My tea habits have become somewhat noteworthy in an office consisting, almost entirely, of die-hard coffee drinkers (many of whom have special mugs/signs on their office doors professing their ardent affection for the stuff). Multiple times a day I stand patiently by the sink waiting for the kettle to boil, carefully decanting fragrant leaves into a flower-shaped Fortnum & Mason strainer which I then place in a mug with the slogan ‘Keep Calm and Drink Tea’. During this precious ritual, one of my colleagues will bustle in, pick up the pot of filter coffee that is always kept topped up on standby, slosh it into a mug and rush out again to deal with whatever demands university life has placed on them that day. I think they think I’m a bit mad, especially because the office has a large collection of various teabag teas, which I ostentatiously shun in favour of my fancy loose leaves. When the office kettle broke, I clamoured for one of those hi-tech models that allow you to set the exact temperature for different types of tea (only a philistine would consider brewing green tea at anything above 79 celsius, after all). Needless to say, my wish was not granted. Denmark is very much a coffee country.