegetables, while the boldness of pu-erh can stand up to hearty dishes such as stews or barbecued meats.
“In contrast to the perfect pairings we’ve covered above, some pairings really just don’t jive. For instance, pairing black tea with super sweet desserts is really not a good idea; the bitterness of the tea can clash with the dessert and confuse your taste buds.
"Similarly, pairing green tea with heavy, greasy foods can mask its subtle flavours. Pairing delicate teas with spicy or heavily seasoned dishes can overwhelm their lighter notes, and creamy foods can mute the crispness of green tea.”
You can learn more and order your teas here https://nioteas.com.
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