The tea and his combination with the foods

The tea to the equal that other drinks can combine with foods, enhancing like this flavours and aromas, andConverting the act to eat in a different and full experience of nuances. Although we are little accustomed, there are cultures that incorporate the tea to accompany his lunches, as in China or in Japan.

We animate you to take yours following lunch accompanied of a cup of teaAnd experience the effects that produces said combination. Splitting of theTypology of the tea, we propose you some dishes with which are easily combinable:

White tea

BECAUSE OF his delicate flavour, recommends the pairing with only foods of flavours very soft. For example, with white rice or white fish. Try with thePai Mu So, whose fresh and floral aroma, combines well with sweet vegetables or white fish.

Green tea

His subtle aroma and refrescante flavour adapts well to the soft foods, such like seafood, rice, salads, melon or chicken. We recommend you theJapan Sencha, one of the green teas Japanese more popular, whose strong flavour house well with the sushi or appetizers. Another option, is the popular green tea ChineseLung Ching, light and refrescante in mouth, whose retrogusto of tender walnuts will combine well with salads or dishes with aliños from herbs like the basil.

Black tea

The most robust flavour of theBlack tea, as well as his elder contained in teína, #turn a drink of easy combination with foods of strong flavours like the flesh or the spicy dishes. TheDarjeeling Blend, of aroma afrutado, is a classical of the hour of the tea, by what combines well with dishes with eggs. To accompany a salad with salty cheeses like the Parmesano or the Feta recommend you theChina Keemun Congou Upper.

Red tea

The Red Tea is especially known by hisDigestive profits. It is thus that the combination with #flesh or foods grasos does it especially recommended to favour his best digestion.