Raising the bar way beyond English Breakfast, this new Redfern hotspot is making tea cool again, one teapot at a time. Opening this week on Abercrombie Street, The Rabbit Hole is Sydney's first organic tea bar, with a menu that ranges from hand-blended teas (often fused with coconut shavings, pineapple chunks, raspberries and herbs and spices) to tea-soaked dishes like matcha granola with seasonal fruit, matcha marshmallows and tea-marbled egg with kimchi and black sesame.

Kombucha and beyond: Sydney's first organic tea bar

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The café is a strictly coffee-free zone, but customers desperate for a caffeine hit can try the Guayusa Tea Shot - a supercharged yet 'clean' caffeine hit. There's also a selection of milky tea-infused lattes (if you ask nicely, they'll spike your chai with a sneaky shot of espresso). Catering to the health-kick crowd and fitting the bar theme, there are sparkling teas on tap and a range of fermented kombucha-style brews.

Kombucha and beyond: Sydney's first organic tea bar

The Rabbit Hole has operated as a wholesaler to Sydney's top cafes and restaurants for years and is owned by Corinne Smith and Amara Jarratt, founders of the Sydney Tea Festival and Australasian Specialty Tea Association. We get the feeling they like tea. If you're a fellow aficionado, hop to it this weekend for a sipping sesh - opening hours are 8am-4pm Monday to Saturday and 9am-4pm Sunday, including this long weekend. Visit therabbithole.com.au.

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Kombucha and beyond: Sydney's first organic tea bar

Kombucha and beyond: Sydney's first organic tea bar

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