Festive Tea & Food Pairings

Looking to try something different this Christmas? Treat friends, family, and guests to exciting new flavour combinations, and pique their curiosity with our seasonal single garden tea food pairings.
  • 02/01/2025
  • 6 minutes
  • blubolt team
Festive Tea & Food Pairings

Tea and Food Pairings To Get You Inspired This Christmas

Looking to try something different this Christmas? Treat friends, family, and guests to exciting new flavour combinations, and pique their curiosity with our seasonal single garden tea food pairings.

With diverse flavours and textures found across different teas, there are endless opportunities to experiment and discover new tastes.

To inspire you, we've selected five authentic loose leaf teas from our range that beautifully complement classic Christmas recipes, transforming ordinary dishes into extra-special foodie experiences.

Our One Litre Teaiere™ and Double Walled Glass Cups are perfect for larger groups.

Tea & Breakfast Pairings

Wild Mushrooms & Poached Egg on Sourdough paired with Organic Jade Sword ™ or Yellow Gold.

Wild Mushrooms & Poached Egg on Sourdough paired with Organic Jade Sword™.

For this pairing, we suggest using an equal combination of girolle, chanterelle, and shiitake mushrooms cooked in a little butter with no or light seasoning. Mushrooms are typically strong in umami with some vegetal flavours and a little sappiness.

Organic Jade Sword™ – is an exceptional green tea bursting with sweet, spring-fresh flavour. The umami qualities of the mushrooms perfectly complement the umami character in the tea whilst accentuating Jade Sword'ssubtle sweetness. This creates a refreshing contrast and a beautifully soft mouthfeel.

Yellow Gold – is a sumptuous Chinese oolong with floral notes of meadow grass, linseed, and golden syrup that is highlighted by the umami flavour of the mushrooms. The infusion renders a full-bodied sweetness, countering the savoury mushrooms and rich egg yolk.

Try our simple recipe:

Ingredients:

  • 2 slices of sourdough bread
  • 4 large eggs
  • 8 oz of washed girolle, chanterelle, and shiitake mushrooms
  • 2 tablespoons butter
  • 2 cloves garlic, minced
  • Salt and pepper to taste
  • Fresh thyme or parsley for garnish (optional)

 

Instructions:

  • Toast the sourdough slices.
  • Slice the mushrooms. Melt the butter in a skillet and sauté the mushrooms, garlic, and a pinch of salt until the water has been drawn out and the mushrooms are browning. This should take around 8 minutes. Season lightly with salt and pepper to taste. 
  • Poach the eggs in simmering water with a touch of vinegar for 3-4 minutes for runny yolks. 
  • Place the sautéed mushrooms on the toasted sourdough and top with a poached egg.
  • Garnish with fresh thyme, parsley or a pinch of pepper.
Get together with friends over a cup of tea infused in our Two Cup Teapot Set.

Tea & Mince Pies Tea Pairings

With Ali Shan or Red Dragon.

Mince pies paired with Red Dragon.

As a welcome treat for a quick catch-up, pairing mince pies with Ali Shan or Red Dragon. The pairing creates a harmonious blend of sweet and savoury, with tea's nuanced flavours complementing the rich, fruity notes of the minced pies.

Ali Shan – the unmistakable creamy sweetness of this oolong tea is accentuated by the buttery shortcrust pastry of the mince pies, giving an extremely satisfying mouthfeel. The tea also has subtle stone fruit notes that complement the dried fruit in the mincemeat.

Red Dragon – a JING favourite, this enticing black tea is multi-layered with lychee and raspberry flavouring beautifully with the sweet, spiced fruit filling in the mince pies. The depth of flavours and textures in the tea balance the intensity and richness of this Christmas favourite.

Simple Mince Pie Recipe:

Ingredients:

  • 200g all-purpose flour
  • 115g unsalted butter, cold and cubed
  • 50g granulated sugar
  • A pinch of salt
  • 1 egg yolk
  • 2-3 tablespoons cold water
  • 240g mincemeat
  • Icing sugar for dusting (optional)

Instructions:

Make the Pastry:

  • Combine the flour, a pinch of salt, and sugar in a mixing bowl.
  • Add the cold, cubed butter and rub it into the flour mixture until it resembles breadcrumbs.
  • Stir in the egg yolk.
  • Gradually add the cold water, a little at a time, and mix until the dough comes together.
  • Shape the dough into a ball, wrap it in plastic wrap, and chill in the refrigerator for 30 minutes. 

Prepare the Mince Pies:

  • Roll out the chilled pastry to about 1/8-inch (3mm) thickness on a floured surface.
  • Using a round cookie cutter, cut out circles large enough to fit into the base of your muffin tin.
  • Gently press the pastry circles into the muffin tin cups, forming the pie crusts.
  • Fill each pastry cup with about 1-2 tablespoons of mincemeat.

Create the Lids:

  • Roll out any remaining pastry dough and cut out smaller circles for pie lids.

Bake the Mince Pies:

  • Place the pastry lids on top of the mincemeat-filled cups.
  • Bake in the preheated oven for 15-20 minutes or until the pastry is golden and the mincemeat is bubbling.
Our Chai is delicious, both with or without milk.

Gingerbread Loaf & Tea Pairing

With Chai.

Gingerbread loaf paired with Chai

Classic gingerbread is rich and spicy, a classic staple for festive celebrations. Preparing this recipe with friends or family could be a fun and interactive experience. It is best enjoyed with our Chai tea for an aromatically spiced experience.

JING Chai is a comforting blend of natural spices inspired by the streets of Kolkata and malty and rich Assam black tea. Cinnamon, ginger, and cardamom beautifully echo the spices found in gingerbread. This pairing provides a warming, uplifting finish—perfect to share over the festive season.

How To Make A Gingerbread Loaf. Our Easy Recipe:

Servings: 8-10 slices

Ingredients:

  • 180g all-purpose flour
  • 1 1/2 teaspoons ground ginger
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 115g unsalted butter, softened
  • 100g granulated sugar
  • ·160g molasses
  • 1 large egg
  • 120ml hot water 

Instructions:

Preheat your oven to 350°F (180°C). Grease and flour a 9x5-inch (23x13 cm) loaf pan.

  • Mix dry ingredients. In a bowl, sift together the flour, ginger, cinnamon, cloves, nutmeg, baking soda, baking powder, and salt. Set aside.
  • In another bowl, cream the softened butter and granulated sugar until light and fluffy.
  • Beat in the molasses and egg until well combined.
  • Gradually fold the dry mixture into the wet mixture. Mix until well combined. 
  • Add Hot Water. Stir in the hot water until the batter is smooth.
  • Pour the gingerbread batter into the prepared loaf pan and smooth the top.
  • Bake in the preheated oven for 45-50 minutes. When a toothpick is inserted into the center, it comes out clean. 
  • Allow the gingerbread loaf to cool in the pan for about 10 minutes.
  • Transfer it to a wire rack to cool completely. Option to garnish with almonds and dried fruit.

Elevate Your Festive Gatherings with Tea & Food Pairings

Delight your guests with these unique and thoughtful tea and food pairings that bring out the best in both. From the umami-rich combination of wild mushrooms with Organic Jade Sword, to the comforting, spiced warmth of gingerbread with Chai, each pairing offers an opportunity to explore new flavours and create memorable moments around the table.

Whether you’re hosting a grand Christmas feast or enjoying a quiet morning with loved ones, these festive pairings will add a special touch to your celebrations.

@jingtea

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