What should you remember about tea and cheese pairings?

As in oenology, pairing tea and cheese relies on a harmony of intensities and a nuanced understanding of tannins. A delicate cheese will be overwhelmed by a tea that is too robust, and the reverse is equally true.

How does HOLLIN select its teas when it comes to tea and cheese pairings?

We taste every batch before listing it and work exclusively with pure teas. Oxidation, roasting and terroir are what create the notes: sourcing therefore focuses on the artisan's craft, not on added flavourings.

Where can you discover and taste these teas in Île-de-France?

At the HOLLIN du Goût counter, 22 avenue de la République, 78500 Sartrouville, open Monday to Saturday from 10h to 20h. There, you can smell the dry leaves, compare several grand crus and leave with the batch suited to your practice. Orders are also shipped throughout France and internationally.

Selection of French cheeses and cups of tea for a tasting pairing by HOLLIN in Sartrouville

Tea and cheese pairings: the French table rediscovers its partner

Written by Dian VAULTIER·14 August 2026

In Brief

As in oenology, pairing tea and cheese relies on a harmony of intensities and a nuanced understanding of tannins.
A delicate cheese will be overwhelmed by a tea that is too robust, and the reverse is equally true.
The expertise of the HOLLIN sommelier: tea and cheese pairings explained by a purist Tea House, with no added flavourings, based in Sartrouville (Île-de-France) and shipping its fine teas worldwide.

As in oenology, pairing tea and cheese relies on a harmony of intensities and a nuanced understanding of tannins. Here are some simple, authentic combinations.

The principle: intensity, tannins, retronasal olfaction

A delicate cheese will be overwhelmed by a tea that is too robust, and the reverse is equally true. The pairing depends first and foremost on aromatic intensity.

Then come the tannins: they cleanse the palate between bites. A tannin-rich tea supports a rich cheese; a delicate tea elevates a fresh cheese.

Goat cheeses and green teas

The herbaceous and marine notes of a Japanese green tea, or the floral hints of a Chinese green tea, pair perfectly with the acidity and freshness of a fresh goat’s cheese.

Serve the tea at 70 °C, in fine cups, alternating with the cheese. The sensation on the palate is immediate.

Cooked pressed cheeses and black teas

The malty and woody aromas, combined with a pronounced tannic structure, bring out the nuttiness of an aged Comté or extra-aged Mimolette. A Chinese black tea or an Assam of good quality makes an excellent partner.

The pairing works all the better when the tea is served concentrated enough to stand up to the richness of the cheese.

Coming to the table

Try these pairings as part of a real meal, not merely in an isolated tasting: that is when retronasal olfaction does its work.

We regularly organise tea and cheese workshops at Hollin du Goût, in Sartrouville. Visit the counter to find out the upcoming dates.

Frequently Asked Questions (FAQ)

What should you remember about tea and cheese pairings?: As in oenology, pairing tea and cheese relies on a harmony of intensities and a nuanced understanding of tannins. A delicate cheese will be overwhelmed by a tea that is too robust, and the reverse is equally true.
How does HOLLIN select its teas when it comes to tea and cheese pairings?: We taste every batch before listing it and work exclusively with pure teas. Oxidation, roasting and terroir are what create the notes: sourcing therefore focuses on the artisan's craft, not on added flavourings.
Where can you discover and taste these teas in Île-de-France?: At the HOLLIN du Goût counter, 22 avenue de la République, 78500 Sartrouville, open Monday to Saturday from 10h to 20h. There, you can smell the dry leaves, compare several grand crus and leave with the batch suited to your practice. Orders are also shipped throughout France and internationally.