I’ve had a few conversations with friends about how to serve the “right tea” at a party, meal, or other event with food offered as well. Pairing tea with something to munch on can be a little intimidating. But at the same time, it’s just a matter of thinking through the flavors and tastes of both the tea and the menu. Does your favorite tisane taste like cherry to you? And that chocolate cake remind you of your favorite truffle? So together, they would be a match made in heaven, yes?
When it comes to tea, it really can be that simple.
Flavor profiles are a combination of what you taste and the flavors that the tea is known to have.
For example, Assam tea is known to have a rich, malty taste. Personally, it reminds me of graham crackers. So when I am asked to describe Assam tea, I say that it is malty and has “notes” of graham cracker. A combination of known fact and personal taste.
If you have a sweet berry tisane that you want to serve at your next party, serving mini reuben sandwiches alongside probably will not be the best option. The sauerkraut and corned beef will leave a very strong aftertaste. And mixing berry and sauerkraut, well, not the best idea, don’t you agree?
However, mini reuben sandwiches alongside an Assam or a smokey Yunnan, that would be quite lovely. The strength and flavor of both of those teas would give a great clear flavor to balance out the tang and spice of the sandwich.
There you have it! A quick conversation on tea flavor profiles and how to pair tea.
Questions? Comments? Join the conversation below!