For a pasta with pesto sauce, try a Darjeeling or oolongs such as Ti Kuan Yin or Tung Ting. With meats or poultry, good choices are a Ceylon tea or an Assam. With steamed poultry or fish, a light green tea like a Sencha works well. Roasted poultry is enhanced by a darker green tea like a Hojicha, which has a pronounced roasted flavor. For grilled meats or poultry, try a dark oolong like a fancy Formosa.
Desserts work well with fruitier teas, like some oolongs.
Chocolate cake can handle richer oolongs like Ti Kuan Yin or Tung Ting as well as black teas like Darjeeling, Ceylon and Yunnan. With cheese, Darjeeling is right for Stilton and pears. But a Ceylon or a Yunnan works better with a Camembert. All rights reserved.