How to Pair Tea and Cheese

As a certified tea sommelier with a deep love for both tea and cheese, I’m thrilled to share my insights on pairing these two delights. There’s something magical about how the rich, complex flavours of tea can elevate the creamy, savoury notes of cheese.

In this guide, I’ll take you through the art of tea and cheese pairing, sharing some of my personal experiences and expert tips to help you create your own flavourful pairings at home.

Why Pair Tea and Cheese?

Tea and cheese might not be the most traditional pairing, but it’s an unexpectedly harmonious match. Just as wine has long been a favourite companion to cheese, tea offers a vast array of flavours and aromas that can complement or contrast beautifully with different types of cheese.

With six main families of tea—white, green, oolong, black, dark (including Pu'er), and yellow—there’s a tea to suit every cheese, from soft bries to tangy blues.

The Science Behind Tea and Cheese Pairing

The art of pairing tea and cheese is rooted in balancing flavours and textures.

The tannins in tea, particularly in black and some oolong varieties, act similarly to those in wine, cutting through the richness of creamy cheeses and enhancing their savoury notes.

Meanwhile, lighter teas like white and green can highlight the delicate nuances of milder cheeses.

Best Tea and Cheese Pairings

1. Soft Cheeses with White Tea

Cheese: Brie, Camembert, or semi-soft cheeses with a bloomy rind.

Tea: White tea like Silver Needle or Yunnan White Tea.

The mild, floral notes of white tea beautifully complement the buttery and earthy flavours of soft cheeses. The lightness of the tea cuts through the rich creaminess, offering a refreshing balance.

2. Hard Cheeses with Oolong Tea

Cheese: Cheddar, Comté, or Gruyère.

Tea: Roasted oolong like Da Hong Pao.

The roasted, nutty characteristics of oolong enhance the savoury and slightly sweet notes of hard cheeses. The complexity of oolong also adds depth to the tasting experience.

3. Blue Cheeses with Black Tea

Cheese: Stilton, Roquefort, or Gorgonzola.

Tea: Black tea such as Assam or Darjeeling.

The boldness of black tea matches the strong, pungent flavours of blue cheeses. The tea’s tannins help to cleanse the palate, balancing the saltiness and sharpness of the cheese.

4. Goat’s Milk Cheeses with Green Tea

Cheese: Fresh chèvre or aged goat cheeses.

Tea: Japanese green tea like Sencha or Chinese green tea such as Long Jing.

Green tea’s vegetal, sometimes slightly sweet notes pair well with the tangy, earthy flavours of goat’s cheese. This combination is especially refreshing, perfect for a light afternoon snack.

Tips for a Successful Tea and Cheese Tasting

• Serve at the Right Temperature: Tea should be served at its optimal temperature (not too hot) to avoid overpowering the cheese.

• Use Fresh Cheese: The quality and freshness of cheese can significantly impact the pairing experience.

• Experiment Freely: Don’t be afraid to try unconventional pairings—you might discover a hidden gem!

Tea and cheese pairing is a delightful way to explore the diverse world of flavours in both tea and cheese. Whether you’re hosting a sophisticated tasting party or enjoying a quiet moment at home, experimenting with different pairings can lead to surprising and delicious results. I hope this guide inspires you to brew a cup of tea, slice some cheese, and embark on your own flavour adventure!