tea pairings | Hello Tea Cup

Moon Cakes & Tea Pairing Guide

teasenz — Fri, 21 Aug 2020 21:36:05 +0000

Previously, we’ve published a post introducing the different types of moon cakes. In this follow up post, we’ll offer a guide on pairing the best Chinese teas with individual moon cakes based on their fillings used. Note: mooncakes are considered the ultimate food to enjoy during the Chinese Mid-Autumn festival. Sweet Paste Only Mooncakes Moon cake with really sweet bean, lotus seed, or jujube paste, should be paired with strong black teas such as a Keemun black tea or Lapsang Souchong (Zhengshan Xiao Zhong). If sweet cakes are often too sweet for you, then go for a more grassy, floral or vegetal tea in order to balance out the sweetness. Great choices are for example a toasty, nutty green tea like Dragon Well, a floral fresh Silver Needle white tea, or a lightly oxidised oolong […]

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Pairing Cakes with Tea

teasenz — Thu, 31 Jan 2019 13:38:23 +0000

If you love tea, and you want to know what food goes well with tea, you simply can’t miss out on delicious cakes. Yet, every cake is different and depending on the taste profile, you’ll want to pair with the right tea. For tea and dessert pairings purposes, cakes can be divided into 3 types: fruity, chocolate, and cheese cakes. Fruit cakes and tea pairing Fruity desserts such as strawberry cakes one of the most popular types of cakes, but pairing them with tea isn’t always easy. A strong black tea easily flushes way the fruitiness, which isn’t the effect you want. A way more compatible tea is white tea. Young loose leaf white teas have flowery and fruity notes. The flowery aroma perfectly complements the strawberry and lemon cakes. If the fruity cake is […]

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The Perfect Scone For Your Tea

teasenz — Wed, 29 May 2013 03:55:12 +0000

Almost as important as the tea is often what you pair with it. One popular treat to drink tea with is the scone, though there is much dispute how much cream and jam to put on the scone. Sometimes there’s too much cream, sometimes there’s too much jam, and sometimes it’s just not right. Well one scientist has found the perfect scone for your tea. Dr Eugenia Cheng, of Sheffield University, claims to have developed a statistical formula for the perfect combination of jam, cream and scones. The mathematician concluded that the best weight ratio is 2:1:1, which means an average scone, weighing 70g, requires 35g of jam and 35g of cream. This equation also specifies the thickness of the cream and jam layers. Debates over whether it should be jam first or cream, and whipped cream […]

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