Tea and Food PairingUpdated a year ago

Tea leaves contain tannins which also exist in grapes which provide that complex, tart, astringent taste that matches with food. Intensity can range from light to full bodied; white and green teas contain few tannins, oolongs are in the middle, and black teas have the highest concentration.

Unlike wine, tea can be consumed from 4-98 degrees and this can have a dramatic effect on the dish for its melting, palate cleansing and flavour enhancing capabilities.