Suits You To A Tea

Tea pairings are unusual, but they work better than you might think – if done right, says Tim d’Offay, co-founder of Postcard Teas.

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Like wine, tea produces a huge variety of floral, fruity, vegetal and woody flavours capable of complementing many foods. Tea may even be a better match than wines for “difficult” foods like asparagus, artichokes, chocolate and blue cheese, as well as cuisines that use lots of spice. So why isn’t it more often paired with fine food?