It’s Tea Time in January

By Nathalie Baylaucq 14.01.2026

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Between moderation and pleasure: why is tea your best ally for Dry January?

January is the month when many take on the challenge of Dry January, a period dedicated to reducing or even eliminating alcohol consumption. It’s a detox from the indulgences of December. However, this year, a new trend is emerging, led by Generation Z, who choose to “drink smartly.” Instead of completely avoiding alcohol, these young adults are reinventing the concept to fit a more mindful and balanced lifestyle.

A Paradigm Shift

Data from Tastewise, an AI-powered consumer intelligence platform, reveals a significant cultural shift. Interest in consumption behaviors like “zebra-striping” – alternating between alcoholic and non-alcoholic drinks – has surged by 30% in one year.

Simultaneously, the demand for hangover-free experiences has skyrocketed by 101%, illustrating a desire for moderation while still enjoying social moments.

The Rise of Conscious Cocktails

In 2026, Generation Z is turning to thoughtful cocktails infused with adaptogens and functional ingredients that support well-being. Elements once reserved for health aisles are now found in glasses:

• Coconut Water: +48% YoY
• Elderflower: +33%
• Ginger: +28%
• Adaptogens: +33%
• Agave Wine: +42%

The evolution of Dry January

Miriam Aniel Oved, a trends analyst at Tastewise, emphasizes that Dry January is transforming into a “mindful indulgence in health.” Young people are no longer punishing themselves with restrictions but are seeking drinks that align with a lifestyle focused on balance, hydration, and well-being.

Arnaud, the Tea Sommelier

Exploring Tea in Cocktails

In the enchanting backdrop of Minas Gerais, Brazil, Arnaud Sion, creator of Abaçai and tea sommelier, dedicates his career to a unique passion: exploring the untapped potential of tea in the cocktail universe. For him, tea is not just an ingredient, but a true catalyst for emotions, capable of transforming a classic recipe into a novel sensory experience.

Imagine a Negroni, where the traditionally bitter Campari is subtly nuanced by the smoky notes of Lapsang Souchong. Or a reimagined Martini, enhanced by the vibrant bergamot of Earl Grey. These delicate pairings are not by chance; they stem from technical mastery and an in-depth knowledge of aromatic profiles.

Secrets of Tea Infusion

In his guide, Arnaud promises to share his most precious secrets. He will teach you how to select and infuse tea to elevate your cocktails, unveiling signature recipes that marked 2023 at Apogée Bar. He will also cover common mistakes to avoid in order to not spoil your creations, as well as innovative trends that will shape the mixology of tomorrow. Whether you are a professional looking to expand your menu or an amateur curious about new flavors, this guide is your passport to mastering the art of tea in cocktails.

For Arnaud, infusing tea is an art that requires tenderness and gentleness. As a tea sommelier specialized in mixology, he considers tea to be the most versatile ingredient behind a bar. At Apogée Bar, tea is used in various forms:

• Classic infusions for cocktail bases
• House-made syrups from concentrated tea reductions
• Powders like matcha and hojicha
• Espumas, those flavored foams that add a touch of elegance.

The Key to Success

The key to success lies in balancing the intensity of the tea with the profile of the spirit. For example, the establishment’s flagship creation, the “Tea-tini,” combines 45 ml of reduced Darjeeling First Flush infusion with 30 ml of artisanal vodka and 5 ml of bergamot liqueur. A true symphony of flavors that invites exploration.

Tea, once reserved for traditional cups, now finds its way into the shakers of the finest bars, bringing complexity, balance, and originality to cocktails. Arnaud has selected the most accomplished recipes for you, those that work every time, whether you are a seasoned mixologist or an amateur seeking innovation.

Why Tea Works Well in Cocktails

Tea works so well in cocktails because it offers an unparalleled range of flavors. From floral notes of jasmine and rose to fruity flavors of bergamot and peach, through roasted nuances of hojicha and smoky black tea, not to mention the umami of matcha and gyokuro. These nuances allow for the creation of unique balances, softening the alcohol or enhancing fruity and spicy notes.

Highlighting Kachasu

Finally, Arnaud highlights a particular ingredient: Kachasu, a premium black tea from Malawi, aged in whiskey casks in Cape Town. This tea stands out for its notes of wood, chocolate, and caramel, which resonate with the senses and add a novel dimension to your cocktails.

With this guide, Arnaud aims to inspire a new generation of mixologists to embrace tea as a key element in the art of cocktail creation. Ready to dive into this delicious adventure and revolutionize your approach to mixing?

Innovative Recipes by Kodama

To accompany this trend, Kodama, in collaboration with whisky specialist Clément Gaillard, offers two Kachasu tea cocktail recipes, a non-alcoholic alternative that promises to delight your taste buds.

1. The “Whisky-like”

Ingredients :

• 5g of Kachasu tea
• 4cl of cloudy apple juice
• 1cl of muscovado sugar syrup
• 2 drops of apple cider vinegar
• 1 lemon zest
• 1 ice cube

Preparation :

1. Infuse the tea in 10cl of water at room temperature for 6 to 8 hours.
2. In a whisky glass, mix the tea concentrate, apple juice, syrup, and apple cider vinegar.
3. Add the lemon zest and ice cube. Serve chilled.

2. The “Cape Town »

Ingrédients :

• 10g of Kachasu tea
• 2cl of grapefruit juice
• 1cl of agave syrup
• 10cl of sparkling water
• Crushed ice

Preparation :

1. Infuse the tea hot in 15cl of water, then let it cool.
2. In a large cocktail glass, mix the cooled tea, grapefruit juice, and agave syrup.
3. Add crushed ice and top up with sparkling water. Serve immediately.

Motivations of Generation Z

Despite generally lower alcohol consumption than previous generations, 44% of young people drink at least once a week, and 48% spend over 100 euros a month on alcohol.

With these new trends emerging, Dry January is transforming into an opportunity to explore healthy and tasty alternatives. Generation Z, with its penchant for well-being and moderation, shows that abstinence is not the only path to a successful start to the year.

Tea cocktails, like those offered by Kodama, are not just drinks, but experiences that combine pleasure and health. So, are you ready to reinvent your drinking habits as the year begins? 🍹✨

Don’t drink and drive. Enjoy responsibly.

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