"There are so many beautiful pairings - tea is incredibly versatile and often enhances dessert far more subtly than wine."
"Heavily oxidized oolong teas, like Wuyi Cliff Tea (Wu Yi Yan Cha) or Phoenix in Solitary Blossom (Feng Huang Dan Cong), are perfect with rich desserts."
"[it] is floral and lightly roasted, with an orchid-like fragrance and a hint of stone fruit. It adds brightness and lift to a rich cheesecake, like a whisper of nectar beside every bite."
Wuyi Cliff Tea delivers layered flavors of dark cocoa, dried fruit, and roasted nuts and cuts through creamy textures while offering smoky notes from charcoal roasting. Phoenix in Solitary Blossom is floral and lightly roasted with an orchid-like fragrance and a hint of stone fruit, providing brightness and lift to rich cheesecakes. Heavily oxidized oolong teas pair well with chocolate- and cream-based desserts such as ice cream, tres leches, and tiramisu. Slightly savory, smoky black teas like Lapsang Souchong can balance very sweet pastries such as pecan pie or baklava.
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