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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 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.
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.
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.
Tea to try: For a highly prized, early-harvest tea with floral notes, brew Darjeeling First Flush.
Make this scone.
The fearless leaders of Bon Appétit Bake Club, Jesse Szewczyk and Shilpa Uskokovic, set out to make our ideal scone. The result? Sour cream in the batter to create a tender crumb with depth and tang. And a nod to our other favorite morning beverage: coffee. Well, coffee cake. Adding a ribbon of cinnamon sugar through the center and a topping of streusel brings both additional texture and flavor to the flaky pastry.
Pick a sandwich.
One to two sandwiches cut into crustless rectangles or triangles will nicely fill a tiered tray or a small platter. Take a peak at some of our favorites for inspiration:
Get the right gear.
“Tea” yourself up for success with posh plates, stylish spoons, and a kettle, of course.
Tea leaves are especially delicate. Water that’s too hot will scorch them and make for a bitter brew; water that’s too cold will under-extract the leaves and yield a bland cup. With precise temperature controls and a cord-free base, this Oxo kettle makes a foolproof pot possible.
Teatime becomes showtime thanks to this glass-walled, heat-resistant teapot from Kinto. Watch tightly wound jasmine pearls and oolong leaves unfurl in real time as they brew. Plus, the glass strainer is easy to clean and doesn’t retain odors like its mesh counterparts.
This romantic handmade set from the London-based Japanese ceramic mavens at Cerani Studio makes afternoon tea feel like a special ritual. Though they appear fragile, each piece is sturdy and dishwasher-safe, sure to become an heirloom.
Why not opt for stylish standout utensils you’ll want strewn around your table? Use these cheerful, summery spoons to slather jam onto scones or Nutella into crepes.