Shade-grown Japanese gyokuro, cold-extracted over eighteen hours and served in long-stemmed Zieher glasses — inside 230 square metres of Franz Ehrlich’s 1950s East German broadcasting complex, original timber floors and eggshell-blue concrete pillars barely touched. Mahmoud Abdelhafez on the glassware: “We are borrowing from the sake tradition, with a nod to wine-drinking principles… The tea is not highly aromatic; the closed glass shape concentrates it.” Five people to a sitting.