12 Tea and Chocolate Pairings You Must Try

Tea and chocolate aren’t just random snacks you throw together. They’re both packed with antioxidants and flavonoids that work together to support your heart, boost your mood, and even help with inflammation. Plus, when you get the pairing right, the flavors actually enhance each other in ways that’ll make you wonder why you’ve been doing this wrong your whole life.

I’ve spent way too many afternoons testing different combinations (tough job, I know), and I’m here to share the best ones. Whether you’re a dark chocolate purist or someone who sneaks milk chocolate when nobody’s looking, there’s a tea pairing here that’ll blow your mind.

Why Tea and Chocolate Actually Work Together

Before we dive into the pairings, let’s talk science for a second. Both tea and chocolate contain compounds called polyphenols—basically nature’s defense system against free radicals that mess with your cells. Dark chocolate in particular is loaded with flavanols that can help lower blood pressure and improve blood flow.

Tea brings its own arsenal of benefits. Green tea has catechins, black tea has theaflavins, and both pack a gentle caffeine punch that won’t leave you jittery like coffee sometimes does. When you combine the two, you’re basically creating a superfood snack that tastes indulgent but actually does good things for your body.

The flavor aspect is where things get really interesting. Tea has tannins that can cut through the richness of chocolate, while chocolate’s creaminess can soften the astringency of certain teas. It’s all about balance—you want flavors that either complement each other or create an interesting contrast.

The 12 Best Tea and Chocolate Pairings

1. Earl Grey with Dark Chocolate (70-85%)

This is my go-to pairing and honestly, it’s hard to beat. Earl Grey’s bergamot oil gives it this bright, citrusy vibe that cuts right through the intensity of dark chocolate. The black tea base is strong enough to stand up to the cocoa without getting lost.

I use this loose leaf Earl Grey because it has actual bergamot pieces in it, not just flavoring. Pair it with a bar that’s at least 70% cacao—anything less and the tea will overpower it. The combination brings out this almost fruity note in the chocolate that you wouldn’t notice otherwise.

If you’re into coffee-based beverages too, you might appreciate how these flavor principles work across different drinks. Get Full Recipe for some interesting coffee variations that use similar pairing concepts.

2. Matcha with White Chocolate

Okay, I know white chocolate gets hate because technically it’s not “real” chocolate. But hear me out—matcha and white chocolate are absolutely meant for each other. The earthy, almost grassy notes of matcha balance out the sweet, buttery quality of white chocolate perfectly.

You’ll want ceremonial grade matcha for this one. Don’t skimp and get the cooking grade—the flavor difference is huge. I whisk mine in this traditional bamboo whisk until it’s nice and frothy, then take small sips between bites of white chocolate.

The creaminess factor here is off the charts. White chocolate has milk fat and cocoa butter, which gives it this silky texture that complements the foamy matcha. It’s like having dessert and a health boost at the same time.

3. Chai with Milk Chocolate

Spiced chai and milk chocolate might be the most comforting pairing on this list. The warming spices—cinnamon, cardamom, ginger, cloves—play really well with milk chocolate’s creamy sweetness. It’s especially good on cold days when you need something that feels like a hug in beverage form.

I make my chai from scratch using whole spices and black tea leaves, but honestly, a good quality chai blend works too. The milk chocolate shouldn’t be too sweet or the whole thing becomes cloying. Look for something around 35-45% cacao.

For more warming beverage inspiration, check out these coffee drinks perfect for winter mornings. The spice profiles share some similarities with chai.

4. Oolong with Salted Caramel Chocolate

Oolong sits somewhere between green and black tea, and that makes it ridiculously versatile. The partially oxidized leaves give it this toasty, slightly floral character that works wonders with salted caramel chocolate.

The salt is key here—it brings out both the natural sweetness of the oolong and the caramel notes in the chocolate. I steep my oolong in a glass teapot so I can watch the leaves unfurl, which is oddly satisfying.

Try a Taiwanese oolong like Dong Ding or Tie Guan Yin for this pairing. They have a buttery quality that mirrors the caramel, while the tea’s slight astringency cuts through the sweetness.

5. English Breakfast with Chocolate-Covered Coffee Beans

This pairing is for when you need to get stuff done. English Breakfast is robust and malty, with enough body to handle the double hit of chocolate and coffee. It’s basically an energy bomb disguised as a sophisticated snack.

The maltiness of the tea complements the roasted coffee bean, while the chocolate coating adds smoothness to both. Just don’t go overboard on the coffee beans unless you want to be wide awake until 3 AM (learned that one the hard way).

Speaking of coffee and chocolate combinations, you might enjoy these coffee desserts that pair perfectly with tea or coffee. The flavor profiles translate surprisingly well.

6. Rooibos with Milk Chocolate and Hazelnuts

Rooibos is naturally caffeine-free and has this honey-like sweetness that’s perfect for evening pairings. Combined with milk chocolate that has hazelnuts, it creates this almost Nutella-like flavor experience.

I keep a tin of rooibos specifically for after-dinner chocolate sessions. The tea’s mild, slightly nutty flavor doesn’t compete with the chocolate—it just makes everything taste richer and more rounded.

The honey notes in rooibos also bring out the natural sweetness in hazelnuts without making the whole thing taste like a sugar bomb. It’s dessert-like but not overwhelming.

7. Jasmine Green Tea with Dark Chocolate and Orange

Jasmine tea has this delicate, floral quality that might seem too subtle for chocolate, but when you pair it with dark chocolate that has orange zest, magic happens. The citrus acts as a bridge between the tea and the chocolate.

Use a high-quality jasmine tea where you can actually see the jasmine flowers mixed in with the green tea leaves. The floral notes lift the heaviness of dark chocolate, while the orange adds brightness to everything.

This is one of those pairings that makes you feel fancy even if you’re just sitting on your couch in sweatpants. The combination is elegant and light—perfect for spring or summer afternoons.

8. Lapsang Souchong with Extra Dark Chocolate (85%+)

Now we’re getting into adventurous territory. Lapsang Souchong is smoked over pine wood, giving it this intense, almost whiskey-like character. Paired with extra dark chocolate, it’s bold, complex, and not for the faint of heart.

This combination works because both elements are assertive enough to hold their own. The smokiness of the tea amplifies the roasted cocoa notes in dark chocolate, creating layers of flavor that keep evolving as you sip and nibble.

Fair warning—this isn’t a pairing for everyday snacking. It’s more of a contemplative experience, something you do when you want to really pay attention to what you’re tasting. FYI, my spouse hates this combination, but I can’t get enough of it.

9. Peppermint Tea with Dark Chocolate

If you like those chocolate mint candies, this pairing will absolutely wreck you (in the best way). Fresh peppermint tea with dark chocolate is cleaner and more refreshing than any pre-made mint chocolate you’ll find.

I make mine with fresh peppermint leaves from my windowsill herb garden. If you’re using dried, go easy on it because peppermint can quickly overpower everything else. The cooling menthol sensation against the rich chocolate is incredibly refreshing.

This is great after dinner when you want something that feels indulgent but also leaves your palate feeling clean. The mint also helps with digestion, which is a nice bonus after a heavy meal.

For more interesting flavor combinations, explore these creative coffee syrups that use similar complementary flavor principles.

10. Pu-erh with 99% Dark Chocolate

Pu-erh is fermented tea with an earthy, almost mushroom-like quality that sounds weird but is surprisingly delicious. Paired with 99% chocolate (which is basically pure cacao), it’s an acquired taste that becomes addictive once you get into it.

The fermentation in pu-erh creates these complex, umami flavors that match the intensity of nearly pure cacao. Both have this depth that unfolds slowly, revealing different notes the longer you focus on them.

This pairing is best saved for when you’ve developed your palate a bit. Start with lower percentages and work your way up. I brew my pu-erh in a small gaiwan and do multiple short steeps, which lets me enjoy it over a longer session with the chocolate.

11. Chamomile with White Chocolate and Lavender

This is the most relaxing pairing on the list. Chamomile has that apple-like sweetness and gentle floral notes that pair beautifully with white chocolate infused with lavender. It’s like aromatherapy you can eat.

The key is not overdoing the lavender—too much and you’ll feel like you’re eating soap. A subtle hint is all you need to complement the chamomile without overwhelming the delicate white chocolate.

I save this pairing for evenings when I’m winding down. Both chamomile and lavender have calming properties, and the ritual of slowly enjoying them together has become part of my stress management routine (way better than doomscrolling before bed).

12. Hibiscus Tea with Ruby Chocolate

Ruby chocolate is relatively new—it’s made from ruby cocoa beans and has this naturally pink color with a berry-like flavor. Paired with tart hibiscus tea, it creates this fruity explosion that’s unlike anything else on this list.

The tanginess of hibiscus amplifies the berry notes in ruby chocolate, while the chocolate’s creaminess balances the tea’s acidity. It’s bright, fun, and honestly really pretty to look at (great for Instagram if you’re into that).

Brew your hibiscus tea strong—it can handle it. I use dried hibiscus flowers and steep them for at least 7-8 minutes to get that deep magenta color and full tart flavor.

Looking for more beverage pairing ideas? These coffee and breakfast pairings use similar principles of complementary and contrasting flavors.

How to Actually Do a Tea and Chocolate Tasting

Now that you know the pairings, let’s talk about how to approach this whole thing. You can’t just chug tea and stuff chocolate in your mouth (well, you can, but you’re missing the point).

Start by brewing your tea properly. Water temperature matters more than you think—green teas get bitter with boiling water, while black teas need that heat to fully open up. I invested in a thermometer kettle and it completely changed my tea game.

Break your chocolate into small pieces before you start. Those pre-scored lines on chocolate bars exist for a reason. Smaller pieces melt faster on your tongue, letting you experience the flavors as they develop.

The actual tasting process goes like this: Take a sip of tea, let it coat your mouth. Then take a small piece of chocolate, let it melt slightly, and notice how the flavors interact. Take another sip of tea. The second sip always tastes different than the first.

Pay attention to the order—tea first, then chocolate, then tea again. This lets you experience how each element changes the other. Sometimes the tea brings out fruity notes in the chocolate you didn’t know were there. Sometimes the chocolate makes the tea taste sweeter or less astringent.

The Science Behind Why This Works

Okay, getting slightly nerdy here, but understanding why these pairings work makes them more enjoyable. Both tea and chocolate contain compounds that affect your taste receptors in specific ways.

Tannins in tea create that dry, puckering sensation (astringency). When you combine them with the fat in chocolate—especially milk chocolate or white chocolate—the fat coats your mouth and reduces that astringency. It’s the same reason wine and cheese work together.

The flavonoids we talked about earlier aren’t just good for your health—they also contribute to flavor complexity. These compounds create bitter, sweet, and even umami notes that layer on top of each other when you combine tea and chocolate.

Temperature plays a role too. Hot tea changes how you perceive chocolate’s flavor. The heat temporarily numbs your taste receptors slightly, which is why you want to let the tea cool a bit before diving into the chocolate.

If you’re interested in the health aspects of beverages, check out these healthy coffee recipes with nut milks. The nutritional considerations overlap quite a bit with tea pairings.

Common Mistakes to Avoid

I’ve made every mistake possible with this stuff, so let me save you some disappointment. First mistake: using low-quality chocolate. Those waxy chocolate bars you get for a dollar? They don’t have enough cocoa content to stand up to tea, and they often have weird additives that clash with the tea’s subtle flavors.

Second mistake: over-steeping your tea because you’re impatient. I get it, waiting is annoying, but bitter tea ruins the whole pairing. Set a timer and stick to it. Most green teas max out at 3 minutes, black teas at 5.

Third mistake: pairing everything with dark chocolate because you think it’s “healthier.” Sometimes milk chocolate or white chocolate is actually the better match for certain teas. Don’t let chocolate snobbery ruin a good pairing.

Fourth mistake: eating chocolate that’s been in the fridge. Cold chocolate has muted flavors and a different texture. Keep your chocolate at room temperature—around 65-70°F is ideal.

Fifth mistake: drinking your tea too hot. I already mentioned this, but it’s worth repeating because I still catch myself doing it. Hot enough to be pleasant, but not so hot that you can’t taste anything.

Building Your Tea and Chocolate Collection

You don’t need to buy everything at once. Start with one or two pairings that sound appealing and build from there. I started with Earl Grey and dark chocolate because I already had both in my kitchen.

For tea, invest in quality loose leaf rather than bags. The difference in flavor is massive, and you can control the strength more easily. Buy small quantities of several varieties rather than large amounts of one—tea does go stale, especially green teas.

For chocolate, find a local shop that specializes in craft chocolate if you can. The staff usually know their stuff and can recommend specific bars for pairing. Otherwise, online retailers like craft chocolate suppliers often have detailed flavor notes that help you choose.

Store both tea and chocolate properly. Tea goes in airtight containers away from light and moisture. Chocolate should be wrapped and stored at consistent room temperature. Don’t refrigerate chocolate unless you absolutely have to—it develops that white bloom (which is harmless but looks unappetizing).

Want to experiment with more complex flavor profiles? These latte recipes without a machine explore similar layering techniques with flavors.

Pairing for Different Occasions

Not all pairings work for every situation. Some are perfect for quiet evenings alone, others are great for impressing guests, and some are just fun experiments that might not become regular habits.

For afternoon pick-me-ups, stick with black teas and 70% dark chocolate. The combined caffeine and antioxidants give you steady energy without the crash you get from coffee and pastries.

For evening relaxation, go with herbal teas and milk or white chocolate. The lack of caffeine means you can indulge without lying awake at 2 AM questioning your life choices.

For entertaining, try the more unusual combinations like Lapsang Souchong with extra dark chocolate or hibiscus with ruby chocolate. These create conversation starters and show you’ve put thought into the experience.

For everyday indulgence, Earl Grey and dark chocolate or chai with milk chocolate are reliable favorites that don’t require special occasion justification. They’re comforting and familiar while still feeling special.

Consider exploring these iced coffee drinks for summer variations. The cold beverage approach works with tea and chocolate pairings too.

Making It a Ritual

The best part about tea and chocolate pairing isn’t just the flavors—it’s the ritual of slowing down and paying attention. In a world where we’re constantly multitasking and scrolling, taking 20 minutes to focus on taste is surprisingly grounding.

I’ve turned my afternoon tea and chocolate session into a non-negotiable part of my day. It’s when I step away from screens, sit by the window, and just exist for a bit. The tea and chocolate are the excuse, but the real benefit is the intentional pause.

You don’t need fancy teaware or expensive chocolate to make this meaningful (though they don’t hurt). What matters is creating a moment where you’re fully present with what you’re experiencing. Notice the temperature of the tea, the texture of the chocolate, how the flavors change and develop.

IMO, this kind of mindful eating is way more valuable than any diet trend. It teaches you to actually enjoy food and beverages rather than just consuming them while doing seventeen other things.

Final Thoughts

Tea and chocolate pairing isn’t some pretentious food trend that’ll disappear next month. It’s been around in various cultures for centuries, and there’s a reason it keeps coming back. When done right, it transforms two simple pleasures into something greater than the sum of their parts.

You don’t need to follow my pairings exactly. Half the fun is experimenting and finding combinations that work for your palate. Maybe you’ll discover that you actually love green tea with 90% dark chocolate, or that you prefer your oolong with white chocolate instead of caramel chocolate.

The key is to approach it with curiosity rather than rigid rules. Pay attention to what you’re tasting, try different combinations, and don’t be afraid to break the “rules” if something works for you. Some of my favorite pairings came from random experiments that theoretically shouldn’t have worked but somehow did.

Start simple, be patient with yourself as you develop your palate, and remember that the goal is enjoyment, not perfection. Whether you end up as obsessed with this as I am or just add one or two pairings to your routine, you’ll have expanded your appreciation for both tea and chocolate.

Now if you’ll excuse me, I have a date with some Earl Grey and a bar of 75% dark chocolate. These pairings don’t explore themselves.