In Thailand? Try a real tea inspired Dilmah high tea right in your town!

Written by Jayani on June 5, 2015 and posted in 2013 and 2014 and 2015 and Global Challenge and Home and News Hub and Thailand.

Tea is a great drink to pair with desserts, but also savoury bites. Here’s how to get it right— without a scone or cucumber sandwich in sight.

On our way to the Dilmah Real High Tea Global Challenge, we are offering you a chance to have a taste of what it is like to high tea with Real Tea right in your home town!

 

  1. The Memory Pairing

A lot of our flavour expectations come from memory. So if you’re drinking Dilmah English Breakfast tea, you’re probably thinking croissant or toast with marmalade. Go for it! Or shake things up just a tad, such as pairing that breakfast tea with honey toast, a similar taste profile but more suited for dessert.

Try it at:

Chiang Mai’s De May Coffee House, which serves its signature De May Honey Toast with Dilmah Exceptional Early Grey.

1/F Rawee Waree Residence, Nimmanhaemin Soi 15, Chiang Mai, 053-212-400.

Open daily 8-8pm.

www.facebook.com/demaycoffeehouse

 

Bangkok’s Park Cuisine, which serves Dilmah Exceptional English Breakfast with its deliciouss croissants.

1/F, GPF Wittayu Tower, Wireless Rd., 02-689-6283.

Open Mon-Fri 7am-7pm; Sat-Sun 8am-5pm

Park Cuisine2

  1. The Twin Pairing

You can also match food with teas that taste alike, such as berry flavoured tea with a strawberry dessert. It adds a very subtle layer of depth to the flavours, but more importantly, it intensifies the food’s existing characteristics. It’s best to do this with flavours and aromas that aren’t too overpowering, though, so avoid doubling down on smokiness or acidity.

Try it at:

Bangkok’s Chickalicious, which serves Dilmah Exceptional Berry Sensation tea with a French vanilla tea panna cotta topped with fresh raspberries.

5/F, Central Embassy, 1031 Phloen Chit Rd., 02- 160-5630.

Open daily 10am-9pm. BTS Phloen Chit

Bangkok’s Charlie Brown, which serves Dilmah Exceptional Berry Sensation tea with its strawberry tart.

2/F, Mega Bangna, Bangna-Trad Rd. 02-105-2076.

Open daily 10am-10pm

Charlie Brown

 

  1. The Contrast Pairing

Tea has a tannic quality, so it can cut through rich, creamy food like a big puff pastry or a plate of ribs. That’s why the Chinese have been drinking tea with food for centuries, whether it’s the highly fermented pu’erh tea to balance out a chunk of fatty pork belly or a lighter yellow tea to accompany duck.

Try it at:

Bangkok’s Charlie Brown, which serves the tannic Dilmah Perfect Ceylon tea with spinach and bacon quiche. Yum!

2/F, Mega Bangna, Bangna-Trad Rd. 02-105-2076.

Open daily 10am-10pm

Chiang Mai’s Wanlamun, which serves the peppery and floral Dilmah Exceptional Rose with French Vanilla tea, with a set of sweet Thai desserts.

2/F, Central Festival, 99, Chiang Mai, 053-288-662.

Open daily 11:30am-9:30pm

 Wanlamun2

  1. The Complementary Pairing

The most superior pairing, one could argue is when two flavours combine with each other into a perfect symphony of multi-layered tastes. For example, a vanilla tea with a chocolate mousse. Almonds, for example, are known to pair incredibly well with peaches and apricots, or mint with chocolate. But there are many more.

Try it at:

Bangkok’s Park Cuisine, which serves Dilmah Exceptional Peppermint and English Toffee tea with Feuille d’Automne, a chocolate and meringue pastry.

1/F, GPF Wittayu Tower, Wireless Rd., 02-689-6283.

Open Mon-Fri 7am-7pm; Sat-Sun 8am-5pm

 

Chiang Mai’s Fern Forest Cafe, which serves Dilmah Perfect Ceylon tea with young coconut cake pudding.

54/1 Singharaj Rd, Chiang Mai, 053-416-204.

Open daily 8:30am-8:30pm.

www.facebook.com/FernForestCafe

FernForest Cafe2