Tea Tonic

Lemon, vanilla and honey rank among the top 3 flavours that consumers typically choose in hot and iced drinks*. Other classics include mint, ginger, strawberry and peach, which all offer a refreshing twist.

Beyond the classics, emerging flavours include herbal, spiced and chai. There is also a strong opportunity for refreshing flavours including watermelon, lime, raspberry lemonade, and elderflower – while innovative flavours on the rise include cherry and lychee, alongside trending tropical fruits like mango, lychee, passion fruit and coconut .

Flavours such as cherry as being used to recreate the taste of classic British desserts, such as cherry bakewell. As 39% of consumers aged 16-34 are interested in trying teas inspired by sweet treats, incorporating this concept into tea offers consumers the nostalgia and comfort of these desserts in a modern, innovative form**.

With its creamy and tropical profile, coconut adds a sense of luxury to your beverage, and a premium perception to your drinks offer. As a flavour, it works well on a menu alongside or combined with other bolder flavours like chai spice, matcha, mango and oolong.

If you’re looking to add sophistication to your menu, try adding yuzu to your tea menu. Often seen as a premium ingredient, yuzu has a unique citrus profile which makes tea blends more vibrant and elegant.

Lychee is a popular ingredient to add into bubble teas, iced teas and fruity herbal infusions. While consumer demand is growing for global, fruit-forward and unique flavour experiences, lychee is gaining traction as an adaptable and appealing addition to tea menus.

Coffee shops and cafes, as well as other sectors with strong drinks-based offers, could use this trend as an upselling opportunity to provide consumers’ with further choice of add-ons for their tea, such as fruit purees, tapioca and milk foams.

The education sector, particularly universities or colleges with younger demographics could leverage this trend by creating a ‘tea bar’ concept for students to choose their own flavours and add-ons, or can promote the tea-based choices as alternative to alcoholic beverages, for example through social gatherings.

Hospitality sectors such as hotels may choose to use this trend to elevate current menu offerings and concepts, such as afternoon tea. Supporting your afternoon tea menu with premium teas and unique pairings, such as vanilla rooibos paired with cream-filled eclairs.