To create the ideal tasting conditions, you need quality tea, you have to pay attention to the quality and the temperature of the water, the brewing time and, of course, the recipient. Avoid large teapots, because they are detrimental to the quality of infusion. To get the very best out of your tea, including and above all the rarest teas of all, the material and the size of the recipient are essential. Here is an inspirational tasting session for the famous designer, Patrick Norguet. His goal is to understand my trade, to understand the imperatives and the expectations, so that, one day, he can create the ideal object for tasting tea. I am looking forward to it.
