The perfect tea for Thanksgiving

Thanksgiving is, of course, a feast holiday. Tea is often paired with food and there are recommendations for which teas pair best with specific types of food.

One of the general recommendations is that black tea is best with red meat, while green is best with poultry. Of course, these are only general guidelines suggested by both tea connoisseurs and chefs. I prefer the use of the term “guidelines,” as I’m not a fan of rules when it comes to tea.

TURKEY

Chinese green teas, which have bigger and more floral flavors, can be very good with most types of poultry. Japanese green teas are usually richer in both umami flavor and mouth feel. That intensity works well with turkey and with a rich gravy or sauce. However, a Chinese green may be better for cleaning the gravy away from your pallet, should you find it a bit overwhelming. darjeeling, a black tea, is also recommended for turkey, but more for chicken and especially for duck.

BEEF

A few black teas go well with roast beef or steak. Keemun comes highly recommended as a good combination. The richness of Keemun can more than stand up to the fatty nature of beef. Yunnan is also recommended, though it is lighter in flavor. Assam can be good with beef, but its more malty flavor may clash. However, if you like your food with strong spices, you may find the complexity of an Assam provides a better combination.

PORK AND SEAFOOD

Earl Grey has a strong citrus flavor, due to its use of bergamot oil. It works very well with ham or other forms of pork as the bergamot gives it a slight sweetness. If you’re having some type of sausage, try darjeeling. Green tea is generally the best choice for seafood. Chinese green teas are most recommended for fish in general, but Japanese tea is the best for shellfish or sushi. Jasmine teas (green tea with jasmine flavor and scent) is also recommended for seafood.

VEGETABLES

Perhaps on the side, or as a vegetarian meal, you’ll find vegetables or salads mix well with most green teas. Greens usually have floral or vegetative flavors to begin with. However, if you add gravy or rich sauces to your vegetables, you may want to consider a black tea. Keemun tea works well here as does ceylon, which is not quite as rich as a keemun, but not as complex as an assam.

DESSERTS

Both black and green teas are good here. Ceylon and Darjeeling tea mix well with pecan pie, pumpkin pie or a spicy apple pie, such as mincemeat. They are subtle but complex teas that will enhance the spices of the pie. Oolong teas are between greens teas (light) and black teas (dark) in their oxidation. For light oolongs, peach pie, apple pie or just fruit (peaches, apples, berries, etc.) are good. Especially Taiwanese oolongs, which can have a more delicate flavor than Chinese oolongs. Keemun is good with cheesecake and Darjeeling with carrot cake.

If you’re having fresh fruit or chocolate before or after your meal, Japanese green teas — especially those scented with cherry, cherry blossoms or rose petals — go well with strawberries. Assam is good with sweet citrus fruits such as oranges and keemun is good with melons — especially honeydew — or fresh cherries.

As chocolate is the friend that makes everyone happy, it also goes well with many types of tea. Earl

Grey, darjeeling and Chinese greens and darker oolongs all work well with chocolate. Keemun is specifically good with dark chocolate and yunnan with milk chocolate. If you haven’t yet tried Kenyan black tea, have some with chocolate. I’ve found Kenyan tea to be much like keemun, but with a bit more punch.

Finally, if you want a tea for sitting around a bit and “processing” after your good meal, a pu-erh is a great choice. Pu-erh tea is fermented after oxidation to encourage the growth of bacteria that can aid with digestion. If you need to settle your stomach, a pu-erh can be helpful.