The rising demand for non-alcoholic drink alternatives has created a wonderful opportunity for the inclusion of tea. One such trend is the increasing popularity of hopped tea- teas that include the bitter, aromatic hop traits often found in IPAs and other beers. Canned versions of hopped tea are already available (with varying degrees of hop intensity), but nothing beats the cool, clean aromatics of freshly cold-steeped tea with the right amount of hops.
Our friends at Yakima Valley Hops sent us a completely new hop to try. McKenzie hops are bright and fruity, with aromas of grapefruit, lemon, nectarine, and melon on the front and pine, resin, and wood on the back end.
Firsd Tea’s OCW004 Organic Bai Mu Dan 6900 is a mild-mannered white tea with soft notes of hay and wildflower.
BY THE GLASS
3* grams of Firsd Tea OCW004 Organic Bai Mu Dan 6900
0.5 grams McKenzie hops pellets from Yakima Valley Hops
6 oz cool (35-45 F) water
Steep time: 45 – 60 minutes
With a fine paper or mesh strainer, pour liquid off the spent leaves and hops. Serve thoroughly chilled, preferably without ice (as it will dilute the flavor and aromatics).
* Increase to 15 grams of dry tea leaf per carafe (750 mL) of water with the same ratio of hops and steep time
When infused successfully, the result is a bright and rich pallet. As might be expected, the fruity citrus elements of the hops are the most forward, followed by the woody, resinous notes. The gentle hay and soft wildflower sweetness of the Bai Mu Dan top things off to create a sweet, cooling sensation that clears the tongue and leaves you thirsty for more. The result is a refreshingly quaffable beer-like experience without the potential guilt of overindulgence.