How to Pair Korean Teas with Chocolate: A Guide to Sipping Slowly and Savoring Flavor

Discover the Art of Korean Tea and Chocolate Pairings

Looking to deepen your tea experience or try something new? This pairing guide brings together the bold, floral, and earthy notes of Korean teas with the richness of artisan chocolates. The teas are brought to you straight from Korean farms, which boasts clean soil and regenerative practices along with local Colorado made chocolates by Colorado Cocoa Pod.

Whether you're a seasoned tea lover or just starting out, this is your invitation to sip slowly and savor mindfully.

How to Prepare and Sip Korean Tea Properly

Before pairing, start with mindful brewing:

• Use the steeping time and temperature listed on each tin.

  • For black and herbal teas: ~195–205°F (90–96°C)

  • For green tea: ~160–175°F (70–80°C)

• Avoid boiling water for green tea—it can make it taste bitter much faster.

• Steep gently and don’t overbrew; this helps preserve flavor clarity. Sometimes I will steep the green tea 10-20 seconds for the first steep and a minute for the second steep for that richer flavor.
  

Tasting Ritual:

1. Sip your tea and inhale the aroma.

2. Let the flavor settle on your tongue.

3. Take a bite of chocolate.

4. Sip again and notice how the flavors evolve and enhance one another as they blend and melt in your mouth.
   

Try mixing different chocolates with each tea. There’s no single correct pairing, just joyful experimentation.

Tea #1: Hadong Black Tea with Korean Yuja (Yuzu)

Sourced from a small farm in Hadong, South Korea, this hand-harvested black tea is blended with Korean yuja (also known as yuzu). The result is a citrus-kissed cup that is bold yet vibrant.

Pairing Tip: Pairs beautifully with dark chocolate, or the yuzu chocolate to bring out the citrus and brightening the black tea.

Tea #2: Organic Korean Green Tea with Plum Blossom

Grown organically in the hills of Boseong, this premium green tea has a naturally mild character. The addition of plum blossoms adds a soft floral note with hints of almond on the finish.

Pairing Tip: Try it with milk chocolate, nut-based chocolates, or white chocolate with floral notes to draw out its delicate complexity and nuttiness.

Tea #3: Mulberry Leaf & Ginger Tea (Caffeine-Free)

This herbal blend features mulberry leaf, a caffeine-free, nutrient-rich plant that tastes similar to green tea, but without the bitterness. A touch of ginger brings comforting warmth and gentle spice.

Pairing Tip: This goes well with the yuzu chocolate as the citrus brings out the flavor of the ginger and amplifies the relatively neutral taste of the mulberry leaves.

Why Korean Tea?

Korean teas are often overshadowed by more popular and plentiful options, but they offer a unique profile that is softer, subtler, and deeply rooted in traditional practices. There is a very specific tea history to Korea, regenerative agricultural practices, and small batches that make them unique and not always available. Every tea in this tasting was sourced directly from small farms in Hadong and Boseong, regions known for their dedication to quality and tradition.

Final Thoughts: A Ritual of Taste and Culture

Whether you’re relaxing at home or sharing this pairing with a friend, this experience is a moment to be present. Korean teas and chocolate don’t just taste good they tell a story of place, tradition, and intention.