Cold brew is tea prepared by allowing the leaves to macerate slowly in cold water. The method is simple and the result unexpectedly elegant: the infusion may be gentler, more succulent and less astringent than the same leaves brewed hot and then chilled. In brief: use 8–12 g of tea per litre of cold water, seal the vessel and place it in the refrigerator …

Winter tea should warm through aroma, not weight. A fine composition preserves the flavour of the leaves while spice, fruit and sweetness build successive layers around it. Cinnamon need not dominate. Cloves should not silence the orange. Honey must not be the only flavour that remains after the cup. How do you create an infusion that is expressive yet elegant? The key lies in preparing the tea base …