Finding the Purefect Match

Making great tea has a lot in common with making great wine — tea has perfect growing conditions, exceptional growing regions and prime harvest times. Just as wines are selected to enhance and complement the flavors of certain foods, tea may be matched to particular items on a menu.

Try these pairing suggestions from our chefs, but keep in mind that pairing tea with food is a personal exploration of tastes, aromas and flavors.

Black Tea (widely known as iced tea)

Pure, robust taste of tea leaves picked at their peak. Bold, strong flavors pair well with hearty breakfast foods such as eggs, cheese, smoked fish, bacon and ham. Also pairs well with strong foods like red meats, curries, spicy dishes and pastries.

Green Tea

Subtle flavor of green tea leaves with the smooth taste of honey work perfectly together for a unique and refreshing drinking experience. Pairs well with fish and seafood dishes, as well as poultry and vegetarian dishes.

White Tea

Light taste of white tea blends well with tangerine and sits lightly on the palate with flavors both fresh and subtle. Pairs well with fish and seafood dishes, as well as poultry and vegetarian dishes. Compliments sweets nicely.