Brewed strong, finished bright.
We start with a long-steeped black tea and let it carry the bottle — tannic, a little smoky, the kind of base that doesn't need to shout. Honey rounds the edges. Lemon keeps it awake. Mint shows up at the end, more as a memory than a flavor. The result is a mixer that drinks like an iced tea you'd order at a porch in late August, and pours like a cocktail base that holds its own against bourbon, rye, or amaro.
Three ways to pour it.
Golden Tea+ is built to drink solo over ice — but it gets interesting the moment you add a spirit. A few of the family's favorites.
Bourbon Porch Tea
What we make for the people who arrive first. A heavy ice cube does most of the work here.
- 2 oz bourbon
- 4 oz Golden Tea+
- One long lemon twist, expressed
- Build in a rocks glass over one large cube
Rye & Mint
The colder it gets, the better this drinks. Bruise the mint — don't tear it.
- 1½ oz rye whiskey
- 5 oz Golden Tea+
- 6–8 mint leaves, lightly bruised
- Crushed ice, stirred briefly, mint sprig on top
Honey Tea Highball
For the host, the designated driver, and the second pour of the night. Drinks like a cocktail; doesn't behave like one.
- 5 oz Golden Tea+
- Squeeze of fresh lemon
- Sprig of mint
- Over plenty of ice in a highball, top with soda if you want lift
Ingredients you can pronounce. And a few you can't — only the good kind.
Brewed, not flavored. We start with whole black tea leaves and steep them for hours before bottling, then balance with raw honey and cold-pressed lemon. The functional support — electrolytes, B6, B12, magnesium, potassium — is dosed into the brew, not crushed onto the label.
