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Category: The Art of Tea

Iced Tea Delights: Crafting Refreshing Non-Alcoholic and Spirited Tea Cocktails

Posted on by Emma Loughlin

Most types of tea have a story behind them. Although America is not known for being a particular large consumer of tea until recently, we have two concepts that we can thank our American cousins directly for. Firstly, the term ‘English Breakfast’ was coined and popularised by an American and Iced Tea was first formerly served in America, at the St Louis world’s fair in 1904.

An Englishman, Richard Blechynden, was at the fair promoting Indian tea but he had not taken into account, the scorching mid-West Summer, and for the first couple of days he struggled to get potential customers to sample his freshly brewed hot tea samples. A practical man, Blechynden, filled a glass with ice cubes and poured tea over them and thus Iced Tea was born.

Over the years since its inception, methods of making iced tea have been significantly refined: Hot tea poured straight over ice cubes creates a quite a brownish liquor whereas steeping teabags or leaves in freshly drawn cold water creates a lovely reddish-amber liquid.

The best way of making iced tea is to brew about 50g of leaf tea in 2 pints or 1.2 litres of fresh cold water for at least 3 hours but preferably overnight. Using a fine sieve, strain the cold tea liquor into a large clean sealed container which can then be kept in the fridge and can then be used as desired. Black tea, green tea or rooibos as well as our wide range of flavoured teas can be used to good effect. The best way of serving a ‘plain’ iced tea is to pour the liquor into a glass over ice cubes adding a slice of lemon if desired. Using plenty of ice in the finished drinks, not only keeps them well chilled but also looks more attractive when serving.

To follow is a selection of recipes for a selection for both alcoholic and non-alcoholic tea cocktails and punches.

 

Alcohol-free Tea Cocktails

Apple Aperitif
1 pt (500ml) Iced black or green tea
1 pt (500ml) clear sparkling apple juice
1/4 pt (125ml) clear lemon juice
Sugar to taste
Garnish: apple slices

Method: Mix tea, apple juice and lemon juice together and add sugar to taste. Garnish with apple slices and serve well chilled over ice.

Serves 8-10

Fruit Fizz
1 pt (500ml) iced black tea
1/4 pt (125ml) orange cordial
1/4 pt (125ml) clear lemon juice
1 pt (500ml) sparkling mineral water or soda water
Sugar to taste
Garnish: assorted fruits

Method: Mix tea, lemon juice, orange cordial and sparkling mineral water together and add sugar to taste. Garnish glasses with assorted fruits and serve well chilled over ice.

Serves 8-10

Classic Iced Lemon Tea
1 pt (500 ml) iced tea
½ pt (125ml) clear lemon juice
Sugar to taste
Garnish: lemon slices

Method: Mix tea and lemon juice together and add sugar to taste. Pour over ice cubes and add lemon slices to garnish.

Serves 4-5

Tea Fizz
1 pt (500 ml) iced tea
1 pt (500 ml) lemonade
¼ pt (125 ml) lime cordial
Garnish: lime slices

Method: Mix tea, lemonade and lime juice together, garnish with lime slices. Serve over ice.

Serves 8-10

Verandah Fruit Cup
1 pt (500ml) iced tea
2 × 170 ml  bottles ginger ale
½ pt (250 ml) soda water
¼ pt (125ml) lemon juice
¼ pt (125ml) orange cordial
Sugar to taste
Garnish: assorted fruits

Method: Mix tea, ginger ale, soda water, lemon juice and orange cordial together. Add sugar to taste. Garnish glasses with assorted fruits and serve well chilled.

Serves 8-10

Alcoholic Tea Cocktails

Planters Punch
1 pt (500ml) iced tea
1 pt (500ml) clear sparkling apple juice
¼ pt (125 ml) clear lemon juice
¼ pt (125 ml) brandy
Garnish: apple, lemon and orange slices

Method: Mix the tea, apple juice, lemon juice and brandy together. Add sliced fruit to garnish and serve well chilled over ice.

Serves 8-10

Rum Cup
1 pt (500ml) iced tea
½ pt (250ml) lemonade
¼ pt (125 ml) dark rum
¼ pt (125 ml) orange cordial
Sugar to taste
Garnish: orange slices

Method: Mix the tea, lemonade, rum and orange cordial together, add sugar to taste and stir well. Pour into glasses and garnish with orange slices. Serve well chilled over ice.

Serves 6-8

Russian Roulette
1 pt (500 ml) iced tea
¼ pt (125 ml) vodka
¼ pt (125 ml) lime cordial
Crushed ice
Garnish: lime slices

Method: Mix tea, vodka and lime cordial together. Pour over crushed ice and garnish the glasses with fresh lime slices.

Serves 4-5

Spiced Cider Punch
1 pt (500 ml) iced tea
1 pt (500 ml) sweet cider
2 lemons, sliced
2 cinnamon sticks
A few cloves
Sugar to taste

Method: Pour iced tea over the sliced lemons, cinnamon sticks and cloves. Allow to steep for 1 hour. Add cider and sugar to taste. Serve chilled over ice.

Serves 6-8

Strawberry Fayre
1 pt (500 ml) iced tea
1 pt (500 ml) sparkling white wine or Prosecco
Sugar to taste
Garnish: strawberries and mint sprigs

Method: Pour iced tea and well chilled white wine or Prosecco together and pour into tall glasses. Garnish with sliced strawberries and mint sprigs. Serve well chilled.

Serves 6-8

Our favourite Spring Teas to try

Posted on by Emma Loughlin

As we move into spring and begin to enjoy lighter days and a little warmth in the air, it’s a natural time to reach for teas that reflect the season, lighter, brighter and refreshing.

After the depth and strength of winter blends, spring invites something more delicate in the cup. Here are some of our favourite teas to enjoy as the seasons change.

Light Black Teas

Spring is the perfect time to rediscover lighter black teas, which are elegant, balanced and wonderfully drinkable.

From Sri Lanka, we recommend both:

Whilst Ceylon can produce teas of strength, it is more widely known for its gentler, almost aristocratic teas. Kandy has a nice gentle flavour and a coppery liquor whereas the Dimbula we sell was the original Orange Pekoe we introduced back in the 1960s and has many dedicated drinkers, many of whom enjoy this refreshing and genteel brew.

Moving from Sri Lanka across to India, our new Doke Estate First Flush Black Fusion Tea is selling very well and is a wonderful example of a light, bright first flush tea. Handcrafted without machinery, it delivers a classic spring profile, light, sweet, flavourful and truly delicious.

Flavoured Teas

As we venture outside to enjoy the first hints of spring sunshine, teas with floral and citrus notes come into their own.

Two favourites include:

Both are based on a light China Keemun tea, offering a gentle base that allows the flavours to shine. The citrus brightness of lemon or the delicate floral notes of rose make these perfect companions for a quiet moment in the garden.

Green Teas

Green teas are often the natural choice for spring, fresh, clean and invigorating.

We recommend two very different teas:

Chun Mee is one of the original Chinese green teas that would have been available in the UK in the 1970s (albeit only to the very wealthy) and remains a classic today.

Kukicha, is a masterpiece of Japanese tea-making. It produces a delightful yellow liquor with a fresh, almost grape-like flavour, clean, delicate and incredibly refreshing. It pairs beautifully with food, pastries and light snacks, or simply enjoyed on its own as you sit and feel the warmth of the spring sun on your face.

 

Herbal Infusions

For those looking for something naturally caffeine-free, herbal infusions offer both flavour and vibrancy.

Two excellent choices are:

Rosehip (in the form of rosehip shells) are used in several of our herbal and fruit blends and bring a muted sweetness that offsets some of the astringency of other fruits and peels. This blend of Rosehip and Hibiscus is brightly coloured, delightfully flavoured and is a great source of Vitamin C.

Chamomile is a little bit like marmite, you tend to either like it or you don’t. Those that do compliment us on the sweet-muted apple-like flavour of our whole Chamomile Flowers and the delightful aroma of the dry flowers themselves. Also ideal to drink before bed as it is claimed that Chamomile aids restful sleep.

White Tea

For the lightest of all spring teas, look no further than:

Made from the Fuding Da Bai tea plant, this is one of the most delicate teas we offer. Brewed at a lower temperature (around 75–80°C) for approximately five minutes, it produces a pale liquor with a soft, hay-like sweetness and an almost ethereal character.

Yin Zhen is regularly listed on China’s coveted list of Famous Teas, and with good reason.

A Season for Lighter Brews

Spring is a wonderful time to explore the lighter side of tea. Whether you’re drawn to gentle black teas, floral blends, fresh greens or delicate whites, there’s something for everyone that’s uniquely suited to this time of year.

So, as the days grow longer and the sun begins to appear a little more often, take a moment to enjoy a cup that reflects the season, one that’s fresh, uplifting and full of character.

Reconnecting with China’s Tea Culture: A Memorable Return for Northern Tea Merchants

Posted on by Emma Loughlin

After a five-year hiatus, James was thrilled to return to China on 25 June 2024. The last visit in September 2019 seems like a distant memory, especially with the pandemic-induced pause in travel.

The occasion was the 5th International (Leshan) Green Tea Conference & “Emeishan Cha” Production & Marketing Matchmaking Conference in Leshan, Sichuan Province. While I had previously visited Yibin and Enshi in Sichuan, Leshan was a new and exciting destination. Nestled beneath majestic mountains, Leshan boasts a unique climate perfect for tea cultivation.

 

On arrival at Chengdu Tianfu International Airport, the lush, verdant landscape of this region is always a delight, and the vastness of China never ceases to amaze. The 2.5-hour drive on pristine motorways was serene, with always surprisingly, very little traffic.

 Upon arriving at the specially prepared conference hotel, the efficient check-in process was followed by enthusiastic and warm greetings from several dear tea friends, unseen for over five years. The hugs, handshakes, and joyful exclamations were heart-warming.

There was no time to waste. A quick refresh and change into more formal attire led straight to the reception and a subsequent banquet. Having been awake since 7am the previous day, I diligently consumed all the green tea and water offered. The evening featured introductions to dignitaries from the Leshan Municipal People’s Government and central government officials, integral to the conference’s organisation. I must say that my chop-stick control is never very good when I’ve been awake for more than 24 hours but managed the supper without any embarrassing incidents and was very pleased to see my bed for the evening.

The conference itself was a marvel of organisation, kicking off with a 7am breakfast. Leshan is home to some of the largest tea companies in the region, each generating millions of Yuan in sales annually. The area’s altitude, topography, irrigation, and the genuine love of the art of tea-making, the teas from this area are noticeably of fine quality. The Municipal Government of Leshan has created strong local branding for teas from this area and both local and national government are supporting this very strongly.

     

 

 

 

 

   

The afternoon offered a tour of the Emei Xueya Youjicha organic tea garden—an absolutely stunning experience (as you can see from the pictures) and it was great to learn about the production here and sustainability. We also visited the Zhuyeqing Company Tea factory and the Nongfu Spring factory, the size of which amazed me!

   

   

The following day, we spent quality time with the suppliers who attended the conference, sampling their exquisite teas. One supplier’s innovative approach to infusing coffee with gardenia petals, akin to Jasmine tea preparation, stood out. The blend of innovation and quality from the 20 or so businesses in attendance was truly impressive.

Overall, it was a fantastic trip to China. We encountered exceptional teas, forged new business connections, and reaffirmed the sense of family within the tea industry. Here’s to the enduring bonds and shared passion for tea that unite us all!

 

Watch the official video from the Conference here.

 

Iced tea and Tisane Cooler Recipes

Posted on by Emma Loughlin

On a recent hot weekend I spent a little time seeking inspiration for ways to utilise our teas and herbal infusions to make cold and refreshing drinks and here are a few ideas…

 

PEACH ICED TEA

Peach Iced tea

Peach Iced Tea is a hugely popular drink in America, and made with fresh peaches, instead of peach flavouring, this is a hugely refreshing drink, and ideal for taking the edge off the heat in Summer! This recipe is to prepare the evening before use, to get everything chilled properly.

Ingredients:

  • 200g granulated sugar
  • 5 ripe peaches, 4 stoned and chopped, 1 sliced to serve
  • 4 Gourmet or English Breakfast Teabags
  • Small bunch fresh mint

Method:

STEP 1
Tip the sugar into a pan with 250ml water. Bring to the boil slowly, ensuring the sugar is fully dissolved. Add the chopped peaches and cook until very soft. Remove from the heat, mash the peaches with a fork, and leave to infuse for 1 hr.

STEP 2
Sieve the syrup through a fine sieve into a jug, mashing the fruit to release all the liquid. The syrup will keep in the fridge for one week.

STEP 3
Put the teabags in a large heatproof jug and pour over 2 litres boiling water. Leave to steep for 4 mins, then carefully remove the teabags. Leave to cool, then transfer to the fridge until chilled.

STEP 4
Stir the peach syrup into the iced tea with some ice or pour a little of the syrup into tall glasses and add the tea. Top up with more water, (you can also use sparkling water) or ice. Add peach slices and a sprig of mint to serve.

 

HIBISCUS COOLER

Hibiscus cooler

Easy to make and deliciously cooling and reviving, this hibiscus Cooler has only two ingredients, and contains no sugar (unless you opt to use honey)!

Ingredients:

  • 10g whole dried hibiscus sepals
  • Crushed ice
  • Clear Honey (optional)

Method

STEP 1
Boil a kettle of water, then leave for around 1 min to cool to around 90C. Put the flowers in a jug, pour 500ml of the water over the flowers, then leave to infuse for 16 mins. This is the optimum time and temperature for extracting the beneficial antioxidants.

STEP 2
Strain into glasses over ice and sweeten with a little honey, if you prefer a sweeter drink.

 

CITRUS ICED TEA 

Many of our teas are complimented if served with a slice of lemon, instead of milk. This is true particularly of speciality teas, and the use of our English Breakfast Tea Temples brings a quintessentially English twist to a classic recipe.

Ingredients:

  • 6 Large Leaf English Breakfast Tea Temples
  • 2 tbsp caster sugar
  • 10 sprigs mint
  • 300ml fresh orange juice
  • The juice of 1 lime
  • 1⁄2 sliced orange, mint leaves, and ice to serve

Method:

STEP 1
Make the tea with 1.2 litres water. Add the sugar and mint to the mixing bowl and infuse for 10 mins, stirring gently. Strain whilst decanting and chill overnight in the fridge once the brew has cooled fully.

STEP 2
Pour into a jug, stir in the juices and serve in tall glasses garnished with orange slices, mint and plenty of ice

 

MINT AND MANGO ICED GREEN TEA

Green Teas are delicious when cold, although some people can find them a little astringent. This Mint and Mango Iced Tea Recipe uses our Gunpowder Tea, or perhaps our Japanese Sencha or Tie Guan Yin if you’re feeling extravagant!

Ingredients:

  • 1 mango, peeled, stoned, and chopped
  • 100g granulated sugar
  • 4 tsp Gunpowder Green Tea
  • Small bunch fresh mint
  • 1 lime, sliced
  • Ice

Method:

STEP 1
Put half the mango in a saucepan with the sugar and 100ml water. Cook for 8-10 mins then strain through a sieve and leave the liquid to cool.

STEP 2
Meanwhile, pour 500ml boiling water into a large heatproof jug and add the green tea leaves. Leave to steep for 5 mins, then strain into a large glass jug and add 300ml cold water. Leave to cool completely then put into the fridge to chill.

STEP 3
Once cold, add the strained mango syrup to the chilled tea, along with the rest of the chopped mango, fresh mint, and the lime slices. Fill up the jug with ice, stir gently and serve.