Tea & Seafood Pairings

If you're fond of grilling fish, be it red mullet, sea bass, or sea bream, you can prepare a Ryokucha Midori, a revitalizing green tea known for its iodized and vegetal qualities. Alternatively, consider a Japanese Tamaryokucha like Imperial, which offers buttery and marine flavors.

Similarly, Sencha teas are a great choice when relishing raw fish with iodized notes or shellfish (such as oysters and clams). Or, if you prefer one-sided cooked or smoked salmon, a Organic Afternoon Tea, a toasted green tea with woody undertones, is an excellent match.

For those who adore scallops, a delightful pairing can be achieved with a spring Darjeeling of the "clonal" variety, known for its supple texture and delicate pink aromas, delivering delightful flavors.