Tea is often put into the same category as coffee. So it makes sense that some people pairing tea with foods will refer to what works well with coffee. However, most tea lovers tire of the limited choices (pastries and biscotti) available under this comparison. The most effective way to approach this subject is not through coffee, rather through another gourmet product known for its complementary nature: wine.
 
Dragonwell or Sencha are wonderful with seafood or fish fillets, salads, or chicken. Black tea from Sri Lanka or Assam, India, are great accompaniments to beef or steak dishes or spicy foods from Mexican, Italian, or Indian cuisine. Rich, spicy teas, like the black Yunnan or Keemun, offer more complexity and layers to the experience of tea pairings.
 
More information can be found on this facinating subject at the following link:
http://www.teaclass.com/lesson_0107.html