Fit to a T
The right tea blend can take your enjoyment of mooncakes to another level. Tan Sook Theng, food technologist at Unilever, recommends these mooncake and tea pairings.
BAKED LOTUS PASTE: This traditional mooncake is best paired with a light, fragrant green tea, black tea or fruit-flavoured tea.
BAKED LOTUS PASTE WITH EGG YOLK: Try a stronger herbal infusion to cleanse the palate of cloying sweetness and greasiness.
BAKED FIVE-KERNEL: Black tea, fruit-flavoured tea or a herbal infusion will enhance the nutty flavour of the mooncake.
DURIAN SNOWSKIN: Pair it with a strong black or green tea to cleanse and refresh the palate.
FRUITY SNOWSKIN (SUCH AS LYCHEE OR MANGO): Light and slightly sweet teas with a floral aroma will complement these fruity flavours best.