Tea Spritz by Chef Matthew Accarrino

Tea Spritz by Chef Matthew Accarrino

Tea Spirtz Recipe

From New York, to Chicago, to San Francisco, our Traveling Tea House has spent the summer with some of the nation’s most talented culinary craftsmen as they show you how to use tea as a cooking ingredient! Try this Tea Spritz crafted by chef Matthew Accarrino of SPQR in San Francisco to bring the exquisite Tea House experience home.


Tea Spritz

By Matthew Accarrino

YIELD: Serves 4


8 ounces Pure Leaf Tea House Collection™ Wild Blackberry & Sage

6 ounces sparkling wine

1 ounce apertif

¾ teaspoons lemon juice

Splash of sparkling water

Blackberries, for optional garnish

Mint, lemon balm, sage or lemon verbena, for optional garnish


  1. Combine tea, wine, aperitif, and garnish with berries and herbs as needed. Top with a float of sparkling water.
  2. If desired, freeze additional amount of Pure Leaf Tea House Collection™ Fuji Apple & Ginger Tea with herbs in trays and serve spritz over flavored ice.
  3. For a non-alcoholic version, substitute sparkling wine with sparkling cider and aperitif with sparkling water.