Cloudy Valley, Formosa tea

Taiwanese teas can be paired with desserts based on this principle:
“Sweet with green, dairy with black, nuts with oolong."

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Sweet with Green

This refers to desserts without dairy flavors, such as mung bean cakes or date-filled pastries. The natural sweetness of green tea complements these treats while balancing any richness, enhancing the overall harmony.

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Dairy with Black

Dairy-rich desserts pair well with robust black teas, such as Assam or Ruby Red. The creaminess of the dessert softens the slight astringency of the tannins in black tea, while the bold aroma of the tea retains its spotlight without being overshadowed by the richness of the cream.

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Nuts with Oolong

Nut-based desserts pair perfectly with lightly roasted oolong teas. The natural oils and roasted aroma of nuts align beautifully with the caramelized, roasted fruit notes and fire-toasted nuances of the oolong, creating a balance where neither overpowers the other.

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Variations: Lightly Oxidized Oolong and Dried Fruits

For lightly oxidized and lightly roasted oolong teas, such as floral oolongs, dried fruits are a better match than nuts. The floral notes in the tea harmonize with the fruity sweetness, creating a delightful interplay of flavors.

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A Unique Pairing: Dong Ding Oolong and Dark Chocolate

Dong Ding Oolong’s full-bodied flavor pairs exceptionally well with the richness of dark chocolate. The tea’s depth and the chocolate’s intensity resonate like long-lost friends reconnecting, their familiar harmony rekindled with each sip of tea and bite of chocolate.