A versatile black tea, Keemun may be infused multiple times, with some tea connoisseurs arguing that the flavour is best and most pronounced on its second or third infusion. In the case of Summer Sonnet, we have found the wonderful flavour and versatility of up to three brews represent great value for a tea blend, particularly as we have prepared the blend as a hot iced tea and a cold brew from the same leaves with great results. The versatility doesn't stop there; for the intrepid tea drinker, you can make your own Summer Sonnet tea cocktail with a few mint leaves, a helping of Chambord, a twist of citrus and fresh ice cubes arranged into a glass pitcher.
- 1.5 jigger shots (about 70mL) Chambord black raspberry liquer
- 500mL freshly brewed Summer Sonnet
- Peel of orange
- 3-4 mint leaves
- Small piece of rock sugar (to taste)
- Wash the orange and peel 1/4 of the zest thinly with a paring knife. Slice into matchsticks.
- Grate the rock sugar with a box grater or kitchen plane until coarse.
- Pound the mint leaves, orange and the rock sugar together with a muddler until the leaves and orange are slightly bruised.
- Combine freshly brewed Summer Sonnet, Chambord, mint and citrus into a cocktail mixer and shake vigorously for 10-15 seconds.
- Strain over ice cubes and serve with a garnish of your choice.
Available for purchase as 50g kraft tube or 50g refill bag
On the blog: Summer Sonnet: An ode to the season