Cup winners

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Tea con­nois­seurs have long known that a su­pe­rior cuppa de­pends just as much on the shape of the teapot and cups as it does on the tea leaves. The Paris-based founder of Mai­son des Trois Thés, yu hui Tseng, be­lieves she knows the se­cret of the per­fect in­fu­sion. a col­lab­o­ra­tion with porce­lain brand ruyi has re­sulted in the aroma col­lec­tion of tea ac­cou­trements. ‘an oo­long tea will never brew in the same way as a green tea,’ Tseng says. Which ex­plains the var­ied shapes of the teapots in the col­lec­tion, each de­signed to con­trol oxy­gena­tion, mois­ture and tem­per­a­ture ac­cord­ing to the tea leaf be­ing brewed. even the bi­joux cups fol­low a spe­cific shape, not least the an­gle of the rim, which Tseng de­signed to mould just-so with one’s lips. ‘Aroma’ teacup and stand, €70 each; tea de­canter, €75, both by Des­mond Chang and Yu Hui Tseng, for Ruyi, ruyi.global

Tea-pair­ing Tips

not only does ves­sel shape af­fect how dif­fer­ent teas taste, so too does the food they are served with – so much so that top restau­rants, like Fera in lon­don and clooney’s in auck­land, have rolled out tea-pair­ing menus. We’ve con­cocted our own tea pair­ings to get you started.

cup A serve: deep roasted oo­long, pu’er, aged oo­long. pair with: steak

cup B serve: green, white and yel­low, lightly fer­mented oo­long. pair with: seafood

cup c serve: aged pu’er (sheng cha), pu’er (shu cha). pair with: foie gras

cup D serve: red, fer­mented oo­long, first flush dar­jeel­ing. pair with: choco­late

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