Pairing Teas with Food

Appears in
Cooking with Tea: Techniques and Recipes for Appetizers, Entrées, Desserts and More
Cooking with Tea

By Robert Wemischner and Diana Rosen

Published 2000

  • About

Although one can certainly have a meal of tea-infused foods, each using different teas, it is best to pair a dish with a beverage made of the same tea. For example, Jade Shrimp in Lung Ching Tea tastes wonderful with a Dragonwell (Lung Ching), but you may discover other greens that work as well.

As always, our choices for teas are suggestions. It’s easiest to choose a tea that either matches or is similar to the one used in the preparation of a dish. But, surprisingly, light-tasting greens and whites, from Dragonwell to Silver Needle, are great with spicy dishes, and brisk teas are divine with rich or hearty dishes. Experiment—it’s fun!