Fancy a fancy cuppa? Sydney’s first organic tea bar, The Rabbit Hole, has opened in Redfern, reviving the age-old cup of tea with experimental brewing techniques and eclectic tea variations — it's not everywhere you'll find chunks of real pineapple in your tea.
Sitting pretty as a 50-seater bar on Abercrombie Street, The Rabbit Hole has been designed by Matt Woods (Devon on Danks, Bloodwood, Beccafico) as an ode to the humble cup of tea — from Chilean artist Valeria Burgoa's teabag sculpture to the revolutionary Steampunk crucibles used for brewing single origin teas.
This isn't just any ol' flight of fancy by a casual tea drinker, the brains behind The Rabbit Hole take their tea seriously. This little labour of love has been pioneered by Corinne Smith and Amara Jarratt, co-creators of the Sydney Tea Festival at Carriageworks and founding members of the Australasian Specialty Tea Association. The Rabbit Hole has been supplying Sydney's cafes and restaurants with their own tea leaves for some time now, celebrated for their weird and wonderful additions like coconut shavings, pineapple chunks and unexpected spices.
Tea-wise, there's an insane amount to choose from. The Rabbit Hole will see a seasonally-changing menu of innovative blends and single origin teas you can try in-store or take home, alongside unique creations like the Guayusa Tea Shot, a clean yet supercharged caffeine hit. Needless to say, you won't find a cup of coffee in this joint — although customers can make the signature Rabbit Hole Chai Latte ‘dirty’ with a shot of espresso. Democratic.
Nosh-wise, tea seeps into every corner of the food menu, from matcha granola served with seasonal fruit and unsweetened yoghurt, to tea marbled egg with kimchi and black sesame, and beef slow-cooked in black tea.
Expect plenty of tea-themed events at The Rabbit Hole over the next few months, including Bespoke Brew for Good Food Month, a hands-on single origin tea appreciation workshop on October 15.
Find The Rabbit Hole at 146 Abercrombie Street, Redfern. Open Monday to Saturday 8am to 4pm, Sunday 9am to 4pm.
Published on September 30, 2015 by Shannon Connellan