Begin with water just off the boil.

Measure the loose blend of Kenyan Purple Tea, Egyptian hibiscus, and cacao hulls 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 plate. Place the Swedish Princess Cake at the center - its green dome crowned with a rose 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.

Reach for Mylk Crème when you desire softness, Lemon Drop when the palate calls for brightness, Orange Oolong for deep intensity, Moroccan Mint for a cooling lift.

Return to the cup between each selection, noticing how it shifts, how each flavor draws forth something new.

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

Sip again.

Let choice guide the experience.

Two impossibly delightful Teapot Boxes containing a “Swedish Princess Cake,” Tea Truffle Accompaniments: Mylk Creme, Lemon Drop, Orange Oolong, Moroccan Mint, and Loose Gnosian Tea Kenyan Purple Tea with Egyptian Hibiscus & Cacao Hulls with teapot strainer & plate