Jasmine Tea Gin is made by Batch Distillery in Lancashire and bottled at 42% ABV. First released in 2018, it returned in 2024 with the original recipe intact. Tea is not used as a decorative flavour here: jasmine tea, matcha and yerba mate form the centre of a layered botanical composition in which floral fragrance, green depth and gentle earthiness meet the dry structure of juniper. The result is distinctive while remaining composed and clearly rooted in gin.

The botanical list is unusually detailed. Alongside juniper and the three teas are angelica, coriander, cardamom, cassia, allspice, cloves, nutmeg, galangal, lemongrass, lime leaf, rose, frankincense and myrrh. Jasmine tea provides the fragrant opening; matcha and yerba mate bring a greener, more grounded middle. Lemongrass and lime leaf supply citrus lift, while the roots, resins and warm spices give the palate depth and a long, dry framework.

On the nose, jasmine appears first with a clean floral character, followed by rose, citrus leaves and a restrained trace of spice. The palate moves from bright, aromatic tea towards matcha, mate and earthy roots. Cardamom, cassia and clove add warmth without taking over, and the resins contribute a subtle balsamic quality. Juniper remains present throughout, becoming more evident in the finish, where citrus, dry tea and spice leave a precise, gently lingering aftertaste.

The distillery recommends serving the gin with elderflower tonic and lemon. Fill a balloon glass with ice, add 5 cl of Jasmine Tea Gin and around 10 cl of Fever-Tree Elderflower Tonic Water, then finish with a thin lemon slice. Elderflower supports the jasmine without adding a competing perfume, while lemon sharpens the lemongrass and lime leaf. Keep the garnish simple and the tonic measured so the progression from floral tea to green, earthy spice remains clear. Jasmine Tea Gin belongs to the Australian gin landscape through its connection with Batch Spirits. At 42% ABV, its character is shaped by the ingredients named for this exact bottle rather than by a vague regional profile. give the palate a clear starting point and explain the main aromatic direction.

The nose is led by juniper where it is present, then develops through the citrus, spice, fruit or herbal notes carried by the recipe. On the palate, the gin keeps a measured line: the fruit is not treated as a syrup, the spice remains integrated, and the botanical elements provide structure through the finish. Chilled dilution brings those layers into focus and makes the balance easier to read.

Enjoy it in a large balloon glass with clear ice and a restrained, clean tonic chosen to support rather than cover the gin. Keep the garnish simple and tied to a confirmed ingredient, such as a citrus peel when citrus is part of the recipe. This approach keeps the drink refreshing while leaving the individual character of Jasmine Tea Gin intact.