New alcoholic drink blends Chinese oolong tea with Scotch whisky

Those with a penchant for tea and whisky, are now able to enjoy a blend of these two Scottish favourites thanks to a pair of entrepreneurs who have created a new infusion of Chinese oolong tea and Scotch whisky.

Published 6th Jun 2019
Updated 21 st Sep 2023

Drinks brand NOVELTEA has paired the two with red rose petals, papaya, mango flakes to create The Tale of Oolong.

It is the brand’s third infusion of tea with spirit, with the ready-to-drink tipple able to be served either hot, cold or as part of a cocktail.

A completely natural product, The Tale of Oolong made with real loose leaf tea and devoid of any artificial colours.

To create the blend, NOVELTEA cold-brew the ingredients for 10-hours to draw out the distinctive flavours of the tea and then pair with whisky. The cold-brewing process delivers natural sweetness with a smooth finish thanks to the bitter tannins that have been drawn away.



Developed by mixologists Vincent Efferoth and Lukas Passia, NOVELTEA originally launched their concept in 2017 with The Tale of Earl Grey (an infusion of black Earl Grey tea with gin and botanicals) and The Tale of Tangier (an infusion of Moroccan green mint tea with spearmint, dried lemongrass, dried apple, blackberry leaves and Caribbean white rum).


Lukas Passia and Vincent Efferoth. Picture: NOVELTEA

After water, tea is the most consumed beverage in the UK, and founders Efferoth and Passia say that due to being bored by ‘incremental innovations in established product categories such as new flavoured gins and new craft beers’, they wanted to create an all new category in the drinks market – tea with spirit.

Described as the first brand in the world to develop the concept of a boozy cold-brewed tea in a ready-to-drink format, the pair behind NOVELTEA say they  are inspired by the "cultures and heritage associated with the origins of the tea", which along with their ingredients, have been sourced from around the world.

Driven by a passion for all things drinks-related, Sean writes for The Scotsman extensively on the subject. He can also sometimes be found behind the bar at the world famous Potstill bar in Glasgow where he continues to enhance his whisky knowledge built up over 10 years advising customers from all over the world on the wonders of our national drink. Recently, his first book was published. Dubbed Gin Galore, it explores Scotland's best gins and the stories behind those that make them.
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