Black Jasmine Wit

I bought a sampler pack of Mighty Leaf green tea, and one of the options was Green Tea with Jasmine. So, I came up with this to make a black wit:

5# Belgian pale malt
5.5# flaked wheat
1# flaked oats
1# Munich
12oz carafa III (cold steeped and added to kettle)
1/4 oz Magnum 12%/60 min
.5 oz coriander/5 min
1 orange zested/5 min
.5 ounce jasmine green tea/0 min

Should get me about 1.055, 14 IBUs, and 34.2 SRM.

How will it taste? Good question!

According to the Brewing Association's Beer & Food Matching Chart, Belgian witbier is great with lighter seafood dishes, and is classically paired with steamed mussels; marscapone or herb cheese spread on crackers; banana orange crepes, blood orange sorbet, and panna cotta with lemon.

In The Brewmaster's Table: Discovering the Pleasures of Real Beer with Real Food, Garrett Oliver said it goes well with salads, as long as the dressing isn't verly sweet, and vinaigrettes; goes well with egg dishes (even grilled cheese and ham sandwiches!), and bacon and sausage goes well with witbier, too. Oliver adds that witbier goes well with sushi, sashimi and smoked salmon, and any fish dish prepared with citrus. He also suggests witbier with Mexican and Thai dishes, which pairs well with the coriander in the witbier. Even Indian food can pair with witbier. But witbier doesn't stand up to anything spicy. "Generally speaking, any chicken or pork dishes with brightly flavored preparations will work nicely, especially if they have lemon, lime, or orange flavors," he writes.

Randy Mosher's Tasting Beer: An Insider's Guide to the World's Greatest Drink says it pairs with mussels, salmon, and chicken.