Tea Mooncakes for Mid-Autumn

The Mid-Autumn Festival falls on the fifteenth day of the eighth lunar month, when the moon is at its roundest and brightest. It's a night for coming home — families gather, look up at the full moon, and share mooncakes cut into small wedges so everyone at the table gets a piece. The round cake mirrors the round moon, and splitting it is a quiet wish for reunion and wholeness.

Traditionally, a mooncake is rich — dense lotus seed paste, red bean, or salted egg yolk, sweet and meant to be eaten slowly. That's exactly why tea has always sat beside it. A cup of something fragrant and slightly bitter cuts through the sweetness and resets the palate between bites, which is why mooncakes and tea have been served together for as long as anyone can remember.

From Tea Beside the Cake to Tea Inside It

If tea has always balanced the sweetness of a mooncake from the outside, why not fold it in? That's the idea behind our tea mooncakes: instead of serving the tea alongside, we've baked our single-origin tea powders straight into the pastry and the filling. The result is a mooncake that carries its own balance — the toasted, floral, umami notes of the tea woven through the sweetness, so each bite tastes a little lighter and a little more interesting than the classic version. A modern take that still belongs on the Mid-Autumn table.