Tea pairing lunches offer a refined, alcohol-free alternative to traditional dining experiences. At AVANTCHA, we champion the idea that high-quality tea can complement every course of a meal, bringing balance, complexity and structure to food, much like wine.
With the rising trend and desire for interesting, easy-to-achieve alcohol-free alternatives, tea is a wonderfully innovative and versatile option, offering endless formats and styles from cold brew tea to iced tea and speciality style tea beverages such as mocktails and cocktails.
To demonstrate this, London-based 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 and the spring season. 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 Bangkok and Dubai Tea Bars, guests were served a Matcha Mimosa made with AVANTCHA’s Matcha Ceremonial Grade Kagoshima Natural Farming, served in tall glasses.
Matcha Mimosa Recipe
Ingredients
2 AVANTCHA Matcha Spoons of Matcha Ceremonial Grade Kagoshima Natural Farming (3g)
50ml cold water
125ml fresh orange juice
10ml sugar syrup (optional)
10ml lemon juice
100ml soda
Method
Whisk Matcha with cold water
Stir orange juice, syrup, lemon juice and ice in a cocktail shaker
Strain into tulip glass
Top up with soda
Layer Matcha with the back of a spoon, pouring slowly
Olives and taralli were infused with Organic Lapsang Bai Mu Dan, a Chinese white tea lightly smoked over pine wood. To add to taralli, grind the tea to a powder and add to the dry ingredients. For olives, add the loose tea to the brining liquid and infuse overnight before straining the next day.
Tip: Teas are a fanstastic way to add flavour and structure. For more bakes and olive ideas, 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 Phoenix Pearls Green Tea, chosen for its natural floral profile that complements rich eggs.
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 Tea Pairings:
- Jasmine Phoenix Pearls with asparagus, courgette, shellfish
- Organic Japanese Sencha Kagoshima with leafy salads, sushi, tofu
- Japanese Kuki Hojicha with grilled mushrooms, sesame dishes
Main Course: Cold Brewed Rare Black Tea as a Wine Alternative
AVANTCHA’s Platinum Collection rare 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 and ricotta ravioli was paired with cold brewed Da Xue Shan Wild Tree Black Tea, a smooth, complex tea from ancient, wild trees in Yunnan.
Why Cold Brew Tea Works:
- Low-temperature extraction removes astringency
- Highlights sweetness and layered aromatics
- Offers body and texture without alcohol
Recommended Cold Brew Pairings:
- Da Xue Shan Wild Tree Black Tea with pasta, roast aubergine, legumes
- Organic Wuyi Oolong with lamb, lentils, or aged cheeses
- Organic White Peony Bai Mu Dan with poached chicken, root vegetables
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 intensity of the bergamot oil in the tea (the highest quality oil from Calabria) gave clarity while the smooth black tea offered structure.
Earl Grey is a beautiful addition to many dessert recipes. Think: shortbread, chocolate tortes, custards, creams and more.
Discover Olivia's recipe for Majestic Earl Grey Budino here >
Why it Works:
- Strong aromatics (citrus, spice, florals) complement dairy, chocolate, or pastry
- Works well both brewed and infused into dishes
Other Options:
- Organic Masala Spice Chai in spiced cakes or rice pudding
- Rose Gold Black Tea with poached fruit or custards
- Darjeeling Spring Seeyok with almond or pistachio-based desserts
Digestif: Herbal Tea for Closure
To close, AVANTCHA’s Afterlunch herbal blend was served short, concentrated, and hot. With peppermint, rooibos, ginger, and licorice, it aids digestion and gently resets the palate. To create a more intense brew, multiply the tea required in the recipe by 0.5x and infuse for a minute longer.
Tip: Choose a blend with digestive herbs and warming spices. Serve in small, handleless cups for a clean finish.
Tea Pairing Summary
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.
- Learn how to cold brew: Follow our simple guide here
- Get inspired: Read Top Ten Iced Teas, Read Top Ten Matcha Drinks, Read Top Ten Hojicha Drinks
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 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.
