Tea can bring out the best in chocolate, according to Vivian Mak of MingCha. The WSJ's Deborah Kan uncovers which types of
chocolate are best paired with different types of tea. This is part of a Hong Kong tea miniseries produced by the WSJ's Eva Tam.
Tags:The Art of Pairing Tea with Chocolate,art of chocolate and tea,chocolate benefits,green teas,hong kong teas,ming cha teas,red teas with chocolate,tea with chocolate,The Wall Street Journal,WSJLive,deborah kan,vivian mak