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A taste sensation LINDT Excellence and Tea

Our step by step guide

Bringing together two of the nation’s favourite pleasures, tea and chocolate, opens up an endless world of enticing and exciting flavour combinations. The plentiful blends that characterise tea and chocolate allow for an indulgent multi-sensory experience.

Expert tea taster, Tim Clifton has partnered with our Lindt Master Chocolatier to select the most interesting and intriguing pairings to tempt your taste buds, as well as some easy-to-follow guidelines on how to brew the perfect cup of tea to get the most out of your pairing.

How to brew

  1. Tea loves oxygen – it helps the flavour develop, so always use freshly drawn cold water in the kettle
  2. Add loose leaves or a tea bag to the pot and just as your water comes to the boil pour on top. Leave the leaves to brew for about four to five minutes or, if using a tea bag, leave to brew for three minutes
  3. Make sure you strain the tea or remove the tea bag and then add the milk (if preferred) and leave until it reaches a drinkable temperature. Leave it too long and the flavours start to become bitter

Note: Tea will ‘cream up’ when it starts to become cold, this means the liquid will begin to cloud as though you have added a touch of milk. Tea that has ‘creamed up’ should not be used when pairing as the personality has been altered and it does not represent its true flavours.

How to taste

Now you have brewed the perfect blend it is time to taste the tea and the chocolate together. To achieve the best results when pairing flavoured chocolate, take your cup of tea and slurp some of the liquid so that it sprays to the back of your mouth reaching the furthest taste buds. Make sure you breathe to take full advantage of the character of the tea. Swirl the liquid to coat your mouth and swallow, then take a bite of the chocolate. This process will increase the temperature of your mouth and allow the chocolate to melt quickly and evenly so that you can savour the tea and the chocolate flavours together.

When pairing chocolate with a high cocoa content, the process of tasting the chocolate is reversed so that you eat the chocolate first then sip the tea. The rich cocoa will be softened by the warm tea and ensure that all flavours and tones are heightened.