"Tea is to dessert as what wine is to an entree." (Tomislav Podreka)


With the dawning of 2005 I found myself enthralled with dessert teas. Using dessert teas on their own for a healthy alternative to more traditional sugary desserts. My journey thus far has brought me much enjoyment. One of my favorites being Cherry Almond with cream and sweetener topped with whipped cream! What an excellent treat day or night.

Alas, not being alone in this diverse and thriving world, I realize that many people still enjoy the tastes of regular desserts in many familiar forms. Why not have your cake and drink with it too. Pairing tea with foods and desserts is not a science, yet starting out may be a bit trickier than your usual wine pairings. Below you will find a compilation of different ideas for pairings desserts and tea. This is in no means all inclusive, but it is a good starting point.

Oolong, Pu-erh, Assam, Darjeeling with dark chocolates.

If you favor milk chocolates you may consider Yunnan, Dragonwell, Sencha, Darjeeling and as always Oolong.

Carrot cake (my favorite) melds well with Darjeeling and Keemun

The American classic pumpkin pie is excellent with green or black Ceylon or a lovely Dragonwell

Try Dragonwell, Darjeeling and Keemunwith sinful cheese cakes.

Some other potential pairings:
Ceylon Black with coffee cake
Yun Wu Green tea and apple pie
Vanilla Moon tea with cinnamon rolls
Chai tea with chocolate mousse

And of course after a nice meal and dessert, you may face the time of digestion with ease, by enjoying a lovely cup of aged Pu-erh.

We must not forget the timeless classics of tea biscuits or cookies with Earl Grey and Black teas.

Of course your preference always is the most important aspect of pairing gourmet loose teas with your dessert of choice. My suggestions dear reader, are simply a guideline, or starting point on your journey.

"In the end, goodness is for the mouth to decide"
Lu Yu the Cha l' Ching