High tea is an English tradition that's closely associated with the working classes of the 18th and 19th centuries, when famished factory workers used to arrive home late in the evening and eat bread, cheese, vegetables, a cup of tea, and sometimes meat.
Potatoes, crackers, and pies were also served as a part of high tea, but rarely. This type of meal was eaten at a table, while afternoon tea (or low tea) was enjoyed in low chairs or sofas, hence the possible nomenclature of these traditions. It should be noted that the afternoon tea that's nowadays served in the United Kingdom is often referred to as high tea in other parts of the world.
MOST ICONIC High Tea
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Afternoon tea is an old British tradition of having tea between 3 and 5 o'clock in the afternoon, accompanied by sweet or savory tidbits of food. There are three types of afternoon tea: cream tea, paired with scones, jam, and cream; light tea, paired with scones and sweets; and full tea, paired with savories, scones, sweets, and a dessert.
It is said that the tradition was invented by Anna Maria Stanhope, the Duchess of Bedford, in the 19th century. She suffered from a "sinking feeling" in the afternoon, so she started having a pot of tea and a light snack privately in her boudoir.
VARIATIONS OF Afternoon tea
MOST ICONIC Afternoon tea
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Despite its unusual name, tea is not the dominant flavor in tea egg, a popular, traditional snack item that originated in Zhejiang, but is found throughout China. The snack consists of an egg that is hard-boiled in (usually black) tea, soy sauce, and numerous spices such as anise, cinnamon, cloves, fennel, and peppercorns, which add a savory, slightly salty note to a normal egg.
Tea egg is usually sold by street vendors, but it can also be found in numerous Chinese markets and Asian restaurants. It is commonly consumed on its own or served with accompaniments such as noodles or rice. Traditionally, tea eggs are eaten during Chinese New Year, symbolizing wealth, prosperity, and fertility.
Originating from the middle Edo era, when green tea and bancha rose in popularity, chazuke is a simple dish made by pouring hot green tea over rice and numerous toppings. The usual toppings include a variety of pickled vegetables and seaweed. In some places, salmon, bonito, or grilled eel are used as toppings, the grilled eel topping version being a specialty of Shizuoka prefecture.
Chazuke is consumed at any time of day in Japan, be it for breakfast, lunch, or dinner. It is considered the ultimate comfort food that is easy to prepare. Chazuke is so popular that instant chazuke packs became available in Japanese stores since the 1970s, consisting of freeze-dried toppings and various seasonings for the dish.
VARIATIONS OF Chazuke
MOST ICONIC Chazuke
Peanut powdered mochi is a sweet and sticky rice ball with a peanut powder coating. This Taiwanese sweet treat consists of a steamed mixture of glutinous rice flour, sugar, and water. Small bite sizes of the sticky dough are pinched off with chopsticks and then dipped into powdered peanuts.
Sometimes filled with the peanut powder mixture, the soft rice balls make for a simple dessert or a sweet snack. They are best consumed while still warm, accompanied by a cup of tea. Peanut powdered mochi is sold by numerous Taiwanese street vendors.
Wagashi are traditional Japanese sweets that are usually made from natural, plant-based ingredients such as grains and azuki beans. The sweet treats are typically served with tea and are classified into three categories: namagashi (fresh confectionery), han namagashi (half-dry confectionery), and higashi (dry confectionery).
Wagashi is characterized by its design, so in spring, when cherry blossom is in full bloom, the producers make wagashi in cherry blossom shapes, using cherry petals or leaves. The origins of these sweets date back to the Yayoi Era when there was nothing more than natural nuts, fruits, and berries, so wagashi was influenced by the grain processing skills introduced from China.
MOST ICONIC Wagashi
View morePopara, the Balkan version of bread mash, is an ancient dish that has been greatly appreciated as a quick and easy solution to use up leftover bread and to feed the whole family in the process. Since it is eaten in many countries across the region, there are many different ways of its preparation.
The two crucial ingredients are bread, diced or torn into smaller pieces, and liquid, usually milk, water, or tea, that is used to blend the bread into a soft mass. The liquid is typically mixed with butter, vegetable oil, or lard to provide a more substantial meal.
MOST ICONIC Popara
This traditional Vietnamese dessert originated in Hải Dương. It combines mung beans, vegetable oil or pork fat, sugar, and flavorings to create a cake with a fudge-like consistency and a smooth texture. It is believed that the cake first appeared in the 1920s, and since then, this simple combination has earned a status of a favorite local sweet and has become well-known in the entire country.
Traditionally, pieces of bánh đậu xanh are accompanied by a cup of green or lotus tea.
MAIN INGREDIENTS
Zhangcha duck is a duck smoked with tea and camfor, originating from the Chinese province of Sichuan which is famed for its spicy dishes. The preparation of this meal is a five-step process; first, it’s marinated, then boiled, air-dried, smoked, and finally, fried.
When served, pieces of duck meat are topped on gebao — a clam-shaped bun.
MOST ICONIC Zhangcha ya
View moreAn original creation from Tamsui District, thih-nn̄g or iron eggs are dark-hued eggs with a rubbery and firm texture, hence the name. This local specialty consists of chicken, pigeon, or quail eggs that are boiled and peeled, stewed with a blend of spices until very hard and chewy, and then finally air-dried.
Iron eggs are typically braised in soy sauce or strong tea and can be plain or enhanced with a variety of herbs and different flavors such as chili or garlic. With a combination of spicy, sweet, and savory flavors, these stewed eggs are one of Taiwan’s favorite street snacks available at numerous night markets.
TasteAtlas food rankings are based on the ratings of the TasteAtlas audience, with a series of mechanisms that recognize real users and that ignore bot, nationalist or local patriotic ratings, and give additional value to the ratings of users that the system recognizes as knowledgeable. For the “19 Best Rated Dishes With Tea” list until February 16, 2025, 789,953 ratings were recorded, of which 515,851 were recognized by the system as legitimate. TasteAtlas Rankings should not be seen as the final global conclusion about food. Their purpose is to promote excellent local foods, instill pride in traditional dishes, and arouse curiosity about dishes you haven’t tried.