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!
Valentine’s Day is on the horizon! Never fear, we’re here to help you find the perfect gift for the tea lover in your life. Take a look at our hand picked suggestions for the most romantic Valentine’s Day teas.
For …the goddess in your life! We have just fallen head over heals with this gorgeous tea from The Amber Rose Tea Company. A blend of black and green teas with ginger, ginseng, passionfruit and red roses, decorated with pink sugar hearts. By the way, did you know that ginseng is used in traditional Chinese medicine as a ‘love life’ enhancer, particularly good for men 😉
The most famous of all roses, damask rose has been revered throughout history for its heavenly fragrance. Shakespeare even referenced his favourite flower in his romantic comedy Twelfth Night. We were lucky enough to try this new addition to Nazani Tea’s luxurious infusions, and it is just sublime! Pure organic damask rosebuds, handpicked at 900m above sea level from the Troodos mountains of Cyprus. Definitely something a little special.
Say it with flowers! What could be more romantic for a tea lover than a beautiful bundle of Flowering Teas? Each bulb is made from the finest quality Silver Needle green tea, hand tied and individually wrapped. We were mesmerised as we watched the bulb slowly unfurl in the Zenshi Glass Teapot included in the gift set. And tastes beautiful too!
Did you know that mango is an aphrodisiac? Whittard’s Mango & Bergamot Gift Set is a perfect choice for Valentine’s Day! Sencha green tea delicately blended with mango and bergamot flavours, scattered with rose, sunflower and blue cornflower petals looks so pretty as well as tasting fantastic. The gift set comes with a tin of yummy Chocolate Chip & Orange biscuits and a tea infuser.
Is your tea lover also a fashionista? Willing to push the boat out a bit? Then check out this beautiful Newby by Matthew Williamson Gift Set. British design meets exquisite teas in this keepsake ‘treasure chest’ which includes exclusive drawings from Matthew Williamson and three of Newby’s luxurious blends. We want one, please!
Perhaps you need an extra bit of magic to get that special someone to fall in love with you?! Bird and Blend have you covered with their Love Potion brew – an enchanting blend of Ceylon black tea, strawberry, chocolate, rose petals and candy love hearts. Give it a try!
So, no excuse now! Surprise your special someone with a beautiful tea gift.
Happy Chinese New Year! Saturday 25th January ushers in the Year of the Rat. An auspicious year indeed as we have our very own rat here at National Tea Day – yours truly, Carole! I spent several years living in China so it’s a celebration that’s close to my heart. Memories of firecrackers and fireworks, elaborate feasts, red lanterns hanging everywhere. Here’s what I learnt about Chinese New Year along with my recommended teas to celebrate with!
Year of the Rat
The Rat is the first of the zodiac animals and represents wealth and surplus. In fact couples would pray to them for children because of their reproduction rate! If you were born in 1924, 1936, 1948, 1960, 1972, 1984, 1996, 2008 or indeed this year, 2020 – hello fellow rats! We are considered to be instinctive, clever and adaptable and like to live a quiet peaceful life. We are kind and sensitive to other’s emotions, though can be timid and stubborn, sometimes coming across as rude or impolite.
There are 12 animals in the Chinese zodiac, with the cycle repeating every 12 years. So easy to check if it’s your year, just divide your age by 12! The zodiac animals represent different characteristics and meaning. In Chinese culture they can be used to determine your marriage compatibility, career, life events and your fortune for the year. You would think that your year would be a lucky year, but the opposite is true. Your year is a year full of bad omens and mishaps! Fear not rats, 2020 is forecast not to be so bad, and if you wear red undies all year you’re all good.
How long is the holiday?
Chinese New Year is based on the Chinese Lunar calendar, so shifts every year in the Western calendar. It’s the longest holiday of the year in China and is celebrated for 15 days, from the first day of the Lunar calendar until Lantern Festival. This year, that’s 25 January – 8 February.
Chinese New Year is a time for family reunions and everyone is expected to be there. That means a lot of travelling. Chunyun, or Spring Festival travel season, sees the largest human migration on the planet with over three billion passenger journeys.
Red envelopes (hóng bāo) are envelopes containing money given by elders to children, with the hopes of passing along good fortune and blessings. Though usually a tradition between close family, red envelopes are now exchanged between friends and co-workers. They have even moved into the digital age so even easier to send and receive!
Food, food, food
Food is incredibly important in Chinese culture and naturally plays a big role at Chinese New Year. Family dinners are carefully planned and prepared with dishes that signify wishes of prosperity and happiness. Whilst each region has its own traditional foods, common dishes are spring rolls, steamed fish, lots of dumplings, and New Year rice cake (nián gāo).
Which tea to celebrate with?
Of course, China is famous for its tea. So here come five exquisite teas to help you celebrate Chinese New Year.
Pu’er tea is an aged tea from Yunnan in Southern China. It’s prized for its earthy, woodsy aroma and rich, smooth taste and is also renowned for its numerous health benefits. Pu’er can be divided into either raw or ripe. Raw pu’er is unfermented and has a fresher ‘green’ taste with a light colour. Raw pu’er has been through a fermentation process and has a dark liquor, with a more earthy, mellow taste. The tea is compressed into tea cakes or bricks requiring equipment to prepare the tea. As well as the traditional tea cakes, TEASPEC have a range of loose leaf and teabags, including Raw Dazzle, making pu’er more accessible so anyone can have a try!
Dragon Well, or Long Jing, is China’s most famous tea and comes from Hangzhou in Zhejiang province. This green tea has a very distinctive spear-like shape, smooth and perfectly flat, made from the highly skilled shaping in a hot pan known as pan frying. It gives the tea its lovely nutty toasty aroma. Beautifully balanced with the fresh grassy flavour, and a velvety smooth finish.
Tie Guan Yin, also known as Iron Goddess of Mercy or Iron Buddha, is one of China’s most famous oolongs, grown in Anxi County, Fujian province. It has a wonderful sweet floral aroma of orchids and honeysuckle, with a rich and creamy flavour with vegetal notes. Refershing and energising, Tie Guan Yin is perfect as a pick-me-up!
Jasmine Dragon Pearls, or Mo Li Hua Zhu, is a premium green tea naturally scented with jasmine flowers form Fuzhou, Fujian province. The tea leaves are layered with freshly bloomed jasmine flowers which allows for the jasmine oil to infuse the tea. The leaves are then hand rolled into little tea balls which is how the tea gets its name.
Silver Needle, or Bai Hao Yin Zhen, is the most highly revered of the white teas as only the top soft downy buds are picked. They are left to slowly dry in the sun and produce a gorgeous delicate sweet flavour and a light champagne coloured liquor. This beautiful Silver Needle tea comes from the Fuding and Zhenhe districts in Fujian province.
So there you have it! There are so many amazing Chinese teas to choose from, I hope this gives you some inspiration to try out a new tea this Chinese New Year. Xīn nián kuài lè! (Happy New Year!)
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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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Deck the halls with boughs of holly, tra-la-la-la…
Christmas is such a magical time of year. A time for spreading festive cheer, joy and giving! The most exciting part (apart from the big day itself) is decorating the tree with the family. It’s always so tempting to buy those sparkly new baubles, oh and that gorgeous wreath. But you can save yourself some money and make it a more eco-friendly Christmas. With a bit of effort and imagination you can easily recycle stuff that’s just lying about at home or destined for the rubbish bin.
We took our inspiration from the beautiful Andaz London Liverpool Street hotel. Their sustainable Christmas project is a part of their commitment to minimise their carbon footprint. They have decorated the hotel in all upcycled materials that would otherwise have been waste, anything from lightbulbs to bed linen to wine corks!
Amanda Richter, Head of Food & Beverage (AKA Head of Christmas Crafting) invited us along to help out. Of course, we had to get tea involved somehow! So we took along a few packets of Oteas Berry Blend and Strawberry and Cream. If you haven’t come across them before, you have to check them out. They are a true plastic free, zero waste product. The tea bags are made from plant based material and is biodegradable. They have FSC recyclable boxes printed with vegetable ink, with an inner wrap that’s home compostable planet based biofilm. And, they taste absolutely delicious! But we are not drinking them today, oh no, we are dying old (clean) bed linen to make recycled decorations!
Check out the video and get inspired too. Get friends and family involved for a fun Christmas crafting afternoon and make your Christmas a more sustainable one!
Have a very Merry Christmas everyone!
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There’s nothing better than enjoying an exquisite Afternoon Tea lounging in the opulent surroundings of a luxury hotel, but it’s not an affordable regular pastime for most of us! Have you ever thought about hosting your own Afternoon Tea party at home? Cosy, intimate and something a little bit different, great for getting your favourite people round and creating lovely memories. Here are our top tips for creating a fun and delicious DIY Afternoon Tea.
Mini brioche hotdogs
- 4 of your favourite sausages
- 4 Brioche Pasquier Brioche Rolls
- 200g shallots flour
- 1 tsp fennel seeds
- 1tsp caraway seeds
- 1tsp yellow mustard seeds
- 50g tomato ketchup
- 1 teabag Twinings Lapsang Souchong
Finely chop the shallots and toss in seasoned flour. Fry the spices in olive oil for a minute then add the shallots. Fry for about 15 mins, stirring occasionally until crispy and browned. Make a shot of Twinings Lapsang Souchong by steeping the teabag in 60ml boiling water for 3 hours+. Once cooled, stir into tomato ketchup to make a smoky infused relish. Cook the sausages. Slice the brioche rolls and assemble the hotdogs, topping off with the fried onions and smoky ketchup. Cut each hotdog into three, and skewer with a cocktail stick to hold it together.
Smoked salmon & avocado on rye
- 1 avocado
- 100g smoked salmon
- rye bread
- a few cherry tomatoes
Mash the avocado with a squeeze of lime. Spoon onto a slice of rye bread and top with a slice of salmon. Halve the cherry tomatoes and add a half as garnish. Serve as an open sandwich.
So cute and such a fun ideate use brioche loaf to create canapé size pizzas! Thanks to Brioche Pasquier for this recipe, and you check out more recipes on their website.
- Sliced Brioche Pasquier Brioche Loaf
- tomato puree
- 4 slices honey roasted ham
- 75g grated cheddar cheese
- basil leaves
Using a cutter, cut circles out of your brioche slices. Spread a dollop of tomato puree on each circle, then add the ham and a sprinkle of cheese. Stick them in the oven at a low heat for 3-5 minutes, or until the cheese has melted.
Ultimate egg mayo sandwich
- 4 boiled eggs
- 60g mayo
- half tsp mustard
- 1 spring onion, chopped
- salt & pepper
- 1/8 tsp paprika
- wholemeal or granary bread
Chop the boiled eggs and mix with the mayo, mustard and spring onion. Season with salt, pepper and paprika. Make your sandwiches and cut into small rectangles or squares.
Scones, scones, scones
This is our favourite tried and tested scone recipe from BBC Good Food. So quick and simple, and works every time! Easy enough to make on the day so they are fresh and warm from the oven. Serve with clotted cream and the traditional strawberry jam. Or mix it up with a spicy ginger and rhubarb preserve or even a sweet lemon curd.
Oteas Strawberry and Cream cupcakes
- 110g softened butter
- 110g golden caster sugar
- 110g self-raising flour
- 2 large eggs
- half tsp vanilla extract
- pinch of salt
For the frosting:
- 3 Oteas Strawberry and Cream tea bags
- 50ml milk
- 150g softened butter
- 300g icing sugar
Beat the butter and sugar together with an electric whisk until pale and fluffy, then whisk in 2 large eggs. Add vanilla extract, flour and a pinch of salt, whisk until combined. Spoon the mixture into a 12 cupcake tray lined with cases. Bake for 15 mins in a preheated oven at 180C/160C fan/gas 4 until golden brown. Leave to cool completely on a wire rack.
To make the frosting, infuse Oteas Strawberry and Cream tea bags in 50ml of warm milk for an hour. Whisk butter until soft and then whisk in icing sugar until smooth. Beat in the cooled milk. Spoon or pipe onto the cooled cupcakes.
Lemon Drizzle cake
We put a tea twist on our favourite lemon drizzle cake recipe from Mary Berry. To top of this glorious tray bake, we made a lemon & ginger frosting.
- 3 Clipper Organic Lemon & Ginger tea bags
- 125g sugar
- 60ml milk
To make the frosting, infuse Clipper Organic Lemon & Ginger tea bags in 60ml of warm milk for an hour. Whisk together the icing sugar and the cooled milk. Drizzle onto the cake.
This is the best part of our DIY Afternoon Tea, irresistible macarons from Brioche Pasquier. The ultimate crowd pleaser, this pack of 36 comes in a selection of Vanilla, Pistachio, Coffee, Raspberry, Lemon and Chocolate. Easy peasy and absolutely delicious!
Sherlock Holmes mini Xmas puds
As we’re well and truly in to the festive season, try these adorable Mini Puds, a perfect twist to a Christmas classic. The smoky flavour of Chash’s Sherlock Holmes tea combined with the booziness of the whisky and sweetness of the chocolate, come together to make a treat your guests will just love. This makes 20 mini puds so they can take a few home too!
- 1 christmas pudding
- 2 tbsp Chash The Fine Tea Co Sherlock Holmes Tea
- 25cl brandy
- 1 bar of milk chocolate
- 1 bar of white chocolate
- some glazed cherries
Sprinkle the Chash Sherlock Holmes tea into the brandy and leave to infuse overnight. Strain your tea-infused brandy into a mixing bowl and crumble in the Christmas pudding. Melt the milk chocolate and add into the bowl then mix together with your hands. Once combined into a wet dough, make into small evenly sized balls. Drizzle the melted white chocolate and pop a glazed cherry on each of the mini puds.
Earl Grey and Darjeeling are the quintessential Afternoon Tea teas, and pair well with many of the traditional Afternoon Tea desserts. However, for our DIY par-tea we went for the beautiful Finest Japanese Sencha from The Tea Makers of London which paired especially well with the Salmon & Avocado on Rye. We doubled up on the cake-ness with a dessert tea from Ahmad Tea. Their Strawberry Velvet Cake tea is a perfect complement to Mary Berry’s Lemon Drizzle cake, just sublime! As we all know, mint and chocolate work so well together, so it just had to be Clipper’s Organic Peppermint paired with a Brioche Pasquier chocolate macaron (or few!). We brewed up all our teas using ZeroWater filtered water so that we got the full beautiful flavours coming through.
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With Halloween just around the corner we decided to have a spooky little par-tea at National Tea Day HQ! What better time to get your creativi-tea on? We’re excited to share our top tips for creating a devilishly delicious and wicked Halloween par-tea of your own. Go on, pull out all the stops, frighten (and delight) your guests with these dishes to die for!
Almost as important as the food and tea, is a beautiful table setting. Create a gorgeous autumnal table as a backdrop for your terrifying treats and teas! Just a few simple decorations really helps to set the scene. We used:
- a carved pumpkin
- an assortment of mini pumpkins and squash
- red and golden autumn leaves collected from the local park
- a selection of chestnuts and walnuts scattered around the table
We were super excited to be joined by Disney’s Maleficent and Ursula for an extra touch of Halloween magic!! The English Ladies Company was kind enough to gift us their fantastically evil (and beautiful) figurines and teacups.
And of course we had the most mesmerising teas to sip for the occasion. We oo-ed and ah-ed as the stunning artisan flowering teas from The Tea Makers of London slowly unfurled in the glass teapot. We sat transfixed by Nazani Tea’s colour changing Mallow tisane, as it turned blue with a beautiful purple tinge. Otea’s Rooibus Vanilla was the perfect brew for an autumn afternoon, soothing and warming with a subtle creaminess from the vanilla. And finally Opus Raw Pu’er tea from TEASPEC paired so well with our Mummified lamb (see recipe below), with its light smoky floral aroma and fruity notes.
Check out our Halloween video for more recipes including Matcha White Chocolate Sauce!
Halloween Afternoon Tea
We put a Halloween twist on our Afternoon Tea by going for seasonal flavours and colours mixed with traditional favourites. Starting from the bottom up:
- Traditional sausage roll
- Spinach and feta pastry
- Cheese and onion mini muffins
- Pumpkin and sweet potato falafel sandwich
- Salmon with avocado & cream cheese sandwich
- Pecan and cinnamon sponge
- Honey and coconut cake
- Carrot cake
- Polenta cake with almonds
- Brownie with pecan nuts
- Lemon cake with hibiscus
- Scones with homemade blackcurrant jam and clotted cream
- cut figs and red grapes
We also cooked up a storm in the kitchen. Here come the spooky recipes that we came up with!
Pumpkins and Peppers with Green Tea and Jasmine rice
- 100g rice
- 2 x Clipper Organic Decaf Green Tea and Jasmine
- 50g goat cheese
- Pinch of salt and pepper
- Toasted pine nuts
- Chopped chives
Boil the rice in 300ml of water for 10 minutes, once the water has nearly evaporated, turn down to simmer add in tea bags, salt and pepper and gently stir. Leave with a lid on a very low heat for 5 minutes and then remove tea bags carefully. Add goats cheese and chopped chives and stir in.
Slice the top of the pumpkin and pepper off, scoop out the content of the base and line with olive oil and salt, fill generously with the filling, put the tops back on, drizzle with olive oil and bake. The pumpkin will need 45 minutes and the pepper only 30 minutes at 180c. Top with toasted pine nuts to serve.
3 Cheese Pumpkin
- 1 pumpkin
- 100g Camembert
- 75g Roquefort
- 75g Goats Cheese
Remove the top of the pumpkin and scoop out the contents. Fill the pumpkin with camembert, roquefort and goats cheese (use more or less cheese depending on size of your pumpkin). Add a splash of white wine. But on the lid, cover the pumpkin in silver foil and bake at 170c for 40 minutes.
- 1 sachet of TEASPEC raw pu’er
- 300g Prawns
- 60ml Water
- 30ml Soy sauce
- 15ml Fish sauce
- Teaspoon of date syrup
- Half a chilli
- Quarter of a lime
Brew the tea sachet in 60ml of water for 3 hours+. The idea is to create a an intense liqueur that can be diluted with other flavours. Mix all ingredients (apart from prawns) with 30ml of the brewed tea and stir. Cook the prawns. Drizzle the pu’er liqueur over the prawns or use as a dip.
- 2 Aubergines
- Olive oil
- Toasted pine nuts
Slice aubergines and score them. Add a drizzle of olive oil. Sprinkle with paprika, salt and pepper. Bake in the oven for 30 minutes on 175c. Top with sage and toasted pine nuts to serve.
- 6 lamb sausages
- Puff pastry sheet
- Garnish: olives, tomatoes and sage
Separate the sausages if not already. Lay puff pastry onto a floured board and cut into strips. Wrap a strip around each sausage like a bandage. Bake in the oven for 20 minutes at 180c. Serve with garnish.
- 6g The Tea Makers of London Matcha tea
- 250g White chocolate
- 2 tablespoons of pouring cream
- 2 x Meringues
- Handful of Blackberries
For the meringue: either home made or ready made will work here. Quite simply sandwich 2 meringues with blackberries and centralise on a plate. Sprinkle matcha powder over for effect.
In a separate bowl whisk 4 grams of matcha with 75ml of water until smooth. Melt the white chocolate and add two tablespoons of cream to loosen the mixture. Combine the matcha tea and chocolate mix, whisk thoroughly and pour over the meringue.
Honestly, we were so impressed at how everything came together, you should of seen the chaos back of house ☺
So there you go, we dare you to replicate the entire par-tea…tea can be so exciting and seasonal so be inspired this autumn by exploring new delicious tea experiences starting with Halloween. Sign up to our news letter for blogs and more tas-tea news below.