By-the-glass pairing
Match floral, roasted, fresh or full-bodied tea to one course or a short tasting progression.
Restaurant & Dining
Give tea a real role at the table.
Develop Chinese tea pairings, alcohol-free service and after-dinner tea around the food, pace, preparation and point of view of the restaurant.
Pairing Paths
Choose where tea adds value to the meal.
Tea can support the food, replace an alcoholic course, reset the palate or create a memorable ending. Each role needs a different selection and serve.
Alcohol-free programme
Build hot, chilled or sparkling tea serves with enough structure and presentation to stand beside wine service.
After-dinner service
Create a concise finish around aroma, digestion-friendly pacing and tableside or pre-batched preparation.
Tea Directions
A focused range can cover very different dishes.
The exact pairings must be tested with the food, but these directions provide a practical starting range.
Jasmine Green Tea
Floral lift and a clean finish for lighter dishes, chilled service and aromatic alcohol-free drinks.
Review Jasmine Green Tea →Da Hong Pao
Roasted depth and structure for savoury dishes, richer courses and contemplative after-dinner service.
Review Da Hong Pao →Black Tea
Body and familiarity for breakfast, dessert, milk service and dishes needing a stronger tea presence.
Review Black Tea →A Focused First Project
Create one pairing guests understand without a long explanation.
One course or one after-dinner moment is enough to test whether tea adds contrast, refreshment or depth—and whether the service feels natural at the table.
01 · Opening Scope
Choose the course and the role tea should play.
Share the dish, key ingredients, serving temperature, course timing, guest price point and whether the tea should complement, cut richness, replace alcohol or create the final aromatic note.
02 · Table Test
Compare tea beside the food, not in the cupping room.
Test contrasting tea styles at controlled strength, temperature and serving volume. Review how aroma, body, bitterness, sweetness and finish change after each bite, then include preparation and table timing.
03 · Service Decision
Make the pairing easy to describe and repeat.
Confirm the tea, recipe, serve size, vessel, staff cue, guest description, pack format and expected covers before the pairing enters the menu or tasting progression.
Decision-Ready Outputs
What the restaurant can take to service.
- Pairing shortlist and rationale
- Controlled food-pairing worksheet
- Brew strength and temperature range
- Serving volume and timing notes
- Concise guest-facing description
- Pack and opening-volume direction
Development Path
From menu review to table test.
The restaurant team keeps final creative control. We help narrow the tea directions and make the service practical enough to repeat.
Share the menu
Identify priority courses, the intended tea role, guest price point and current equipment.
Build a shortlist
Select contrasting tea directions and a brewing method suited to the desired service.
Pair with the food
Test temperature, strength, volume and timing beside the actual dish—not in isolation.
Write the service
Confirm tea, recipe, presentation, staff cue, pack size and the opening supply plan.
Start With the Menu
Which dish or moment should tea improve?
Send the cuisine, priority courses, preferred service format and expected covers. We will propose the clearest first pairing test.