White Tea Recipes

28th May 2020


#386 SPARKLING BERRY & RUM COCKTAIL (Yield: 1 serving)


  • Raspberry-Lime Syrup:
    • 1/3 cup raspberries (fresh or frozen)
    • 1/2 cup clover honey
    • Peel of 1 lime
  • White Tea and Rum Cocktail:
    • 2 ounces brewed #386 SPARKLING BERRY white tea, cooled
    • 1 ounce white rum
    • 1/2 ounce fresh lime juice
    • Club soda or Prosecco
    • 1 lime slice, for garnish


  • For the raspberry-lime syrup:
    • Bring the raspberry, honey, lime peel and 1 cup water to a boil in a small saucepan; cook until reduced slightly. Strain through sieve, pushing through the raspberries & transfer the syrup to a container with a lid, and refrigerate until cold, about 30 minutes. (Makes about 1 1/3 cups; cover and refrigerate extra syrup for up to 1 week.)
  • For the white tea and rum cocktail:
    • Combine the #386 SPARKLING BERRY white tea, rum, lime juice, 1/2 ounce of the raspberry-lime syrup and some ice cubes in a cocktail shaker. Shake for 10 seconds. Strain into glass and serve. Float soda or Prosecco, if using. Garnish with lime slices on top. Drink responsibly!



  • 2 teaspoons #342 WHITE TANGERINE
  • 4 oz. water, just boiled but cooled for 1 minute
  • 2 springs mint leaves
  • 1/4 wedge of tangerine, cut in half
  • 1/4 oz. raw honey
  • 1 1/2 oz. vodka
  • 1/2 ounce Grand Marnier or triple sec
  • Ice cubes
  • Soda water


  • Steep the tea in the just boiled water for 3 minutes. Discard tea and let tea cool to room temperature.
  • Once tea has cooled, place 1 sprig of mint, half of the tangerine quarter, and the honey in a tall collins glass and muddle (or smash) them together with the handle of a wooden spoon or a cocktail stirrer.
  • Stir in the cooled tea and vodka.
  • Fill the glass with ice cubes and top with soda water.
  • Give the cocktail one more stir and garnish with the remaining half of the tangerine quarter and the remaining mint sprig.

#386 Sparkling Berry Champagne Cocktail


  • 1 cup Sparkling Berry syrup*
  • 2 tablespoons #386 SPARKLING BERRY
  • 1 cup spring/filtered water
  • 1/2 cup sugar
  • 750 mL bottle champagne or sparkling wine
  • ¼ cup St. Germain elderflower liqueur or raspberry liqueur
  • Raspberries pomegranate seeds, cranberries or cherries for garnish


For the syrup

  • Take tea and steep in 175 degree water for 2 minutes.
  • Remove tea and place prepared tea & sugar in a stock pot.
  • Heat on medium low heat,
  • Stir until sugar dissolves & starts to thicken.
  • Remove from heat and cool for 30 minutes. Let it get cold in the refrigerator.

For the cocktails:

  • Combine all ingredients in a pitcher, stir gently. Serve in champagne flutes garnished with additional fruit.

-Drink responsibly!

** #382 FRUIT BOWL LEMONTINI (yields 64 oz)

Adapted from a recipe from


  • 1 ounce #382 FRUIT BOWL
  • 1 quart spring/filtered water
  • 1 16 oz can of Pink Lemonade Concentrate
  • 8 oz of Vodka


  • Prepare tea as per package – steep for 2-3 minutes
  • Prepare Lemonade as per instructions
  • Combine and shake vigorously
  • Add the vodka and refrigerate for at least 1 hour
  • Serve chilled


Add Mint leaves and raspberry

**Use a different liquor or omit liquor for a nice Summer Tea Lemonade

**Vanilla-Tangerine Panna Cottas (Yield: 5 (½-cup) servings)

Dessert courtesy of Tea Time magazine


  • 1 (0.25-ounce) envelope unflavored gelatin
  • 3 tablespoons water
  • 2½ cups heavy whipping cream
  • ¾ cup confectioners’ sugar
  • 1 vanilla bean, split and seeds scraped and reserved
  • 1 tablespoon plus 1 teaspoon fresh tangerine zest
  • ¼ teaspoon salt
  • Garnish: tangerine curls


  • Line a rimmed baking sheet with paper towels. Place 5 (4- to 6-ounce) teacups or ramekins on the prepared baking sheet.
  • In a small bowl, sprinkle gelatin over 3 tablespoons of water. Let stand for 10 minutes.
  • In a medium saucepan, combine cream, confectioners’ sugar, reserved vanilla bean seeds, tangerine zest, and salt. Cook over medium heat, whisking occasionally, until very hot, but not boiling. Remove from heat.
  • Add gelatin mixture to cream mixture, whisking to incorporate. (If gelatin does not completely dissolve, return the pan to low heat until dissolved.) Strain mixture through a fine-mesh sieve into a large liquid-measuring cup.
  • Divide cream mixture evenly among prepared tea cups or ramekins, and gently place in the refrigerator. Let sit undisturbed until panna cottas are completely firm, approximately 4 hours.
  • Garnish each serving with a tangerine curl, if desired.
  • Make-Ahead Tip: Panna cottas can be made a day in advance and refrigerated overnight. Cover with plastic wrap, but do not let wrap touch surfaces of panna cottas.

Kitchen Tip: If teacups are fragile, precious, or antique, let cream mixture cool to room temperature before pouring.

RUBY TANJAL Serves two (why drink alone?)


  • #342 WHITE TANGERINE concentrate
  • 3 Parts Absolut Ruby Red
  • 12 Slices Tangerine
  • 10 Leaves Basil
  • 2 Teaspoon Sugar, Superfine


  • Bring 4 ounces spring/filtered water to a high simmer. Remove front heat and add 1 teaspoon #342 WHITE TANGERINE, using your favorite straining method. After 2 minutes, remove leaves and let cool. Refrigerate until cold.
  • Muddle tangerine, basil and sugar, superfine in a shaker. Fill with ice cubes. Add Absolut Ruby red and chilled #342 WHITE TANGERINE concentrate. Shake and strain into a chilled rocks glass filled with ice cubes. Garnish with basil. Drink responsibly.