Mothers' Day tea blends & m/cocktails

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Mother’s Day with Jenwey Tea

Because every queen deserves a crown of blossoms

This Mother’s Day, honor the women who have shaped your world with tea as graceful as their love. At Jenwey, we believe that the most precious moments are found in the quiet ritual of pouring, sipping, and being present. Whether you’re celebrating mothers, grandmothers, mentors, or dear friends who embody the spirit of nurturance—our new collection is an invitation to elegance, reflection, and delight. Each blend is crafted to express gratitude, beauty, and devotion in the most exquisite way we know how: through the timeless poetry of tea.

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Blush Empress Tea Cocktail

Rose Lychee Sparkler

Ingredients:

• 3 oz Blush Empress tea, brewed and chilled

• 1 oz fresh lychee juice

• ½ tsp rosewater

• Splash of elderflower tonic or sparkling water

• Edible flower for garnish (rose or orchid recommended)

Directions:

Brew Blush Empress and chill. In a champagne flute, pour chilled tea and lychee juice. Add rosewater and top with elderflower tonic. Garnish with an edible flower and serve in a glass kissed with rosewater mist. Sparkling, delicate, and divinely feminine.

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Golden Heirloom Tea Cocktail

Marigold Vanilla Citrus Drop

Ingredients:

• 4 oz Golden Heirloom tea, brewed strong and chilled

• ½ oz orange blossom honey syrup (1:1 with water)

• ½ oz fresh lemon juice

• Splash of ginger beer or soda

• Orange twist and edible gold flake (optional)

Directions:

Combine chilled Golden Heirloom tea, honey syrup, and lemon juice in a shaker with ice. Shake gently and strain into a coupe glass. Top with ginger beer. Garnish with an orange twist and a few flecks of gold. Serve over passionfruit meringue for that gilded touch.

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Orchid Reverie Tea Mocktail

Lavender Blue Bloom

Ingredients:

• 4 oz Orchid Reverie tea, brewed and cooled

• ½ oz butterfly pea flower syrup (or steeped concentrate)

• ½ oz lavender simple syrup

• Juice of ½ lime

• Freeze-dried lemon pinwheel for garnish

Directions:

In a tall glass, pour chilled Orchid Reverie tea over ice. Stir in the lavender syrup and lime juice. Slowly pour the butterfly pea flower syrup to create a layered sapphire-to-violet gradient. Garnish with the lemon pinwheel and a fine lavender mist. It’s a serene bloom in a glass—perfect for sipping at twilight.