Pairings between food and green tea

Thepairings between food and tea are still a novelty, even if, in some of the most renowned starred restaurants, it is increasingly common to find next to the wine list, also a tea list or of the Tea Sommelier who tells the characteristics of the different varieties of tea and recommends the best pairing.

Before talking about pairings it is necessary to give some information on the different varieties of tea which are divided into black, white, green and oolong teas.

All these tea varieties come from the same plant, the camellia sinensis. In fact, it is the cultivation method and the different processing of the leaves after harvest that diversifies the taste and flavor of the various types of tea.

The Oolongs, i.e. semi-fermented teas, are a cross between black and green and go well with more or less all dishes.

But now let's see in detail what the characteristics of the teas are and which are the best pairings between food and green tea to propose.

Japanese green tea

Almost all the tea produced in Japan is green tea.

There are many varieties of green tea that are grown in Japan, each with its own characteristics in processing and preparation.

This gives each variety a unique and unmistakable taste, and also gives well-being to the body thanks to its countless beneficial properties.

Let's see what the main Japanese green teas are:

The Sencha

The Sencha is a very popular green tea in Japan, in fact, it represents almost 80% of national tea production and is highly appreciated.

It is a green tea with dark and bright green leaves with a typical needle shape.

Contrary to Matcha tea, which being a powdered tea is prepared by suspension, its preparation takes place by infusion.

Its infusion remains transparent, with a color ranging from golden-yellow to an intense green and has a very particular, refreshing and harmonious flavour, ranging from astringent to sweet.

Steaming, typical of Japanese teas, gives Sencha fresh hints of spring grass.

Having a low theine content, it can be drunk frequently.

The Gyokuro

Gyokuro is a fine Japanese green tea with an intense flavour.

It is a green tea in leaves with a bright color with marine nuances, thanks to the chlorophyll content and its preparation also takes place by infusion

Gyokuro is one of the most prized teas in the world. After infusion, it takes on a pale dewy colour, slightly cloudy yellow-green and has a strong “umami” taste and a rich aroma.

The cultivation of Gyokuro tea, as for Matcha tea, requires that the plantations be covered for approximately 20 days before harvest.

This phase is called «shading» and allows the plant to produce more chlorophyll, which gives it its characteristic intense green color and delicate, sweet and slightly astringent flavour.

All this ensures a particular and special taste with every sip and a refreshing aftertaste.

Green tea and food pairings: Sencha and Gyokuro

The green tea, as oriental culture teaches, lends itself to countless pairings with food.

A fundamental rule for any pairing is to seek a balance between the drink and the food being served.

In fact, the choice of a drink with too strong a flavor or aroma could cover that of the dish and vice versa.

Making a comparison with the world of wine, green tea corresponds to “white wine” and goes perfectly with light and delicate dishes.

In fact, green tea is soft on the palate and with a good balance between astringency and sweetness.

Fish and white meat cooked simply and lightly (grilled or grilled) go well with most green teas.

The varieties in which the vegetal scents stand out more can also accompany oysters and other raw seafood. The combination of Sencha with fish both raw and cooked is excellent, in fact it is often the tea that is offered at the Japanese restaurant.

With the cheeses they pair very well with both the Sencha that the Gyokuro, in particular with those with soft or semi-hard and slightly matured dough, such as cow's milk or buffalo mozzarella, tomino, robiola or ricotta cheese.

Furthermore, they are ideal paired with vegetable-based dishes and desserts, such as traditional Japanese desserts, cheesecake or milk chocolate.

Like all teas, Sencha and Gyokuro are not only suitable in combination with foods, but also as ingredient of recipes, to flavor fish or vegetable broths, or to be used as a spice.