If we're speaking up for tea, and bags because using tea leaves at work is a mess, then it's Barry's Gold (in the red box).
Cake, biscuits. Now, it might strike some of you as a hybridisation too far and I initially reacted that way but I can only recommend that you retain an open cake gob mind and consider this loaf cake.
Wild Yeast: Pain d'Epices
"There’s no question that this a very homely looking loaf, but the plain-Jane appearance belies its seductive nature. The flavor derives mainly from anise, complimented by mustard powder and cinnamon, and from honey. I’m going to be living and breathing that anise-mustard-cinnamon-honey combination for quite some time to come. I’m going to be sleeping with it and injecting it into my veins. If I run out, I’m going to be trading my first-born child for it. Really.
This a dense bread, and Malgieri suggests wrapping the loaf in foil for a day or two before serving, to make it more tender. That’s fine if you’re the patient type. Or you can just do what I did, and dip it in your coffee or tea for instant tenderizing; the bread is substantial enough to take it. You may never eat biscotti again."
She's right. And, I write this as an acclaimed baker of biscotti ('acclaimed' is understood as being limited to friends, family, sports clubs, colleagues and the odd hungry looking family on a train).