Tea and Chocolate Pairing with Dandelion Chocolates

Tea and chocolate pairing is a delightful combination that brings together two beloved indulgences. The complex flavors and aromas of tea complement the rich and decadent taste of chocolate, creating a harmonious pairing that is sure to please the senses. Whether enjoyed separately or together, tea and chocolate offer a unique and enjoyable experience.

When it comes to pairing tea with chocolate, it is important to consider the characteristics of both beverages. The flavors and intensity of the tea should be balanced with the sweetness and richness of the chocolate.

Please read these articles before taking the course or embark on our Brewing Course for brewing instructions!

• Brewing with a Mug or Teapot
• Brewing Gong Fu Style

You will want to prepare your teas and chocolates in the pairing order they appear in:

1. Wu Liang Shan, White Tea / 70% Gola Rainforest, Sierra Leone
2. Pu Er Shou Cha, Black Tea / 70% Tuamco, Colombia
3. Lu An Gua Pian, Green Tea / 70% Costa Esmereldas
4. Qi Men Hong Cha (Keemun), Red Tea / 70% Kokoa Kamili, Tanzania
5. Ban Po Lao Zhai, Pu Er Sheng Cha / 70% Anamali, India

Please note teas and chocolates may differ as inventory changes with seasonality and vintages. Tea and chocolate are both seasonal harvests, and once a crop is sold out, there is no exact recreation.