A Fragrant Fusion of Flavor and Tradition

Tea has long been revered not only as a comforting beverage but also as a deeply rooted cultural ritual across continents. For centuries, the act of steeping and sipping tea has been intertwined with moments of rest, conversation, and ceremony. Yet, in recent years, its nuanced flavors have found new life beyond the teacup, emerging in kitchens as a prized ingredient for baking. From the brothy depth of Matcha to the citrus lift of Earl Grey, tea brings a distinctive complexity that transforms a simple treat into an aromatic experience. This convergence of baking and tea invites both novice and seasoned bakers to explore a world where fragrance, flavor, and history meld seamlessly. To embrace tea as an essential pantry staple is to wrap each tea-infused treat in a story of terroir, tradition, and taste. Whether you’re crafting a batch of rich sweets with a black or green tea or experimenting with herbal infusions in a delicate pastry, tea is a deeply expressive and versatile ingredient. It encourages bakers to slow down, to savor the process, and to honor centuries of craftsmanship in every bite.

Incorporating tea into baking is more than a modern culinary trend; it’s an extension of how tea has historically permeated cuisine. In Japanese culture, for instance, green tea has been used dating back to the Edo period (1603–1868) not just in ceremonial tea preparation but also in the preparation of ochazuke, which translates to “submerged in tea” or “tea over rice.” A classic comfort food, ochazuke, involves pouring green tea over rice, which is then topped with various savory ingredients such as green onions, toasted sesame seeds, nori (seaweed), and umeboshi (pickled plum).

One of the earliest and most enduring associations between tea and baked goods arose in Britain with the creation of “afternoon tea” in the 1840s. Popularized by Anna Russell, Duchess of Bedford, the ritual provided a solution to the long gap between lunch and a late dinner. The table would be set with teapots, bread and butter, and an array of small cakes and pastries, cementing the pairing of tea and baked treats in thepublic imagination.

Tea cakes themselves have a rich lineage. A notable example is the Edenton Tea Party Cakes. These simple, sweet cakes were famously served in 1774 in Edenton, North Carolina, during the Edenton Tea Party, part of a landmark political protest against the British Tea Act of 1773. Led by Penelope Barker, 51 women gathered to renounce imported British tea, serving instead these cakes with locally sourced herbal infusions. It remains one of the earliest recorded organized political actions by women in America, underscoring how tea, even when absent from the cup, has been a symbol of identity, resistance, and community.

In Ireland, Barmbrack (from the Irish: báirín breac, meaning “speckled loaf”) is a traditional fruit bread that dates back to the 19th century. Dried fruit pieces freckle every slice of this delicious loaf. This gave rise to Tea Brack, which refers to the practice, likely emerging in the early to mid-20th century, of soaking the dried fruit in cold tea overnight, before adding it to the batter. Today, tea continues to inspire bakers across the globe. Green tea, particularly Matcha, lends its vivid hue and umami-rich complexity to cakes, brownies, and scones. Matcha’s fine powder folds seamlessly into batters and doughs. Black teas, from malty Assam to aromatic Earl Grey, are equally versatile. Earl Grey’s lively bergamot notes pair beautifully with creamy frostings, cakes, and breads. Chai, with its medley of spices, can be infused into milk or butter to create warmly spiced cookies or donuts.

Two approachable methods for incorporating tea into baked goods are infusion and direct incorporation. Infusion involves steeping loose leaf tea in water, milk, cream, or melted butter to impart flavor to a liquid or fat component before it is mixed into the recipe. For example, infusing cream with tea creates a fragrant base for a sweet confection. Direct incorporation, on the other hand, works best with powdered teas like Matcha or finely ground black tea, which can be whisked directly into dry ingredients like flour. This method delivers a more pronounced flavor as well as visible flecks of tea throughout the baked item.

The growing interest in culinary tea craft also echoes a broader cultural embrace of tea’s health benefits. From polyphenol antioxidants that help combat oxidative stress to the calming amino acid L-theanine, tea offers functional advantages alongside its sensory appeal.

As more bakers discover the versatility of tea, it becomes clear that this venerable leaf provides a nearly infinite wealth of flavor combinations to excite the modern palate.

We at Upton Tea Imports, inspired by the endless possibilities, would like to share with you a variety of our favorite recipes that showcase how tea can shine in the oven as well as in the teapot. Whether you’re seeking a gentle citrus note, a robust spicy warmth, or a fresh vegetal essence, tea’s versatility in your cupboard is, at its heart, a celebration of flavor, heritage, and the simple pleasure of sharing something delicious. Enjoy!

Recipes

Matcha Brownies

A rich and earthy twist on the classic brownie, these Matcha Brownies blend the bittersweet depth of unsweetened chocolate with the vibrant, grassy notes of our Culinary Matcha Organic.

Ingredients

• ½ cup (1 stick) unsalted butter
• 2-3 oz unsweetened baking chocolate, chopped
• ¾ cup granulated sugar
• ¼ cup brown sugar (adds a subtle caramel note)
• 2 large eggs (for extra richness, add 1 egg yolk)
• 1 teaspoon vanilla extract
• ½ cup all-purpose flour
• 2 tablespoons: Culinary Matcha Organic
• ¼ teaspoon salt

How to Make Matcha Brownies

1. Preheat oven to 350°F. Line an 8x8 pan with parchment paper.
2. In a heatproof bowl, melt the butter and baking chocolate together over a saucepan of barely simmering water, stirring until smooth (or use short microwave bursts).
3. Add both sugars and whisk until glossy.
4. Beat in the eggs and yolk, one at a time, then stir in the vanilla. Mix until smooth.
5. In a separate bowl, whisk together the flour, Matcha, and salt. Gently fold this into the wet mixture with a spatula. Do not overmix.
6. Spread evenly into the prepared pan.
7. Bake 20-25 minutes, until the edges are set and an inserted toothpick comes out clean.
8. Cool in the pan, then chill in the fridge for 30 minutes. Cut into squares.

Ginger Cream Scones with Vanilla Glaze

Fragrant with ginger and finished with a delicate vanilla tea glaze, these scones offer a simple, soothing twist on a classic teatime treat.

Ginger Cream Infusion Ingredients

• 1 cup heavy cream
• 2 tablespoons: Ginger Root Superior Organic

How to Make Ginger Cream Infusion

1. Combine heavy cream and 2 tablespoons Ginger Root Superior Organic.
2. Over low heat, warm gently to a bare shimmer, then turn off the heat.
3. Cover and steep for 20-30 minutes.
4. Press the cream through a fine-mesh strainer and cool completely in the fridge.

Scone Ingredients

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• ¼ teaspoon salt
• 2-4 tablespoons sugar (depending on desired sweetness)
• Optional: candied ginger

Scone Recipe

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Whisk the flour, baking powder, salt, and sugar in a large bowl.
3. If desired, add candied ginger.
4. Pour the cold ginger cream into the dry mix and stir until a shaggy dough forms.
5. Gently knead the dough on a floured surface. Pat into a circle, 1 inch thick.
6. Cut into 8 pie-shaped wedges.
7. Bake 15-18 minutes until golden on the edges.
8. Cool and glaze.

Vanilla Tea Glaze Ingredients

• 2 teaspoons Vanilla Black Tea
• 1 cup powdered sugar
• Optional: ½ teaspoon vanilla extract

1. Pour ¼ cup of boiling water over the tea and steep for 5 minutes. Strain and cool.
2. In a glass measuring cup, whisk the powdered sugar. Slowly stir in the vanilla tea, starting with 2 tablespoons and adding more until desired consistency.
3. If desired, stir in vanilla extract for a stronger vanilla flavor.
4. Spoon, brush, or drizzle the glaze over the scones. Set for 10-15 minutes.

Chai Spiced Donuts

Infused with our herbal Chai Namaste Organic and finished with a spiced sugar coating, these baked donuts deliver the warm, cozy flavors of chai in every bite.

Tea Concentrate Recipe

• 4 tablespoons: Chai Namaste Organic

1. In a small saucepan, bring 2 cups of water to a gentle boil. Add Namaste Chai Organic and reduce the heat to low.
2. Simmer 8-10 minutes, uncovered.
3. Pour through a fine-mesh strainer into a heat-safe measuring cup, removing all chai spice pieces.
4. Return the strained tea to the saucepan and simmer over low heat for 20-30 minutes (depending upon stove and pot size), stirring occasionally, until the liquid measures ½ cup. Check at 10 minutes, then every 5 minutes. The flavor will become more concentrated as the liquid reduces.
5. Cool the concentrate for 10 minutes before adding to your recipe.

Donut Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• ¾ teaspoon baking powder
• 3 teaspoons: Chai Namaste Organic, finely ground (use more for a bolder chai spice flavor)
• ¹/⁸ teaspoon salt
• 2 tablespoons unsalted butter, melted
• 1 large egg, room temperature
• ½ cup packed light or dark brown sugar
• ½ cup granulated sugar
• 1 teaspoon pure vanilla extract
• ¼ cup milk
• ¼ cup sour cream
• Special kitchen supply: Donut pan

Donut Recipe

1. Preheat oven to 350°F. Coat the donut pan with nonstick spray. Set aside.
2. In a large bowl, whisk together the dry ingredients: flour, baking soda, baking powder, Chai Namaste Organic (finely ground), and salt.
3. In a separate medium bowl, whisk the melted butter, egg, brown sugar, granulated sugar, vanilla extract, milk, and sour cream until well combined.
4. Pour the wet ingredients into the dry mixture and blend together.
5. Add the cooled reduced chai tea concentrate and whisk until smooth. The batter should be slightly thick.
6. Spoon the batter into the donut pan, filling each cavity about halfway.
7. Bake for approximately 10 minutes, or until the tops spring back when lightly pressed.
8. Cool the donuts in the pan for several minutes, then transfer to a wire rack.
9. Lightly re-grease the pan and bake the remaining batter.

Topping

• 1 cup granulated sugar
• 3 teaspoons BH33: Chai Namaste Organic, finely ground
• 6 tablespoons unsalted butter, melted In a medium bowl, combine the sugar and finely ground Chai Namaste Organic. Once the donuts are cool enough to handle, dunk both sides in melted butter, then generously coat in the chai-sugar mixture.

Serve and Store

Serve immediately for the best texture and flavor. Leftovers keep well, covered tightly, at room temperature for up to 2 days, or refrigerated for up to 5 days.

Whether you’re folding Matcha tea into brownies, infusing chai tea into donuts, or glazing scones with sugared vanilla tea, each recipe highlights the unique character of the leaf. We hope these ideas inspire you to experiment, enjoy the process, and share something delicious with the people you love.