A sip of orange pekoe, a cuppa of our local rooibos or a fragrant exotic pot of gunpowder can delight, inspire and soothe. Tea aficionados will be delighted to know that some international restaurants are investing in the prestigious tea master – the new sommelier – who shares creative ways to use loose teas. In China, tea symbolises hospitality and the Buddhists consider it a sacred offering. So it makes sense that tea is becoming celebrated more and more.

Back in South Africa, at O’Ways Tea Café in Claremont, over 60 Nigiro teas line the shelves on the walls. Owner Lisa Tsai and her tea merchant husband source teas from Africa and Asia, sharing each country’s traditions.

A glass teapot of infused lapsang souchong leaves definitely revitalises and lifts the soul. The tea is smoked on bamboo racks over a fire made from green pine logs that are rich in resin. The Chinese artistic show tea, dan gui piao xiang (meaning harvest and happiness), speaks for itself. The tea balls are made from sweet scented osmanthus, lily flowers and silver needle white tea. As the balls steep in hot water – a very important element in the ritual of tea making – its blooms open into a magnificent flower.

I adore another tea house, Contessa Tea shop in Sandton, where owners Rita and Richard brew coconut snow, masala chai, Russian caravan and another 150-odd kinds of tea, from loose-leaf to black to iced and lotus green. My favourite is the genmaicha, a brown rice tea that produces a sweet, nutty and aromatic flavour.

And another quirky tea connoisseur is travelling bohemian caravan Lady Bonin’s Tea Parlour. She purveys whimsical cups of 23 unblended teas at the Neighbourgoods Market at the Old Biscuit Mill every Saturday. My absolute favourite is a black tin of Mariage Frères Earl Grey, studded with blue cornflowers.

Whatever the name – thé, cha, chai, tee – it knows no boundaries. Go ahead and make a pot!

Happy sipping,
Abigail