If you ask us, afternoon tea is a misnomer. Yes, there should be a teapot in the equation, but the real draw is the spread: a slew of tiny sandwiches; sweet and buttery pastries (like Bon Appétit Bake Club’s Coffee Cake Scones); and the extravagance of fancy china, teacups, and a tiered pastry stand for good measure. The ultimate indulgence on the menu is some precious leisure time in the middle of the day.
Teatime is a treasured ritual in too many cultures to name, and as the most-consumed beverage in the world (after water), there’s a textbook’s worth to know about it. Believe it or not, black, green, white, and oolong teas all start from the same humble Camellia sinensis plant; variations in oxidation, roasting, and drying take them in different directions for appearance and flavor. Herbal teas are typically made from dried, preserved herbs or botanicals—like chamomile, mint, and hibiscus—and tend to have minimal, if any, caffeine.
Treating teatime like a wine tasting by noticing the tannins, flavor notes, and the viscosity of what’s in your cup is a great way to develop your palate. Like with wine, food pairings play a key role; black teas like Ceylon and English Breakfast, with their bold tannins and fuller body, balance the sugar in the pastries, scones, and confections that come with afternoon tea territory. Green teas match lighter, vegetable-forward dishes, while herbal teas can go either way, depending on the blend. Whether you already know your way around Dragonwell and Darjeeling or just need an excuse to hit pause with good company, we’ve got you covered, from tools to make the perfect brew, some tiny sandwich inspiration, and the best electric kettle.
Pick your tea.
Teabags are more likely to contain lower-quality, stale, or over-processed leaves, but that doesn’t mean you need a teapot anytime you want to enjoy a top-notch cup; instead, stuff your favorite loose tea into DIY Tea Filter Bags from the Art of Tea. Now, it’s time to meet our favorite teas and their purveyors….
Green Tea
Green tea leaves experience little to no oxidation, which accounts for their light color and bright flavor. Slow and low—for brewing time and temperature—is the best way to extract layers of grassy, vegetal, and nutty flavors from these leaves.
Tea to try: For a sweet, hazelnutty cup with little astringency, brew Miyabi Sencha.
Oolong Tea
Flavor-wise, oolong sits somewhere between green and black tea; some are woody and smoky, others more floral. It’s a highly underrated tea for beginners. These nuanced leaves are ideal for repeat brews and range from golden brown to amber in color.
Tea to try: For a smooth cup with notes of jasmine and milk, brew Midnight Blossom Oolong.
Black Tea
From smoky, complex Lapsang souchong to light, slightly sweet Darjeeling, there’s a black tea for every palate. Many varieties, such as English breakfast and Earl Grey, are blends of several black teas combined with extracts like vanilla and bergamot.
