Adventuring in tea, as found by late nights, early mornings, strange American ideas, and really delicious mugs. Of tea. about me.
One of the best parts about tea is its presentation. Lately, I’ve been pretty obsessed with a tisane made of almonds, cinnamon, and apples, and that not only tastes wonderful and smells like apple pie, it brews to a beautiful sparkling pink color.
But for the best presentations in tea, for teas that deserve to be oo’ed and aah’ed over even more than sipped, there is nothing more beautiful than blooming teas.
Argentinian designer Pablo Matteoda created this beautiful Sharky tea-infuser. It’s elegant and ever-so-slightly macabre. If we used this awesome little gadget, we wouldn’t be able to make our tea without also humming the theme from Jaws.
Sometimes the future arrives early
These are VICTORIAN Tea Pots etc.
I would love a set of these!
There are many ways to make tea. Bags, strainers, even just putting leaves into a pot and pouring water over them. Each method has its advantages and disadvantages, especially if you make tea with loose leaves. I’ve got a few types of tea in my cabinet I’ll drink in bags, but almost all of my tea is loose, especially since I ran out of Harvey & Sons’ orange cinnamon spice.
So most of the time, I use a tea press.
Teacups and Trance.
(Tea was cold-brewed Lady Grey steeped for 30 seconds).
omfg this little wee snake likes tea? Sob
Snake in a teacup! (Updates soon, this week has involved much tea drinking and far too much real life.)