Ange's Tea Corner
Fair warning: this page has nothing to do with brewing kombucha. It's here because once you start paying attention to tea, it's hard to stop — and if you're curious, Ange would love to enable you.
How kombucha turns into a tea habit
Brew enough kombucha and something sneaky happens: you start noticing tea. The difference a good Assam makes. The way English Breakfast is a different blend from every seller. That noticing is a slippery slope, and at the bottom of it is a tea table and a very happy Ange.
(The kombucha-relevant version of this rabbit hole lives in Tea 101 and the quality tea video — your SCOBY tastes the difference too.)
What is Gong Fu Cha?
Gong Fu Cha (功夫茶, roughly "making tea with skill") is the Chinese method of brewing tea in a small vessel — a gaiwan or a little clay pot — with a lot of leaf and many short steeps instead of one big mugful. Steep one tastes different from steep three, which tastes different from steep seven; a single session becomes a slow-motion tour through everything the leaf can do.
It sounds ceremonial, and it can be, but at home it's mostly just… attention. A quiet, hands-on ritual — the same reason brewing kombucha feels therapeutic, distilled to its purest form. If home brewing is your kind of meditative, Gong Fu Cha will be too.
Ange's tea philosophy
Harney & Sons interviewed Angelica about her Gong Fu Cha practice, her favorite teas, and how tea became a daily ritual — it's the best window into her tea philosophy in her own words.
Read Ange's Harney & Sons feature →
Follow the tea journey
The tea side of Ange's life lives on Instagram — teaware, tasting sessions, and whatever leaf is in the gaiwan today. If you want to follow along: