Pairing Chocolate and Black Tea
How to Pair Black Tea with Chocolate
Black Tea is a “true tea,” meaning it is harvested from the Camellia sinensis plant. After the leaves are picked, they are fully oxidized, and once the desired level of oxidation is reached, the process is stopped by exposing heat to the leaves. The result is the robust, tannic flavor that is black tea.
Now, there are two oxidation methods; Orthodox requires the leaves are first withered and rolled prior to oxidation. The other method is know as CTC (or cut, tear and curl), where machinery does just that prior to the oxidation, resulting in a strong & consistent flavor profile. The Orthodox method is more time consuming, resulting in a more expensive tea for purchase, but is deemed higher grade.
There are numerous black teas available, which, when done properly, pairs exceptionally well with chocolate. Explore our recommendations below, and indulge.
Assam Black Tea
Assam black tea is known for its bold, malty & brisk qualities. Often used as a base for English & Irish Breakfast teas, a bit of sugar and a splash of milk are commonly added to Assamese teas. Primarily available as CTC-processed, it is possible to find high-quality loose leaf options available, but the higher-end blends come at a slightly higher cost.
Ceylon Black Tea
Ceylon black tea is one of the most popular varieties, hailing from Sri Lanka, an island country in the Indian Ocean. Sri Lanka is known for the immense range in altitude, but limited “horizontal space.” With such a range of landscapes, the terriors can product a wide range of flavor profiles. Ceylon is generally bold, strong & rich with notes of chocolate or spice. Most Ceylon teas blend well with subtle additions like lemon, sugar, milk & honey; this blend is also the common base for Earl Grey tea blends.
Darjeeling Black Tea
Known as the “Champagne of Tea,” the region of Darjeeling produces what is to be considered the best black tea in the world. Darjeeling blends can also vary significantly depending on when the leaves are harvested. Each harvest is known as a “flush,” and the first/most-famous flush is at the greenest time of the year, the Spring. Darjeeling teas are delicate, fruity, floral, and light; they are best served without any milk or sugar.
Earl Grey Black Tea
Earl Grey tea is without a doubt the most popular flavored tea in the west. Traditionally flavored with bergamont essential oil, some Earl Grey teas use a mixture of natural and artificial citrus flavors. There are also numerous variations of Earl Grey, including Lady Grey: Earl Grey with Cornflowers, London Fog: Earl Grey Tea Latte with Vanilla, and Earl Green: Bergamont-Flavored Green Tea. Its distinctive flavor makes it a popular ingredient for flavoring other consumable goods, and pairs exceptionally well with chocolate.
Keemun Black Tea
Keenum black tea originates from the Anhui Province of eastern China. High-Quality blends are sought-out by connoisseurs world wide, and best known for their distinctive flavors often described as fruity, floral, piney, smooth, tobacco-like, and reminiscent of wine. Keemun is often drank as-is, but also pairs well with a bit of milk & sugar.
Lapsang Souchong Black Tea
Lapsang Souchong black tea is a smoked black tea, varying in flavor from a delicately smoky flavor profile to an akin taste, which can be compared to an ashtray; unfortunately most commerical Lapsang Souchong teas tend to have the latter of the two. The flavor is more intense, and appeals most to those who prefer bold flavors (think smoked meats, bittersweet chocolate, or dark coffee). They typically are served hot, with or without lemon and sugar, however also makes a great iced tea.
Yunnan Black Tea
Yunnan black tea hails from Yunnan, a provence in Eastern China typically known for its Pu-erh tea. Some Yunnan teas are partially fermented however, which straddle the line between black tea and Pu-erh. The flavors tend to be chocolaty, malted, dark and nuanced; sometimes with finishing notes of sweetness or spice, people who love chocolate tend to love Yunnan tea.
Masala Chai Black Tea
Chai is the word for tea in many parts of the world, and Masala chai translates to “mixed-spice” tea, which originated in India. Crafted with milk, black tea, and spices, this variety continues to gain momentum in connoisseurs’ “preferred” tea selections, and pairs exceptionally well with dark milk chocolate.
