Pairing food with black tea

1849 tea caddy image from AntiqueClipArt.com
In planning a tea party menu, I put a lot of thought into choosing the tea as well as the food. Different kinds of tea taste best with certain kinds of food, and it enhances the tea party experience to have the menu work together really well. There are many varieties and types of tea, all of which have their own particular flavor profiles. Here is some basic information about the main kinds of tea, the flavor that is characteristic of each type, and the foods and dishes that are recommended on the Tea Wheel originally at Tea Savoir Faire, www.teasavoirfaire.com. This information can help you choose which teas to serve at your tea parties, and other meals as well! If you are new to tea, you can also use this list to choose which type of tea to try first, as you look for your own personal favorite tea.

Black and Blended Teas

Assam: a black, or fully oxidized, tea from the Assam region in northeastern India, it is characterized by a malty flavor. Recommended food pairings include eggs and ham, curry dishes, and gingerbread. It is well suited to the addition of milk and sugar.

Ceylon: a black tea from Ceylon, or Sri Lanka, it is characterized by a lemony flavor. Recommended food pairings include Tex-Mex food, fried foods, and cheesecake. It is well suited to the addition of lemon and sugar, or milk and sugar.

Earl Grey: a black tea blend, originally from China, it is characterized by the flavor of Bergamot oil, from a pungent Mediterranean citrus fruit, which is added to the tea leaves for flavoring. Recommended food pairings include veal chops, chocolate macaroons, and cheese. It is well suited to the addition of lemon and sugar.

English Breakfast: a black tea blend, using Ceylon and Indian tea, it is characterized by a flowery flavor. Recommended food pairings include eggs and bacon, roasted lamb, and apple crisp. It is well suited to the addition of milk and sugar.

Darjeeling: called the “Champagne of Tea”, it is a black tea from the Darjeeling region of India, in the foothills of the Himalayas. Darjeeling is characterized by a muscatel flavor and a mildly astringent sensation produced in the mouth, similar to the tartness of a good Champagne. It is a highly favored tea, well suited to the addition of lemon. Recommended food pairings include cucumber sandwiches, swordfish, and creme bruleé.

Irish Breakfast: a black tea blend, using Indian, Chinese and East African tea, it is characterized by a strong, bright, almost fresh flavor. Recommended food pairings include fried foods, roasted chicken, and chocolate cake. It is well suited to the addition of milk and sugar.

Keemun: called the “Burgundy of Tea”, it is a black tea blend from China. Keemun is characterized by a subtly sweet, winey flavor, similar to burgundy wine. Recommended food pairings include Korean food, London broil, and sponge cake. Suited to the addition of sugar.

Lapsang Souchong: a black tea blend originally from southern China, but also made in Taiwan, Lapsang Souchong is characterized by a smoky flavor and aroma, due to the tea leaves being dried in the smoke from a fire made of pine needles. Drinking this tea is comparable to sitting in front of a fireplace that has a crackling fire in it, or a campfire, while drinking a cup of tea. Recommended food pairings include savory dishes like barbecue, strong cheeses, and bread pudding.

Nilgiri: a black tea from the Nilgiri, or “Blue Mountain” region in southern India, it is characterized by a lemony flavor. Recommended food pairings include samosas, grilled shrimp and lemon bars. Suited to the addition of lemon and sugar.

Russian Caravan: a black tea blend of Indian and Chinese teas, it is characterized by a smoky flavor, less strong than Lapsang Souchong. Said to have originated from tea exported to Russia, reaching Russian markets having aged and lightly absorbed flavor from the merchants’ nightly campfires, while on the journey. Recommended food pairings include salmon, Chinese food and spiced cake.

Yunnan: a black tea from the Yunnan region of China, it is characterized by a peppery flavor. Recommended food pairings include deviled egg sandwiches, roasted pork, and Dundee cake, which is a pound cake with orange marmalade in it.

Pu-Erh: an aged black tea from China, it is characterized by an earthy flavor. Most often sold pressed into bowl-shaped chunks, or tuo-cha, in different sizes. Recommended food pairings include Scotch eggs, baked ham and carrot cake.

“Matching Tea With Food” from Adagio teas http://www.adagio.com/info/food_pairings.html?SID=f497b2434c17ed0a6af5544f29bd0bd6

“Varieties of Tea” from Adagio Teas http://www.adagio.com/info/varieties_of_tea.html?SID=f497b2434c17ed0a6af5544f29bd0bd6

“Tea Brewing Basics” from Harney & Son Fine Teas http://www.harney.com/trivia.html

“Tea Acronyms and Terminology” from Carnelian Rose Tea Company http://www.carnelianrosetea.com/just_the_faq_s__ma_am

“Tea Leaf Varieties” from Imperial Tea Court http://www.imperialtea.com/classroom/TeaClassroom.htm