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Tea Pot
Matching tea and food isn’t difficult; and in the end, as with wine, it’s what you like.

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ABOUT THE AUTHOR
TOMISLAV PODREKA is the co-founder of SerendipiTea, one of the largest independent importers of fine and specialty teas in the U.S. For more information, visit SerendipiTea.com.

 

September 2006
Updated January 2009

Main Nibbles / Beverages / Teas

Tea & Food Pairings

Page 4: Fish & Seafood, Ham, And Herbs & Spices

This is Page 4 of a 5-part article. Click the black links below to view the other pages.

Fish/Seafood & Tea Pairings

In general, Japanese green teas, Oolong, and smoky black teas pair well with fish and seafood. Especially try Oolong with rich seafood like crab, lobster, scallops and shrimp.

  • Fried: Dragonwell, Chun Mee, Gunpowder
  • Grilled: Dragonwell, Chun Mee, Gunpowder, First-Flush Darjeeling
  • Smoked: Oolong (any), Darjeeling, Ceylon, Dragonwell

Ham & Tea Pairings

The saltiness of ham requires a more assertive tea.

  • Baked: Ceylon, Assam, Kenya
  • Smoked: Oolong (any), Darjeeling, Dragonwell

Herb, Spice & Tea Pairings

Tea itself is an herb—a flavorful leaf of a plant. It pairs well with other herbs.

  • Basil: Oolong, Darjeeling, Dragonwell, Gunpowder, Qui Ding Cha
  • Capers: Qui Dind Cha, Vietnamese Green, Gunpowder, Ceylon UVA
  • Chiles: Assam, Yunnan, Keemun, Formosa White Tip Oolong
  • Cinnamon: Yunnan, Assam, Autumnal Darjeeling, Formosa White Tip Oolong, Pu-erh
  • Garlic: Sencha, Gunpowder, Gen Mai Cha, Dooars
  • Ginger: Tung Ting Oolong, Jasmine Pouchong, Darjeeling
  • Mint: Darjeeling, Tung Ting Oolong, Pouchong, Gunpowder
  • Mustard: Gunpowder, Chun Mee, Nepalese and African Varieties
  • Nutmeg: Assam, Darjeeling, Yunnan, Ceylon
  • Vanilla: Keemun, Tung Ting Oolong, Pouchong, Vietnamese Black, Kenyan

LEARN MORE ABOUT TEA IN THE NIBBLE’S REFERENCE GUIDES
Glossary of Tea Terms
The History of Tea
Tea Facts

 

Continue To Page 5: Pairing Tea With Mushrooms & Miscellaneous Food

Return To The Article Index At The Top Of The Page

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