Tea Talk: Ideas, Advice & Inspiration

Chai and hojicha have a lot to talk about. Hojicha brings roasted, nutty, toasted flavours. Chai brings cinnamon, cardamom, ginger, cloves and warming spice. Milk brings everything together.

A Hojicha Tonic is crisp, sparkling and slightly unexpected.

Whisky and roasted tea. This was always going to work.

The Espresso Martini was already doing perfectly well for itself. Then we added chai.

Banana bread is already very good at being comforting. Chai just gives it more to work with.

Most people have drunk it. Plenty of people drink it every day. But ask what black tea actually tastes like and things get a little more complicated.

Matcha does not always need milk. Sometimes it needs lemons.

For a drink that tastes even better than it looks. Green matcha. Pink strawberry. Milk. Ice.

Herbal infusions have spent far too long sitting at the quiet end of the tea menu. Breakfast tea. Earl Grey. Green tea. And then, somewhere near the bottom, herbal.

Fruit tisanes are not subtle. And we mean that as a compliment.

Drinking less is becoming increasingly normal. Unfortunately, boring alcohol free drinks are still everywhere.

Tea is not an old person drink. It never was. Maybe it just needed a better PR team.

It is one of the broadest categories in tea. And getting more from it can be as simple as turning the kettle down.

Our chai has been part of Jeeves & Jericho for a long time, and over the years it has developed a very loyal following amongst cafés, baristas and hospitality customers....

Matcha is impossible to ignore. Bright green, full of flavour and popping up everywhere from morning rituals to strawberry topped iced lattes, but underneath all the hype is something much...

Hojicha is quickly becoming one of the most exciting alternatives to matcha on café menus. With its roasted, nutty and naturally smooth flavour, it works beautifully with milk and offers...

A good breakfast tea needs to be reliable, full of character and versatile enough to work with or without milk. In this article, we look at what cafés should consider...

Tea is often one of the most overlooked parts of a speciality coffee shop menu, despite offering great margins, simple service and plenty of room for quality and creativity. In...

A speciality coffee shop doesn’t need a huge tea menu to offer real choice. In fact, a smaller, well-curated range is often easier for customers to understand, easier for staff...

Loose leaf tea and pyramid tea bags can both work brilliantly in cafés, but each has its own advantages. In this article, we look at the differences in quality, presentation,...

A great coffee shop tea menu doesn’t need to be huge. It needs to be well chosen, easy for staff to understand and broad enough to cover different tastes and...

A good matcha latte is all about getting the dose right. Use too little and the flavour disappears into the milk; use too much and the drink can become bitter...

Ceremonial matcha and latte-focused matcha are not always the same thing, and choosing the right one depends on how you plan to serve it. In this article, we look at...

Choosing the right matcha for a café is about more than simply buying the most expensive grade. A good matcha latte needs vibrant colour, a smooth flavour and enough character...