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The Fabled Pour

Black tea

Also called Assam, Ceylon tea, Earl Grey, English breakfast tea

Fully oxidized tea leaves brewed strong, used in cocktails for tannin, color and a dry, bracing frame. Assam and Ceylon give malt and brightness; Earl Grey adds bergamot. Brew it fresh and cool it fast, or cold brew it overnight for a smoother, less bitter base for punches and tea syrups.

  • malt
  • tannic grip
  • dried fruit
  • honey
  • bergamot in Earl Grey
  • toast
  • faint smoke

Origin

Tea's Chinese origin is traditionally set at 2737 BC, and it became the national drink under the Tang dynasty. The Dutch brought it to Europe commercially in 1606, a London coffee house advertised it in 1658, and Catherine of Braganza made it fashionable at Charles II's court. The East India Company placed its first order in 1664 and, after losing its China monopoly in 1834, planted Assam; by 1888 Britain imported more tea from India than from China. Punch, the ancestor of the cocktail, was built on tea, citrus, sugar, spirit and spice.

Production and safety

Brewed tea is perishable: refrigerate and use within 24 hours, or make a tea syrup (steep strong tea, then sweeten 1:1 with sugar) which keeps refrigerated for about two weeks. Tea contains caffeine; note it for guests who ask.

Allergens: None

Common uses

  • classic punch base
  • tea syrup for sours
  • a Scotch and Earl Grey highball
  • iced tea and bourbon
  • hot toddies

Sources

  1. History of tea (UK Tea & Infusions Association), UK Tea & Infusions Association ยท secondary source, retrieved 2026-10-11