Sydney – The Rabbit Hole Organic Tea Bar invites customers into a world where tea comes in all forms, from sparkling to fermented.
The establishment features teas from The Rabbit Hole’s own blends, served using Steampunk crucibles, Finium pots as well as sparkling tea delivered through beer taps, and shrub teas, which are a vinegary, fermented take on the drink.
‘The Rabbit Hole Organic Tea Bar is the sexy side of tea. For years it has been presented as dusty old teabags brewed in dirty old pots, but we won’t stand for it any longer,’ says Corinne Smith, co-founder of The Rabbit Hole and co-creator of the Sydney Tea Festival.
The Matt Woods-designed space is inspired by the Japanese, using the method of kintsugi on the bar area. Above customers’ heads hangs a cloud-like sculpture that is Chilean artist Valeria Burgoa’s interpretation of a tea bag. Even the food finds inspiration from tea, with items on the menu such as matcha granola and beef slow cooked in black tea.
The Big Picture: Even in a strong coffee culture such as Sydney, a new appreciation for tea is taking hold, something LS:N Global predicted in our 2013 microtrend, A Whole New Blend.