Tea has more antioxidants compared to coffee
Both coffee and tea are loaded with antioxidants, mostly polyphenols that contribute to the distinctive flavour as well as the health-promoting properties of each. However, tea contains more of these antioxidants that help protect an individual’s body against damage arising from free radicals. Antioxidants can help avoid the development of some chronic diseases. Drinking green tea is going to provide you with antioxidants that help prevent inflammation.

Tea helps keep the immune system strong
To help protect the body from diseases, people need to have strong immune systems. Tea is among the beverages that help to keep the immunity strong. Regularly consuming herbal tea is going to allow your body to fight off pathogens and keep you healthy. The increased number of antioxidants also helps ensure a person has a strong immune system. 

Tea hydrates your body
When you take tea, it helps hydrate your body. Keeping your body hydrated helps with weight loss, increased energy levels, skin complexion, flushing toxins, and cognitive function, and mood elevation. When you regularly drink tea, you are adding more water in your body, helping keep it healthy.

Tea has less caffeine content 
Compared to coffee, tea contains less amount of caffeine. Whilst the caffeine content is likely to vary depending on the time you take to brew your beverage, the serving size, and the method of preparation, coffee can pack up to two times the caffeine you would find in an equal tea serving. A brewed coffee contains about 95 milligrams of caffeine when compared to 74 milligrams found in black tea of the same serving. Caffeine, whilst being associated with many health benefits, you should take it in moderation – only about 400 mg in a day. Higher amounts can bring health problems like reduced calcium in the body. If you are looking for alternative caffeine-free tea, you may want to drink something like rooibos tea, a herb that’s native to South Africa or herbal teas.

Additional benefits of tea over coffee
To make a good cup of coffee, you need a coffee maker which is both expensive and time consuming to brew. Instant coffee is quick but the flavour is nowhere the same as the cafe latte your favourite barista makes. But tea, thanks to our Soilon biodegradable tea bags you can get a loose leaf quality brew with no effort or mess. Consistency anywhere in the world at any time of the day.

"Also, did you know that there are 40 different varieties of coffee worldwide?  That’s a lot, but compare that to over 3000 varieties of tea!! Think of all the wonderful flavours there are out there waiting for you to try.
When you look at both tea and coffee, you will find that tea takes the lead when it comes to offering health benefits to your body.
Explore our wide range of teas now.

There's something wonderfully grounding about Hojicha. With its warm, roasted aroma and naturally low caffeine content, this Japanese green tea offers a toasty, mellow flavour that’s both comforting and refined. At Tea Drop, we source and craft our Hojicha with care—roasted and packed at origin in Japan to preserve its distinctive character: nutty, caramel-like, and smooth.

While it’s often enjoyed hot, Hojicha’s roasted profile makes it a superb candidate for a chilled brew. As we welcome warmer days, we’re pairing iced Hojicha with a dessert that elevates the tea experience even further.

How to Brew the Perfect Iced Hojicha

Making iced Hojicha at home is easy and allows you to fully appreciate the tea’s subtle complexity.

What you’ll need:

• 1 tsp Tea Drop Hojicha

• 30mlof hot water (70°C)

• Ice cubes

• 180 ml of Milk of your choice

• Optional: a touch of honey or maple syrup for a sweet finish

Instructions:

• Add 1 tsp of Tea Drop Hojicha to a heatproof cup or small bowl.

• Pour in 30 ml of hot water (at 70°C) and whisk well to release the roasted aroma and flavour.

• Fill a glass with ice cubes.

• Pour in 180 ml of your preferred milk over the ice.

• Add a touch of honey or maple syrup, if desired, and stir to combine

• Gently pour the brewed Hojicha concentrate over the milk.

Elise's Passionfruit Drizzle Cake with Passionfruit Frosting

Ingredients

For the cake:

• 150g unsalted butter, softened
• 160g granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 50g strained passionfruit juice/pulp (seed-free)
• Zest of 1 lemon
• 100ml buttermilk
• 200g plain flour
• 2 tsp baking powder
• 1 tsp salt

For the drizzle:

• 80ml lemon juice
• 80g icing sugar
• 2 whole passionfruit (juice and seeds)

For the frosting:

• 250g icing sugar
• 2-3 tbsp strained passionfruit juice (from the pulp of 2 passion fruits)
• 1 tsp vanilla extract

Instructions:

• Preheat your oven to 170°C. Grease and line an 8-inch round cake pan with baking paper.
• In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-5 minutes.
• Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract, passionfruit juice/pulp, and lemon zest.
• In a separate bowl, whisk together the flour, baking powder, and salt.
• Gradually fold the dry ingredients into the wet mixture in two or three additions, alternating with the buttermilk. Mix until just combined, ensuring no lumps remain.
• Pour the batter into the prepared tin and smooth the top. Bake for 40-50 minutes, or until a skewer inserted into the center comes out clean. Let the cake cool in the tin for about 10 minutes before transferring to a wire rack to cool completely.
• While the cake is cooling, mix the lemon juice, icing sugar, and passionfruit juice (with seeds) in a small saucepan and heat over a low flame to dissolve. Poke a few holes in the top of the cake using a skewer or fork. Pour the passionfruit drizzle over the cake, letting it soak in. The juicy drizzle will add a burst of flavor and moisture.
• When the cake is cool, use a medium bowl to mix the icing sugar with the passionfruit and vanilla. Adjust the consistency by adding a little more icing sugar or passionfruit juice if needed.
• Once the cake is fully cool and the drizzle has soaked in, spread a generous layer of the passionfruit frosting over the top. You can use a spatula to smooth it out.

The light roast of Tea Drop’s Hojicha brings balance to the tangy sweetness of Elise’s passionfruit cake. Each sip cuts through the richness of the frosting and brightens the palate with gentle smokiness. Whether you're hosting guests or treating yourself to a quiet moment, this duo brings together the elegance of Japanese tea with the vibrant charm of trpoical  fruits.

Or if you have some Tea Drop artisan drinking chocolate lingering around in your kitchen shelf from the winter months, worry not we have some insanely delicious and easy iced and frozen hot chocolate recipes perfect for warmer days when drinking hot chocolate would be, well insane.

Whip up these easy hot and cold chocolate drink recipes at home.

Classic Hot Chocolate

Life is better with chocolate! Especially during winter, nothing beats the deep flavour of the classic hot chocolate.

Ingredients

• 2 tablespoons Tea Drop Artisan Drinking Chocolate
• 30ml hot water
• 200ml milk of your choice

How to make Classic Hot Chocolate

1. Add 20g of chocolate (2tbs) into a mug.
2. A little bit of hot water and make a paste.
3. Pour a little hot milk and stir/mix it up.
4. And then slowly pour the rest of the milk so it becomes chocolaty.
5. Garnish - Grate your favourite chocolate bar on top. We use dark chocolate mint

Whipped Iced Chocolate

A super delicious, rich, and kid-friendly version of the popular Dalgona Coffee.

Ingredients

• 2 tablespoons of Tea Drop Artisan Drinking Chocolate
• 1 table spoon hot water
• 60ml heavy whipping cream
• 120ml milk of your choice

How to make Whipped Iced Chocolate

1. Whisk chocolate powder, hot water, and heavy whipping cream in a small bowl.
2. Add ice and milk to a glass.
3. Top the milk with whipped chocolate.
4. Stir and serve immediately.

Chai Spiced Hot chocolate

Chocolate and chai don’t make an appearance together very often, and it’s a shame because it’s a fantastic combination.

Ingredients

• 4 tablespoons of Tea Drop Chai concentrate
• 2 tablespoons of Tea Drop Artisan Drinking Chocolate
• 230ml milk of your choice
• Whip cream and grated dark chocolate for garnish

How to make Chai Spiced Hot chocolate

1. Place milk in a saucepan on medium heat and add chai concentrate to milk.
2. Add chocolate powder in a cup and add a splash of hot water, mix until it becomes a paste.
3. Add this to the milk and stir well. Leave to gently simmer.
4. Pour chai chocolate into a mug, top it off with whipped cream and garnish with dark chocolate shavings.

Frozen Hot Chocolate

If you love hot chocolate but want to switch things up a little, then you’ve come to the right recipe for that. Also, the word “hot” maybe a little deceptive because this is still a cold drink.

Ingredients

• 4 tablespoons of Tea Drop Artisan Drinking Chocolate
• 4 cups ice
• 200ml milk of your choice
• Whipped cream and chocolate sprinkles to garnish

How to make Frozen Hot Chocolate

1. Add chocolate powder, milk and ice to a blender and blend until smooth
2. Pour the frozen hot chocolate you made into a tall glass, top it off with a generous amount of whipped cream and chocolate sprinkles and serve with a bamboo or stainless-steel straw.

Choose from African Sunset and Parisian Vanilla

GREEN TEA

When thinking “spring”, blossoms and greenery float to the top of mind: that’s why Green Tea is another spring essential in our books. Its antioxidants, light flavours and floral notes are a perfect recipe for boosting energy on a warm spring day. 

Shop our two favourites Spring Green and Strawberry Green

WHITE TEA

Due to its minimal processing, white tea is renowned as one of the most gentle tea varieties; the exact sort of delicate brew that is best celebrated in the warmer months. White tea’s smooth, silky texture has made it a spring staple among tea connoisseurs.

Here are the ones we love most, White Berry Forest and Cream of Earl Grey

FLORAL & FRUIT TEAS 

It’s impossible to talk about seasonal teas without touching on the spring classics: floral and fruity notes. Made with bouquets of the finest flowers and real fruit, our beautiful floral and fruit teas will not only fill your spring with flavour, but also tea-se the fast approaching summer. 

Shop our Floral and Fruit teas

If you love our Peppermint tea and chocolate. Here's a fantastic recipe for some delicious peppermint chocolate brownies! 

Ingredients

• 145g unsalted butter; more for greasing the pan'
• 120g dark chocolate, 60-70% cacao, roughly chopped
• 45g unsweetened Dutch process cocoa powder
• 1/2 tbp. espresso powder
• 4 tsp. Tea Drop peppermint tea leaves
• 250g dark brown granulated sugar
• ​3 large eggs
• ​1/4 tsp. kosher salt
• 65g all-purpose flour

How to make 

Center a rack in the oven and heat the oven to 350°F. Butter the bottom and sides of a 7×11-inch baking pan, line it with parchment (the paper should extend at least an inch above the long sides to act as handles for getting the brownies out), and butter the paper.

Combine the chopped chocolate, cocoa powder, and espresso powder in a heatproof bowl and set aside.

Add the butter and 2 teaspoons of peppermint loose leaf tea to a small saucepan over medium heat and cook the butter for about 5 minutes, swirling the pan occasionally.

Immediately filter out the tea and pour the hot butter over the chocolate mixture and whisk until the chocolate is completely smooth and melted, then set aside.

Combine the brown sugar, 2 teaspoons of peppermint loose leaf tea and salt in a food processor and finely grind and set aside.

Add the eggs in a large bowl and beat with an electric hand mixer on high speed until light and fluffy. Thereafter mix the finely grounded sugar with the eggs and whisk again.

With the mixer on, pour in the slightly cooled chocolate butter mixture and blend until smooth. Sift in the flour and use a rubber spatula to gently fold until combined.

"Pour the batter into the prepared baking pan and smooth the top with a spatula and bake for around 40mins, until a wooden skewer inserted into the center of the brownies comes out fudgy but the edges look cooked through. The center of the brownies will seem under-baked, but the brownies will continue to set as they cool."

"Set the brownies on a cooling rack and cool completely in the pan. Use the parchment paper to lift the cooled brownies out of the pan. Cut into 12 or 15 bars."

Enjoy!

Try our Peppermint Tea! A taste for all things cool!