It’s a late response to your question to Jo above; “It tea something that can only be fully enjoyed by itself?”

In my humble opinion, no. Tea is a great complement to food and it has been served to accompany food for milleniums, although fine tea- fine food pairing is a rather little-heard of subject still in the US (where I am). But I suspect this will change as tea “sommeliers” (a misnomer I think) are increasing in number.

Depending on the mood, I personally like pairing a naturally fruity tea (not the mixed-with-fruit kind) with Chinese foods (similar idea to pairing riesling or gewurztraminer with Chinese food, I guess). Think of 1st flush Darjeeling with its signature muscatel taste.

An all around rather-neutral tea that is great to help wash down food is a cooked (shu) pu’er. Usually low quality cooked pu’er is served to customers at Chinese restaurants for free…I’d opt for the better kind if possible.

A roasted oolong that has caramelized sweetness to its taste or a bold-tasting red (fully oxidized) tea would go very well with certain heavy desserts, like tiramisu or creme brulée, for example. (Coffee tends to obliterate the said desserts’ taste, I think). Example would include Wuyi rougui oolong, Red Keemun, or the smoky Lapsang Souchong.

Greener fares, such as salad and vegetable dishes should go well with the greener and naturally floral tea such as a low oxidation, non-roasted tieguanyin. You can even throw in freshly-picked tea leaves into a salad bowl.

I must admit that there is a prevalent custom of enjoying a fine tea just by itself, unhindered with food (little snacks are usually ok). So for me, while I wouldn’t hesitate cracking open a Grande Cru Classe B’dx to go with a filet mignon, I’d hesitate brewing my best teas to go with food. Therefore, I tend to use teas that are affordable (but good) to go with meals. I’d save that USD $1/gr tea for straight drinking, perhaps after a satisfying meal.

Having said all that, “Drink how you like, like how you drink” is the best motto I have heard of. It’s your tea and no one should dictate how you can or can not enjoy it. Experiment.

There is one other question I would like to ask which relates to the similarities and differences between tea and wine. The one thing that has always struck me about wine is that, while it can be fine drinking it by itself, it can also be wonderfully complemented by the right meal. While it is one thing to enjoy wine on its own, different dimensions of wine can be appreciated more in combination with the right kind of food. Is it possible that this is where a major difference lies between tea and wine? It tea something that can only be fully enjoyed by itself?

Mike

both the teas that you choose are outstanding and i must confess they are the best of the best.

you have a real wonderful taste.

keep up the god job!

regards
ankit lochan

I’d like to close with an example for the non-aesthetic aspects of tea appreciation. I’ve recently read a blog post by Phyll Sheng (whose writings on tea and wine are well worth reading), in which he ponders the wold’s biggest events and achievements that happened during the 40-year storage period of the 1960’s Pu’er tea he’s drinking.

Mike