Tea, we’re reliably informed, is the new wine. Sommeliers in fine dining establishments are serving cold-brewed tea in wineglasses and at two Michelin-starred New York restaurant Atera you can enjoy a “tea progression” comprising six different teas matched to an 18-course tasting menu. But this isn’t tea as we know it. Following the “craft” blueprint laid out by wine, beer and coffee, tea producers (and drinkers) are now paying much closer attention to the origin, terroir, harvesting and manufacturing techniques of their chosen brew. The humble teabag favored by most tea-drinkers might be quick and convenient, but it’s relatively insipid in terms of taste. Loose-leaf tea, meanwhile, offers a vastly superior depth and variety of flavor. And the health benefits aren’t bad either, with certain teas said to aid relaxation, allergies, aging, digestion, energy and weight loss. The other result of all this renewed interest in tea is that aficionados are now investing in beautiful teapots, like this one from iconic Danish design house, Kähler, and taking a Zen-like pleasure in the ritual of making a pot of tea. kahlerdesign.com
