Tea & Meat pairings
When coming to the meal's 'pièce de résistance', tea provides an appealing contrast when combined with red or white meat. It supports or softens the features of some game.
Pairings
Meat
If you like red meat, such as roast beef cuts or joints, but also duck or pigeon, your best bet is to prepare a Yunnan black tea, in particular Premium Yunnan Buds with powerful and complex woody, honeyed, fruity, wild and tobacco notes.
With a more subtle white meat, Assam teas and Darjeeling teas provide a clear contrast through their strength and spices.
To find pairings with game, the perfect choice has to be China Pu Erh Lin Cang, with its round texture which reveals wild and undergrowth notes. Finally, if you are cooking lamb, you should try black tea from Sri Lanka. For example:New Vithanakande F.B.O.P.F.E.X.S.