New Zealand once led the world in cups of tea consumed per person. So it seems somewhat strange to have to put one’s hat in the ring to defend the humble cuppa.
But despite the seemingly all-encompassing nature of the Kiwi coffee culture, tea drinking is on the rise. And not just in the most traditional of ways.
While sales of herbal and green tea continue to rise for home consumption, it’s the number of tea ‘bars’ popping up that is catching attention on a global scale.
Locally, Poplar Social Club cocktail maestro Charles Gillet has been using Dilmah Tea in his cocktails. Dilmah features some clever cocktail and mocktail recipes on its website, ranging from Colombo Ice Cream Soda, to Mango Tango and Fruit Volcano.
Not a new concept by any means, there’s historical precedent for tea in our tipples, with tea an ingredient used in our early punches. Now, we’re starting to think of tea with the same reverence as coffee.