By Margit Nellemann
This teacup is made by Margit in her 2019 footed cup design - a unique take on the Japanese yunomi, which is a cup used for daily informal tea drinking (as opposed to more traditional cups specifically made for tea ceremony). The cup size is perfect to hold in your hands, and excellent for enjoying the warmth of a tea without burning your fingers - the white, oolong and green teas that this cup is typically made to hold are brewed at lower temperatures for optimal aroma and flavour (below 100°C).
1x 10g Pouch Quail's Plume - Roasted Green Tea
By Victor Vesely
Based on a traditional Japanese Hojicha, a roasted twig and leaf tea, we created this roasted green tea from the fine twigs and leaves of our Camelia sinensis (tea) plants, under which local families of California Quail often make their home. This wonderful roasted green tea offers a gentle steep of sweetly toasted warm tobacco. The tea grows in sweetness as it sits in the cup. On second and third steeps, the taste is reminiscent of fresh-cut autumn firewood. When made into an iced tea with the Cold Steep Method, a refreshing smoked apricot with an understated dryness is tangible on the palate.
Steeping Instructions: 2 - 4 g per cup. Pour 100ºC water (full boil) over twigs and leaf. Steep for 5 minutes. Re-steep 2 - 4 times. For Iced Tea, we recommend using the Cold Steep Method.
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