Teas

Each tea with its recipe, its harvest, its making and where it grows.

Green

Asamushi SenchaA lightly steamed green tea with a clear cup, fresh grass aroma, and a bright finish.
Uji MatchaA stone-ground green tea from Uji with a velvety body, vivid umami, and a softly sweet finish.
Yame GyokuroA shaded Japanese green tea with concentrated umami, sweetness, and a deep seaweed-like aroma.
Dragon WellA pan-fired green tea known for a smooth body and a roasted chestnut impression.
Moroccan MintZhejiang gunpowder green, fresh spearmint and sugar, poured high from a silver teapot. Hospitality in a glass.
Jasmine PearlsHand-rolled green tea scented over nights with fresh jasmine blossoms: perfume without a drop of oil.
GenmaichaSencha or bancha cut with toasted and popped rice. Nutty, warm, and easy company for food.
HōjichaGreen tea roasted over high heat until russet and sweet. Low in caffeine, evening-gentle, chestnut-warm.

Assam Second FlushA full-bodied black tea with malt, dried fruit, and a coppery liquor.
Darjeeling First FlushA high-grown black tea with pale liquor, brisk structure, and a lifted floral-muscatel character.
Kericho Black TeaA bright Kenyan black tea with a clean, brisk cup and a confident malty structure.
Rwanda Highland BlackA highland Rwandan black tea with a bright liquor, fresh structure, and a gentle sweet finish.
Dian HongA soft Yunnan black tea with golden buds, cocoa depth, and a gentle peppery lift.
Earl GreyA black-tea blend lifted with cold-pressed bergamot oil: citrus brightness over a brisk, familiar base.
English BreakfastThe morning standard: a full-bodied marriage of Assam depth, Ceylon brightness and Kenyan strength, built to meet milk.
Nuwara Eliya CeylonSri Lanka's highest-grown black tea: pale gold, fragrant and crisp, the 'champagne of Ceylon'.
KeemunThe orchid-scented black of Anhui, born in 1875 and poured into every great English breakfast blend since.
Lapsang SouchongThe original smoked tea of the Wuyi valley: pinewood fires folded into the world's first black leaf.

Alföldi ChamomileA caffeine-free floral infusion with apple-like sweetness and a golden cup.
RooibosNot a tea at all: a fynbos shrub of the Cederberg, cut and oxidized to a caffeine-free cup of brick red.
Verveine du VelayFrance's evening cup: lemon verbena from the high Velay plateau, bright citrus over calming green.
Menthe poivrée de MillyThe peppermint that gave a village south of Paris its name: a clear green infusion, sharply minty.
HibiscusYou do not steep the flower but the fleshy red part left behind when it falls: a deep red infusion, tart and refreshing.
GingerThe root, not the leaf: a golden infusion whose heat comes on slowly and stays.
Tilleul des BaronniesLinden blossom, picked two weeks a year in the hills of the Drôme: a green gold infusion, soft and honeyed.
Lavande fine de ValensoleTwo lavenders grow on the plateau. This is the one meant for a cup: a pale gold infusion, floral and soft.

TieguanyinA rolled oolong with floral aromatics, creamy texture, and a slowly opening leaf.
Wuyi Rock OolongA roasted oolong with mineral depth, dark fruit, and a resonant finish.
Dong DingTaiwan's classic rolled oolong, traditionally charcoal-roasted: orchard fruit, cream, and a long toasted finish.
Oriental BeautyA leafhopper's bite starts the sweetness: the nipped leaf defends itself with honeyed terpenes, and the tea keeps them.
Jin XuanA modern Taiwanese cultivar, Tai Cha No. 12, whose cup carries a natural cream note no flavoring ever touched.

Ripe Pu-erhA post-fermented tea with an earthy profile, dark liquor, and a rounded body.
Sheng Pu-erhRaw pu-erh, young and alive: bright bitterness, orchard fruit and camphor, made to be aged or drunk on its nerve.

Silver NeedleA bud-only white tea with soft sweetness, haylike aromatics, and a luminous pale cup.
Bai MudanWhite Peony: a bud and two leaves, withered and dried. Fuller than Silver Needle, with orchard sweetness and hay.