If you are preparing Spaghetti Bolognese or Tomato Lasagna, go for a First flush Darjeeling. Its vegetal notes are the perfect pairing for fruit and vegetable fragrances. If you are making a pasta dish with nuts and Gorgonzola, you should serve it with Butterfly of Taiwan, an Oolong tea with honeyed notes which creates a contrast with the powerful and milky fragrance of cheese.
And fans of risotto aren't left out! A Genmaicha Yama, a Bancha green tea which is blended with roasted rice is the perfect companion for the fragrances of creamy or Milanese risottos. If it is made with mushrooms or truffles, Premium Yunnan Buds will work wonders with its woody aroma and tobacco and mushroom hints. Finally, if you are cooking a seafood risotto, there's nothing better than a highly iodised green tea such as the Tamaryokucha Imperial.