The Secrets of Pairing Tea with Seafood


8 delicious seafood recipes to pair with green and oolong teas

During the hot, sultry months of August, it’s hard to resist the siren call of the beach. Along with sun, sand, and surf, one of the pleasures of a trip to the seashore is the abundance of fresh seafood available locally. Make sure you take along the right teas to pair with your fresh catch.

Tea, like wine, requires a lighter hand when pairing it with fish and shellfish. The smoky Lapsang Souchong tea that may be perfect with a brisket of beef is much too assertive for shrimp, scallops, lobster, or crab. TeaTime editor Lorna Reeves recommends pairing fish and shellfish with a green tea or an oolong tea. Here are some of our favorite seafood recipes of summer, paired with some of our favorite teas.




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