Tuesday, September 27, 2011

Stay warm this winter with Numi Organic Tea's luscious tea cocktails!

Americans are having a love affair with tea – hot, iced and now, even in their cocktails. In fact, in 2010 we consumed well over 65 billion servings of tea. As the discovery of fine tea grows among consumers, the very best organic and premium teas are the fastest-growing segment of the market.

It’s no secret that the creation of fine cocktails has become an art, with mixologists and “bar chefs” insisting on only the best, freshest and most delicious ingredients. So it’s no surprise that Numi Organic Tea has become one of the bartenders’ most popular choices when they are infusing spirits or creating cocktails. Numi lets nature speak for itself, hand-picking premium organic teas and herbs and blending them with only real fruits, flowers and spices. Since the company uses real ingredients and high quality teas & herbs (not tea dust or fannings), there is no need to apply other, less genuine flavorings or fragrances to create flavor.

This season, Numi has teamed up with the nation’s first tea sommelier, James Labe, to offer a number of ingenious concoctions that will warm the body and entice the senses. Inspired by Numi’s pure flavor blends and real ingredients, Labe created these delectable drinks using all of the finest ingredients available.

The Dutch Tea combine’s Numi’s Chocolate Puerh Tea, a smooth infusion of black Puerh tea and organic cocoa, with Van Gogh’s sinful Dutch Chocolate vodka to create a velvety sweet concoction perfect for the colder months. Labe calls it, “my double chocolate answer to Irish coffee.”

The Orange Spiced Cider is a luscious blend of Numi Orange Spice Tea, masterful white tea blend with a complex citrus persona, apple cider, and Ron Abuelo Añejo rum. The super premium aged rum adds depth and layers of flavor to the tea for a purely satisfying winter warmer. Garnished with a cinnamon stick, this cocktail is the perfect substitute for regular cup of cider on a cold winter day.

Created by James Labe
4 oz. Numi Chocolate Puerh Tea
2 oz. Van Gogh Dutch Chocolate Vodka
1 oz. Heavy Cream
Steep 1 Numi Chocolate Pu-erh tea bag at normal strength with freshly boiled water for 3 minutes, then remove bag. Add Vodka and stir. Whip cream with a little sugar and float on top. Dust with Powdered Cocoa to garnish.

Created by James Labe
1 Numi Orange Spice Tea Bag
8 oz. Apple Cider
2 oz. Ron Abuelo Añejo rum
Heat Cider until very hot. Steep 1 Tea Bag directly in Cider for 5 minutes, covered. Uncover, add Rum and stir. Garnish with Cinnamon Stick.

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