Stephen Twinings

  Out with the tipple, in with the cuppa. Learn the art of tea pairing as we speak to Stephen Twinings, 10^th generation member of the famous tea family, about matching tea with food.

 

 

As one of the very first companies to introduce tea drinking to the British, Twinings of London is known worldwide as one of the oldest English tea companies, and its name has become synonymous with British tea culture.

 

Founded in 1706 by Thomas Twining, the company has since grown far beyond its humble beginnings as a shop in The Stand, London – which still remains today – and was appointed the official supplier of tea to the royal household by HRH Queen Victoria in 1837. The ever-popular Earl Grey tea was made specially or Charles Grey, the second Prime Minister of England.

 

Mr Stephen Twining, Director of Corporate Relations for Twinings, and a 10th generation member of the famous tea family, recently visited Singapore to host a workshop, which included a tea pairing session where he shared on how food can be matched with tea, much like wine.

 

We seized this opportunity to talk to Mr Twining about the finer points of tea pairing:

 

 

What is the most basic rule of thumb when pairing tea and food?

The basic rule is to know the character of the tea and the food. Most pairings work on the principle that they are in harmony with one another, but the tea helps to bring out the flavour of the food it is paired with. That said, the best place to start pairing teas and food, is to choose a tea that you enjoy.

 

Does the process of brewing influence tea pairing?

As long as the tea is brewed properly then the taste of the tea will be consistent each time, which is very important.

 

Would the temperature of the tea change its affinity to certain food? For example, would you pair a hot cup of tea differently from the iced version of the same tea?

Yes, the temperature of the tea does make a difference. Most iced teas are sweetened, and have other things like pieces of fruit added. This obviously affects the taste of the tea, and thus the pairing with different foods.

 

How does the addition of milk affect the pairing of tea?

Milk does change the texture of the tea, and also slightly dampens the flavour and strength of the tea. This should be taken into consideration when doing pairings, but is not a major factor. Certain teas like English Breakfast were originally paired with robust tasting foods with the assumption that the tea would have milk in it.

 

What is one of the most versatile teas to pair with a wide range of food?

That would have to be the Earl Grey, as it’s a very versatile blend to pair. Many sweet cakes, meringue pie, ginger cake, or a mild cheddar cheese all work well with this tea.