Pairing ideas to get you started
Black teas are generally very robust and pair well with bold, rich foods such as beef, venison, lamb and Italian food.
Green Teas tend to be very earthy and pair well with vegetarian dishes, Poultry, and fresh salads.
Oolong teas can vary but tend to be very smokey compared to other teas. Because of this unique characteristic, they pair very well with smokey meats and cheeses.
White teas are very light and subtle, because of this it is best to pair them with light foods such as white fish so you do not drown out the flavor.
Black teas robust flavor pair well with the traditional American breakfast. In addition, black tea has a high caffeine content giving you the perfect boost in the morning
Because of their natural earth tones, green tea would be a perfect match for a grain or Budha bowl. Try Arugula or Spinach as a base to bring out the vegetal characteristics.
Oolong teas can vary but tend to be very smokey compared to other teas. This makes them a good match for some sweeter breakfast foods such as waffles and pancakes with maple syrup.
With white teas being very light and delicate, they are best to pair with oatmeal, yogurt, or other light dishes with fresh berries.
Because of their robust flavor black teas pair well with pumpkin desserts and dark chocolate.
With earthy tones, green teas tend to pair well with cheesecake and milk chocolate.
Oolong teas can vary but tend to be very smokey compared to other teas. Because of this unique characteristic, they pair very well with spicey and nutty desserts such as pecan pie, carrot cake, and cinnamon desserts.
With white teas being very light and delicate, they are best to pair with desserts that are light and fruity such as strawberry shortcake or other berry/pastry desserts.
Dark chocolates can have anywhere from 50 to 89% cacao. A general rule of thumb is the higher the percentage the more bitter the chocolate will be. With a milder percentage, you can choose a more astringent tea such as a pure non-flavored Assam or Puerh tea. A higher cacao ratio will pair well with slightly scented or flavored tea such as Jasmine or Earl Grey.
Milk chocolates are very versatile and go well with many teas. Mild Teas like Yunnan, Nilgiri, or Nepalese tea goes especially well with milk chocolate. Have fun with this pairing and experiment with traditional, Flavored, and even Chai Teas.
The sweetest of all chocolates with high milk and sugar content. Milk Chocolate pairs well with matcha, sencha, dragonwell, and even some oolongs.
Dark Teas go well with hard cheese because they tend to take off the salty edge and enhance the flavor of the cheese.
Cheese Examples: Parmigiano Reggiano, Pecorino Romano, Vintage Gouda
A medium strength black tea will aid in bringing out the fruitiness of the cheese.
Cheese Examples: Cheddar, Colby, Friulano, Marble, Provolone, Gouda
Blue Cheeses range in strength and can pair well with several teas. With a lighter blue try Earl Grey. When going stronger a Lapsang or Keemun will add a nice balance to the rich saltiness of the cheese.
Cheese Examples: Danish Blue, Gorgonzola, Roquefort
Green tea will bring out the subtle fruit and nut notes in the cheese while pairing a white or purple tea will add a nice, smooth fusion of favors. You really can't go wrong either way.
Cheese Examples: Brei, Camembert, Gruyere de Comte, Feta
Brei, Camembert, Gruyere de Comte,
Cheese Examples: Havarti, Mozzarella, Manchego
Fresh cheese and white teas are both delicate, sweet, and light, therefore making them a perfect match when pairing. Add a drizzle of honey for an added touch to this bright combination.
Cheese Examples: Cottage Cheese, Cream Cheese, Ricotta.
A Chinese green tea will pair well in bringing out the natural mineral and grassy notes in any goat cheese.