CONTACT US

To find out more about our products, for help choosing new teas or brewing those you've already got, get in touch with the team at G&P HQ by filling out the form adjacent or calling +44 7780 684 786. We'll get back to you as quickly as we can. 

For Events, head to the Book Us section of the website for further details. 

For Wholesale, head to the Wholesale section of the website to fill out an enquiry form. 

For all Press enquiries, get in touch with Alex at Right Hand PR at alex@right-hand.co or 07739 804 670. 

 

Unit 48 Brockley Business Centre, Brockley, SE4 2PD
London
United Kingdom

London based Brewers & Traders of Loose Leaf Tea. 

DISCOVER

News, thoughts, recipes & other tea musings. 

How to make a rooibos latte

Sam Boggis_rolfe

This winter we launched a new addition to the Tea Bar menu: the Rooibos Latte. Known as a 'red espresso' or 'red latte' in South Africa, where they feature on most coffee shop menus, our favourite new drink is naturally sweet, velvety smooth & delightfully caffeine-free. In fact we love it so much we've decided to share the recipe so you can make your own at home. 

Ingredients

Method

  • First prepare your concentrate by brewing the Wild Rooibos in water fresh off the boil for 10 minutes - you need it nice and strong. 
  • Strain the leaves & stir in a teaspoon of honey.
  • For each latte, pour 50ml of your concentrate into a glass or mug.
  • Heat the oat milk (we use a steam wand in the shop but heating it in a pan until it just starts to simmer will work just fine).
  • Finally slowly pour the milk through the concentrate
  • You can keep the remaining concentrate in the fridge for up to 3 days but we assure you it won't last that long...

How to make a tea cocktail | Darjeeling Earl Grey Sour

Sam Boggis_rolfe

Cocktail barmen love tea. Thanks to the endless varieties, each with its distinct flavour profile and character, it is the perfect aromatic to lift an existing recipe, or even to take centre stage and balance the other ingredients around. We love to use darjeeling in both cocktails and iced teas for its peppery notes, but we've also added bergamot here (the 'Earl greyness' in an Earl Grey), which thanks to its bright, citrus notes makes this one a real crowd pleaser. 

Ingredients (serves 2)

  • 100ml darjeeling-infused gin (infuse with 1 heaped teaspoon of Darjeeling per 100ml for 4 hours - we use Sipsmith for its bold aromatics) 
  • 1 drop of Neil's Yard Organic bergamot oil
  • 50ml freshly squeezed lemon juice
  • 50ml egg white
  • 50ml sugar syrup (dissolve 25ml white sugar in 25ml boiling water)
  • Dried petals for garnish
  • Ice

Method

  • Fill a cocktail shaker with all of your ingredients, less the ice, and give it a good shake to ensure an even mix
  • Add ice to the top
  • Shake vigorously until the outside of the shaker feels ice-cold
  • Double strain into chilled coupe glasses
  • Enjoy!

We served these at our recent Valentine's Day Supper Club so used dried rose petals as a garnish for a pop of colour, but you could also use a sprig of thyme, lavender or lemon rind to serve.

Darjeeling 2nd Flush | Black Tea
8.00
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Ceylon | Black Tea
from 6.00
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Hibiscus & Maple Iced Tea

Sam Boggis_rolfe

The tart, fruity notes of our Hibiscus makes it a popular choice for summer, hot or cold, but we particularly love it in this recipe as a midday cool-down. 

4g Hibiscus
250ml filtered water
1 tsp of maple syrup
Squeeze of lime
Ice

Brew the Hibiscus for 3-4 mins in water fresh off the boil. 
Strain the leaves & leave to cool for 30 mins.
Fill a shaker with ice then add the tea & maple syrup. 
Shake vigorously.
Serve in a glass with ice & finish with a squeeze of lime!