Pairing pastries with tea: whether it's afternoon tea or someone coming into your parlor for an oolong and biscuit to go, it's important to know how to guide your customers in choosing the right tea with the right pastry.(Tea & Pastries)

Tea & Coffee Trade Journal, January, 2007 by Komancheck, Wendy

Coupling Teas With Treats

"Pairing tea with food and pastries is a matter of taste," says Mary Elizabeth Evans, owner of Teascompany (www.teascompany.net) and editor of the Tea Break News. "Generally, the tea should complement or marry with the food being served. For example, Earl Grey is wonderful with chocolate. Most pastries that include chocolate go well with this particular tea. Green teas may be somewhat bitter, and a sweet, delicate sugar cookie would be a suggestion. If you're serving a fruit loaf, such as cranberry-orange, then a black tea with orange and spicy flavors would be great."

According to Nancy Reppert, culinary artist of "The Rosemary House" in Mechanicsburg, Pennsylvania and co-coordinator with the Mid-Atlantic Tea Business...

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