Words by Bridie Newman
A swift dunk of a biscuit into a freshly poured cup of tea is one of life’s quiet pleasures. And while there’s no right or wrong when pairing the two, some biscuits naturally bring out the best in certain brews – much like cheese and wine or oysters and Champagne.
With more than 190 years of sourcing the finest teas behind us – explored in depth in our tea guide – we’re perfectly poised to inform your dunking decisions. Read on for eight of the best tea and biscuit pairings from The Food Halls.
We’re starting strong with a festive pairing – one we believe in so wholeheartedly that it’s become a gift set. The season’s warming spices appear everywhere for a reason: they complement each other beautifully. Our easy-drinking Christmas spiced tea, with notes of cinnamon, orange blossom and redcurrants, finds an excellent companion in our spiced milk-chocolate digestives.
The choice of Paddington Bear, this time-honoured duo is as classic and comforting as you’d expect. The quintessential tea holds a special place in British hearts, and our bestselling blend creates a well-rounded pot that holds its strength when served with milk. Serve with a satisfying snap of our tart Seville orange marmalade biscuits for an elevenses moment.
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If you’re fond of Earl Grey’s fragrant bergamot notes, pair this richly distinctive blend with its irresistibly crunchy counterpart. The all-butter biscuit, infused with aromatic citrus notes, comes into its own when dipped into a cup of Earl Grey swirled with milk and manuka honey. Milk-shy lemon purists, fear not; it’s just as good undunked.
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Our historic Blend No. 49 celebrates the finest teas from India – blending varieties from Darjeeling and Assam to the Nilgiri Mountains and the Sikkim Valley. It’s full-bodied flavour finds a natural pairing in a sweet Scottish shortbread round, while dark-chocolate chips echo the tea’s lingering depth. With a sturdy construction, the biscuit also lends itself to confident dunking.
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This zesty pair will lift any afternoon lull – who said tea and biscuits weren’t medicinal? The gentle heat of our lemongrass and ginger tea is a bright, invigorating boost, and it’s ideal match is – of course – a stem ginger and lemon biscuit, perched temptingly on the saucer.
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A floral, refreshing cup pairs well with a biscuit that is just as subtle, but still offers a contrasting flavour. Case in point: the crisp, elegant notes of rose tea cut through the sweetness of our delectable all-butter shortbread from Edinburgh. While away the afternoon with a pot and tin among friends.
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Decadence in tea-and-biscuit form, our chunky triple chocolate biscuits – with milk- and dark-chocolate chips and further chocolate coating – taste all the more delicious served with the sweet, malty flavours of Assam. Be warned, it’s nigh impossible to stop at just one, so we recommend brewing a full pot of tea.
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This fruity blend finds its ideal match in our equally fruity strawberries-and-cream biscuits. The rich and buttery flavour of the biscuits allows the tea’s nuanced medley of cranberry, strawberry, raspberry, apple and hibiscus to shine. It’s a combination that’s perfect for sweet tooths.
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