International Tea Day, observed worldwide on May 21, is a celebration dedicated to honoring one of the world’s most beloved beverages, tea. Cherished globally, it holds a special place for its rich array of flavors, myriad health benefits, and comforting attributes.
For many, tea marks the beginning of each day with its invigorating brew, while for others, it serves as a soothing conclusion to a busy day. The ritual of tea drinking varies widely; some relish the simplicity of tea on its own, savoring its natural essence, while others delight in pairing it with delectable treats.
With such versatility of tea, there are a million ways of drinking it. However, not all foods complement tea, and some pairings can even be detrimental to the flavor or nutritional benefits of the tea.
Dairy Products: Tea with dairy products like milk, cheese, or yogurt is a contentious combination. Adding milk to black tea is widespread, but studies indicate that milk proteins can interact with tea antioxidants, lowering its health advantages. Potent tea antioxidants may lose efficacy when combined with milk. Moreover, the fatty richness of dairy can overpower the subtle flavors of green or white teas, resulting in an unsavory taste.
Spicy Foods: Spicy dishes containing hot peppers, and intense spices can clash with the subtle flavors of tea. When combined with tannins in tea, spicy foods can cause digestive issues. The capsaicin in spicy foods can overstimulate the palate, making it difficult to appreciate the delicate taste of the tea.
Citrus fruits: While a slice of lemon is added to certain teas, citrus fruits like oranges, grapefruits, or limes can be problematic. The high acidity can interfere with the tannins, resulting in a bitter taste. Furthermore, citrus fruits alter the balance in the stomach which may cause discomfort.
Chocolate: The rich and intense flavors of chocolate, especially dark chocolate can overshadow the taste of tea. The caffeine content in both can lead to an excessive intake of stimulants, causing sleep disturbances. The combination of tannins from tea and theobromine from chocolate can also create an unpleasant astringent taste.
Alcohol: Both alcohol and tea are diuretics, which can lead to dehydration when consumed together. Moreover, alcohol masks the subtle flavors of tea and negates its calming effects. The tannins in tea can also react with alcohol, resulting in a harsh and bitter taste.
Strongly flavored meats: Avoid strongly flavored meats like lamb when drinking tea. Their intense flavors can overpower the tea, making it hard to enjoy. Additionally, the heaviness of these meats can lead to overindulgence, detracting from tea’s typically light and refreshing experience.