Whitney Nicholls-Potts laughs that ‘tea has somehow always been central to making things happen’ in her world. We talk to her about her inspiration and journey to establish her own tea brand and dedicated shopfront and studio space in Whanganui. 

Words Lucinda Diack  Photos Alanah Brown

Transcending generations, ethnicities and all walks of life is the humble cup of tea. ‘It is a beautiful vessel for connection,’ says Whitney Nicholls-Potts. ‘Once you get a cup of tea in front of someone, the kōrero [conversation] just flows and people start sharing stories.’

Growing up ‘between two worlds’ – Dunedin with her Pākehā mother and Northland with her father (Ngāti Kurī) – for Whitney the one constant was tea. ‘Both of my granddads would bring my nana and grandma tea in bed and no matter what house I was in, there was always a pot on the table and conversation over tea to be had at the end of the day. Having a cup of tea is an act I grew up associating with love and connection.’

It is a practice that still ignites these concepts for Whitney, whether it is connection with other people, or just herself. ‘I’m a real people person but I also need to be connected to myself, and tea supports both of those things,’ she explains.

‘Having a cup of tea is an act I grew up associating with love and connection.’

A journalist and freelance writer by trade, Whitney has dabbled with a career in tea for a number of years, including during her time at university in Wellington, where she was studying communications at Massey. ‘As a student I worked at t leaf T,’ she says. ‘The owners had a really beautiful whānau environment, which I loved and I really enjoyed my time working there. I worked across packaging, retail, copywriting and even on the history of different herbs and the role they play in different blends.’

It was a period that further shaped her love for the humble cuppa and instilled in her a love of blending. ‘It was this love of the history and the role different herbs play in creating a sense of peace or state of mind that drew me back to tea when my boys were little.’

Alongside fellow tea-loving friend Whitney Wainui, Whitney launched a chai tea stall at Auckland’s Grey Lynn Farmers Market in 2018. ‘I had been collecting Crown Lynn [china] cups for years and we would sell the chai in these,’ she recalls. ‘It was really beautiful watching people wander around the market drinking tea.’

With her young son about to start school, Whitney made the decision to move from Tāmaki Makaurau back to Whanganui, moving her market stall with her. ‘That was nearly three years ago, and it has become a beast of its own,’ she laughs. ‘I had lived in Whanganui for about a year in 2013 and even sold tea at the local market during that time, so I always knew I wanted to come back. The community is so innovative and supportive that it gave me the confidence to go beyond the market and open a shopfront.

‘It was a bit of a risk to open a dedicated space for tea,’ she describes, ‘but it has become so much more than that.’ Kaupapa-focused, the tea studio is home to her tea brand Kaputī (meaning cup of tea) Studio as well as acting as a community space for events and writing clubs.

‘I love learning the rongoā, and the power of plants. They are all so unique and have such special properties.’

‘Tea is a vessel to hold space for whatever can happen in that realm, and once there is tea on the table, or in your hand, so many wonderful active discussions happen, which is what I wanted to achieve,’ she says. ‘It isn’t just about tea, but about storytelling and pūrākau [māori creation story]. It is about people and bringing them together. About manaakitanga [kindness and generosity] and Māoritanga [tradition].’

Blending together her two distinct upbringings has seen Whitney create a bilingual business paying homage to the past, while educating and inspiring those interested in – or embarking on – a te reo journey.

‘Kaputī Studio has grown from a passion for tea and a passion for kōrero,’ she reflects. ‘But part of the story has been my own learning of te reo Māori and building that into the kaupapa.’

The creation of her unique tea blends is also inspired by her childhood and culture. ‘I grew up with Dad boiling up rongoā [medicine] into a really strong blackness; and always pointing out different plants. While it didn’t mean much then, it has formed part of the knowledge and interest I have in herbs and blending today.’

Describing tea as a way to achieve or encourage ‘a state of mind’, Whitney is inspired by this state of mind when creating her teas; foraging for, or researching herbs to suit. ‘When I was pregnant for example, I wanted to be calm, so I was drawn to kūmarahou [a native New Zealand plant] which has calming properties.

‘I love learning the rongoā, and the power of plants. They are all so unique and have such special properties. Creating this connection between body, mind and plants has been a beautiful part of this journey.’ Whitney can often be found out foraging and even grows a number of her own herbs to blend into her tea; as well as sourcing them from around Aotearoa and organic, high-quality international tea gardens.

While Whitney is quick to point out coffee will always have its place, she is seeing a growing demand and interest in tea drinking. ‘Warm drinks are so good for us, and it is a deeply personal act of love to make someone a perfect cup of tea. Being a small part of that is really special.’

Whitney’s 12 tips for making tea a ceremony

1. Start with spring, mineral, or filtered water.
2. Use freshly boiled water. Pour as soon as it’s boiled.
3. Warm your teapot with the boiled water – give it a swirl and discard into the sink before adding tea leaves and fresh boiled water.
4. Build a relationship with the plants – use loose leaf tea. Enjoy the shape and texture of the plants being infused. Quality tea leaves yield maximum flavour and health benefits. Also, many teabags contain plastics or chemicals that seep into your brew.
5. Practise generosity – add a few extra tea leaves per cup, or an extra scoop for the pot.
6. Be conscious of time – adding a timer to your brew ensures an optimal infusion. This could be done by the clock, or other ways such as reading two pages of a book, or hanging out a load of washing. Up to you to find what works.
7. Swirl or turn your teapot in three full circles before pouring. Tea tannins sink to the bottom of the pot so this ensures a consistent brew for each cupful.
8. Add drama – pour from a height to oxygenate the water and add more flavour.
9. Be specific about which teacups you drink from – add to the experience by drinking from handmade ceramic cups or glass teacups.
10. Karakia – bestow a blessing or intention as it brews.
11. Intention is the secret ingredient to any ceremonial cuppa.
12. If you wish – add milk last, when you’ve seen the strength of the brew you will be able to judge how much of a dash of milk is needed – and after enjoying the dance of milk and tannin, stir it in and enjoy.