Pairing food and drink is common practice, often with food and wine. Pairing tea with food can enhance the overall dining experience. Additionally, using the appropriate tea in cooking can positively impact the dish. Certain foods are matched with teas that complement their flavors.
Use these suggestions as a guide and experiment on your own to find pairings that suit your tastes.
All Breakfast Foods:
Any strong black tea such as Assam, Ceylon, Kenya, Darjeeling…. And don’t forget Larkin Special Blend.
Light Meals:
Darjeeling, Earl Grey, Assam, Oolong, Lung Ching & Sencha
Cheese:
Sencha, Lung Ching, Earl Grey and all fruit-flavored teas.
Asian and Indian Foods:
Jasmine, Oolong, Assam, Darjeeling & Lapsang Souchong
Fish:
Earl Grey, Darjeeling, Sencha & Lung Ching
Beef, Lamb, and Pork:
Jasmine, Oolongs, Earl Grey, Keemun & Lapsang Souchong
Chicken, Duck and Goose:
Oolong, Jasmine, Darjeeling & Assam
Afternoon Tea/High Tea:
All Teas
Dessert:
Jasmine, Lung Ching & any flowery green tea