A few weeks ago, Ashley and Aaron of Bayside Bistro invited me to curate a tea flight to accompany their tasting menu. I was excited to test my skills and thought it would be fun to share what I learned and encourage you to try it at home or join us next time.
Pairing Tea with Food
Tea is one of the most versatile drinks in the world, capable of enhancing flavors in food. What tea masters create from the camellia sinensis plant, not unlike grapes to wine, is diverse and truly a work of art. The tannins, aromatics, and natural sweetness found in loose-leaf teas can complement savory bites, balance richness, and highlight delicate ingredients. When thoughtfully paired, tea doesn’t just accompany a dish—it can elevate it, creating a third flavor.
I decided to stick with pure tea for this menu – green, oolong, and black – and saved flavored teas for another time. If you think we should do that next, cast your vote in the comments. Or if you are wondering what delicious bite would go well with Carrot Cake or Almond Shortbread, drop a note with your favorite tea and let’s start experimenting.
One of the first things to think about is do you want to complement or contrast tastes? Take for example the hickory smoked ham biscuit we paired with Lapsang Souchong. If you aren’t familiar, Lapsang Souchong is a traditional black tea that has been smoked over pine needles, so you might have guessed it, we complemented smoked ham with smoked tea. It is always fun introducing folks to this tea whose you first meet with your nose. Fun side note, Lapsang Souchong was one of the five teas thrown into the Boston Harbor at one of the most famous tea parties.
But I got ahead of myself. The first plate served was a parmesan pillow accompanied by Chun Mee, a light bodied green tea that cut through the umami of the cheese. It was a good warm up for more flavors to come. I enjoy this tea for its light floral note that steeps well over and over again.
Following the smoked course, came a refreshing gravlax with cucumber that I paired with Jasmine Dragon Pearl. The tea’s fragrant jasmine aroma lifted the richness of the salmon while complementing the freshness of cucumber. I feel as if green tea with fish is always a good idea.
Then we didn’t mess with a timeless afternoon pair, matching a lemon poppy seed scone with Earl Grey. The bergamot citrus notes echo the citrus in the pastry. A classic for a reason.
The group favorite was our Milk Oolong paired with the London Fog shortbread. The tea’s natural creamy, buttery notes mirrored the richness of the shortbread. I think any shortbread would go brilliantly with Milk Oolong.
Then my teammate’s favorite pairing was the orange chocolate chip muffin with Golden Monkey. This smooth bodied black tea has a natural honey sweetness with chocolate notes that enhances orange and chocolate flavors without overpowering them.
Last, but surely not least, was a decadent dark chocolate salted caramel tartlet paired with our Watermen’s Brew. This pairing was a bit of contrast – a breakfast blend with a robust character (like every waterman I know) that can hold its own to the intensity and sweetness of chocolate and caramel. It was a great way to finish a special meal.
A few of these teas could have carried over to a few courses but where is the fun in that when you sit down to a pairing menu?! And I always love introducing the variety and beauty of pure tea – no milk added to the Milk Oolong, no flavoring in Golden Monkey – just a tea master who knows how to craft the leaf into something delicious we brew into a great cup.
Whether you are hosting an afternoon tea or simply enjoying a quiet moment with a cup, experiment with your menu and tea to transform a usual treat into something truly memorable.
We love helping people discover just how extraordinary loose-leaf tea can be.
Photo Credit: Tyler Sears Photography
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