Why do wine and cheese, champagne and oysters – and Sencha and sushi go so well together? The deliberate pairing of food and drink is as old as the art of cooking itself. But only for about 30 years has there also been an explanation for this that is more than just pure experience: Food pairing.
A discovery that changed everything
In the early 1990s, the top gastronomy discovered that ingredients that at first glance have nothing in common can harmonize surprisingly well – if they share the same chemical aroma compounds. This observation led to the emergence of a new discipline around the turn of the millennium: foods were systematically examined for their "key aromas," those compounds that characterize a food. Several thousand of these aroma compounds have now been identified.
A much-noticed study from 2011 provided another building block: The evaluation of over 50,000 recipes from all over the world showed that Western cuisines mostly combine ingredients with overlapping flavors, while East Asian cuisines traditionally tend to rely on contrast. So there is not one "right" approach, but at least two culturally developed paths to the same goal.
Like with like – or opposites attract?
Congruent pairing reinforces common aromas – for example, berry notes in the drink alongside a berry dessert, following the "tone-on-tone" principle. Contrasting pairing deliberately juxtaposes different characters to create tension – for example, a fresh, green note alongside a rich dish, which cleanses the palate in between.
An 80/20 rule has been established as a guideline: a predominantly congruent base, supplemented by contrasting accents. In addition, as with wine, weight counts: Light dishes usually harmonize with light drinks, while strong dishes can tolerate an equally strong counterpart.
Two teas, two characters
These principles can also be applied to tea – a tradition that has long been cultivated in East Asia and Great Britain. Green tea and black tea differ fundamentally: Green, steamed varieties like Sencha remain fresh and subtle, while oxidized black teas like Darjeeling bring more structure and tannins. In tea-food pairing practice, green tea has always been considered a companion to fish, seafood, and light dishes – its freshness highlights delicate aromas without overpowering them. Stronger, fruity-structured black teas, on the other hand, traditionally harmonize with berries, dried fruits, and desserts and hold their own alongside spicier, richer dishes.
This difference is clearly shown in our TROPICAL SENCHA (Sencha, grapefruit, pineapple) and BERRY DARJEELING (Darjeeling, raspberry, hibiscus): The intense raspberry note together with the stronger Darjeeling base results in a noticeably more present flavor profile than with the lighter Sencha.
For light cuisine
- Fish and seafood dishes, raw or lightly cooked
- Salads with citrus notes
- Light vegetable dishes, summer cuisine
- Light desserts with citrus
For rich cuisine
- Richer main courses, also with fruit components
- Creamy cheeses
- Desserts with berries or fine pastries
The prelude: The role of the aperitif
An aperitif plays a different role than a meal accompaniment: It comes before the actual menu, not alongside it. Its task is to stimulate the appetite without overwhelming the palate – a subtle bitter note fulfills exactly this function.
Think less, enjoy more
Choosing a pairing for each course is common mainly in fine dining – it is rarely practical for a private menu and not strictly necessary. If you are planning multiple courses, you can instead consider the overall concept: If the evening features light dishes, a lighter tea for the whole evening is appropriate. If richer dishes or dessert are the focus, a more structured tea will be a better fit throughout.
Both categories work equally well detached from any food – as an independent moment of pleasure in between. Pairing is an enrichment, not a must.
Ultimately, it's your own palate that counts
Food pairing, despite all its foundations, is not an exact science with a single correct answer. Aroma perception is individual and a matter of taste in the most literal sense. The assignments presented here are intended as recommendations, not rules.
Sources:
- Foodpairing.com: A Primer on Tea Pairings
- Nibelungentee: Tee und Food Pairing
- Demmers Teehaus: Die Kunst des Teepairings
- Twinings: Food Pairing with Tea
- Handelshof: Foodpairing und die Aromen
- Ahn et al. (2011): Flavor network and the principles of food pairing, Nature Scientific Reports