Matching tea and food isn’t difficult; and in the end, as with wine, it’s what you like.
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| 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. |
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September 2006
Updated January 2009
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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
Continue To Page 5: Pairing Tea With Mushrooms & Miscellaneous Food
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