Foods to Avoid with Tea: Foods to completely avoid pairing with tea | – Times of India
However, not all foods complement tea, and some pairings can even be detrimental to the flavor profile or nutritional benefits of the tea. Let’s learn about the foods that should be completely avoided when drinking tea.
Dairy products
One of the most controversial pairings is tea with dairy products like milk, cheese, or yogurt. While adding milk to black tea is common in many cultures, research suggests that the proteins in milk can bind with the antioxidants in tea, reducing its health benefits. For instance, catechins, powerful antioxidants in tea, may become less effective when milk is added. Furthermore, the rich, fatty nature of dairy products can overwhelm the delicate flavors of green or white teas, leading to an unpleasant taste experience.
Spicy foods
Pairing tea with spicy foods is another combination to avoid. Spicy dishes, such as those containing hot peppers or intense spices, can clash with the subtle flavors of tea. The capsaicin in spicy foods can overstimulate the palate, making it difficult to appreciate the nuanced taste of the tea. Additionally, spicy foods can cause digestive issues when combined with the tannins in tea, potentially leading to stomach discomfort.
Citrus fruits
While a slice of lemon is often added to certain teas, consuming tea with other citrus fruits like oranges, grapefruits, or limes can be problematic. The high acidity of these fruits can interfere with the tannins in tea, resulting in a bitter taste. Furthermore, citrus fruits can alter the pH balance in the stomach, which may cause discomfort or exacerbate acid reflux when combined with tea.
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Chocolate
Chocolate, though a delightful treat, is not an ideal companion for tea. The rich and intense flavors of chocolate, especially dark chocolate, can overshadow the delicate notes of tea. The caffeine content in both chocolate and tea can lead to an excessive intake of stimulants, causing jitteriness or sleep disturbances. The combination of tannins from tea and theobromine from chocolate can also create an astringent taste that is unpleasant.
Alcohol
Mixing tea with alcohol is another pairing to avoid. Alcohol can mask the subtle flavors of tea and negate its calming effects. Moreover, both alcohol and tea are diuretics, which can lead to dehydration when consumed together. The tannins in tea can also react with alcohol, resulting in a harsh and bitter taste that is unpalatable.
Strongly flavored meats
Strongly flavored meats such as lamb should be avoided when drinking tea. The intense flavors and high fat content of these meats can clash with the subtle and refined flavors of tea, making it difficult to appreciate the beverage. The heaviness of these meats can lead to a sense of overindulgence, detracting from the light and refreshing experience that tea typically offers.
Garlic and onions
Garlic and onions, while essential to many savory dishes, are not suitable companions for tea. Their pungent and lingering flavors can overpower the delicate and aromatic qualities of tea, leading to an unbalanced taste experience. The strong aftertaste of garlic and onions can linger on the palate, making it difficult to fully enjoy subsequent sips of tea.
Sweet desserts
Sweet desserts such as cakes, pastries, and cookies might seem like natural companions for tea, but they can actually detract from the experience. The high sugar content in these desserts can overwhelm the palate, making the tea taste less sweet and more bitter by contrast. Furthermore, the combination of sugar and caffeine can lead to a rapid spike in blood sugar levels followed by a crash, which can be uncomfortable.
High-fat foods
High-fat foods like fried snacks, creamy sauces, and buttery pastries are best avoided with tea. The rich, greasy nature of these foods can coat the palate, preventing the flavors of the tea from being fully appreciated. The combination of high-fat foods and tea can be heavy on the stomach, potentially leading to digestive discomfort.
