Gaiwan

There’s a Gaiwan that rewired my tea world. It arrived as a gift, a catalyst for a journey that bridged family tradition and personal curiosity. My roots are steeped in tea—my mom’s herbal rituals, my husband’s East Frisian heritage, where black tea is both comfort and cultural anchor. But for years, I clung to simplicity, convinced there were only two kinds of tea: Tiele Silber and Bünting. That changed when a colleague gifted us Dianghong red tea, smooth and balanced, its depth revealing layers I’d never tasted. It was the first sip of a revelation. Tea became a language of…