Tea Pairings for Fall

Tea Pairings for October Meals

We have gathered some of our favourite Westholme teas to pair with your fall meals, whether you're enjoying a Thanksgiving spread or a warm slice of pie, these teas will certainly round out your flavour experience and impress your guests. 

There are two ways to pair tea with food: within and alongside. Specific types of tea pair 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.

Bold black teas, such as our Ceylon FBOP pair well with the rich, complex flavors of turkey and the tartness of cranberry sauce, providing the perfect palate-cleanser.  For roasted vegetables and stuffing, consider pairing a Puerh tea to complement the dish's earthy and savory elements.  

Our Masala Chai is an excellent pairing for pumpkin pie, as its warm spices elevate the flavours of the pie, while teas with smoky notes like our Lapsang Souchong, offer unique contrasts to the pie's sweetness and texture. 

Ceylon FBOP: $20.50 for 100g bag
Shou Puerh Tuocha: $27.50 for 100g bag
Masala Chai: $22.50 for 100g bag 
Lapsang Souchong: $22.50 for 100g bag

All teas are also available in trial pouches, re-fillable tins, and bulk sizes.

Tea Tip: If cooking and pairing tea in and alongside a dish, it is important to note that the flavour in the food is subtle enough for the pairing to standout without becoming redundant. You can use a beverage to highlight or tease out secondary flavours, contrasting or balancing against more dominant aspects. The goal is to bring something new and not loose the drink in the food or vice versa.