Tea Cocktails and Oolong Braised Pork

Bringing the Good Stuff into Haste's kitchen for a cooking session.


I was kindly invited to visit Ian Haste from Haste's kitchen to talk about tea and help make some yummy recipes.

We enjoyed a River High braised pork with Jasmine rice - a fabulous and easy family lunch or dinner! For those of you who do not eat meat, this braising liquor could work excellently with silken tofu, mushrooms and spring onions! For all of the recipe ingredients please visit Haste's Kitchen.

To pair, I created a drink which I have named the Ruby Storm! It is a spiced rum cocktail featuring Ruby Black and it is really a special adult iced tea.

To finish the meal we made a stylish dessert using some Matcha which we paired with Osmanthus Oolong.


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Organic Oolong processed in nitrogen to increase GABA to 200mg per 100g. Summer rain, apricot jam, wet wood and chestnut honey.

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Delicate pickings of mineral rich Gushu from estimated 400 year old tea trees in Jing Mai. Deep baked bananas, dried apricots, raw pie dough and zesty limes.

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Pre Qing Ming harvest of one of China’s most famous teas. Deep, rich and aromatic with roasted borlotti beans, sweet limoncello and strawberry jam aromatics.