Best tea and cookie pairings
A perfectly brewed cup of tea is a treat in itself, but when paired with the right biscuit, it can elevate your tea-drinking experience to a whole new level.
Black tea & classic shortbread
Black tea, with its bold, full-bodied flavor, pairs beautifully with buttery, rich biscuits. A classic shortbread is the perfect choice here. The simple, buttery taste of shortbread complements the deep, malty notes of black tea without overpowering it. Its crumbly texture melts in your mouth and balances out the slight bitterness of a strong brew.
- Why it works: The richness of shortbread enhances the smooth, comforting notes of black tea, creating a harmonious pairing.
- Brewing tip: Brew your black tea at 95-100°C (200-212°F) for 3-5 minutes to get the most out of its robust flavor, and let the buttery shortbread smooth out the edges.
Best with: English Breakfast, Assam, or Darjeeling tea.
Green tea & almond biscotti
Green tea’s light, vegetal, and sometimes slightly sweet flavor pairs wonderfully with the nutty crunch of almond biscotti. The crisp texture of biscotti offers a pleasant contrast to the smooth, refreshing sip of green tea. Almond biscotti, in particular, complements the subtle grassy notes of green tea without overwhelming the palate.
- Why it works: The nuttiness of the biscotti enhances the natural sweetness of the green tea, and the crunchy texture adds a satisfying bite to your tea break.
- Brewing tip: Green tea is best brewed at a lower temperature of 75-80°C (170-175°F) for 2-3 minutes. The delicate nature of the tea pairs perfectly with the light, crisp biscotti.
Best with: Sencha, Jasmine, or Matcha tea.
Earl grey & lemon madeleines
The distinctive citrus notes of Earl Grey tea, flavored with bergamot, are wonderfully complemented by the soft, buttery texture and zesty flavor of lemon madeleines. These small, delicate sponge cakes bring out the citrusy brightness of Earl Grey while their fluffy texture balances the tea’s tannic structure.
- Why it works: The lemon in the madeleines enhances the bergamot in the Earl Grey, creating a burst of citrusy freshness with each sip and bite.
- Brewing tip: Brew Earl Grey at 95°C (200°F) for 3-4 minutes to extract its fragrant notes, and let the madeleines amplify the citrus flavor.
Best with: Classic Earl Grey or Lady Grey tea.
Chai tea & ginger snaps
Chai tea, with its rich blend of spices like cinnamon, cardamom, and cloves, pairs exceptionally well with ginger snaps. The spicy kick of the ginger in the cookies mirrors the warmth of chai, while the crispy texture adds a delightful crunch that contrasts the creamy, spiced tea.
- Why it works: The spiciness of the ginger snaps complements the layers of spices in chai tea, creating a warm, comforting flavor combination that’s perfect for cold days.
- Brewing tip: Brew chai tea at 95-100°C (200-212°F) for 4-5 minutes to allow the spices to fully develop. Pair with ginger snaps to enhance the warming flavors.
Best with: Masala Chai or spiced black teas.
Herbal tea & oatmeal raisin cookies
Herbal teas, such as chamomile or rooibos, often have floral, fruity, or sweet undertones, making them a perfect match for oatmeal raisin cookies. The chewy texture and natural sweetness of the raisins in the cookies complement the soft, earthy flavors of herbal teas. The oats add a wholesome texture, while the spices (like cinnamon or nutmeg) in the cookies align beautifully with the warmth of a rooibos or chamomile brew.
- Why it works: The natural sweetness of raisins enhances the subtle, soothing flavors of herbal teas, and the oatmeal adds heartiness to the tea-drinking experience.
- Brewing tip: Herbal teas should be brewed at 95-100°C (200-212°F) for 5-7 minutes to extract their full flavor profile. The warmth of an oatmeal raisin cookie adds a rustic, homely touch.
Best with: Chamomile, Rooibos, or Peppermint tea.
Oolong tea & coconut macaroons
Oolong tea sits between black and green tea in terms of flavor and oxidation, offering floral, fruity, and slightly toasty notes. Coconut macaroons, with their sweet, chewy texture and rich coconut flavor, are an ideal match for oolong. The light sweetness of the macaroons complements the complex flavors of oolong without overpowering its subtle layers.
- Why it works: The toasty flavor of oolong tea brings out the nutty, sweet flavors in coconut macaroons, while the macaroon’s chewy texture adds depth to the tea-drinking experience.
- Brewing tip: Brew oolong at 85-90°C (185-195°F) for 3-5 minutes to highlight its rich, floral notes. The coconut macaroons will pair seamlessly with the nuanced flavors.
Best with: Tieguanyin, Wuyi Rock Oolong, or Milk Oolong.
White tea & vanilla wafers
White tea, known for its delicate and floral flavor, pairs beautifully with light, simple biscuits like vanilla wafers. These airy, crisp wafers don’t overpower the subtlety of white tea but instead offer a gentle sweetness that complements its floral and fruity undertones.
- Why it works: The light, fragrant flavor of white tea pairs well with the mild sweetness of vanilla wafers, allowing both the tea and the biscuit to shine without competing.
- Brewing tip: Brew white tea at 75-80°C (170-175°F) for 2-3 minutes to preserve its delicate flavors. The subtle vanilla flavor in the wafers enhances the tea’s natural sweetness.
Best with: Silver Needle or Bai Mu Dan white tea.