Nothing can beat a good cuppa right? Your traditional builders brew, English Breakfast or Green Tea, we all have our favourite. However, in today’s world we can’t stick with the ordinary, consumers are constantly looking for new and exciting drinks to try, so quirky and unusual creations are inevitable. With Kantar research suggesting that 60% of consumers want to see new flavours and try new drinks every 60 days, so a varied menu can be an important way of driving repeat visits from customers looking for different experiences.
Bubble tea, a new beverage that has graced our high streets, is made from a blend of tea mixed with either milk or fruit. It’s the small chewy tapioca balls that sets this beverage apart, these “pearls” of flavour create the bubbles! They can also be adapted for the summer months, adding more ice to make a tea/fruit slushy, ideal to keep consumers hydrated in the sunshine.
Smoothies are a popular beverage on café menus, but tea is also creeping in to this much-loved fruity favourite. Adding blends such as green tea with blueberries for a morning boost, or even the traditional black tea paired with vanilla for an afternoon pick me up, offer something different for your customers.
However, it is the introduction of tea virgin cocktails, which are the most exciting for operators. Served both hot and cold, this beverage is perfect all year round. For a fruity twist, you can mix Earl Grey tea with orange juice to create a zingy burst of flavour or for a more refreshing drink, pair green tea with mint for a take on the popular mojito.
The versatility of our favourite brew is evident and with the options ever growing, your menu could be set apart with these exciting recipes. Tweet us your suggestions @TetleyTeaOOH
- 1/2 cup fresh mint leaves
- 3 Tetley Green Tea bags
- 2 tablespoons honey
- 4 cups boiling water
- 4 stalks lemongrass, for garnish
Mix together the mint leaves, tea bags, honey and boiling water. Leave to infuse for 5 minutes; then remove tea bags. Refrigerate until chilled. Divide among 4 large ice-filled glasses. Garnish with a stalk of lemongrass.
- 12 Tetley Earl Grey tea bags
- Peel of 1 orange, plus orange wedges for garnish
- 4 cups boiling water
- 3/4 cup orange juice
- 1/4 cup sugar
- 4 cups cold water
Infuse Tetley Earl Grey tea bags with orange peel in boiling water for 3 to 5 minutes. Strain the tea and pour into a large pitcher. Stir in orange juice and sugar until the sugar is dissolved. Add cold water. Refrigerate until chilled and enjoy!