Tea Beginner

I want to get into tea drinking but have no idea where to start. Going to the grocery store soon, what should I pick up?

It's a match

We often hear about pairing food with wine, but did you know that the same can be done for tea? While this is largely subjective according to personal taste, here is a basic guide for tea and food matching beginners.

Green tea

Like white wine, green teas are light, delicate and unobtrusive, so they work well with subtly-flavoured savoury foods. They are also excellent with white meats, such as chicken or turkey. The grassier varieties with vegetal notes help to balance out the sodium in seafood and rice dishes, and spices found in many Asian dishes.

Black tea

In contrast, black teas are bold and full-bodied with pronounced tannins that hold up well with richly flavoured foods. Black teas go well with foods that are usually paired with red wines, such as red meat and curry dishes, and with desserts, especially those made with chocolate.

Oolong tea

Light oolongs are aromatic and generally floral, while dark oolongs are more robust and smoky, although not as strong as black teas. Light oolongs tend to complement seafood and dim sum, while dark oolongs harmonise with pastries, red meats and many desserts.

Fermented tea

Not to be confused with the black tea referred to in Western culture, fermented teas are referred to as "dark tea" or "black tea" in Chinese culture. The best known of this class is Pu-erh. These teas pair well with oily foods and are a welcome beverage at the end of large, multi-course meals.

White tea

The least processed of all types, pure white tea typically produces a pale brew that has a light, natural sweetness. Because of the extremely subtle flavour, most foods will overwhelm the flavour profile. It is therefore recommended to pair them with only the mildest of food, such as a plain salad without dressing, or as a palate cleanser between courses.

If you visit the 99 cent store, you'll see that there are tiny tubes of dusted tea sitting next the the tiny tubes of dusted cool-aid. Clearly your hints that people of our race should stop drinking the religious cool-aid have been noted.

Go green

Green tea is a popular beverage that is loaded with antioxidants called catechins that are said to help fight cell damage, improve blood flow and lower cholesterol. The drink can be enjoyed with your lunch, or on its own. As green teas are mild, they go best with foods that are steamed and more delicate in taste, like dim sum and seafood. Take your pick from these types of green tea from China.

Bi Lo Chun - Called Green Snail Spring as its tightly rolled leaves resemble snail meat, this tea is grown in Jiangsu among apricot, peach and plum trees, resulting in a fruity aroma.

Gunpower - One of the most well-known types of Chinese green teas, this tea is grown in Zhejiang. It was so named because after being processed, the tea looks like tiny pellets. These pellets open up when brewed.

Hyson Lucky Dragon - Distinguished by its pungent taste and greenish-yellow colour, this full-bodied, premium-grade hyson tea is grown in Anhui.

Kai Hua Long Ding - Growth in the Tiantai County region of Zhejiang, this tea has dense leaves, a minty scent and a peach-like taste.

Long Jing - Translated literally as Dragon Well tea, this pan-fried tea has flat, jade-coloured leaves after being processed. Produced mostly by hand in Zhejiang, it is renowned for its high quality.

Snowy Mountain Jian - Grown at high altitudes in Yunnan, this tea, which has long leaves and smooth, full-bodied flavour tinged with sweetness, is similar to black teas. It is harvested in early spring.

Tian Mu Qing Ding - This speciality tea from Zhejiang's Tianmu Mountains has fine, dark green leaves, and a mellow taste.

Xin Yang Mao Jian - Also known as "green tip", this tea is picked from tea trees in the high mountains of Xin Yang in Henan. The tea has very fine tea leaves, and a refreshing taste and pleasant aroma.