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You wouldn’t think twice about pairing a wine with your meal, so why not match the right tea with your dish too? Just like with wine, the right tea and food combination creates a balance between the components of your dish and the characteristics of our tea. Get it right and it’s a match made in heaven.

BLACK TEA’S PERFECT DATE

Our black teas can be divided into three flavour categories: fruity, smoky and earthy. Each one pairs with a different group of foods.


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  • Fruity Black Teas. Teas like Darjeeling have subtle floral tones and go really well with creamy desserts.
  • Smoky Black Teas. Probably the best-known smoky black tea is Lapsang Souchong. The strong taste pairs well with similar flavours such as blackened meat or sweet chocolate.
  • Earthy Black Teas. Hailing from Yunnan, Africa, and Assam, these teas work well with rich flavours such as gravy-based recipes or hot and spicy jerk chicken.
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OOLONG AND PU-ERH PAIRINGS

There are two categories of oolong tea: light and dark. Light oolongs will go with scallops and rich seafood like lobster. Dark oolongs pair better with dark poultry such as duck, and desserts with maple syrup.

Pu-erh teas have been aged, giving them a distinctive earthy flavour. And because they’re strong, they need equally robust flavours to match. Think greasy dishes such as a chicken stir-fry.


GREEN TEA’S IDEAL PARTNER

Green tea has a light and subtle flavour but can hold its own against delicate flavourings. Mild dishes like seafood, melon, or salads are perfect.

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WHITE TEA PREFERS ITS OWN COMPANY

White tea is so light that most flavours will overpower it, but it makes a refreshing palate cleanser.

ICED TEA LOVES TO FLIRT

Lipton Iced Tea is the perfect accompaniment for many foods, including spicy food, salads & sushi.

At the end of the day, one of the best things about tea pairing is trying out different combinations and seeing what works best for you. It’s time to discover your inner tea sommelier.