Quick answer
Brew Pink Prosecco Tea strong, chill it fast, and top with sparkling water just before serving. This keeps the raspberry, apple, and pear notes bright and the fizz lively.
Why oolong changes the brew
Pink Prosecco Tea uses oolong as its base, not the black tea you might expect in a fruity blend. Oolong sits between green and black tea, so it gives a lighter body that lets the raspberry, apple, and pear flavours come through without turning bitter. That matters for a sparkling serve: a heavy base can taste dull when chilled and diluted with bubbles.
Because oolong is more forgiving than black tea, you have a little room to brew it stronger for a concentrated base. Still, treat it like a light tea and avoid a rolling boil for too long, or the cup can turn harsh.
Sparkling water vs. prosecco
The blend is boozy-inspired, not alcoholic, so you can serve it to anyone. Sparkling water gives a clean, crisp fizz that keeps the fruit forward. If you want a more celebratory feel, use a non-alcoholic sparkling wine or a splash of prosecco, but taste as you go: the wine’s acidity can mask the raspberry and pear.
For a simple celebration tea idea, set up a small station with chilled tea, sparkling water, and fresh raspberries or a thin apple slice. Guests can top their own glass, which keeps the fizz at its best.
How to brew and serve Pink Prosecco Tea
- Measure the leaf: Use 1 heaped teaspoon (about 2–3 g) of Pink Prosecco Tea per 200 ml of water. For a pitcher, scale up: 6 teaspoons per 1 litre. A common mistake is using too little leaf, which makes a weak base that disappears under sparkling water. Weigh or scoop consistently so the fruit flavour carries through the fizz.
- Brew hot and strong: Pour water at about 90°C (just off the boil) over the leaves and steep for 3–4 minutes. Checkpoint: taste at 3 minutes. If it tastes thin, give it another 30 seconds; if it turns bitter, you’ve gone too far. Stop the steep as soon as the cup tastes full, not before.
- Chill fast: Strain the tea into a jug and cool it quickly. Put the jug in an ice bath for 10–15 minutes, or refrigerate for at least 2 hours. Do not pour warm tea over ice for serving; the ice melts and dilutes the flavour. Cold tea holds its aroma better than tea cooled slowly at room temperature.
- Build the glass: Fill a glass with ice, pour in chilled tea to about two-thirds full, then top with sparkling water. Add a fresh raspberry or a thin slice of pear. Checkpoint: stir gently once, not vigorously, to keep the bubbles. Top with fizz just before serving so it stays lively.
- Adjust to taste: If the drink tastes too strong, add more sparkling water. If it tastes flat, add a squeeze of lemon or a few extra raspberries. For a sweeter celebration cup, stir in a little honey syrup while the tea is still warm, before chilling. Sweeten before chilling; sugar dissolves poorly in cold tea.
Product facts
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Pink Prosecco Tea: Blended with high-quality oolong tea, raspberries, apples, and pear for a boozy-inspired brew. The oolong base stays light when chilled, so the fruit notes remain clear in a sparkling serve.
Pink Prosecco Tea