Brits typically enjoy three cups of tea a day – and four in 10 will usually pair their brew with a tasty treat or snack, a study has found.
In fact, nearly a quarter of tea drinkers (23%) say that their main reason to make a cuppa, is so that they can tuck into something tasty with it – with 44% opting to dunk their accompanying snack or biscuit into their beverage.
However, culinary experts have revealed that people's tea and treat pairings may not be getting the most flavour out of either – and may even be ruining the taste of both.
Food scientists from London and the Netherlands have shared the best flavour pairings when enjoying a cuppa – from oaty Digestive biscuits or Hobnobs with an English breakfast tea, to lemon drizzle cake with an Earl Grey.
It emerged that a standard English breakfast tea should never be paired with something too sweet or chocolatey, such as a bourbon – as this, combined with the strong, malty taste of the brew, can be overpowering to the palate.
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Meanwhile, fans of a chai tea, which often contains flavours such as cardamom, cinammon, or cloves, would be best off pairing this with a spiced treat, like a carrot cake, for a comforting combination of flavours.
The tea and snacks pairing guide was produced by scientists at Nali Consulting – which advises some of the world's leading food brands – to mark the launch of Guide Dogs ’ “Make Every Cuppa Count” fundraising campaign, on Friday, April 19.
Food scientists have revealed a full list of the best tea-and-treat combinations, to get the most flavour out of both (Guide Dogs)A spokesman for the campaign, which invites people to host a fundraising tea party, coffee morning, or bake sale, and is giving away dog-shaped cookie cutters, dog nose cake toppers, and puppy bunting, said: “There are steps we can all take to perfect our tea rituals.
“Every cuppa counts – so why not make them as good as they can possibly be? Drinking tea is a national pastime, so it’s surprising to see how many people aren’t maximising their brew potential.
“Why not get together with friends, test out the recommended best pairings, and have a good catch-up? If there’s a better excuse to get together over a cuppa, we haven’t heard it.”
A few of Guide Dogs’ celebrity supporters have weighed in with their tea preferences – including Lorraine Kelly, who enjoys a strong builders’ tea with regular milk and chocolate digestives.
Meanwhile, Dragons' Den star and entrepreneur, Deborah Meaden, said: “My choice is an English Breakfast tea with oat milk and a vegan digestive.
“Chai with vegan carrot cake sounds delicious to me as well, so that'll be on my list to try next. That my combination is backed by the experts goes to show I must be on to a winner.”
A classic Digestive was correctly deemed the best to enjoy with a builder’s tea – although 42% would opt for the chocolate version. Shortbread (43%) and Rich Tea (39%) biscuits also scored highly to pair with the classic English breakfast tea.
Lorraine Kelly enjoys a strong builders' tea, with regular milk and a chocolate Digestive (Guide Dogs)And for the one in 10 adults who usually opt for a peppermint tea (11%), which helps aid digestion, chilli is suggested as the perfect accompaniment – ideally in a dark-chocolate base.
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This is because there is “aromatic harmony” between the earthy aromas of dark chocolate, and the herbaceous notes of mint tea, which enrich the flavour perception when together.
The survey of 2,000 tea drinkers also found that more than a fifth (22%) consider themselves to be “tea connoisseurs”, and 47% say that their partner is the best person to enjoy a cuppa with.
However, 24% prefer the ritual of having a bit of peace and quiet – and a refreshing brew all by themselves, according to the OnePoll.com figures.
Natalie Alibrandi, CEO of Nali Consulting – the team of food and beverage scientists which put together the tea pairing recommendations – said: “We know flavour pairing preferences are subjective, and influenced by individual tastes and aroma perceptions.
“Food science indicates that liking the food and drink itself is a primary driver of enjoying a food pairing. Therefore, while our recommendations offer suggestions, personal enjoyment of flavours remains paramount.
“While taste plays a role, our sense of smell, with its millions of receptors, significantly shapes flavour perception, by detecting key odorants within foods and beverages. Complementary aromas, and our unique perceptions of these, play a pivotal role in our enjoyment of combined flavours.”
THE BEST TEA PAIRINGS, ACCORDING TO NALI CONSULTING:
- English Breakfast – pair with biscuits, such as Digestives, Hobnobs, or oaties. Breakfast tea pairs well with a light and earthy snack, such as an oat or nut-based biscuit, that will complement the almond aroma.
- Earl Grey – pair with lemon treats, such as lemon drizzle. Earl Grey Tea, a black tea infused with bergamot oil, renowned for its citrusy and floral notes, pairs well with lemon-flavored dishes, like lemon drizzle cake. The pairing accentuates the tea's aromatic profile, while enhancing the zesty flavour of the cake.
- Peppermint – pair with dark chocolate with chili, or chili snacks. There is aromatic harmony between earthy aromas of dark chocolate, and the herbaceous notes of mint tea, which enrich the flavour perception when together.
- Jasmine – pair with coconut macaroons. Jasmine tea pairs well with pastries and mildly sweet or tart desserts, such as coconut macaroons, that are not too bold in flavour, ensuring the pleasant, subtle taste of the tea is not overpowered, and instead complemented.
- Rooibos – pair with mild, creamy cheeses and fruits, such as cheese and pineapple sticks. Rooibos tea pairs well with a variety of cheeses, especially those with mild and creamy flavours. Consider mild and creamy cheeses such as cheddar, brie, or goat’s cheese.
- Oolong – pair with higher-fat content snacks, such as salami. Oolong tea has the ability to emulsify fats, a process that helps remove oils from the mouth, and is well paired with higher-fat content snacks, like peanut butter fudge, as another example.
- Chai – pair with spiced foods, such as carrot cake. Chai tea, also known as masala tea, is a spiced black tea blend with warm and aromatic flavours, often featuring cinnamon, cardamom, ginger, and cloves.
- Darjeeling – pair with fruit-incorporated sweet treats, such as Victoria sponge. Darjeeling tea, sometimes referred to as the “champagne of teas”, pairs well with a subtle, fruity sweet treat, such as Victoria sponge.
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