The Rabbit Hole Organic Tea Bar Video Review
Is tea the new coffee? Those are dangerous words in a coffee-obsessed city like Sydney! OK, I’m not looking to get caught up in the crossfire of the ongoing favourite beverage battle. Can’t we all just get along? Let’s all remember, tea has been around for eons before us crazy humans decided to randomly start burning the seeds inside a coffee berry, grind them up, add water, and for some unknown reason…drink it?! We really are strange creatures. Don’t even get me started on cheese! Anyway, what I’m on about is tea vs coffee beverage trends. Recent years have seen huge growth in the specialty tea market, with specialty tea purveyors creating delightfully innovative experiences to enhance its enjoyment. Today, we’re lucky enough to explore one of the very best, The Rabbit Hole Organic Tea Bar.
An unusually warm, sunny Saturday winter morning finds us in funky Redfern. We’re not here by accident. There’s been a buzz in the city about The Rabbit Hole Organic Tea Bar and we’re here to see what the bees are on about. It doesn’t take long to see the reason, as we step inside and are greeted with a beautifully light, open, and yet cosy space. As both foodies and not-so-foodies know by now, the stage for food is as important as the food itself. This stage is fit for Shakespeare. From the clean lines, fresh colour palette, and innovative textures, to the warm lighting and cosy front nook, the interior creates a feeling of comfort and curiosity. I’ll spare you my endless ramblings about how much I appreciate the time and thought that goes into creating successful spaces like this, but it suffices to say, it’s worth the visit alone.
Right, let’s get stuck into the good stuff! We start off with a cute little macchiato… just messing with you! Of course we select a trio of tantalising teas, starting (fittingly) with the First Flush Darjeeling. This delicacy is described as the Champagne of teas and represents the first picking of the fine Darjeeling leaves. To draw out the very best of this premium tea, the artisans at The Rabbit Hole Organic Tea Bar employ the Steampunk Brew Method that releases flavour profiles in the tea, unique to this process. The skill and effort are well rewarded as the result is a delicately fresh and exceedingly smooth experience that is highlighted by delightful floral notes. The visual appeal of the tea recalls fine white wine characteristics, which are emphasized by its elegant presentation. This really offers the true tea connoisseur the opportunity to appreciate the full scope of the Darjeeling, in flavour and finish.
Taking a break between sips of the divine Darjeeling, we tuck into one of the prettiest brunch bowls I’ve seen, the chia pudding. Festooned with cinnamon & almond crunch, unsweetened yoghurt, and strawberry & rhubarb compote, the pudding is a bright, light and nourishing bowl of yum. The pearls of tender chia, mix with the fruit compote and yoghurt in a smooth, yet tangy, mouthful. The special spark for me is the cinnamon & almond crunch that somehow evokes thoughts of cheesecake crust…it’s a perfect combo.
Next sip is of a playful choc orange fudge latte. Of course your mind wanders to the Aussie choc-orange standby, the Jaffa. As good as a good ol’ Jaffa is, this cup of citrus infused fudge choco latte loveliness offers its drinker a much more refined experience. The well balanced sweetness mingles with the richness of the chocolate, creating a comforting blend that is punctuated by subtle orange notes. It’s perfect for a winter’s afternoon, and I could gladly nurse a few of these today.
Always searching the far flung corners of the menu, fellow Coco & Viner Mavis mixes the selection up with a generous bowl of green tea noodle soup. You can smell this steaming bowl of yumminess coming before you see it. The distinct aromas of sesame oil and ginger herald its arrival, and the visuals are just as impressive. Crowned with carrot and green onion, the rich, brothy bowl allows the tender noodles to soak up the melange of flavours. We didn’t expect to see this type of dish on the menu, but it’s evidence of the Rabbit Hole’s skill in turning out an eclectic mix of food and beverage pairings at a very high level. Definitely head into The Rabbit Hole Organic Tea Bar on a chilly winter’s day and order up a cosy bowl of the green tea noodle soup. That and a good book could be one of the best afternoons I could imagine.
Continuing the Asian influence and rounding out the tea trio, Mavis naughtily deviates from the suggested tea pairing and goes for one of her favourites, the green tea matcha. For those in the know, green tea matcha, matcha lattes, and the like, have a bit of a hard-core following in Sydney. The different takes on the matcha craze are many and varied, but the one at The Rabbit Hole definitely does the green gold justice. This silky cup is made with soy milk and is perfect for those who love all the subtle flavours of matcha and a refined sweetness. Served in the signature Rabbit Hole cup that sports a bunny tail, this is comfort complete.
Who can wrap up a meal like this without a nice, little, sweet topper? We can’t! The lovely manager of the The Rabbit Hole, Misch, suggests we try a treat from their display of house made sweets. A lively and gorgeous creation arrives in the lavender shortbread. With the subtly sweet floral accent leading the flavour, this rainbow of colour is the perfect end to a delightfully refreshing tea-centric experience.
The Rabbit Hole Organic Tea Bar is an outstanding example of creativity and execution in space and substance. If you’re new to the tea scene, it’s a perfect place to step in. If you’re a tea lover at heart, then how could you miss it?
BTW, definitely check out the tea shop inside the tea bar. So many cool accessories and teas to peruse while your tea is brewing.