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The tradition of afternoon tea accompanied by sweets is deeply rooted in European culture, influenced by the English tea ritual, the afternoon tea or five o'clock tea, a true meal of the day where afternoon tea is accompanied by dishes, especially delicious sweets. While in the Eastern tradition the pairing of tea with sweets is not as established and tea is often consumed to accompany main meals in what is known as the tea ceremony, in the West the tradition of afternoon tea has extended well beyond England, making the pairing of afternoon tea with cakes, cookies, and various types of sweets a common breakfast or snack.
It seems that the history of this ritual dates back at least two centuries: it is said that it was the Duchess Anne of Bedford, a close friend of Queen Victoria, who instituted tea time in 1840. According to the stories, the duchess used to get very hungry in the afternoon, so much so that she couldn't wait for dinner time: in the 18th century, it was customary to serve dinner, the main meal, very late in the day, between 7 and 8:30 in the evening.
Midday, between breakfast and dinner, a light meal called luncheon was usually consumed, which aimed to satisfy hunger until the evening, but often left one feeling hungry and weak. The duchess decided to accompany her afternoon tea, just a Darjeeling, with a light meal, cakes, pastries, sandwiches filled with creams and fruits, slices of bread warmed over the fire with jam and honey were common on her table.
According to history, Duchess Anne is said to have invented afternoon tea during a visit to the Duke of Rutland at Belvoir Castle, finding this small mid-afternoon meal perfect for calming hunger and weakness, she repeated it, often inviting her friends to join her. Soon afternoon tea became a well-established convivial meal in many upper middle-class homes, transforming from a very feminine ritual into a true tradition, now a pillar of English culture and beyond.
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But what are the best sweets and cookies to have with tea? The combination of sweets and this beverage is now a classic tea time tradition: who doesn't pair at least a couple of cookies or a slice of plumcake with their afternoon tea? In England, the tradition of afternoon tea is still deeply rooted, and it is a must in tea rooms, cafes, and hotels, where the best rare and precious teas are paired with traditional but also sophisticated sweets. The recipes for sweets to have with tea are many: from simple shortbread cookies, butter cookies, to cakes made with tea, such as matcha tea plumcake or Earl Grey or green tea cakes. You can rely on the classic English tradition and pair your tea with typical scones with jam and clotted cream, or excellent butter shortbread, but tea also pairs very well with cakes and sweets with creams: just think of the classic tea time treat, the battenberg cake, decorated with marzipan, cupcakes and muffins in various flavors, or cream puffs. Also ideal for sweetening tea time are classic sweets with delicate flavors such as ladyfingers, meringues, vanilla cookies, madeleines, and sweet bread.
The combinations with the most different products in the pastry world are endless, between tarts and cookies, mousses and pastries, the choice is vast. But how to choose the right tea for your sweet? And what are the best pairings between sweets and tea? The aromatic notes of teas are indeed diverse, and just like a wine paired with dishes, it is important to choose the right tea for your sweet, in order to enhance its flavor and aromas.
Whatever type you choose, it is important to remember that when organizing an afternoon tea, teas are to be served with milk and sugar on the side to your guests. The sweetness and richness of cakes, pastries, and sweets would indeed require a tea served in purity, precisely to contrast the cloying notes and balance them properly.
What are the best pairings between tea and sweets? We have chosen some macrocategories of tea, varieties in which many different types of tea stand out, combining them with sweets, cakes, and cookies with aromatic notes, flavors, and scents that best match those of the tea, for unique pairings that will make the tasting special, enhancing both the flavor of the drink and that of the sweet. Different sweets for different teas, therefore, based on the characteristics of each type: let's discover them together!
Green teas are non-oxidized teas, characterized by an herbaceous flavor, notes reminiscent of roses and apples, but also some leafy vegetables. They are teas with a fresh, slightly bitter taste, and produce an infusion with green and golden tones. We recommend pairing the floral and herbaceous notes of green tea with sweets made of ingredients with equally sharp notes, spices like ginger and saffron, sweets enriched with liqueurs like rum and pungent fruits, that match strong flavors: apples, pineapples, and apricots. Chinese green teas have a delicate aroma and are very suitable to be simply enjoyed with cookies and dry pastries, coconut truffles and walnut cake, while Japanese green teas, like matcha, to be enjoyed also in the form of matcha latte, can accompany even more substantial sweets: try wagashi, the typical Japanese sweets eaten before tasting tea in the Japanese tea ceremony, but also chocolate sweets such as a soufflé.
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White teas are very delicate and light teas, partially oxidized and obtained from the buds and the youngest and tender leaves of the tea plant, which are left to dry naturally in the sunlight. White tea is a highly prized tea, minimally processed, with an infusion that has a pale color. Generally, this tea should be enjoyed on its own, but if you want to pair it with a dessert, the advice is to match it with desserts that do not overpower its delicate notes, as when served with overly rich and heavy foods, white teas tend to taste bland and not reveal their natural sweetness: desserts and cakes based on cheeses like ricotta, mascarpone, or yogurt, lightly sweetened and with subtle flavors, such as lemon. White tea is also perfect to accompany fruit desserts, whose delicate notes would be ruined by black tea: prefer white tea for strawberry and lemon cakes, but also mousses, semifreddo, and citrus desserts.
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Oolong teas are semi-fermented teas, halfway between green tea and black tea, and therefore neither too strong nor too light: they have very unique flavors that vary depending on the type and degree of oxidation, but generally tend to be very complex and slightly smoky. Suitable for pairing with desserts with equally complex and rich flavors, spiced and homemade cakes, such as apple pies and strudels enriched by the fruity taste of cane sugar and the spicy aroma of cinnamon. Many oolong teas are flavored with citrus notes like orange and bergamot, so we suggest pairing pure oolong tea with a rich dessert, like a citrus tart or tarte tatin, or with honey-based desserts like cookies, muffins, and even struffoli! Oolong teas, being semi-oxidized, also pair well with chocolate desserts, such as chocolate eclairs, macarons, brownies, and Sacher torte, as well as fragrant and buttery desserts like those made with puff pastry. If you enjoy oolong for breakfast, try pairing it with pancakes and maple syrup, or simply with your usual croissant!
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Black tea is a highly oxidized tea, originating from India and Sri Lanka, and is currently the most widespread tea in the world. Its infusion has a dark, reddish color (in China black tea is called red tea), with an intense and astringent flavor and important organoleptic characteristics. Thanks to their robust flavor, black teas are generally recommended to accompany hearty meals, savory breakfasts, fried foods, and even meats. For pairing with desserts, we recommend letting your imagination run wild: you won't be disappointed with the combination of black tea and chocolate. If you want to enjoy tea with a white chocolate or milk chocolate cake, whether it's a tart, a cream cake, or pastries, mousse, and eclairs, opt for a more delicate black tea, obtained from the tenderest leaves, such as a Golden Monkey from Fujian. For dark chocolate desserts, on the other hand, we recommend pairing them with a Pu Erh tea, an intense type of tea perfect for the velvety and strong body of the bitterest chocolate: Pu Erh teas are post-fermented teas with an earthy, almost damp, taste of moss and wood, which, thanks to their distinct flavor, are able to perfectly balance richer and fattier flavors and offer important digestive properties.
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Darjeeling tea is a black tea, considered the "Champagne of Teas," with a light and delicate yet extremely distinct flavor. This was the favorite tea of Duchess Anne of Bedford, and not surprisingly, it is the tea that pairs best with desserts. Perfect for accompanying delicate desserts with vanilla, honey, rose, and bergamot scents like cookies, Viennese pastries, scones as is customary in England, and shortbread, it can also be perfect paired with a carrot cake with mascarpone filling, macaroons, strawberry shortcakes, lemon with cream, pastries, and madeleines.
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