As time goes on, more and more people are becoming curious about how to incorporate tea into food culture, and it is indeed slowly becoming a regular practice. Not only are teas fairly cheap and versatile, but they can also be served at different temperatures and intensities. That being said, here we'll have a broad look at how to think about pairing the 5 major tea groups with food, and the reasons behind it.
White tea is full of very subtle flavors and doesn't pair well with strong foods. Doing so will result in a mouthfeel dominated by the intricacies of the cuisine only, causing the tea to go completely unnoticed. That being said, pair white tea with salads and light seafood. Also goes well with floral flavors of honey.
Green tea can generally be classified into three categories: vegetal, toasty, and sweet. The grassy greens mostly represent Japanese green tea and taste great with steamed vegetables and rice. The toasty, pan-fired greens include most Chinese green teas and go well with light stir-frys, starch, and chicken. The faintly sweet variety can lend a hand to unsweetened pastries and fruit salads.
Oolongs have very strong aromas, are between green and black tea, and can be categorized of light, dark, or "heavy". The light variety earns tannins from its black side and subtle textures from its green side. It pairs well with stronger-flavored seafood, shellfish, and lightly salted foods. Also goes well with foods that help explicate its floral nature.
The dark variety is more prominent and therefore can handle heavier foods. Often paired with oily or well-cooked seafood and has a reputation for being a great match for maple syrup.
Tea can also be utilized in place of an alcoholic beverage as an aperitif to stimulate the appetite either before a meal or in between courses.
Black teas are full-bodied, vigorous flavored teas with the most pronounced tannins, and of three varieties. Fruity blacks work well with sweet desserts as the high concentration of tannins refreshes the palate to enhance sweetness. Smoky blacks, said to be an acquired taste, pair well with intense flavors, spicy food, and dark meats. They can also be taken with chocolate or light sweets. Earthy black teas are similar to their smoky counterparts, but lack the compatibility with chocolate.
Finally, thanks to their digestive benefits, pu-erh is preferred after a large meal. Optimize its effect by enjoying it after oily and greasy meals.
Pairing tea with food also means using tea or tea leaves inside a dish. Dried oolong leaves sprinkled atop as a garnish or the brew of a grassy green used in place of rice watermarks a splendid way to taste the flavors of tea inside food and vice-versa.
And so, the art of pairing tea is continuously being explored and rediscovered. Leave room for experimentation. Try new combinations with more or less complex flavors. Have a look at cuisine from tea-producing regions to gain further insight into the pairing. Understand the value of each tea variety and master its qualities. And most of all, enjoy the experience.