Matching Tea With Food
Have you ever done this? What did you think of it?
I’ve only recently started to consciously match tea with food. Usually I drink something else when I’m eating, but this experiment is leading to so much fun I’m doing it more and more.
Just the other day I matched a clean Japanese green tea with a very flavourful couscous salad made by a friend.
In general, I’m finding that :
1) Strongly flavoured food goes well with a clean, bright green tea.
2) Sweet foods go beautifully with a tea that has some bite or bitterness.
3) Heavy meat dishes seem to handle black teas.
4) Green tea goes well with cheese and savoury cold foods.
Try it! See what you think and leave a comment about what you discover!
Comments will be approved before showing up.
The first time I tried chai was in the kitchen of my parent’s house, and served by my younger sister. “You have to taste this—” she insisted, pushing a mug across the countertop to me. She refused to elaborate on its contents. The flavors, she said, would speak for themselves.
The quality of water affects the taste of your tea; this is beyond dispute. The relative quantities of mineral salts, oxygen and trace elements determine the relative "liveliness" or "flatness" of a particular cup. To that simple substance we add the basic flavor of the leaf itself or an herbal substitute.