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Pairing Tea and FoodPairing tea with food is just as much of an art as pairing wine with a meal or using the right spices. Fortunately tea is so versatile you can pair it with a variety of dishes.
Here are a few examples to get you started:
White tea is subtle so pair it with light tasting foods such as vegetables and white chocolate.
Green tea has a light vegetal/grassy taste so pair it with mild fish or chicken. Salads are also a good choice as is simple fruit like melon
Oolongs are more complex and cover a range from light (closer to green tea) to more oxidized (closer to black tea). Try a lighter oolong with seafood or cheese and crackers. Use a more oxidized oolong with grilled salmon or smoked meat
Black tea is more robust and can be paired with spicy foods. Flavored black teas also do well with a sweet dessert.
Follow link to a great chart from the Tea Association of Canada with even more ideas on how you can pair teas with food! Enjoy.
Tea is more than just a tasty beverage, it can be used in your favourite recipes to add a delicious twist. Here are a few recipes perfect for fall and winter !Read more →
Masala Chai Cranberry Sauce
1 cup sugar
1 cup steeped 3 Teas Masala Chai tea
1 12-ounce package Fresh or Frozen Cranberries
Combine sugar and tea in a medium saucepan. Bring to boil; add cranberries, return to boil. Reduce heat and boil gently for 10 minutes, stirring occasionally. Cover and cool completely at room temperature. Refrigerate until serving time. Makes 2 1/4 cups.
Easy Mulled Wine
2/3 cup steeped 3 Teas Organic Orange Pineapple Herbal tea
1/3 cup red wine
1 Cinnamon stick
Combine first two ingredients, garnish with cinnamon stick and slice of orange and serve in your favourite cup. Delicious!
Rooibos Butternut Squash
- 3 tablespoons unsalted butter
- 1 tablespoon plus 1 1/2 tsp. 3 Teas Spiced Rooibos tea leaves
- 2 medium-large butternut squashes
- Drizzle of olive oil for baking sheets
- 1 teaspoon fine sea salt
- 2 tablespoons chopped fresh chives
- Preheat oven to 425°. Heat a small frying pan over medium heat and add butter and 1 tbsp. tea. When butter foams, remove from heat, cover, and let infuse 10 minutes. Strain butter through a fine sieve; discard tea.
- Meanwhile, using a large, sturdy, sharp knife, cut off stems and seedless "necks" of squashes (save seeded parts for another use). Stand each neck on a flat side and slice peel off with 7 or 8 cuts, leaving a kind of octagonal shape. Cut necks into 1/2-in. slices. Lightly oil 2 baking sheets and place squash, slightly separated, on sheets.
- 3. Pulverize remaining 1 1/2 tsp. tea leaves (if already fine, skip this step). Mix with salt.
- 4. Brush infused butter onto tops of squash slices, then season with pepper and rooibos salt. Bake until very soft, about 25 minutes. Transfer to a platter and sprinkle with chives.