Whether you’re single, coupled up or it’s complicated, you can always infuse your Valentine’s Day with some tea love. We’ve come up with a fabulously fresh and (mostly) healthy Valentine’s Day tea pairing menu for you. Much like wine pairing, pairing tea with food is a sensory experience, perfect for the most romantic day of the year.
Aperitif: Jewelled Jasmine Mimosa Mocktail
Start the evening off right with an impressive aperitif! Take a chilled Mighty Brew Jasmine Kombucha and combine with organic apple juice poured over ice. Garnish with pomegranate seeds dropped into the base of the flute, add a mint sprig pegged to the side.
- 75ml Mighty Brew Jasmine Kombucha
- 35ml Organic Apple Juice
- 2 Teaspoon of fresh Pomegranate Seeds
- 6 Mint Leaves
Starter: Oysters with The Tea Makers of London Jasmine Silver Needle White Tea
Casanova was reputed to eat 50 oysters for breakfast everyday which is probably where oysters got their aphrodisiacal reputation from. They are packed with zinc, so a great feel good energy booster and apparently libido enhancer! We paired our oysters with a delicate and sweet Jasmine Silver Needle tea from The Tea Makers of London which pairs great with any seafood, and particularly well with the soft, plump, mineral flavour of the oysters.
Main: Halloumi & Fig Salad with Nazani Tea Roasted Spring Oats
From beatings with fig tree branches in ancient Greece to promote fruitfulness to the Moroccan custom of throwing figs and raisins over newlyweds, figs have long been associated with fertility. Legend has it that they were Cleopatra’s favourite fruit! So we have gone for a delicious and healthy Halloumi & Fig Salad for our main. We paired this with Roasted Spring Oats from Nazani Tea, the natural nutty flavour and caramel notes pair so well with the saltiness of the halloumi cheese. Give it a try!
Dessert: Lemon Meringue Tart with Whittard of Chelsea English Rose Tea
Roses just had to have a starring role in our Valentine’s Day menu, so it appears in both the food and tea for our dessert. We went for a zesty Lemon Meringue Tart with raspberry & rose coulis paired with English Rose by Whittard of Chelsea. The rich black tea base is infused with fragrant rose flavours that really elevate the citrus tones of the dessert. Wonderful!
Let us know if you give any of these a try. Take a pic and tag us on Instagram @nationalteaday
Check out our Valentine’s Day Tea Gift Guide for the perfect gift for your special tea lover, or why not just treat yourself!
Hands up who’s taking a break from alcohol this month! Having survived the excesses of the festive season, our bodies deserve a well earned rest and a bit of TLC, don’t you think?
This month is the perfect time to kickstart your new health regime and feel better about yourself. And us Brits are leading the trend in switching to low or no alcohol beverages. Research has shown that a huge 65% of 25-34 year olds in the UK are trying, or have reduced their alcohol intake.
However, it doesn’t have to be boring! This month tea is your friend even more than usual. And just because you’ve taken up the Dry January challenge doesn’t mean no more nights out on the town.
Here come our recommendations whether you fancy a classic cocktail, a sumptuous pairing dinner, or a night in with the guys and gals.
Cocktails at the Smith & Whistle with Mighty Brew
Kombucha is a slightly sparkling fermented tea, so the perfect non alcoholic alternative. Mighty Brew’s organic kombucha comes in a range of fantastic flavours, like Sencha, Lemongrass, Jasmine. Pop down to the Smith & Whistle at the Sheraton Grand London Park Lane where they’ve put a tea twist on the classic French 75 cocktail using the Hemp flavour kombucha. Check out the video to see Bar Manager, Salman in action!
Tea Pairing Dinner at Club Gascon
A Michelin starred restaurant, Club Gascon has been serving innovative cuisine from the South West of France since 1998. Recognising the trend for reduced alcohol consumption, especially at lunchtime, they introduced a tea pairing menu in 2017. Treat yourself to their delectable 5 or 7 course tasting menu at lunch or dinner with 3 beautifully paired teas.
Throw a DIY mixology party and get your guests creating their own tea mocktails! To get you started here are a couple of our favourites that have seen us through Dry January so far.
Spiced Apple Mock-tea-ni
- 2 Amber Rose Yunnan Green teabags
- 2 tbsp syrup half tsp cinnamon (ground)
- 300ml apple juice
- 4 cinnamon sticks
- apple slices
- sparkling water
Steep 2 teabags of Amber Rose Yunnan Green tea in 300ml of boiling water for 4 hours. Remove bags and put liquor in a saucepan with the syrup/agave and simmer until reduced by half. Cool down the tea syrup to room temperature. Mix tea syrup, ground cinnamon and apple juice and muddle. Pour into 4 martini glasses, top with sparkling water and add a cinnamon stick and fresh apple slices for garnish.
- 1 teabag Yogi Tea Peaceful Moment (Rooibos with lavender oil and lemon balm)
- 30ml Pimento drink
- 30ml Apple juice
- 10ml Lemon juice
- 30ml Sparkling water
Brew tea with 150ml freshly boiled water for 5 minutes and leave to cool. Stir in apple juice, lemon juice and Pimento. Add ice and top up with sparkling water, and enjoy!
Spicy Winter Cooler
- 3 Oteas Lemongrass, Ginger and Cinnamon teabags
- agave nectar
- sliced fresh peaches
- slices of fresh ginger
Using a large teapot, infuse teabags in 750ml boiling water. Add agave nectar to taste, then place teapot in the fridge to cool until ready to serve. Add sliced peaches and ginger to 3 or 4 glasses and pour over the iced tea. Enjoy!
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Love tea? Love gin? Why not combine the two for the ultimate thirst quenching experience!
If there’s one drink we love almost as much as tea here at National Tea Day, it’s gin. And it seems we’re not alone. According to the Wine And Spirits Trade Association, 66 million bottles of gin were sold in the UK in the last recorded 12 months – a 41% rise from the year before.
So it comes as no surprise that we are celebrating World Gin Day on 8th June with a lovely cool G & Tea. Together with our gin loving partners at Teatulia and Sage, we’ve been hard at work in the Creativi-tea Kitchen to bring you the most fabulous G & Tea cocktails! Perfect for relaxing on a beautiful summer’s evening.
Here are three delightful G & Tea recipes. Get your mixology on, enjoy (responsibly) and let us know which is your favourite in the comments below.
Creamy G & Tea by National Tea Day
After many experiments (yes, we worked very hard…), this came out as our ultimate fave. Serves 4.
- 3 Roqberry Peppermint Cream tea bags
- 3 tspn Date Syrup
- 200ml Gin (we used Haymans Gin)
- Fever Tree Slimline Tonic
- Mint Leaves to garnish
Infuse 3 Roqberry Peppermint Cream tea bags in 200 mil of 80 degrees water for 30 minutes minutes and up to 12 hours. Remove tea bags and add date syrup and gin. Shake well and pour equal measures into 4 martini glasses with ice. Top up with tonic and garnish with mint leaves.
Gin-ger Snap by Teatulia
If you find yourself wandering around Covent Garden, London, drop by Teatulia’s beautiful Tea Bar. Not only can you sip on a single-origin loose leaf tea, like spicy Ginger or flowery Jasmine Green, but they have a range of delicious tea cocktails and mocktails. Here’s one you can try at home.
- 2 tspn Teatulia Organic Green Tea
- 50ml Gin
- 1cm Slice of Fresh Ginger Root
- 15ml Sugar Syrup
- 2 Drops of Orange Bitters
- 40ml Ginger Ale
- Fresh Basil Leaves
- Fresh Coriander Leaves
Finely chop ginger and brew it with 2 teaspoons of green tea in 40ml of hot water for 3 minutes. Strain into a medium-sized glass. Add crushed basil and coriander leaves and fill with ice. Add syrup, gin, Limoncello, and bitters. Stir well and top up with ginger ale. Finish with a thin slice of cucumber.
Sage G & Tea by Sage
Not only can the The Tea Maker by Sage brew up the perfect cup of tea, but it can also help to perfect your tea cocktails. At this year’s FesTeaVal The Sage team showed off their mixology skills with their G & Tea time experience! If you missed out on their fabulous tipple, here’s the recipe to try for yourself.
- 100ml sage and tangerine tea
- 50ml honey syrup
- 50ml gin (Sage used Campfire Gin)
Brew up sage and tangerine tea in The Tea Maker and leave to cool. To make honey syrup, bring equal parts honey and water to the boil. Then simmer and stir until the honey is dissolved and leave to cool. Mix the tea, honey syrup and gin together, stirring well. Serve with a sage leaf in a China tea cup.
nb. Sage used Organic Islands from Greece for the tea. Here in the UK, Indigo Herbs do a lovely Sage Loose Leaf.