Afternoon Tea | August 5, 2016 | Food
A rainbow at the table:
Pair your favourite fruit tea with these sweet treats
Britain’s teapots are changing. We’re still a nation of tea-drinkers but we’re increasingly swapping traditional blends for fruity flavours.
And that means our favourite extra meal, afternoon tea, is also ripe for a revolution.
Wedgwood’s history is entwined with tea and its latest collection, Tea Garden, celebrates this trend. The innovative range includes four new fruit and herb tea blends, each complemented by its own cup and saucer, mug and plate design.
We’ve picked our favourite fruit-based bakes to inspire your own new-style afternoon tea. Build yours around just one of the flavours or create a rainbow with mix and match elements of each. Who are we to judge?
Naturally, these elements blossom prettily from the teaware, which combines gold highlights with deep and pretty pinks featuring roses, raspberries and apple blossom.
Image source: Maison Cupcake
Sarah Trivuncic discusses her own raspberry glut in her life-affirming food and lifestyle blog Maison Cupcake, sharing a beautifully simple recipe for Cheat’s Raspberry Tart. This easy combination of white chocolate and quark would be perfect for afternoon tea, perhaps made in individual pastry cases for maximum cake stand impact.
Green tea and mint
With green tea the runaway success of the herbal tea revolution, Wedgwood’s combination of healthy green tea with refreshing mint is very on point. High quality ingredients means it’s bursting with antioxidants too.
Serve in this striking green three piece set with botanical motifs and a saucer pattern influenced by Wedgwood’s own archive designs – all finished with a flourish of gold.
Powdered green tea, known as matcha, has been enthusiastically seized upon as a baking ingredient in recent years, so there’s no shortage of interesting recipes around.
Image source: Sprinkle Bakes
Dispense with the meringue mushrooms by all means but do try Heather’s delicious and earthy pairing of matcha with almonds, sandwiched with a Swiss buttercream.
Lemon and ginger
The classic combination of lemongrass with ginger is somehow simultaneously soothing and refreshing. Wedgwood’s new tea blend and teaware are equally citrussy and bright – and so pretty on the tea table.
Image source: The Kitchn
Diana Velden’s lemon yogurt cake with ginger-thyme syrup is the perfect partner. More rustic looking than the pretty little things, its big slice of flavour earns it a place in the spread.
It is a US recipe, so a little quantity translation is needed but it’s straight-forward enough to become a teatime favourite, so worth the effort.
Blackberry and apple
Full of autumnal warmth, the Tea Garden blackberry and apple tea also includes hibiscus and elderberries for a more complex flavour profile. The teaware is darkly gorgeous too, entwined with delicious-looking brambles.
The blackberries on the teaware look good enough to eat but you’ll be even more inspired with a look at the utterly gorgeous Call Me Cupcake blog. The stunning work of Swedish baker and artist Linda Lomelino, most of the recipes are in English, including this one for blackberry cupcakes.
Image source: Call Me Cupcake
Linda incorporates her hedgerow bounty into the cake batter as well as a sauce to pour lavishly over vanilla buttercream frosting. Save the best specimens for decoration and expect pink-stained fingers.
For more tea ideas that go beyond the usual breakfast blends, discover our guide to teas for any emergency.