Begin with water just off the boil. Measure the loose blend of Kenyan Purple Tea, Egyptian hibiscus, and cacao nibs into the strainer. As it steeps, the infusion deepens to a luminous garnet-violet. Allow five minutes. Pour.

Open the impossibly beautiful Teapot Boxes and set the plates. Place the "Swedish Princess" Truffles at the center - their green domes crowned with roses of strawberry white chocolate.

Take a first sip of tea on its own. Bright, gently tart, with a trace of cacao. Then, as at any proper afternoon tea, choose as you wish. Enjoy an accompanying suite of truffles - Lemon Drop, Mylk Crème, and Vanilla Cinnamon Rooibos. Return to the cup between each selection, noticing how it shifts, how each flavor draws forth something new.

When ready, turn to the "Swedish Princess" Truffle. Break the shell. Marzipan and raspberry unfold in balanced sweetness.

Sip again, and steep yourself in blissful moments of togetherness.