Fans of The Archers will know that recently Kombucha, a fermented tea, made its journey from hipster café to Ambridge, where Tom Archer had plans to sell it.

Devotees of Kombucha - a drink so achingly trendy it makes cold-pressed coffee look like Mellow Bird's - credit it with anti-aging properties; aiding digestion, and even improving mental ability. It is made by adding yeast and bacteria to sweet tea.

As disgusting as that sounds, it forms part of what seems like a tea boom in the UK.

Bubble Tea cafés, selling bubble tea (but of course) - a Taiwanese drink that boasts balls of tapioca at the bottom - are currently vying with Starbucks for space in some urban areas.

Matcha tea, made from green tea leaves grown in shade and pulverised into a powder, has also been doing the rounds of late.

A quick Google will tell you that you can buy popcorn tea, apple spritz tea, yerba maté tea, turmeric tea...the list goes on.

We've always been tea fans in this country – sinking 60 billion cups last year, according to the 2016 Tetley Tea Report and there is a big opportunity for pubs to capitalise on this, in a way that perhaps the industry has so far failed to do with coffee.

Tea is seen as a traditionally British drink and is associated with many of those occasions serviced by pubs these days – breakfast for example, or afternoon tea or even a plate of fish & chips.

Clearly, plonking a bag in a mug isn't going to cut it though.

Think premium brands; loose leaves and silk bags; tisanes and infusions; teas with added health benefits, even teas in new forms – ice-creams, say, or jellies and syrups.

With punters across the board looking for healthier alternatives and cutting down on the likes of alcohol and caffeine, tapping into tea could be a real revenue booster.

It could also give you a genuine edge over the competition at slower trading times, such as breakfast and early afternoon, and serving some of these more innovative versions means you can charge a premium too.

So, what are you waiting for? Don't be late to the par-tea (sorry).