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The custom of eating cookies with tea, as well as sweets, is a Western tradition: in the East, tea is consumed alone or to accompany main meals, in a ritual known as tea ceremony. In some countries, dipping cookies in tea is seen as a real faux pas, but let's face it: what could be better than tea with cookies in good company?
The pairing of tea and sweets seems to have a more recent history, although it dates back to the mid-1800s: it is said that Duchess Anne of Bradford, who was often afflicted by weakness and hunger in the afternoon, requested a light meal to accompany her five o'clock tea, unable to wait until dinner. It is attributed to her therefore the tea time tradition of accompanying cookies and cakes with her afternoon tea, a custom that from a noble and aristocratic ritual has come down to the present day, where tea and cookies are an unbeatable combination, a protagonist of the snack but also of breakfast (and for many even dinner!), perfect to start the day with a boost of energy.
Not just a tradition of the United Kingdom: a cup of hot and steaming tea on a winter afternoon, drunk plain or with very little sugar, little milk, accompanied by a tray of different types of cookies, buttery, spiced, and citrusy can be a real delight, and now a proposal of many bars and tea rooms: not surprisingly cookies are considered a mood-boosting food, thanks to the aromatic notes, sweet taste, and inviting aroma, which make them a winning combination with tea: this pairing is so popular that there are even real rankings of cookies based on which one holds up best when dipped in tea!
Dipping cookies in tea for many is a must that accompanies the tasting of their cup of tea, not only for a snack, but also for breakfast instead of milk or coffee, and there are even many people who drink tea and cookies instead of dinner. Especially if the tea is drunk plain, the pairing with cookies can really enhance its flavors, and make tea time a special moment.
The Lapsang Souchong tea is a very particular infusion: it is a very robust Chinese black tea, with an intense smoky flavor that therefore requires a thick biscuit with an equally robust taste, capable of supporting the strong notes of Lapsang. This tea is obtained through a particular drying and smoking process on conifer wood: the infusion will have a coppery, dark but bright color, and its flavor and aroma intensely release the notes of smoke and resin, while maintaining a sweet, full taste. It is a tea that pairs well with milk, and our recommendation is to accompany it with a rich dark chocolate biscuit, perhaps with the addition of hazelnuts, like craquelé biscuits, sugar-coated biscuits with characteristic cracks that reveal the inviting soft and melting interior of chocolate.
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The Darjeeling tea is considered the "Champagne of Teas", and for good reason. It is one of the most widespread afternoon teas, a black tea of Indian origin that gives life to a light infusion, with a light amber color and floral notes. Darjeeling tea has a slightly astringent and musky flavor, and is often compared to the taste of muscat grapes. Our recommendation is to pair its floral notes with the citrusy notes of a spiced orange biscuit: we suggest using cardamom to recall the memory of the origin of this precious tea, a flavor combination for a complex but not overpowering biscuit: for an even richer biscuit, prepare a butter shortcrust pastry and fill it with a spiced orange and cardamom jam.
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The chai tea, also known as masala chai, is a spiced black tea originating from India. It is prepared by infusing tea leaves with spices such as cinnamon, cardamom, clove, pepper, and ginger, creating a full-bodied, intense, and fragrant infusion. For the chai tea recipe, you can consult our blog article on the subject. To the spicy and pungent notes of Masala chai, we recommend pairing ginger biscuits, or alternatively a cinnamon biscuit, made of simple flavored shortcrust pastry, which complements the spices inside the infusion, for a warming and invigorating combination, sweet but at the same time pungent, ideal for cold winter afternoons.
The Japanese green teas are generally prized teas, with a fresh and herbaceous taste. If you are a lover of these green teas, such as Gyokuro tea, Sencha or the highly prized Matcha from our e-shop, try a delicate yet delicious pairing with cookies, just like American ones, where white chocolate chips are replaced with white chocolate and raspberries, for a very sweet taste that balances the green tea, to be enjoyed in purity: delicious, fragrant, and rich, prepared with muscovado sugar and dried raspberries. The richness and delicacy of these cookies pair well with the slightly bitter and light flavor of green teas, and will amaze the guests at your tea party.
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