Bloom-tide

You’ll Need:  

• 1 cup brewed Velvet Currant Green Tea (cooled)
• 1/4 cup fresh orange juice
• 1 tbsp blackcurrant syrup (or a splash of blackcurrant juice)  
• 1 tsp lemon juice
• Ice cubes                                                                  
• Orange twist and edible flower petals for garnish                                                                                   

Method:                                                       

1. Brew your Velvet Currant Green Tea and allow it to cool completely to preserve its refreshing notes.                                      
2. Combine the tea, orange juice, blackcurrant syrup, and lemon juice in a shaker with ice. Mix well.
3. Strain the mixture into a glass filled with ice.                                                                 
4. Garnish with a delicate orange twist and a scattering of edible flower petals for a touch of elegance.

🍸 Cocktail Version🍸

To elevate this into a cocktail, consider:

Prosecco: Adds a light, bubbly effervescence that matches the fruity-floral charm of the blend.

White Wine: Works well with the orchard fruit flavours and green tea base for a sophisticated spritzer.

Gin: Complements the botanical undertones of marigold and rose petals while enhancing the citrusy brightness