Food pairing

For millennia, tea has been used to enhance the flavor and experience of food. In South America, the sweetness of afternoon cake and finger sandwiches contrasts with the distinctive bitterness of lemongrass tea. In France, the enchanting onset of harvest pairs autumn fruits and vegetables with dark rose red tea. The Chinese tradition of “yum cha” couples savory dumplings with Chinese tea blends. We’ve selected the teas in this collection to help you discover your own complementary pairings. Enjoy a tradition thousands of years in the making by marrying your next meal with one of these delicious teas.

Recommended Teas:

Long Jing


This esteemed “Imperial Tea” is known for its grassy taste. It’s sweet and mellow with a hint of roasted chestnuts and butter. A quintessential Chinese green tea, it’s a great thirst-quencher and pairs well with seafood, chicken, salads, and salty or acidic foods

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Rose Red


This Indian black tea is blended with sweet-scented rose petals. A popular blend in the tea houses of France, Rose Red is often accompanied by finger sandwiches and cakes. It also pairs well with creamy foods, egg dishes, and well-seasoned foods. Rose Red tea is great for breakfast, with or without food.

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Golden Needle Yunnan Red


This elegant black tea gets its name from its golden leaf tips, an indication of high quality. These prized leaves offer a sweet and complex full flavor. Golden Needle Yunnan Red pairs well with spicy or greasy food, such as curry.

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Organic Lemon Ginger


Soothing, digestion-enhancing South African Rooibos tea base blended with a medley of ginger, lemongrass, apple, cinnamon, and orange peels. This spirited blend is specially crafted to warm your soul and revive the body and mind for a welcome moment of clarity. Organic Lemon Ginger works well after a heavy meal or with light refreshments including desserts, fruit, and cheese.

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