CUPPA TREATS
Food scientists reveal the best flavours to pair with a cup of tea – and bourbon biscuits are not on the list
Something too chocolatey - like a bourbon - is overpowering to the palate
EXPERTS have warned a bourbon biscuit with a cup of builder’s tea could be doing irreparable damage - to the taste of both.
Food scientists from London and the Netherlands have revealed the best flavours to pair with a classic cup of English breakfast tea are earthy, oat-based snacks like Digestives biscuits or Hobnobs.
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A standard cuppa's strong, malty taste serves to enhance sweetness in a biscuit, making something too chocolatey - like a bourbon - overpowering to the palate.
But if you must have a sweeter biscuit, opt not to have sugar in the tea itself, as too much sweetness will overshadow all of the other flavours.
For people who enjoy an Earl Grey, a lemon-infused treat is the best option due to the tea’s bergamot and floral flavour profile.
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 fundraising campaign on Friday 19 April.
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A spokesperson for the campaign, which invites people to host a fundraising tea party, coffee morning or bake sale and is giving away dog shaped cookie cutter, dog nose cake toppers and puppy bunting, said: “There are steps we can all take to perfect our tea rituals.
"Every cuppa counts - 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.”
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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.
Dragons' Den star and entrepreneur Deborah Meaden said: "My choice is an English Breakfast tea with oat milk and a vegan digestive.
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"Chai with vegan carrot cake sounds delicious to me as well, 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 poll of 2,000 tea-drinkers found four in 10 usually have a biscuit or snack with their brew - with one in 10 always making the pairing.
With a classic Digestive correctly deemed the best to have with a builder’s tea - although 42 per cent would opt for the chocolate version.
Shortbread (43 per cent) and Rich Tea (39 per cent) biscuits also scored highly for the classic English breakfast tea.
People who enjoy a well-spiced treat such as a carrot cake would be best opting for a black chai tea, often including flavours like cinnamon, cardamom, and cloves, making for a comforting pairing.
For the 11 per cent of adults who usually opt for a peppermint tea - which helps aid digestion - chilli is suggested as the perfect accompaniment, ideally in a dark-chocolate base.
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 average adult sips three cups of tea a day, with 44 per cent committed snack or biscuit dunkers.
Nearly a quarter (23 per cent), however, admit that for them, the only true purpose of a cup of tea is to enjoy a little treat with it.
Around one in five (22 per cent) consider themselves to be ‘tea connoisseurs’, with partners deemed the best to share a cuppa with (47 per cent).
But 24 per cent 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.
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“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.”
NALI CONSULTING TEA PAIRINGS:
- English Breakfast - biscuits (hobnobs, digestives, 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 - lemon treats e.g., 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 - 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 - 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 - mild, creamy cheeses and fruits (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 - higher fat content snacks e.g. 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 - spiced foods e.g., 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 – fruit incorporated sweet treats, e.g., 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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