Pass me the Oolong: why tea is the new mixer of choice

Next time you're at a bar you may be mixing tea with whiskies, cognac and rum

Ashley Coates28 September 2016

The idea of combining spirits and tea is not new. Queen Victoria was known to have enjoyed a dash of whisky with her morning tea after her controversial manservant, Mr Brown, introduced her to it at Balmoral. In China and Japan, tea drinks have been paired with spirits for many years.

But despite centuries of interest in both fine whiskies and teas, the idea of combining the two has never really taken off in the UK.

All that may be about to change with the UK launch of Benjamin & Blum, a producer of rare tea drinks. The story of Benjamin & Blum is as surprising as its products. It was started in London, but its sole outlet was originally Hong Kong. Its owner is the great grandson of two Edwardian purveyors of rare high-quality food and drink, Marcus Benjamin and Friedrich Blum. He left a career in international law to reinvigorate his family’s business.

Paul Benjamin at a Chinese New Year Tasting

“The opportunity to revive my family’s businesses from continental Europe and indulge my long-standing passion for drinks was too good to pass up”, Paul tells me, “at the same time I saw that demand was rising for alcohol-free drinks with complexity and elegance. Something you would want to drink in a bar or restaurant if you were not drinking alcohol, with the versatility to be enjoyed with spirits: a luxury drink for everyone”.

The tea launching in London this month is no ordinary cuppa. Utilising some of the world’s rarest teas from Darjeeling and New Zealand, and best served chilled, the result is a complex and refreshing drink that would suit a summer afternoon as well as a night cap.

“We select only rare, hand-picked leaves with great character, and then cold-brew them in a wonderful Scottish spring water to draw out the flavour slowly. But creating a deluxe drink takes more than brewing: it is also about the blending of other natural ingredients to create a rounded and complex product. Where the drinks are unique is in appealing to drinkers and non-drinkers alike”.

Paul Benjamin recommends pairing the Darjeeling White Peony with cognacs, armagnacs or sherried and fruity whiskies. His Connoisseur’s Oolong, a stronger drink, is best paired with whiskies and rums. Benjamin advises a 50/50 split between mixer and spirit as a general rule.

“I like to mix the White Peony with a fruity single malt whisky. The tea highlights the fruit character, softens the alcohol and creates a drink you can savour. People who say they don’t like whisky love it after they try this. And for those who shy away from smoky, peated whiskies, try one with the Connoisseur’s Oolong: it will transform it. I also like to pair the rare tea drinks with food, but that’s a whole other world of fun and flavour”.