ホッと一息つきたいときに喫茶店を見かけると、落ち着いた色味の店内に誘われてしまいませんか？　ゆったりとした時間の流れと、挽きたてのコーヒーや淹れたてのお茶の香りに癒やされます。喫茶店まで行って飲むお茶は、自分の家でお茶を飲むのとはなんだか違...

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Walter Granville-Smith - Cup of Tea William McGregor Paxton - Mollie Scott and Dorothy Tay Mary Cassatt - A Cup of Tea Jean-Baptiste-Siméon Chardin - Woman Taking Tea Fernand Blondin - Tea in the Garden Борис Кустодиев - Купчиха, пьющая чай Gregory Frank Harris - Afternoon Tea Harvey T. Dunn - The…

How to Draw Hands and Feet

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We’ve had days of beautiful, sparkling snow, just perfect for the Christmas season. Mother and Emily Rose have been busily packaging all the orders for Clementine Pattern Co.. Daddy has been faithfully taking them to the post on the way […]

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This article will thoroughly compare V60 Coffee vs Chemex methods, examining variables such as materials and design, filter types, and taste experiences.

Cat's Café is a wholesome comic series written and illustrated by Matt Tarpley that tackles "the experiences of life one cup of coffee (or tea!) at a time". As the artist described himself, these drawings depict the lives of lovable characters that you might find strikingly similar to our own!

Other Misconceptions About Afternoon TeaBy Ellen Easton - Copyright 2004 - All Rights ReservedIn preface to my article Tea Etiquette Faux Pas and Other Misconceptions About Afternoon Tea, I would like to clarify the distinctions between the classification of class status, etiquette, social protocols, morals, and ethics as per the dining/afternoon tea experience.Etiquette and social protocols are not synonymous with morals or ethics. One has nothing to do with the other. A perfectly well mannered person may not have any morals, whilst in reverse a highly ethical person may not have the command of any social graces.In addition, the term high class or upper class is often confused with one's economic/financial status.In particular, during the Victorian Era, the upper class was not a social state one could achieve by economic measures. One was born into the upper class. The Victorian upper class represented a status of birthright that included ancestral lineage, where one received one's education and how one behaved and was received within a certain social circle. Many a famous author has chronicled the trials and tribulations of the "impoverished upper class".Perhaps in today's modern times of the twenty-first century, the term upper class has transformed to become an identifying marker associated with one's economic/financial status. For the purpose of relating the protocols and etiquette of afternoon tea, all references apply to the Victorian era from whence afternoon tea was born.Please note, the etiquette and protocols explained are not the rules of Ellen Easton, but the rules of foundation as created and passed down from the Victorian era. As an example, the term "pinkies up" is just that, terminology. It does not mean that one should hold one's pinkie up in the air. If one reads the explanation carefully, one will learn the correct manner in which one holds one's teacup. If one were to ask me my definition of the term class, I would have every hope that true class transcends one's economic status, race, creed and color. My definition of class is to be well mannered, considerate and to treat all others with dignity.Afternoon tea was created to foster friendship. May all of your afternoons always be filled with good tea and good friends.Ellen EastonAfter reviewing a copy of Etiquette Faux Pas and Other Misconceptions About Afternoon Tea by Ellen Easton, sources in the British Royal Household confirm the information as correct with the comments: "We would not make any amendments to the text" and "What a good article." - September, 2004Four Course Tea Photo by Ellen Easton 1997 - All Rights Reserved; A Rose Tea - Photo By Ellen Easton 2007 - All Rights Reserved;Hand Decorated Rose Sugar By Reva Paul - All Rights Reserved.Due to the new popularity of Afternoon Tea, many people have jumped on the bandwagon, including hotels, caterers, party planners, and protocol and etiquette “experts”. While their enthusiasm is well intended, unfortunately a great deal of misinformation is being perpetuated by these experts. While etiquette and customs do evolve over time, some issues are not negotiable. Just because some customs are practiced does not validate the behavior.Of course the tea police will not be lurking behind your kettles, but if one is going to embrace such a lovely and genteel genre I would like to set the record straight. I feel privileged to be able to share with you the protocols that have been passed down from century to century.Pinkies Up!Originally, all porcelain teacups were made in China, starting around 620 A.D. These small cups had no handles. In order for one not to spill the hot liquid onto oneself, the proper way to hold the vessel was to place one's thumb at the six o'clock position and one's index and middle fingers at the twelve o'clock position, while gently raising one's pinkie up for balance.In Europe, when the Meissen Porcelain Company, in 1710, introduced the handle to the teacup, the tradition continued. By placing one's fingers to the front and back of the handle, called pinching the handle with one's pinkie extended downward or to the side, pinkie up, again allows balance. It is not an affectation, but a graceful way to avoid spills.Never loop your fingers through the handle, nor grasp the vessel bowl with the palm of your hand.Napkins - Placement and Protocol:Originally, a truly formal table had only one correct placement for a napkin, to the left side of the place setting. The napkin, when placed to the left of the place setting, should be folded with the closed edge to the left and the open edge to the right. There are no exceptions! This rule applies for rectangular, triangular, and square shape folds. Note: Originally, less formal affairs allowed a fancy folded napkin to be placed in the center of the place setting. Today, due to table settings being closer together formal affairs do allow for a napkin to be placed in the center of a place setting. A truly formal affair will not place a napkin in a glass.Contrary to recent “experts” advice, there is never a proper moment for one to place one’s napkin on a chair. The proper protocol when excusing oneself from the table, whether during or after a dining experience, is to gently place one’s napkin to the left side of your place setting. This rule is not negotiable for the simple reason if one’s napkin were soiled it could damage the seat covering, damage that may be either costly to repair or irreplaceable. While the risk for soiling a cloth also exists, the cloth can be laundered with relative ease.Upon completion of a dining experience, a napkin folded with a crease and placed to the left side of your place setting indicates to your host or hostess that you wish to be invited back.The expression, “to make ends meet”, derives from the 1729 French Court. The dress code for men included decorative stiff ruffled collars. When dining, a napkin was tied around the neck to protect their collars, hence the expression.Twelve-inch napkins are used for Afternoon Tea service.How To Eat A Scone:Again, contrary to recent “experts” advice (now I understand how rumors get started!), it is not only improper to slice a scone, in its ENTIRETY (horizontally to be slathered in jam and cream), it is considered very common behavior! Although some establishments will serve a sliced scone pre-prepared with jam and cream, this is merely a gimmick introduced to save time (It may now be ”acceptable” but it will never be correct). A hostess should instruct and insist that the scones, for large functions or buffets, be made smaller into bite size ”standing room” size.The correct manner in which one eats a scone is the same manner in which one eats a dinner roll. Simply break off a bite-size piece, place it on your plate, and then apply, with your bread and butter knife, the jam and cream. A fork is not used to eat a scone. Please, no dipping!Afternoon Tea food Placement For A Three-Tier Curate Stand:Top Tier = SconesThe protocol of placing the scones on the top tier is due to the fact that during the 1800s when the genre of Afternoon Tea first became popular, and modern kitchen conveniences did not exist, a warming dome was placed over the scones.The dome would only fit on the top tier.Middle tier = Savories and Tea sandwiches.Bottom tier = SweetsThe savories and tea sandwiches, followed by the sweets, were placed on the middle and bottom tiers respectively.At the progression of each course, service would be provided to remove each tier.No Smoking:Aside from the health issues, the smoke will be absorbed into the tea and ruin the flavor.Stirring Tea and Spoon Placement:Do not stir your tea, with your tea spoon, in sweeping circular motions. Place your tea spoon at the six o'clock position and softly fold the liquid towards the twelve o'clock position two or three times.Never leave your tea spoon in your tea cup. When not in use, place your tea spoon on the right side of the tea saucer.Never wave or hold your tea cup in the air. When not in use, place the tea cup back in the tea saucer.If you are at a buffet tea hold the tea saucer in your lap with your left hand and hold the tea cup in your right hand. When not in use, place the tea cup back in the tea saucer and hold in your lap.Drinking Tea:Do not use your tea to wash down food. Sip, do not slurp, your tea and swallow before eating.Milk - before or after? Originally all tea cups in Europe were made from soft paste porcelain. The milk was added first to temper the cups from cracking. Once hard paste porcelain was discovered in Europe (by Bottger, in 1710, for the Meissen Porcelain factory), it was no longer necessary to temper the cups. Hence, it makes more sense to add milk after the tea has brewed. As we are all aware, the correct brewing of tea cannot be judged by its color, therefore milk after is a wiser choice, but either choice is correct.Note: China did have hard paste porcelain before Europe. However, they did not use milk in their tea, as the blends were white, oolong, and green. The reason the West calls porcelain "china" is because China was the country of origin for hard paste porcelain.Place settings:When in doubt, use the utensils from the outside towards the inside of the place setting.A petit knife and fork may be used together for use on an open face sandwich, preferably not on a closed sandwich. If savories are properly made, nothing will be dripping or gooey. However, with the fun of non-traditional foods now served on Afternoon Tea menus, this is not always the case. A petit knife and fork is proper for use with one’s pastries.Never place used utensils on a cloth or table. When not in use rest the utensil on the right side of the corresponding plate.Sugar Tongs (3 1/4 inch to 6 1/2 inch):The longer versions are called sugar cutters or sugar nips. The word tong derives from the European-Indonesian word "denk" which means "to bite." Sugar tongs were first introduced, in Europe in 1780, to be used with compressed sugar. The compressed sugar was sold in cone shapes resembling the hat of a witch. They were called a hat. This is where the expression, "I'll eat my hat" comes from.Sugar tongs = always. It is not about "old" - to use tongs versus "young-to use one’s fingers." It is about sanitary conditions and respect for those you are serving. It is unhygienic to touch another's food - full stop, plain and simple. What if one had rubbed their nose, run their fingers through their hair, used the facilities and not washed their hands, or has a skin condition - need I say more? I wouldn't want this person to be touching my food. Certainly in a public food establishment it would, in fact, be against the law.When not in use, sugar tongs are placed either beside the sugar bowl or draped over the handle of the sugar bowl.Afternoon Tea or Low Tea vs. High Tea:Please do not refer to your afternoon tea as a high tea. Remember, a high tea is served in the late afternoon or early evening (5 PM to 7 PM), taking the place of dinner. Served at a “high” table with seated place settings. The foods are heartier and consist of salads, one or two hot dishes, pot pies, cold chicken, sliced meats, cakes, fruit tarts, custards, and fresh fruits. The tea may be served hot or iced. The addition of any supper dish would be appropriate.Proper Service of Lemon Slice vs. Lemon Wedge:A lemon slice can float in the tea cup. Traditionally, the lemon slice would also contain a clove in the center of the lemon slice. The floating lemon slice continues to enhance the flavor of the tea.If one is serving a wedge of lemon, traditionally the wedge is covered in gauze or tied in a cheesecloth. T his is to avoid the seeds and juice from squirting when squeezed.If one does not have a lemon press or squeezer, it is proper to use your fingers to gently squeeze the juice of the wedge into your tea cup and then place the used wedge on either the side of your tea saucer or any service plate provided on the table.Health Benefits - Green vs. Oolong vs. Black TeaAll tea blends are created from the Camellia sinensis plant. The only difference is in the fermenting-oxidation process, which cause the enzyme changes. While fermented is the customary term used, it is actually oxidation, not fermentation that is occurring.Green = unoxidized - unfermentedOolong = partially oxidized - partially fermentedBlack = fully oxidized - fully fermentedYou will benefit from the health properties regardless of the fermentation process. It is the interaction of the natural flavonoids, fluorides, and polyphenols, rich in antioxidants, that determine the free radicals defusing in one's cells. This process stimulates the immune system and is said to inhibit the spread of disease.It has been reported, drinking only two cups of tea per day reduces the rate of heart disease & blood pressure, inhibits the production of platelets leading to blood clots and the growth of tumors. The natural fluorides help to prevent tooth decay. Best of all, while not proven, it has been reported that tea drinking helps to stimulate the decrease in excess body fat!Note: tea does not cure disease. Always check with your doctor before beginning any health program.FAQ about AFTERNOON TEA1. Does one drink tea or take tea?One drinks tea. - During the Victorian era, the term to take tea was used by the lower classes and considered a vulgar expression by the upper classes.2. Why is the shape of a teapot different from a coffee or chocolate pot?The teapot is designed with a lower rounded body to insure the tealeaves have the proper room for expansion during the infusion process. The lower placement of the spout on the vessel allows for the tea to be poured without interfering with the leaves.3. What is the correct placement of the teapot on the table?The spout of the teapot and the teakettle faces the hostess or pourer.4. Are tea urns used for brewing or infusing tea?No - Tea urns were designed to heat and hold hot water for larger quantities of water. Their function was the same as a teakettle. Ideally, one would dispense the hot water from the urn into the teapot. Bring the pot to the kettle, not the kettle to the pot.5. How does a teacup differ from a coffee or chocolate cup?Traditionally a cup equals four ounces. However, the time of day and the beverage served will dictate the proper size of the service piece. Except for demitasse cups, which are served half full, all other cups are served three (3) quarters full.A teacup is 3-1/4" to 3-3/4" in diameter and 2" to 2-1/2" in height. The companion saucer ranges from 5-1/4" to 5-5/8" across. A teacup is shallow and wider than a coffee or chocolate cup, giving the beverage a chance to temper before drinking.6. What is a moustache cup?A moustache cup is a nineteenth century variation of the teacup created in England by Harvey Adams. It is designed with a slit ledge projecting from the front side of the rim, allowing the tea to flow through while a gentleman's moustache remains dry resting on the top lip.7. Why in older pictures of tea settings are spoons placed across the top of a teacup?Tea was very expensive during the early years of its popularity. As such, the actual tea wares were small in size. There was no room for a teaspoon to rest on the saucer. A guest rested their teaspoon on top of their teacup as an indication they had had sufficient tea. This was a signal to the hostess to stop pouring tea. Today, to indicate the same signal, due to the larger size of the teacup and saucer, the proper placement of the spoon would be across the top of your saucer, not the cup.8. When drinking tea does one lift the teacup and saucer or just the teacup?If one is seated at a table, the proper manner to drink tea is to raise the teacup only, placing it back into the saucer in between sips.If you are at a buffet tea, hold the tea saucer in your lap with your left hand and hold the teacup in your right hand. When not in use, place the teacup back in the tea saucer and hold in your lap. In either event, never wave or hold your teacup in the air.9. What is a tea plate?Native to England and Europe, tea plates were customized to hold a teacup without a saucer. The plate was embedded with a shallow well to secure the teacup. The foods and tea were served together on one plate. When one is using separate tea service pieces the customary size today is either a salad/dessert plate of seven to eight inches or a bread and butter plate of six to seven inches.10. Where does the expression ”not my cup of tea” come from?To refer to one as “not my cup of tea” derives from the fifteenth century Japanese Teaism. “No tea to him.” As one “insusceptible to the seriocomic interests of the personal drama.” It is used to describe those one does not care for.11. How is a traditional English trifle made?Ruth Darley's advice - Whether made from scratch or not, for an easy and quick English trifle recipe. Preferably set in a large footed bowl, alternate layers of the following ingredients: sponge or pound cake moistened with Sherry, egg custard or pudding, sliced strawberries, whipped cream and slivered almonds, repeat layers until bowl is filled. Fruit juice may be substituted for Sherry. Custard and pudding flavors may be changed to taste as well as seasonal berries.12. What are the proper protocols for wearing gloves at an afternoon tea?The protocols for wearing gloves are the same, whether one is attending an afternoon tea or any other event where foods and beverages are served. While gloves are often highly designed with decorations and adornments, their sole purpose is to cover and protect ones hands from the elements. When greeting another, remove the glove from the right hand, place the removed glove in your left hand and shake hands skin to skin. It is improper to dine with ones gloves on. Remove your gloves before sitting down to dine. The exception is for long, formal gloves with buttons at the wrist. It is acceptable to unbutton, remove ones fingers and hands and fold back, to the wrist, the lower portion of the glove without removing the upper portion from your arm. If the gloves have no wrist buttons, the gloves should be removed in their entirety before dining.13. Is it improper to turn over the China or tea wears to see where they were manufactured? While ones desire to learn about the origins of the china wares set on the tea table can be of great curiosity, it is improper to turn these objects over for inspection, especially in view of ones host or hostess.14. Is it OK to set a table with the teacup turned upside down inside the saucer?Contrary to the recent advise of some of the etiquette and protocol classes, never does one set a tea table, or any table, with the tea cup upside down in the saucer. T o set a table in this manner is not only incorrect, it is gauche behavior.15. Who pours the first cup of tea?It is customary for the hostess to pour the first cup of tea. If in a public setting, it is customary for the wait staff to pour the first cup of tea. Prior to pouring the tea, one is asked if they prefer their tea weak or strong, with or without milk, sugar, honey or lemon.16. What do I do with my tea bag once the tea is brewed?Remove the tea bag from the cup and place it on a side saucer or in a slop bowl. Do not use the string to wrap around or squeeze the tea bag.17. What is the difference between Clotted Cream and Devon Cream?Clotted Cream contains a minimum of 55% milk fat, while Devon Cream's fat content is lower at 48% milk fat. Devon Cream comes from the cows of Devon, England.18. What do I do with my iced teaspoon if no saucer has been placed under the glass?Either place the iced teaspoon on the side of another plate or ask the server or hostess to remove the spoon from the table. Never leave the spoon in the glass especially when actually drinking your tea.Rules, rules, and more rules - the best etiquette of all is to relax and have a good time without noticing the Faux Pas of others!by Ellen Easton 2004 All Rights ReservedCheck out more of Ellen Easton's Tea Travels™ articles and recipes. Learn about the History of English High Tea and more delicious Afternoon Tea Recipes.TEA TRAVELS™ - Wishing You Happy TEA TRAVELS!™ Tea is the luxury everyone can afford!™ and Good $ense for $uccess are the trademarked property of Ellen Easton/ RED WAGON PRESSEllen Easton, author of Afternoon Tea~Tips, Terms and Traditions (RED WAGON PRESS), a lifestyle and etiquette industry leader, keynote speaker and product spokesperson, is a hospitality, design, and retail consultant whose clients have included The Waldorf=Astoria and Plaza Hotels. Easton’s family traces their tea roots to the early 1800s, when ancestors first introduced tea plants from India and China to the Colony of Ceylon, thus building one of the largest and best cultivated teas estates on the island.Purchase Ellen Easton's Tea Books:Each 5 x 7 book is $20 postpaid Continental USA only. Wholesale and fundraising accounts welcome. Include name, address, zip code, and phone number for shipping. Check or MO order payable to: RED WAGON PRESS, 45 East 89th Street, STE. 20A, New York, NY 10128-1256. All inquires to [email protected] TEA...TIPS,TERMS and TRADITIONS72 pages of how to’s, 27 photos, history, etiquette and FAQ about afternoon tea, serving styles and more. “Tea is the luxury everyone can afford!™”TEA TRAVELS™ - FOR THE HOLIDAYS64 pages, 21 color photos. A complete holiday menu includes 25 easy to prepare recipes; theme teas, decorating & gift ideas; invitation template and secret

Tasseography is a fortune-telling method that interprets patterns in tea leaves, coffee grounds, and even wine sediments. For centuries, the art of reading Turkish coffee grounds has been a tradition in countries that prefer Turkish coffee (not just Turkey). Some people read Turkish coffee grounds for serious results, some read them simply for fun. Either way, it's a great way to immerse yourself in another culture and sip on some delicious coffee.

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"1001 Cup Stories" by Gwyneth Leech, Mixed media on upcycled coffee cups, ArtPrize 6, Harris Building, Grand Rapids, Michigan 2014 This is the archive blog of Gwyneth's Full Brew which was active from 2010-2015.To view my current artwork, visit www.gwynethleech.com Email me: gwyneth.leech(at)gmail(dot)com Follow on Instagram at www.instagram.com/gwynethleech I like my hot coffee or tea in a paper take-out cup, like millions of my fellow New Yorkers. Even better than the contents, I like the used cup as a surface to draw and paint on. And before I begin I inscribe the date, location and occasion on which the beverage was consumed so that every cup becomes the record of a social moment. The resulting upcycled cup artworks, now numbering over a 1000, have been on show in various venues around New York City and in other US states, as well as in London and Edinburgh, UK over the last three years. Scroll down to see images. For reviews and articles about the cup drawing project click here. For my stories about art and life, cup in hand, click here. For information about original artwork or commissions contact me at gwynethl(at)earthlink(dot)net _______________________________________________________________________ December News, 2014: Food for Thought Exhibition Many thanks to everyone who came to see my cup installations, small sculptures and paintings in the Food for Thought exhibition at the Hewitt Gallery, Marymount Manhattan College. from November 6th to December 3rd, 2014. Food for Thought at the Hewitt Art Gallery Marymount Manhattan College 221 East 71st Street. Open 7 days a week, 9 AM - 9 PM November 6 - December 3. More information click here. **** Cup and Paintings at Admit to Bitter, December 2014 I showed brand new cup and painting pairs based on the idea of the City as Coffee Cups. at Admit to Bitter, a pop-up gallery and shop in the South Street Seaport, at 117 Beekman/Titanic Park, NYC, open 12-7PM daily through the middle of December. Click here for an interview with Jacqueline Joseph, creator of Admit to Bitter. **** New Cup Collection for Anthropologie for Holiday Season, 2014 I am pleased to announce that my second collection of ceramic coffee cups for Anthropologie is now widely available in their USA and Canadian stores as well as online. Click here to purchase online, international shipping available! Many thanks to you for following my ever-evolving cup journey! It continues to be an adventure filled with unexpected twists and turns. Wishing you all the best for the upcoming season of celebrations. _______________________________________________________________________ 1001 Coffee Cups Stories for ArtPrize 2014 I am delighted to be taking part in ArtPrize, the world's largest art competition, taking place in Grand Rapids, Michigan, September 24-October 12. I will be in Grand Rapids for a week, installing 1001 coffee cup artworks, my largest cup art installation so far! Then I will be drawing in the window of my venue for five days, September 24-28. Visit me then, or see my installation any time between 9/24 and 10/12. The venue: Harris Building, 111 South Division Avenue in Downtown, Grand Rapids. My drawing sessions: 12 - 2 PM, 9/24, 9/25. 9/26, 9/27 and 9/28, plus 5-7 PM, Thursday, 9/25 and Saturday, 9/27. The dates my installation will be on view: September 24 - October 12. Vote Code: 56642 Here's the link to my ArtPrize page with more information: http://www.artprize.org/gwyneth-leech/2014/1001-coffee-cup-stories _______________________________________________________________________ New Video: Tea with Faber-Castell I am pleased to share a new video about my working process, from Faber-Castell, whose artist-quality Pitt pens I use when I draw on my coffee cups. It was shot on location last Spring in Hell's Kitchen and in my Garment District art studio. Click HERE to watch on You Tube. _______________________________________________________________________ New York City, May 24-June 15, 2014 Detail of "365: A Year in Cups" by Gwyneth Leech Mixed Media on Upcycled Coffee Cups at Westbeth Gallery, 55 Bethune Street, NYC May 24-June 15 TIME FRAMES MARKING TIME May 24–June 15 WESTBETH GALLERY 55 Bethune St, New York, NY 10014 Gallery Hours: Wednesday-Sunday 1:00-6:00 pm; Closed Mon-Tues. A multi-media exhibition curated by Elisa Decker and Barbara Lubliner featuring 19 artists who engage time as a palpable presence. Each artwork tells its own story, bringing attention to the temporal nature of life and inviting contemplation and dialogue about our relationship to time. Artists Reception: Wednesday, June 4, 6:00-9:00 pm Participating Artists: Mara Alper, Fran Beallor, Stefan Beltzig, Elisa Decker, Gwen Fabricant, Liza Folman, Tony Foster, Ellen Grossman, Valerie Huhn, Suzanne Kelser, Gwyneth Leech, Barbara Lubliner, John Mendelsohn, Elaine Norman, Jeffrey Allen Price, Ronnie Seiden-Moss, Drew Shiflett, Linda Stillman, Tamara Wyndham I will be doing a live drawing event in the gallery on Saturday, May 31, 1:00-4:00 pm and again on Sunday, June 15, 3:00-6:00 pm. See you there! _______________________________________________________________________ Cambridge, Massachusetts, November 2013 Anthropologie Harvard Square Hosts Live Art Exhibition Anthropologie is pleased to announce a special live art event and window exhibition to celebrate the work of fine artist Gwyneth Leech. The artist will be on site November 21st, 22nd and 23rd drawing in the window of our Cambridge location. The exhibition, which will remain on view through November 30th, will showcase her passion for public art and her love of drawing and painting on paper coffee cups. Leech’s expressive artwork will delight and inspire all those passing by. The process behind her hand-drawn cups is highly personal and observational, imparting new meaning and value on what is considered a disposable object. She explains, "I like my hot coffee or tea in a paper take-out cup, like millions of my fellow New Yorkers. Even better than the contents, I like the used cup as a surface on which to draw and paint. And before I begin, I write on the bottom the date, location, occasion and the beverage consumed so that every cup becomes the record of a social moment.” Leech began working in this uncommon way while attending meetings over coffee in 2009. Quickly consumed by the practice, she soon created enough cup artworks to display in public art spaces and galleries around New York City. Her largest installation, at the Sprint Flatiron Prow Artspace in New York City in 2012, featured more than 850 of her pieces. Leech’s most recent exhibition, in Anthropologie’s Regent Street location during the London Design Festival in September 2013, garnered public and critical acclaim, including coverage in Selvedge, The Financial Times, The Observer and The Telegraph. Anthropologie has partnered with Leech to transform her artwork into ceramic versions that can be enjoyed by a larger audience. The eight designs, in limited edition reproductions, are inspired by her life in New York and capture everyday moments, from taking a walk in Central Park to rushing through the city in a rain shower. They will be available just in time for the holidays on Anthropologie’s website and in all store locations. For a full selection of the exhibition photos click here For a feature article in Boston Magazine click here. Event Details: Anthropologie 48 Brattle Street Cambridge, MA November 21st, 12 – 3 pm November 22nd, 4 – 7 pm November 23rd, 12 -3 pm The window exhibition will be on view 24/7 from November 21st – 30th _______________________________________________________________________ Open Studio, October 2013 Experiments in Color and Form: Oil paint on upcycled paper coffee cups A new installation by Gwyneth Leech, October 2013 FASHION DISTRICT ARTS FESTIVAL Please join me in the studio to see new ideas and artwork in progress! Thursday October 24th, 6 - 9 PM Saturday October 26th, 1 - 6 PM Address: 315 West 39th Street, #1306 New York, NY 10036 Visit FashionCenter.com/Arts-Festival for the most up to date festival information. _______________________________________________________________________ 365 - A Year in Cups: the Movie Thank you to British film-maker, Chris Floyd, for this delightful short film shot while I was working in the window of Anthropologie in Regent Street during the London Design Festival in September! Gwyneth Leech 365 - A Year in Cups from Anthropologie Europe on Vimeo. _______________________________________________________________________ London Design Festival, September 2013 Cup Drawings by Gwyneth Leech Mixed media on upcycled paper coffee cups I am delighted to announce a collaboration with Anthropologie that will launch during the London Design Festival in September with an exhibition of 365 of my original cup artworks in the window of their store at 158 Regent Street. And I will be there for five days, from September 14 -18, drawing on cups! If you happen to be in London then, please come on by and see me at work in the window. Dates and times as follows: Sat 14th & Sun 15th: 12pm - 3pm Mon 16th: 11am - 2pm Tue 17th & Wed 18th: 4pm - 7pm The cup art installation will be on view 24 hours a day through October 2nd. For those of you in Scotland, I will also be doing a one day event in Edinburgh at Anthropologie's George Street store on Saturday, September 21st from 12 - 3pm. For Photographs of the London exhibition click here and here. For the Design Festival program page click the following link: Gwyneth Leech: 365 -A Year in Cups. _______________________________________________________________________ Three New Cup Art Installations, Spring 2013 Wall of 235 hand-painted and drawn cups by Gwyneth Leech 2011-2013 In "Gathering Place", No Longer Empty at 24 West 8th Street, in NYC I am delighted to be showing (and about to show) three new cups installations in galleries in and near NYC: "Gathering Place" by No Longer Empty at 24 West 8th Street Greenwich Village, NY Fri -Mon 1- 7 pm, through March 23rd "Diptychs, Triptcyhs and Multiples" City Without Walls, Newark Tues - Sat 12- 6pm, through April 13th Gwyneth Leech : The Cup Drawings #1 - #365 in "Diptychs, Triptychs and Multiples" at City Without Walls Gallery, Newark, NJ, through April 13th 2013. "Family/City Shift" Susan Teller Gallery 568 Broadway, 502 Tues - Sat 11- 6pm, April 13 to May 11 An official part of the 2013 New Museum's Ideas City Festival Opening reception for "Gathering Place" at 24 West 8th Street, Greenwich Village, NYC The public tries its hand at drawing on cups February, 2012 _______________________________________________________________________ The Cup Drawings in the New York Fashion District Arts Festival, Fall 2012 Wall of Cups, 2012 by Gwyneth Leech Drawings on upcycled paper coffee cups My cup drawings were on view in October as part of the 2012 NYC Fashion District Arts Festival, as an installation of my latest cup drawings from recent travels in Ecuador. Click here for festival and open studio schedule. Amazonas Cups, 2012 By Gwyneth Leech India ink on upcycled paper coffee cups _______________________________________________________________________ The Cup Drawings at the Pearl Fincher Museum of Fine Art, Texas, Summer 2012 Gwyneth Leech : The Cup Drawings #1 - #655 655 of the Cup Drawings were featured as part of "Luxuriant Refuse" at the Pearl Fincher Museum of Fine Art, Spring Texas in the summer of 2012 Gwyneth Leech : The Cup Drawings #1 - #655, detail at the Pearl Fincher Museum of Fine Art in Spring Texas, Summer 2012 May 19 - August 5, 2012 MAIN GALLERY and REBECCA COLE GALLERY The Pearl Fincher Museum of Fine Arts presents the exhibition Luxuriant Refuse curated by Melissa Grobmyer of MKG Art Management. Artists in the exhibition choose detritus as a medium, exploring ideas about consumption, creativity, and transformation. Artists include Adela Andea, Johnston Foster, Allison Foshee, Sarah Frost, Gwyneth Leech, Shawne Major, Aurora Robson, Betsabeé Romero, and Paul Villinski. Opening Reception Tuesday, June 5 6:30-8:30pm All are invited to an evening event with MKG Art Management on Tuesday, June 5 from 6:30-8:30pm at the Pearl. Pearl Fincher Museum of Fine Arts 6815 Cypresswood Drive Spring, TX 77379 281.376.6322, fax 281.376.2944 ________________________________________________________________________ The Cup Drawings in the Flatiron Prow Artspace, New York City, Winter 2011/12 "Gwyneth Leech: the Cup Drawings, Studio in the Prow" installation in the Flatiron Arspace NYC. Photo © Marianne Barcellona 2011, all rights reserved Gwyneth Leech The Cup Drawings - Studio in the Prow at the Sprint Artspace, Flatiron Building, NYC where 5th Avenue and Broadway cross at 23rd Street. The exhibition ran from September 20th, 2011 - February 18th, 2012 the artist drew in the window Tuesday - Saturday, 11AM - 2PM for five months. Art on Upcycled Coffee Cups I like my hot coffee or tea in a paper take-out cup, like millions of my fellow citizens. Even better than the contents, I like the used cup as a surface to draw and paint on. And before I begin I inscribe the date, location and occasion on which the beverage was consumed so that every cup becomes the record of a social moment. Over 800 of the resulting paper cup artworks are currently on show, suspended in the Prow of the historic Flatiron Building in the heart of Manhattan on 23rd Street where Fifth Avenue and Broadway intersect. The art installation, "Gwyneth Leech, the Cup Drawings, Studio in the Prow" has been described by reviewers as "spell-binding" and "a New York treasure". I have been sitting in the windows of the Flatiron Prow five days a week since September 20, 2011 drawing and painting on ever more cups and adding them to the installation. Now in its final month, the show closes on February 18th. But there is still time to come to the Flatiron and see the artworks which are on view 24 hours a day, seven days a week. If you are intrepid, when I am present you can enter the Flatiron Prow through the adjacent Sprint store for conversation and to do some drawing of your own. For the past four months visitors from around the globe have been doing exactly that and sharing their experiences virally on hundreds of blogs and photo sites in a dozen different languages. Read some here: Articles and blogs Gwyneth Leech, the Cup Drawings in the Sprint Flatiron Prow Artspace, NYC ________________________________________________________________________ The Cup Drawings Open in the Flatiron Prow Artspace, New York City, September 2011 I am thrilled to announce that the latest version of my drawing-on-used-paper-coffee-cups project will be at the FLATIRON BUILDING, NYC, in the glass windows (the Prow) where 5th Avenue and Broadway cross at 23rd Street. I will be drawing in the windows Tuesday - Saturday 11AM - 2PM from September 20 - February 18. Yes, five months. Yes, that's some commitment. Bring me one of your own used paper coffee cups with your name and the date you drank the beverage written on the bottom. and I will add it to the installation. Two rules: Wash out your cup first. No Styrofoam! _______________________________________________________________________ Gwyneth Leech and the Cup Drawings go to Buck House, July 2011 1318 Madison Avenue, NYC June 9th, 2011 ______________________________________________________________________ The Cup Drawings in the Fashion Center Window Space for Public Art, NYC, Spring 2011 Set of Cityscape Cups by Gwyneth Leech India Ink on upcycled paper coffee cups Gwyneth Leech, the Cup Drawings February 28 - April 1, 2011 Fashion Center Window Space for Public Art 215 West 38th Street New York, NY 10028 Monday - Friday, 9:00AM - 5:00PM The artist was on-site drawing and adding to the installation Monday - Friday, 11:30AM - 1:00PM An Installation of Drawings on Upcycled Paper Coffee Cups With Leech's diverse background in painting, video, ceramics, calligraphy, wood engraving and other printmaking techniques, the cup series began as a casual outgrowth of her compelling urge to draw wherever she is. One day, without a sketchbook handy, Leech used what was available in the moment. The curved form, challenge of working with existing shapes, colors, and text, and the infinite possibilities of expressive variation became as addictive as the caffeinated beverage the cup once contained. In addition to raising issues of consumerism, post-consumer waste and environmental concerns the cups are essentially about what drawing is: a conversation between mark making and surface. Building, layering and obliterating through memory, observation and working from within, this meditative process begins with an initial response to each cup and takes on a life of its own. Leech's range of subject has no boundaries. Her interest in fractal patterning and the fragmenting and meandering of memory and life itself offers an expansive, flowing, bottomless well of imagery, from figurative cityscapes, flora, fauna, mythological winged creatures, and dance performance to abstracted aerial marsh views, biomorphic forms and purely non-objective design. The list is endless because the work is infinite and ongoing. Unlike working on a flat plane, drawing in the round also affords a connectivity of shapes and continuous movement. Before any drawing begins, Leech records the date, location and related circumstances on the bottom of each cup after it has been rinsed. Combining traditional and non-traditional materials including Faber Castell brush pens, gel pens, white-out pens, Sumi ink, oil or acrylic paint with encaustic and/or polymer varnish with ultra-violet protection, Leech transforms the ubiquitous paper coffee cup into a chance to hold her imagination and her New York City in the palm of your hand. Inspired by the nearly extinct art of letter writing, an integral extension of this project is Leech's blog, Gwyneth's Full Brew, featuring cup drawings along with "vivid New York slice of life stories about the vagaries and incidental pleasures of being an artist in this crowded, expensive, crazy and inspiring city." Artist's Bio Gwyneth Leech earned her BA at the University of Pennsylvania and a BFA and Post Graduate DA at Edinburgh College of Art, UK. The recipient of numerous awards and grants, including a Glasgow District Council's European Capital of Culture Project Grant, Scottish Arts Council Time Based Media Award, University of Colorado's President's Fund Grant and Elizabeth Greenshields Memorial Award, Leech's work resides in important private and public collections such as the American Museum, Bath, UK; British Broadcasting Corporation; Dumfries and Galloway Regional Council, UK; Edinburgh City Art Galleries; Royal Bank of Scotland; Strathclyde University, UK and the Theater Royal, Glasgow. Museum shows and gallery exhibitions include the Southwest Minnesota State University Art Museum, Marshall, MN; La MaMa La Galleria, NYC; Ayr Art Gallery and Museum, UK; Kilmarnock Art Gallery and Museum, UK; Dundee Museum of Natural History, UK; and the Gallery of Contemporary Art, University of Colorado at Colorado Springs, CO

What would you do with a swimming pool filled with tea? The tea is Nourishing Sencha from Teanobi. The models are HO scale. I was going for something playful and whimsical.

In order to make a consistent cup of coffee every time, you’ll need a small kitchen scale that measures in grams. You can measure both the water and coffee beans using the scale. The perfect ratio of water to coffee beans is 500 grams or milliliters of water to 30 grams of whole coffee beans.

Drug-smuggling, slavery, even war - they've all played their part in the struggle to satisfy our 400-year craving for tea. A new Radio 4 show gives a potted history...

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Howdy friends! Raise your hand if this has ever happened to you. You take a photo and it appears sharp on the LCD screen. You get home and view it on your monitor only to realize the subject is blurry and the background (or foreground) is crystal clear. Accurate focus is one of the most […]