Teamwork is the silver bullet, the secret sauce, the thing that “makes the dream work,” right? Even a casual internet search will return over 100 million posts, from building teamwork in the office to actual college courses to Oh. So. Many. Memes…
If teamwork is such a great idea everywhere else (and we’re certainly not saying it isn’t), why not with tea?
Mastering the subtle art of teaming (or more properly, “pairing”) the right tea with food is no different than knowing whether to go with a safe Riesling or a light Pinot Grigio for a delicious meal, or even knowing whether to add basil or cut back on the rosemary when cooking.
Picking the right tea to go with your meal can turn an ordinary dinner into a unique culinary experience; you don’t have to be a sommelier to tell the difference – all you need are your taste buds.
Having said that, however, if you’re just starting to discover tea pairing, it’s easy to feel whelmed by the sheer volume of aromas and flavors that you can choose from: picking the wrong type of tea to go with a specific food can end up being like serving tartar sauce with biscuits instead of gravy. So we decided to put together a (very) basic guide to get you started creating your ideal team-ups.
Pairing with Black Teas
Black tea tends to have the strongest and hardiest flavor, which means it can hold its own when paired with other full-flavored foods. Think spicy dishes or meats. The more rustic, natural blacks, for example, are natural complements to blackened meat, jerk chicken, or other robust dishes; the same holds true for more smoky black teas. On the other hand, a few fruity black teas pair nicely with desserts, particularly less sugary ones.
Pairing with Green Teas
Greens already have a slightly vegetable-like taste, making them an excellent choice for pairing with mild-flavored dishes, like chicken, fish, or salads. A fresh melon-based salad goes great with a green tea, as does rice. Just as the black teas, however, there is a range of green tea base flavors, and some pair better than others. Some offer a more grassy zing (perfect for seafood), while others are more fruity and therefore taste really well alongside chicken dishes, sandwiches, or fruit salads. Most greens, however, have that underlying tinge of smoke that can stand up to the taste and flavor of potatoes, light stir-frys or even deep-fried or greasy meat recipes.
Pairing with Oolong Teas
Oolong teas range from darker, more robust flavors that pair well with stronger foods, like grilled salmon or trout, smoked meat, or even heavy sweets (anything maple-flavored is yum). At the other end of the spectrum are the lighter oolongs, with a heavier floral taste that can be brought out by foods like scallops, rich seafood, or lobster. That sweet fragrant flavor also works well with saltier dishes or salted nuts or crackers. You can even try potato chips with oolong, because why not?
Pairing with Pu-erh
Pu-erh teas have a robust, earthy flavor that goes well with a chicken or stir-fry dish. They can neutralize the oily and greasy tastes that go with deep-fried foods as well. The silky smooth swallow of Pu-erh helps soften heavier tastes like dim sum oils, cleansing the palate without taking away from the tastes of the meal. And because Pu-erh teas offer digestive benefits, they’re a great finish to a large meal.
Pairing with White Teas
Last but not least, the delicate nature of white teas mean they don’t pair well with many foods. A light vegetable dish, lightly flavored fish, or even an undressed salad are about as much as you can do without losing the taste of the tea. Anything with a strong aroma tends to overwhelm the subtle sweetness of the tea. Think of whites as more of an aperitif, a little something before the meal to get the taste buds excited.
Finding the teas that best complement your own meals has to go beyond theory. Feel free to experiment until you find those marvelous combinations that can turn dining into a serious TEAm event.