Cold, alcohol-free drinks are having their moment. Research indicates that many people are bored by the sweet bottled juices and soft drinks generally offered and there is a growing demand for lighter more sophisticated options. Mocktails can be quite a commitment and not always appropriate for lunch. Iced tea is a superb option but is not enthusiastically embraced in the UK yet. Perhaps it’s reputation is tainted by the super-sweet US counterpart. We’re working on that (see Iced Tea blog). In the meantime, we’re taking cool summer tea to the next level and sharing the love of sparkling tea.
Alice explains the thinking behind them:
“I developed the sparkling tea recipes specifically for catering; the concentrate tea is prepared in advance in one litre batches. Unlike most other sparkling tea recipes, ours contains very little sugar, and none of our teas contain preservatives, making it an ideal alternative to the usual sickly sweet soft drinks on offer.
We chose these three teas for their distinctive colours and their gorgeous, naturally-scented flavours. The amber Earl Grey has a soft tea base with the soaring citrus notes of cold-pressed organic Calabrian bergamot oil. The vivid scarlet Berry and Hibiscus is steeped in natural blueberry, strawberry and blackcurrant fruit, sharpened by the lovely tart hibiscus. And the champagne-coloured Jasmine is just a fragrant bouquet of summer flowers. Bliss.”
The Wolseley is the first of our partners to launch, with sparkling Earl Grey, sparkling Berry and Hibiscus and sparkling Jasmine Bud. Each one is served over ice and topped with citrus peel and chilled soda water. The recipes were developed by Alice Evans, Canton’s Head of Tea, in close collaboration with Head Barista at The Wolseley, Lukas Krupala.
Ideal as a non-alcoholic aperitif or with afternoon tea, these deliciously different, long cool drinks complement sweet and savoury food. Try them this summer at The Wolseley, Piccadilly.
Canton’s bespoke services include developing signature tea blends. If you are interested in exploring your own blend, or would like help with a sparkling tea for your menu then do get in touch.