Some Like It Sweet: Sugar On the Side

This is an excerpt from one of my World Tea News articles. It’s part three in a three part series. Read part one here and part two here. To find out more about my freelance writing or to ask me about writing copy for your tea business, please contact me at vee at veetea dot com. Thank you.

Pairing 101

Ellen Easton, author of Afternoon Tea: Tips, Terms and Traditions, said that early in afternoon tea’s history, it was served with berry, ginger or nut scones, butterscotch or trifle pudding and other sweets. Now, she said, chocolate, caramel, shortbread, lemon and strawberry dominate.

Most people still pair tea with sweets, but these have evolved along with tea palates.

Pearl Dexter, editor of Tea A Magazine, noted that, while individual tastes have to be taken into consideration, there are some basic rules for pairing.

Here are some guidelines she and other sources gave:

* Don’t let strong teas overpower delicate sweets.
* Cloying sweets, like those paired with coffee, linger in the mouth and mask teas’ subtler flavors.
* Puer cuts stronger flavors and pairs well with heavy or cream-based sweets.
* Use all the senses; go slowly and evaluate.

Soon, you’ll be able to read the remainder of this article on my portfolio site, Copy & Taste.