Tea pairing lunches offer a refined, alcohol-free alternative to traditional dining experiences. At AVANTCHA, we champion the idea that high-quality tea can elevate every course of a meal, bringing balance, complexity and structure to food, much like wine.
To demonstrate this, interior designer Martina Casonato and chef Olivia Cavalli hosted a spring lunch in collaboration with Sally Gurteen from the AVANTCHA team, built entirely around AVANTCHA’s teas. Here's a breakdown of how they did it, and how you can recreate it at home, adding your own flourishes.
Tea Welcome Drink + Infused Snacks
A welcome drink sets the tone. Inspired by AVANTCHA’s Dubai Tea Bar, guests were served a Matcha Mimosa made with AVANTCHA’s Organic Cocktail Grade Matcha Kagoshima, served in tall glasses with sparkling water.
Olives and taralli were infused with Organic Lapsang Bai Mu Dan, a lightly smoked white tea. This introduced the AVANTCHA flavour profile from the first bite.
“The smokiness of the Lapsang was subtle but intriguing,” – Olivia Cavalli
Tip: Use tea in brines or baking for a consistent flavour arc from the start. The best teas to try include:
Smoky Lapsang Souchong Black Tea >
Majestic Earl Grey Black Tea >
Organic Japanese Sencha Kagoshima Green Tea >
Tea Pairing with Starters
Green teas are ideal for lunch pairings thanks to their ambient temperature brewing (70–80°C) and low astringency. Their cooling nature works well with vegetables, herbs, and seafood.
Olivia served Asparagus Mimosa, topped with chopped egg and caper dressing. It was paired with AVANTCHA’s Jasmine Pearls Green Tea, chosen for its natural floral profile.
“The tea complemented the richness of the eggs and brightened the capers,” – Sally Gurteen, Tea Expert
Why Green Tea Works:
- Brewed cooler, making it palatable with food
- Aromatic compounds enhance delicate dishes
- Umami notes from amino acids (e.g. L-theanine) pair well with spring vegetables and seafood
Recommended Pairings:
- Jasmine Pearls with asparagus, courgette, shellfish
- Sencha with leafy salads, sushi, tofu
- Hojicha with grilled mushrooms, sesame dishes
3. Main Course: Cold Brewed Black Tea as a Wine Alternative
AVANTCHA’s Platinum Range teas are ideal for cold brewing. The method removes bitterness while highlighting sweetness, body, and aromatics—making them ideal wine substitutes.
Olivia’s homemade nettle ravioli was paired with cold brewed Da Xue Shan Wild Tree Black, a smooth, complex tea from ancient trees in Yunnan.
“Cold brewing softened the tannins and enhanced the tea’s sweetness, which paired well with the ricotta and herbs,” – Sally Gurteen
“This pairing had the same depth and structure as a fine red wine,” – Martina Casonato
Why Cold Brew Works:
- Low-temperature extraction removes astringency
- Highlights sweetness and layered aromatics
- Offers body and texture without alcohol
Recommended Cold Brew Pairings:
- Wild Tree Black with pasta, roast aubergine, legumes
- Ruby Oolong with lamb, lentils, or aged cheeses
- White Peony with poached chicken, root vegetables
4. Dessert: Tea as Ingredient + Pairing
AVANTCHA’s Majestic Earl Grey was used in three ways in Olivia’s Earl Grey Pannacotta—in the cream base, the syrup, and the shortbread. The bergamot oil gave clarity and structure.
“It’s a bold tea. You need that intensity to carry through in dessert,” – Olivia Cavalli
Why it Works:
- Strong aromatics (citrus, spice, florals) complement dairy, chocolate, or pastry
- Works well both brewed and infused into dishes
Other Options:
- Chai Emirati in spiced cakes or rice pudding
- Rose Gold Black with poached fruit or custards
- Darjeeling with almond or pistachio-based desserts
5. Digestif: Herbal Tea for Closure
To close, AVANTCHA’s Afterlunch herbal blend was served hot. With peppermint, rooibos, ginger, and licorice, it aids digestion and gently resets the palate.
“Afterlunch is ideal post-meal. It’s clean, calming, and rounded,” – Martina Casonato
Tip: Choose a blend with digestive herbs and warming spices. Serve in small, handleless cups for a clean finish.
Tea Pairing Summary
| Course | Dish | AVANTCHA Tea | Notes |
|---|---|---|---|
| Welcome | Lapsang olives + taralli | Matcha Mimosa | Bright, fresh, and lightly smoky |
| Starter | Asparagus Mimosa | Jasmine Pearls Green Tea | Floral, cooling, and structured |
| Main | Nettle Ravioli | Cold Brew Da Xue Shan Black | Sweet, complex, wine-like |
| Dessert | Earl Grey Pannacotta | Majestic Earl Grey | Citrus-scented black tea, bold finish |
| Digestif | — | Afterlunch Herbal Blend | Caffeine-free, aids digestion |
Hosting Advice
- Serve tea warm, not hot: Prevents overwhelming flavours and allows guests to sip comfortably with food.
- Use high-grade tea: AVANTCHA’s loose leaf teas deliver clarity and balance for pairing.
- Pre-brew in advance: Have infusions ready in thermoses or carafes to serve smoothly between courses.
- Think seasonally: Choose teas and dishes that match the mood and temperature of the season.
Conclusion
AVANTCHA’s tea collection provides a versatile and sophisticated alternative to alcohol for dining occasions. Whether served warm or cold brewed, tea offers a wide sensory range—from florals and herbs to smoke, sweetness, and umami. With thoughtful pairing, tea becomes more than a drink—it becomes a defining part of the meal.
Interested in creating your own tea pairing lunch?
Start with one course and one AVANTCHA tea. Let flavour guide you.
