Fish is an integral part of the diet of many Asian countries/regions that are also some of the highest per-capita consumers of tea.
has been considered the best pairing with fish as it is the least processed tea with the most subtle flavours that will not overpower the taste of the fish.
Given that fish is relatively expensive (if fresh, being consumed at a restaurant), one will usually pair it with a freshly brewed tea (and not teabags!) in order to truly enjoy the experience.
In my opinion, the following teas would best enhance the flavour profile of most seafood:
Aditya Chirimar (Founder)