‘Tea Tails’ at Min Jiang

In January 2014, Min Jiang Bar will launch the Min Jiang Tea Tails Collection, a selection of exquisite alcoholic tea cocktails served hot for these cold months. Created by Felicity Hall, manager of the authentic Chinese restaurant, the cocktails will be made with finest Chinese teas together with a blend of spirits, liqueurs and fresh ingredients to complement their flavours. Each one is served together with a freshly brewed pot of the accompanying tea. Guests then mix their drinks to taste, topping up regularly with piping hot brew if desired.

The Tea Tails are made with Oolong, jasmine scented and chrysanthemum seed infusion teas:

The Oolong Tea Tail is a blend of Havanna Club 7 year old rum, Malibu coconut rum and a slice of orange, together with Spring King Oolong from Fujian province.

The Scented Tea Tail sees delicate Forbidden Dragon Pearl jasmine tea mixed with vodka and lychee liqueur with a twist of lemon for an aromatic blend.

The Infusion Tea Tail blends chrysanthemum seed infusion tea with Courvoisier VS Cognac, a dash of sugar syrup, Angostura bitters and a twist of orange.

Each tea is thought to have distinctive properties: Oolong is known for its cholesterol-busting and body-cleansing properties, and it also aids digestion, whilst Jasmine tea is a centuries-old remedy for relaxing the body and mind. Wild chrysanthemum seeds are renowned for their anti-toxin properties, and are also good for the complexion.*