Tea Pairings + Tea of the Month
Welcoming October with a Nepalese black tea, KANCHANJANGHA BLACK.
With a topography similar to that of the Darjeeling region, Nepalese teas are brisk and floral, with a distinctive muscatel.
Did you know
Tea growing culture began in Eastern Nepal in the 1840’s, with Camellia sinensis (var. sinensis) seeds gifted from the Chinese Emperor to the Nepalese Prime Minister. Due to political turmoil in the region in the mid-1800’s, the tea industry failed to grow as quickly or successfully as the nearby Darjeeling industry at the time. However, once their economy opened to more international trade in the 1950’s, the tea industry in Nepal developed in leaps and bounds.
The Nepal Tea Collective was formed to unify small tea growers in Nepal and to promote and market the unique qualities of Nepalese teas across the globe. Kanchanjangha Black is the result of years of dedication and resolve by local tea growers. Grown at high elevation in the mountainous terrain of Nepal, Kanchanjangha Black is named after one of Nepal's tallest peaks.
Enjoy 10% OFF Kanchanjangha black tea for the entire month of October!
Explore pairing your favourite tea with or in your favourite dish!
There are two ways to pair tea with food: within and alongside. Specific types of tea go better with various ingredients when the tea is cooked. Akin to incorporating tea within a dish is sipping tea alongside it. When done correctly, the right tea can improve any meal as a complementary partner.
Black Tea: As most black teas tend to be full-bodied and rich, they stand up to meats and heartier foods because of their assertive flavour and their tannin levels. There is a wide range of characteristics found in different black teas so it is best to consider the specific tea before pairing.
Green Tea: Pairs well with seafood + fish, fruits, rice, and light vegetables. There is a wide range of characteristics found in different green teas so it is best to consider the specific tea before pairing.
Matcha Tea: Pairs well with white chocolate, cheese, rich dairy, lightly cooked vegetables, and most seafood.
Oolong Tea: Their lingering finishes will meld with and support the flavours of properly chosen accompaniments. Serves to tame the fire of particularly hot, spicy dishes, allowing you to taste the dish more clearly and enjoy it without palate burnout.
White Tea: Can go well with mildly flavoured sweets such as light shortbread or butter cake, but the finest white teas are best savoured by themselves as they are often too subtle to cook with or effectively pair with food.
Pu-erh Tea: A well aged Pu-erh is the ideal way to end a very rich or heavy meal or pair against virtually any high fat or greasy dish. Pairs well with wild mushrooms or chocolate. It is an excellent accompaniment to Chinese dim sum and also pairs well with most meats, poultry, and with soy sauce.
Scented Black Teas
Earl Grey: Pairs well with a wide variety of baked goods, dairy, eggs, spices, bourbon and chocolate.
Lapsang Souchong: Pairs beautifully with savoury bites - especially pork, lamb, and cheese.
