This set of teas are a suggestion to pair with a three-course meal of refined but mildly-flavored dishes. The balance of fruiti- and roastiness of the Ya Shi Xiang can deliciously complement fish, poultry (e.g. duck?), or spring vegetables, while the Huangye Bai Cha pairs well with cheeses or silken tofu, and the Qing Xiang Tieguanyin provides a delightful finish for both fatty or fruity desserts. The teas can be consumed hot, but try cold-brewing them from the day before and serving in wine glasses to better perceive the meal's subtleties.