Nestled in the heart of the inner city Sydney suburb of Redfern, The Rabbit Hole Organic Tea Bar, is set to redefine the dreary cuppa with left of centre brewing techniques and creative concoctions.
Spearheaded by dynamic duo Corinne Smith and Amara Jaratt, co-creators of the Sydney Tea Festival and founding members of the Australian Specialty Tea Association (AASTA), this boutique tea bar specialises in exotic teas with texture and array of flavours including shavings of coconut, chunks of real pineapple and raspberry and blends with herbs and spices.
“The Rabbit Hole Organic Tea Bar is the sexy side of tea,” says Corinne. “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.”
With an extensive seasonal beverage menu and tea-infused food menu, you’ll be spoilt for choices. Picture matcha granola served with seasonal fruit and unsweetened yogurt, tea marbled egg on toast with Kimchi and black sesame and beef slow cooked in black tea. Although
this spot will be coffee-free if you’re desperate for a caffeine hit you do have the option of making the signature Rabbit Hole Chai Latte ‘dirty’ with a shot of espresso.
We’re equally obsessed about the Japanese-inspired interiors designed by Matt Woods. With exposed-brick walls, bright white accents, luminous gold finishes and a teabag sculpture by Chilean artist Vareria Burgoa, we can predict this will be a haven for tea lovers.
The Rabbit Hole will also be hosting a series of events over the next few months for tea enthusiasts, including the hands-on workshop Bespoke Brew for Good Food Month on the 15th October, Matcha 101 event with Adam Wojcinski on the 19th November and private Christmas shopping day on 14th December.