Roasted tea, three ways

Roasted green tea has an aroma that can feel warm even when the drink is cold. The hot pot and cold glass here are unsweetened infusions of tea and water, served in different measures. They offer a distinct choice beside food rather than acting as an afterthought to the cellar. A cold glass can sit with a warm bowl; a pot can slow the last part of dinner.

The custard uses the tea in a dairy-and-egg base with sugar. It is a dessert with its own ingredients, not the beverage poured into another vessel. A thin caramel lid gives the spoon a first crisp surface before the softer centre. Someone who wants only the aroma can choose tea, while someone with room for dessert can take the custard.

The mixed-drink list also includes a whisky drink with roasted-tea syrup. That recipe contains alcohol, unlike the hot and cold infusions. The shared tea therefore links four different experiences without giving them a shared dietary or alcohol label. Read the exact menu serving to see what arrives, how much is included and which ingredients make the preparation complete.