Over the past two years of working closely with tea,I discovered a range of flavours I never expected — from floral and honey-like to earthy, roasted and nutty.

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What stayed with me most, though, was not only its variety, but its potential as a quiet yet powerful pairing for food.

Served cold, in a glass.
Not as a substitute, not as a compromise

— but as its own category. In Europe, tea is still often associated with remedies or restraint.
Through my work, I experienced it differently:
as something grown-up, generous and sensorially rich. Tea carries history, rituals and deep cultural depth.

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But I believe access can start elsewhere — with taste, curiosity and openness.

Sometimes, that’s enough to begin.

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Cups designed for Ritual Objects, Freitagsküche Frankfurt.

With support from Kober Porzellan.