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Savouring Tea with Food
One would normally associate pairing good food with fine wines… but with tea? Actually, the concept of tea-food pairing works similarly to wine-food pairing. Similar to wines, quality teas can have a wide range of flavour, smell, acidity, body and texture muchly depending on where and how they were produced. Hence, if a good pairing between tea and food is made, the characteristics of a tea can interact with the flavours of food to greatly enhance and accentuate the taste of the food, thus increasing the enjoyment.There is no exact science to which teas go well with which kinds of food but a good general guideline would be to pair teas with food which either have similar characteristics or have complementary characteristics. For example, unoxidised green tea with its smooth grassy taste would go well with seafood as it washes down any fishy aftertaste. Another example would to have an Oolong tea with its more toasty flavour to go with grilled chicken. The whole fun of tea-food pairing is to treat
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