Come, sit down and have some tea. Bread and butter, cream and sugar. Now tell me of your troubles.
— A.A. Milne
Tea has long been treasured not only as a restorative drink but also as a fixture in daily life across cultures. For centuries, it has accompanied moments of rest, conversation, and ceremony. Today, tea’s role extends beyond the teacup. It has earned its place as a culinary staple, offering cooks and bakers a versatile ingredient that elevates both sweet and savory creations.
Tea adds layers of aroma and depth that transform the everyday into something memorable. Like vanilla or cinnamon, tea deserves a permanent spot in the cupboard — ready to infuse breads, pastries, confections, and even hearty dishes with flavor steeped in history.
In our Winter 2025 Upton Tea Quarterly article, we explore how tea has quietly shaped culinary traditions throughout history and across cultures. In modern kitchens, it shines through two simple techniques: infusion and direct incorporation.
- Infusion: steeping tea into milk, cream, butter, or water — imparts gentle yet complex flavors to custards, cakes, and frostings.
- Direct incorporation: using powdered Matcha or finely ground black tea — adds vibrant color, visible flecks, and bold taste to doughs and batters.
Whether you’re folding Chai spices into doughnuts or whisking Matcha into brownies, tea brings both artistry and depth to the table.
However, tea offers more than just taste. Boasting antioxidants, calming L-theanine, and centuries-old associations with wellness, it’s not just a flavor enhancer — it’s a nourishing staple. Just as one might reach for olive oil, sugar, or honey, reaching for tea in the kitchen connects every recipe to a broader story of culture, terroir, and craft.
At Upton Tea Imports, we see tea as more than a beverage: it’s a kitchen cornerstone and a bridge between tradition and creativity.
Invite Earl Grey to your Thanksgiving dinner with a recipe that is sure to delight the whole table.
Earl Grey Sweet Rolls
Step 1: Make the Earl Grey Tangzhong
A tangzhong is a dough starter that helps retain moisture in bread, resulting in a soft, fluffy texture.
Ingredients
- ¼ cup boiling point (212°F) water
- 1 tablespoon Earl Grey tea leaves
- ¼ cup milk, warmed
- 2 tablespoons bread flour
Instructions
- Steep Earl Grey leaves in boiling point (212°F) water for 5 minutes. Once steeped, strain and discard the leaves.
- In a small saucepan over medium-low heat, combine the steeped tea with milk and bread flour. Whisk until smooth and lump-free.
- Continue to cook over low heat, stirring constantly, until the mixture thickens to a paste-like consistency.
- Transfer the tangzhong to a small bowl and let it cool completely before incorporating it into your dough.
Step 2: Make the Dough
Ingredients
- 1 packet active dry yeast
- ½ cup milk
- 2 heaping tablespoons Earl Grey tea leaves
- ¼ cup light brown sugar
- ¼ cup white sugar (plus 1 teaspoon for activating yeast)
- ½ teaspoon salt
- ½ stick (4 tablespoons) unsalted butter, at room temperature
- 1 egg
- 2 ½ cups bread flour
- Optional: Turbinado sugar for topping
Instructions
- Add Earl Grey tea leaves to a spice or coffee grinder and pulse until finely ground to a dusty powder. Set aside.
- Gently heat the milk in a small saucepan or microwave-safe container until lukewarm. Pour it into a large mixing bowl, then add the yeast and 1 teaspoon of sugar. Let the mixture sit for about 5 minutes, or until foamy.
- Add ¼ cup white sugar, brown sugar, butter, egg, salt, ground Earl Grey tea, and the cooled tangzhong to the warm milk mixture. Stir with a wooden spoon until combined.
- Gradually add the bread flour, ½ cup at a time, mixing until a shaggy dough forms.
- Transfer the dough to a floured surface and knead until smooth, elastic and soft — about 10 minutes by hand or 5-7 minutes on low speed with a dough hook. The dough is ready when it springs back when gently pressed.
- Shape into a ball and place it in a lightly buttered bowl. Cover with a tea towel and let rise in a warm place for 60-90 minutes, or until puffy and nearly doubled in size.
- Divide the dough into 10 equal portions. Shape each into a ball, then roll into a log and twist into a spiral (like a cinnamon bun). Place each bun on a parchment-lined baking sheet. Cover with the tea towel and let rise again for 1 hour.
Step 3: Make the Egg Wash
Ingredients
- 1 egg
- 1 teaspoon milk
Instructions
When the rolls are finished rising, beat the egg vigorously until smooth and bubbly. Add the milk and continue to beat until fully combined. Set aside.
Step 4: Bake
Preheat the oven to 350°F. Brush the top of each roll with the egg wash and, if desired, sprinkle with turbinado sugar. Bake for 18-20 minutes, or until golden brown.
Serve warm with Classic Orange Marmalade or Holiday Jam.
Stock up your cupboard and prepare to preheat your oven.
Until next time, keep sipping!