The cup is Peacock Chai, and the colour arrives before you can name it—amber, copper, then a red-brown you can't see through. In the swirl, dark twisted leaves open beside curls of bark, seeds, pods, and peppercorns, each shape holding its own story. There is no single recipe for this blend, only the version handed down, argued over, and made real by the person who taught it. The variation is the recipe, and every cup is the original to someone.

Today's cup: Peacock Chai — Camellia sinensis, ginger, cloves, pepper berries, cinnamon, fennel, cardamom, black pepper, pink peppercorns, agave. 

1 tsp, 200mL, 100°C, two minutes black or four with milk.

A tea and a musing every weekday morning.

Before It Begins is made by Impala & Peacock Artisan Teas, blended by hand in Melbourne. This week's cup is waiting for you at online. 

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