Tea & Pastry Pairings

By respecting the natural flavors of tea and adjusting pastries' sugar levels I’ve created delightful pairings that enhance the unique tastes of each tea!

These suggestions are just a starting point, feel free to explore and find your own favorite combinations.

White Tea and Egg Yolk Buns

The natural sweetness from White tea balances with savory egg yolk buns.

The egg yolk buns, as one of the traditional Chinese desserts will be enlightened by the young leaves' freshness.

Pu-er and Brownies

Fresh Raw Pu-er and brownie is a playful pairing for your tongue. The astringency cuts through the depth of chocolate and caramel and brownies' sweetness tames the tea's wilderness.

While Ripe Pu-er, as a loyal servant smoothes out brownies' sweetness with mellow and woody tastes.

Black Tea, Cookies and Nougats

The warmth, layers of floral and fruity notes of Black tea complement the diverse flavors from cookies and nougats. They play the same melody to create an ultimate refreshment.

Miss Orange