Sydney’s first organic tea bar has opened in Sydney’s Redfern, led by Corinne Smith and Amara Jarratt, the co-creators of the Sydney Tea Festival and founding members of the Australasian Specialty Tea Association.
The Rabbit Hole is already a tea wholesaler to Sydney cafes and restaurants, but now Smith and Jarratt have extended their reach in the city, swinging open the doors to a 50-seat tea bar.
“The Rabbit Hole Organic Tea Bar is the sexy side of tea. For years it’s been presented as dusty old teabags brewed in dirty old pots but we won’t stand for it any longer. Our hand made blends and unique creations, not to mention our brewing methods, will blow your mind and change the way you think about tea forever,” Smith said.
Featuring a teabag sculpture by Chilean artist Valeria Burgoa, The Rabbit Hole has an extensive seasonal beverage menu comprising blends and single origin teas brewed in the Steampunk crucibles. Coffee is nowhere to be seen, but customers have the option of making the signature Rabbit Hole Chai Latte ‘dirty’ with a shot of espresso, or they can order the Guayusa Tea Shot, “a clean yet supercharged caffeine hit to stimulate the mind and body.”
Tea infusion also feature on the menu, which includes dishes such as the matcha granola served with seasonal fruit and unsweetened yoghurt; tea marbled egg with kimchi and black sesame; and beef slow cooked in black tea.
Customers can also tea, bespoke ceramics and other tea ware to take home.
