Pairing tea and food/pastries is a matter of taste. Generally tea should complement and marry with the food being served. For example: Earl Gray Tea (a blended tea, flavored with oil of bergamot) is wonderful when paired with chocolate.So most pastries that include chocolate go well with this particular tea.
Green tea can be somewhat bitter and a sweet delicate sugar cookie would be a suggestion.
If you are serving a fruit loaf, then a black tea with orange and spicy flavors would be great.
Darjeeling tea (known as the champagne of teas) should be sipped whilst eating a dainty light cookie.
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