Non Alcoholic Christmas Drinks - A New Way To Serve JING Tea
Introducing cold infused tea. Already served by some of our hotel partners, such as The Berkeley, cold infusing gently captures the subtle character of our teas making the perfect non-alcoholic Christmas drinks. Served in the right glass, create a sophisticated drink that redefines iced tea and can be enjoyed by everyone. From the vibrant flavours of fruit & floral tea to the natural sweetness of white tea, we have selected our favourite cold infused tea recipes to enjoy this festive season.
JING Jasmine Silver Needle
Serene with notes of honeyed apple and intense jasmine scents, Jasmine Silver Needle is one of our favourite teas to enjoy cold.
Delicately crafted, we use the sweetest, spring picked white tea buds that are slowly dried before being laid with fresh, whole jasmine flowers for five consecutive summer nights in Guangxi to allow natural scenting.
Recipe:
Tea - 18g
Water - 1 litre
Temperature - 10°C
Infusion Time - 4 hours
JING Apple & Hibiscus
Discover the taste of mouthwatering orchard apple enlivened with lemongrass and exuberant hibiscus.
To ensure a beautifully balanced infusion using only natural ingredients, we combined sweet layers of apple and pineapple that complement the gentle acidity and refreshing tartness of lemongrass and hibiscus - perfect for guests who prefer something similar to a fruity mocktail.
Recipe*:
Tea - 24g
Water - 1 litre
Water Temperature - 100°C then 10°C
Infusion Time - 4 mins then 4 hours
*All herbals must be first infused with boiling water for 4 minutes before being drained and re-infused with cold filtered water for 4 hours.
How To Make
Cold infusions are easy to prepare, just use filtered water at room temperature and follow our recipes below. It is important to note that the tea must be fully decanted after the infusion time is up before being served to ensure a balanced infusion. We recommend using our 1litre Tea-iere and Teacanter to prepare a good volume of tea to enjoy with family and friends.
*All herbals must also be infused first with boiling water for 4 minutes before being drained and re-infused with cold filtered water for 4 hours.
