Tea is the most popular beverage after water. But when someone mentions the word “Tea” what’s the perception you get ? In my opinion, no matter whether it’s a beverage or any other application, Tea can only be derived from the plant Camellia sinensis. As The Plus Ones had reported, Pernod Ricard and popular Organic Tea bar The Rabbit Hole have developed an innovative drink called ” Tea & Wine” which is a new innovative product that is crafted from Australian wine that has been infused with tea (According to company claim). The range includes an unoaked Chardonnay infused with Egyptian chamomile blossoms and a Cabernet Sauvignon infused with Sri-Lankan chai / spices. There is no doubt that this is a wonderful innovative drink which both tea and wine lover would like to try. But does it really contain tea ?

The team experimented with 40 wine varietals, many tea / tisane combinations and numerous infusion practices before finding the finished product. After exhibiting the product at the Sydney Tea Festival, the team discovered that the two most attractive Tea & Wine products were the Chardonnay and Cabernet Sauvignon.

Chardonnay is combined with the chamomile and shows golden apple and citrus with a balanced sweetness and lemony notes. The Cabernet Sauvignon is combined with the aromatic warm Sri Lankan (Ceylonese) spices like ginger, cardamom, star anise and vanilla. So I can’t find any real tea in any of these varieties. As a Sri Lankan, I am so glad to know that the the spices / chai are from my mother land.

I am not against with this product, but I would like to suggest them to call this “Wine & Herbal Infusion” or “Wine & Tisane”. Tisane is a French term for herbal infusions. But it’s understandable that this range won’t be this much attractive without the word “Tea”. Good thing is that it really reflects the great power behind the word “Tea”. Seems like most beverages want to be a part of it.

If you really love to craft Tea Wine by your own with real tea, below is a suggestion from Sri Lanka Tea Board Promotion Website,

Ingredients

• 4L of water
• 60g of Ceylon black tea leaves
• 250g of raisins
• 250g of dates, pitted and chopped
• 2 lemons, sliced
• 450g of sugar
• ¼ bottle of Ceylon Arrack (or brandy)

Preparation:

Boil the water, add tea leaves, and let it brew for 10 minutes. Do not strain. Add all the other ingredients, except arrack and keep it covered for 10 days. Stir well and keep it for another 4 days. Strain, filter and keep it for another week. Then add arrack and keep it for 1 or 2 weeks.

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References

1.Original Post: https://theplusones.com/sydney/2019/09/08/442811/

2.Company Website: https://therabbithole.com.au/

3.Sri Lanka Tea Board Promotion Site: https://www.pureceylontea.com/