5 Tea and Food pairing dishes

During my trip to Stockholm last month I bumped into this amazing tea shop – The Tea Centre of Stockholm – and had the chance to talk to the passionate-about-tea owner ‘son. We started talking about history of tea and pairing food with tea.

The impressive blends they created are amongst Stockholm’s tea lover’s favourites. I got seduced by the powerful yet delicate aroma of their Earl Grey (still my favourite back tea) and could not resist bringing home their signature Sir John blend, perfect with a single malt. Music to my ears; sparkle for my taste buds.

He recommended 5 pure teas (i.e. none blended) for me to cook with and gave me an ingredient to use and a description of the tea flavour. I had no idea if this would work as some of the teas were not really my favourite to drink. But my imagination was sparked and I accepted the challenge. The results were splendiferous!

Mr Gihan Mauris’ 5 selected teas, description and suggested ingredients:

  1. Jasmine Dragon Pearl tea – org China – green tea: brew in a glass, do not use boiling water or you will burn the delicate leaves – pair with : coriander and a vegetarian dish
  2. Ti Guan Yin tea – org China – oulong green tea : very delicate, “it’s like drinking an orchid” – pair with salad, flowers, add some crunch
  3. KKH2 tea – org Japan – Sencha green tea: “water used plays a great role in flavor of the tea” – Sencha has an almost seaweed flavor – pair with seafood like cod or prawns with grated carrots
  4. Da Hong Poa tea – org China – oulong dark tea: has a nut roasted flavor – pair with hazelnut and meat
  5. Lapsang Souchong tea – org China – smokey tea: is like a pallet cleanser – pair with rich meat and garlic

Here is what I came up with:

Spicy Mango salad with fresh Coriander and Jasmine tea drizzle

mango-chili-coriander-jasmine-tea-saladNeed per person:

1/2 mango    ripe, peeled, cut in julienne

1 bustle coriander  cleaned, chopped coarsely

1 teaspn chili flakes or fresh chopped chili – spice it as you like

1 tablespn Jasmine tea, brewed in a cup of hot water and let infuse for 30 minutes


  1. Toss the mango, coriander and chili in a bowl.
  2. Drizzle the strong jasmine tea over the fruit.


The slight bitterness of the tea and sweetness of the fruit make an excellent combo and the freshness of coriander marries well – this is a great breakfast, lunch or dessert for that matter.


Baby lettuce salad with seed sprouts, pomegranate, sunflower seeds, rose petals and capucine flower – served with yoghurt dressing with Ti Guan Yin tea

lettuce-pomegranate-salad-tea-dresssingNeed per person:

1 baby lettuce, cleaned, leaves separated

½ cup pomegranate seeds

1 tablespn sunflower seeds

¼ cup seed sprouts

a few rose petals

a capucine flower

1 cup yoghurt

1 tablespn Ti Guan Yin tea, brewed in 1 cup hot water and steeped for 30 minutes


  1. Layer the ingredients on the plate: lettuce, pomegranate, sunflower seeds, seed sprouts. Finish w rose petals and capucine flower.
  2. Add to the yoghurt a tablespoon of tea and season with salt and pepper. Serve with the salad.

Notes: tea is very fresh and delicate, so I kept the dish very light also. Excellent as a starter or quick lunch.


Cod with bread crust with lemon and Sencha tea

cod-bread-crust-sencha-teaNeed per person:

200gr cod

2 or 3 slices bread – I used 1 day old spelt bread

1 tablespn lemon zest

1 tablespn Sencha tea

olive oil


  1. Blitz in food processor the bread, sencha, lemon zest and a drizzle of olive oil. I like keeping some small chunks in the bread crust. Season with salt and pepper.
  2. Layer the breadcrumbs mix onto the piece of cod.
  3. In preheated oven at 180C degree, cook the cod till crust is golden brown and fish is cooked but still soft and moist. In my oven 20 minutes for a piece about 4cm thick.

Note: this was amazing, I soooo loved this dish, I will definitely coo this again and for friends. It’s a keeper!


Roasted chicken leg and Da Hong Poa tea with yellow, purple and orange heirloom carrots and roasted hazelnuts

chicken-carrots-tea-hazelnutNeed per person:

1 chicken leg

3 carrots – cleaned, peeled and shaved or cut

1 tablespn hazelnuts, in ziplock bag, crushed by a couple of beats of rolling pin

2 tablespn Da Hong Poa tea


  1. Add chicken leg to oven dish, layer the tea over the chicken and our near boiling water over. Let the tea steep and marinate the chicken for about an hour.
  2. Cook in preheated oven at 180C degrees the chicken with the tea for about 20 minutes, till cooked through
  3. Toss the carrots with some olive oil and season with salt and pepper
  4. Remove the tea and serve the carrots and chicken with the crushed hazelnuts.

Notes: this was another homerun; the tea infused the chicken meat very delicately and the hazelnuts brought it out.


Grilled lamb chops with figs and cardamom jam with Lapsang Souchong tea

lamb-fig-jam-teaNeed per person:

3 lamb chops

2 tablespn figs jam – click here for recipe

Lapsang Souchong tea brewed


  1. Grill the lamb chops, slightly pink in the middle.
  2. To serve add the figs jam to the lamb and a cup of Lapsang Souchong tea

Note: that smokey tea flavour is perfect with the lamb and figs, simple perfect.


The Tea Centre of Stockholm is a Family run business. Thank you Gents for a most wonderful experience !

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