Tea-and-biscuit pairing is more like cheese-and-wine than cookie-and-milk. The sweetness of the cookie has to fit the body of the tea, or one of them disappears.
The five we'd ship without thinking: (1) Earl Grey + almond shortbread — bergamot and butter, a clean rhyme. (2) Darjeeling + almond shortbread again — first-flush is too delicate for anything more aggressive. (3) Jasmine + lemon olive-oil cookie — both florals, but the cookie's citrus stops the cup from going saccharine. (4) Lapsang + ginger molasses — smoke meets molasses, both push, neither wins. (5) Chamomile + ginger molasses — opposite cup, same biscuit, the spice cuts the apple.
The two we'd avoid: Earl Grey + ginger molasses (the bergamot and ginger fight); Lapsang + lemon olive-oil (the smoke buries the citrus). When in doubt: more delicate tea + lighter biscuit, more robust tea + spicier biscuit.
