This is the first post, of soon to be many, of our little fledgling blog (yeah, there were two others, but they were well over a year ago and don't really count). Once a week - maybe twice - we will throw up a blog post ourselves or have a guest blogger write about an aspect of the incredible world of tea. So without further ado...
Black Star Pastry, Newtown. (Photo cred. jackyoung.com.au)
Black Star Pastry are officially stocking Tippity Tea. It has been in the pipeline for a little while, but as with all good things, it has taken time and we wanted to get it right. They have a great little selection of our teas in both the Rosebery and Newtown stores, with another location (sssshhhhh) on the boil, ahem.
Orange Cake with Persian Fig (Photo cred. Timeout Sydney).
With this awesome new relationship comes a kettle full of exciting colaborations! This past Sunday saw the Sydney Tea Festival and with it a Tea and Dessert pairing workshop lead by Chris Thé, mastermind of Black Star, and I. We walked 40 lovely people through 5 different combinations and I'm fairly sure everyone's taste buds were set alight. So much so, that there is talk of bringing these awesome combos in store to Black Star, so watch this space. A couple of examples to get those buds salivating; Australian Houjicha with Orange Cake with Persian Fig and Cream Cheese Icing; Lapsang Souchong with Candied Cumquat Chocolate Lipsticks.
Candied Cumquat & Chocolate Lipsticks (Photo Cred. Christopher Thé)
As well as Sunday's Tea Fest. We'll be working with the Black Star team on MOJO by Luke Mangan's next warehouse party 'Brunch of Fun', as well as a host of other local Sydney food legends.
There are plenty more events in the pipeline as well.