JING Tea Introduces Cold-Infused Concentrates for Mixologists
JING Tea, celebrated for its single garden teas, has unveiled a new range of 24-hour cold-infused tea concentrates designed for the mixology sector. The launch aims to integrate tea into the world of cocktails, offering unique flavors and experiences. The concentrates come in three expressions: Blackcurrant & Hibiscus, Earl Grey, and Darjeeling Empyrean, each carefully infused to maintain the characteristic delicacy and nuance of the teas.
To promote the new line, JING Tea organized The Effortless Pour, a nationwide competition challenging UK mixologists to create sophisticated, non-alcoholic drinks featuring the tea concentrates. Participants were restricted to using four ingredients and a maximum alcohol by volume (ABV) of 0.5%, thus focusing on creativity and precision.
On August 11, finalists presented their drinks at The Artesian Bar in The Langham Hotel, London. A judging panel, including JING Tea's representatives Tom Price and Toby Shellard, alongside Tom Surgey from Parched festival, evaluated the entries. The creations exhibited the versatility of the tea concentrates, with combinations such as Darjeeling with kumquat and Earl Grey with marmalade.
Kem Torayno, bar manager at Leonardo Royal Southampton Grand Harbour, triumphed with his High Tea Maintenance concoction. His drink featured JING Earl Grey Concentrate, oleo saccharum, and white peach and jasmine soda, topped with blood orange velvet cream and charred grapefruit. Torayno's creation was praised for its complexity and playful presentation.
According to Shellard, the tea concentrates transform soft drinks and add complexity to cocktails, uplifting them from standard to exceptional. The concentrates offer a dynamic addition to the non-alcoholic beverage category, providing mixologists the potential to craft drinks with distinct stories and personalities.
Surgey highlighted the scope of the tea concentrates in creating a sense of place and narrative in cocktails. Price emphasized that teas could serve as the foundation for a diverse range of cocktails, enhancing them with vibrant colours, structure, and flavours, whether complementing alcoholic beverages or serving as sophisticated non-alcoholic options.
