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

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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

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

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