Tea is no longer confined to the end of a meal. At venues like The Aubrey (Mandarin Oriental), Yardbird, and Ronin, our teas are a core element of innovative, story-driven cocktails. For mixologists looking to work with complex, versatile ingredients—tea offers a whole new creative language.
From Bar to Teapot: Real Uses by Top Bars
The Aubrey crafted elegant cocktails using our Sencha and jasmine flowers as a base—creating bright, refreshing notes that complement gin and shochu effortlessly.
At Yardbird, our Wu She Oolong, Hojicha, and Sencha have been used to create layered highballs and infusions that balance umami and smokiness.
Across high-end Japanese restaurants, our strong-bodied oolong is increasingly being used in tea-based highballs, bringing a roasted depth and tannic grip to match whiskies and clear spirits.
Why Mixologists Love Our Teas
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Layered Aromatics: Our single-origin teas like Shou Mei, Tsuifeng, or Wu She bring nuance and terroir that evolve with heat and time.
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Low-ABV Friendly: In an age of conscious drinking, tea-based cocktails offer a refined, lower-alcohol alternative without sacrificing complexity.
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Natural Infusion: Teas steep cleanly into spirits, syrups, shrubs, or bitters—bringing depth without artificial notes.
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Creative Utility: Use it to infuse, to smoke, to clarify—or simply to elevate a garnish with meaning and aroma.
Tea as an Ingredient, Tea as a Story
What makes tea invaluable behind the bar is its dual power: it’s both a bold ingredient and a subtle storyteller. Each tea has a clear origin, producer, and process. When a guest asks "What’s in this?", you're not just naming an ingredient—you’re recounting a journey from leaf to glass.
Whether you're designing a signature tea-based highball, building a tea-forward mocktail list, or experimenting with infusions and aromatics, we're here to source, guide, and even help you build a custom bar tea program.