Tea can complement food just like wine.
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Bright & Light: Lemon Verbena or Tulsi pairs with salads.
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Rich & Savory: Black Tea with Cinnamon or Cardamom matches spicy dishes.
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Sweet & Soothing: Chamomile or Rooibos balances desserts.
Use one teaspoon per cup, steep to taste, and serve unsweetened to let flavors interact. Every loose-leaf blend at Lhasa Karnak is packed by hand — freshness makes all the difference on the palate.
