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Home > About Tea > Tea pairings > Tea with cheese

Tea and cheese pairings

Like wine, tea is particularly well suited as an accompaniment to cheese: for each type of cheese there are different types of tea recommended.



A very good match, the cheese reveals more flavour and the tea becomes much less astringent.

The texture of the cheese becomes more melting with the warmth of the tea.

The tea’s mineral note is lessened, while nutty, vegetal notes come to the fore.

The tea tones down the animal note of the cheese and brings out its buttery, milky notes.

> Discover Long Jing Impérial

Fresh Goat's cheese & Long Jing Impérial


Tome de brebis et Butterfly of Taïwan TOME DE BREBIS & BUTTERFLY OF TAÏWAN

The cheese enhances the tea’s many notes: cooked apple, quince paste, candied citrus, honey and waxed wood.

Thanks to the tea, the cheese lingers for longer in the mouth.

This is a particularly flavoursome pairing.

> Discover Butterfly of Taïwan



Infuse the tea normally in hot water, or leave it to cool to room temperature and keep in the teapot.

The Pu Erh’s woody, undergrowth and animal notes are a perfect complement to the Cantal Vieux.

The result is astonishingly rich and well balanced.

> Discover Pu Erh Impérial

Cantal vieux & Pu Erh Impérial


Comté & Nepal Arya Tara 24 MONTH OLD COMTÉ & NEPAL ARYA TARA

This pairing brings out the fruity notes in both the cheese and the tea.

The cheese softens the tea’s astringent texture and makes it rounder.

In the mouth, the notes are less woody and reveal generous almond, floral and fruity flavours.

> Discover Nepal Arya Tara



The tea’s roasted, toasted note is softened by the cheese.

The tea develops plenty of fruity, jammy and woody notes.

Together, the tea and cheese bring out each other’s flavours.

The tea softens the cheese and accentuates its buttery, milky notes.

> Discover Bancha Hojicha

Pont-l'Evêque & Bancha Hojicha


Chèvre frais & Bao Zhong Impérial FRESH GOAT’S CHEESE & BAO ZHONG IMPÉRIAL

For this pairing, serve the tea after steeping it for six minutes, then remove the leaves and leave to cool for 30 minutes.

The tea does not overwhelm the cheese; on the contrary, it proves to be a subtle partner.

The tea’s vegetal, floral notes complement the milky, delicate animal notes of the cheese.

> Discover Bao Zhong Impérial


 TEA WITH CHEESE  Green tea from China  Green tea from Japan  Oolong tea  Black tea from China  Black tea Darjeeling Nepal  Smoky tea  Dark tea Pu Erh

Hard cheese
 (Tome de brebis, Cantal,
Ossau-Iraty, Pleasant Ridge
extra aged)


Butterfly of Taïwan


Pu Erh Impérial

Cooked cheese
(Comté, Beaufort)



Nepal Arya Tara

  Pu Erh Impérial

Soft cheese
(Brie, Camembert,


 Bancha Hojicha


Goat cheese
(Cabécou, Rocamadour,
Crotin de Chavignol)

 Long Jing

 Long Jing Impérial


 Bao Zhong Impérial



Tea with fish or seafoodTea with dessert