How to
taste it ?
- NEAT, OR ON THE ROCKS
Neat, in a cup of tea or a glass of iced tea for a different kind of afternoon tea or refreshment.
As a digestif, on ice instead of an aged Cognac or a Whisky.
- TEA BASED COCKTAILS
In LONG DRINKS or SHORT DRINKS, the mixologists’ imagination is limitless to create new recipes or revisit the classics.
- IN SEASON TO SHARE WITH FRIENDS
In summer: To share with friends, in a jug with lots of ice, an iced Song Cha tea, accompanied by fresh fruit, revisits Sangria, Punch or Pimms.
In winter: Served in a teapot, with spices, berries or citrus fruit zest, Song Cha reinvents the magic of hot grogs.
Our tips and recipes
Garnet Leaf
Earl Grey Moscow Mule
Rooibos Collins
Darjeeling Negroni
Lapsang Souchong Penicillin
Summer Song
Shennong Tree
The golden triangle
Garnet Leaf
Ingredients
- Song Cha Rooibos 4cl
- Pomegranate cordial 2cl
- Medium bodied red wine 3,5cl
Steps
- Add all the ingredients to the shaker
- Add ice and shake
- Double filter into the previously cooled glass
- Take a lemon zest
- Express the essences on the cocktail then use as decoration
Comment
Pomegranate cordial : In a pan add 200g of pomegranate juice, 100g of sugar, a pinch of salt and 7g of citric acid powder. Bring to a boil while stirring it regularly and leave it to simmer for 5 minutes. Strain, bottle and let it cool down. It can be kept in the fridge up to 5 days.
Earl Grey
Moscow Mule
Moscow Mule
Ingredients
- Song Cha Earl Grey 5cl
- Lemon juice 2cl
- Sugar syrup 0,5cl
- Ginger beer as a topper
Steps
- Place the ice cubes in the serving glass
- Add all the ingredients, finishing with the Ginger Beer
- Mix lightly with a mixing spoon
- Serve immediately
Rooibos Collins
Ingredients
- Song Cha Rooibos 5cl
- Lemon juice 1cl
- Rose syrup 1cl
- Violet Liqueur 1cl
- Sparkling water as a topper
Steps
- Add all the ingredients except the sparkling water to a shaker
- Incorporate the ice cubes
- Shake energetically for 12 to 15 seconds
- Filter into the serving glass with fresh ice
- Add sparkling water
- Mix lightly with a mixing spoon
- Serve immediately
Darjeeling Negroni
Ingredients
- Song Cha Darjeeling 2,5cl
- Gin 2,5cl
- Red vermouth 2,5cl
- Zest of 1 orange
- Grated tonka bean (optional)
Steps
- Place the ice cubes in the serving glass
- Add all the ingredients except the orange zest and grated tonka bean
- Mix with a mixing spoon for 10 to 12 seconds
- Express an orange zest over the glass and place it in the glass
- (Optional: grate tonka bean over the glass)
- Serve immediately
Lapsang Souchong Penicillin
Ingredients
- Song Cha Lapsang Souchong 5cl
- Lemon juice 2cl
- Homemade honey syrup 1,5cl
- Ginger syrup 1,5cl
Steps
- Add all the ingredients to a mixing glass
- Incorporate the ice cubes
- Mix with a mixing spoon for 20 to 30 seconds
- Filter into the serving glass with fresh ice
- Serve immediately
Comment
Homemade honey syrup : 50% lukewarm water, 50% honey to mix
Summer Song
Ingredients
- Song Cha Darjeeling 4cl
- Pear syrup 2,5cl
- Fresh grapefruit juice 6cl
- Fresh sage leaves x4
- Lemon juice 2cl
Steps
- Add the lemon juice and sage to the previously cooled glass or carafe
- Gently pound the sage leaves without tearing them
- Add the rest of the ingredients and the ice
- Mix and let the sage infuse for a few minutes
- Decorate each glass with a grapefruit slice and a sage leaf.
Comment
Pear Syrup : Place 300g of diced washed pears with the peel on in a pan with 400g of water and 300g of sugar. Simmer on a low heat for 30 minutes. Take off the heat, cover and let sit for 15 minutes. Strain and bottle. Will keep for up to 2 weeks in the fridge.
Shennong Tree
Ingredients
- Song Cha Keemun 5cl
- Green peppercorn syrup 2,5cl
- Fresh lime juice 2,5cl
- Fresh mint leaves x10
Steps
- Place all the ingredients in a shaker
- Add ice and shake
- Fine strain into a chilled glass filled with ice
- Crush 3 mint leaves together between your fingers
- Garnish the cocktail with the mint leaves and green peppercorn.
Comment
Green peppercorn syrup : Add to a sealable jar 10g of dried green peppercorns (15g if using fresh peppercorn), 150g of water, 100g of white sugar and a pinch of salt. Seal the jar, shake it and put it in a pan. Add water to the pan up to 3/4 of the way up the jar and bring it up to heat on the stove. Leave it to simmer for 30 minutes shaking the jar occasionally. Take the jar out of the pan and let it cool on the side. Once cool, filter and bottle it. Will keep for up to 5 days in the fridge.
The golden triangle
Ingredients
- Song Cha Lapsang Souchong 3,5cl
- Fine Calvados 2,5cl
- Honey and ginger syrup 3cl
- Fresh lemon juice 2cl
- Hot Water 10cl
Steps
- Heat the first four ingredients in a pan or with the steam wand of your espresso machine in the desired vessel
- When it starts to simmer add 10cl of boiling water per cocktail
- Garnish and serve.
Comment
Honey and ginger syrup : Measure by volume 90ml of acacia honey, 10ml of fresh ginger juice and 40ml of boiling water in a container. Stir well and bottle. Will keep for 4 days in the fridge.