Library
Teas
Not a catalog, but a collection of leaves we've loved. Each one chosen for the way it makes us pause, the memories it evokes, the quiet joy it brings.
White
The gentlest of teas. Barely touched by heat, they offer whispers of sweetness and the quiet elegance of simplicity.
Silver Needle
Fujian, China
Pure buds, pure magic. This is tea at its most ethereal—honey sweetness floating on a breath of spring air.
White Peony
Fujian, China
A little more body than Silver Needle, with notes of hay, melon, and that ineffable quality of a lazy afternoon.
Moonlight White
Yunnan, China
Harvested under moonlight, or so the story goes. Dark and light leaves intertwined, tasting of wildflowers and distant honey.
Shou Mei
Fujian, China
The approachable white tea—fuller leaves, bolder flavor, with notes of autumn hay and dried fruit. Ages beautifully.
Aged White Cake
Fujian, China
Time transforms white tea into something deeper—dates, wood, and a sweetness that whispers rather than shouts.
Green
Bright and alive, green teas carry the energy of spring—grassy meadows, ocean breezes, and the first warmth of morning sun.
Gyokuro
Uji, Japan
Shade-grown for weeks before harvest, developing an umami so deep it tastes like the sea meeting a forest.
Sencha
Shizuoka, Japan
The everyday green that never gets old. Grassy, bright, with just enough sweetness to keep you reaching for another cup.
Fukamushi Sencha
Shizuoka, Japan
Deep-steamed for a richer, more vivid cup. The color alone—that impossible green—is worth the steep.
Kabusecha
Kyoto, Japan
Halfway between sencha and gyokuro, shaded just long enough to develop a gentle sweetness without losing its brightness.
Genmaicha
Japan
Green tea with toasted rice—nutty, warming, and surprisingly comforting. The tea equivalent of a warm sweater.
Hojicha
Kyoto, Japan
Roasted until the leaves turn amber. Caramel, coffee, and toast in a cup—perfect for evenings.
Ceremonial Matcha
Uji, Japan
Stone-ground shade-grown leaves. Vibrant, grassy, with an umami finish that lingers. The whole leaf, nothing wasted.
Longjing (Dragon Well)
Hangzhou, China
Flat, sword-shaped leaves that taste of chestnuts and spring. China's most famous green, and deservedly so.
Biluochun
Jiangsu, China
Tiny spiral leaves with a fruity sweetness—it grows among peach and plum trees, and you can taste it.
Huangshan Mao Feng
Anhui, China
From the Yellow Mountains, where clouds and tea plants mingle. Orchid notes and a lingering sweetness.
Gunpowder
Zhejiang, China
Tightly rolled pellets that unfurl in hot water. Smoky, bold, and perfect for Moroccan mint tea.
Kukicha
Japan
Made from stems and twigs, with a nutty, creamy character unlike any other green. Light caffeine, heavy comfort.
Tamaryokucha
Kyushu, Japan
Curled leaves instead of flat—a grassier, fruitier cousin of sencha with a pleasant tartness.
Kirishima Gyokuro
Kirishima, Kagoshima, Japan
From volcanic Kirishima—this gyokuro combines traditional shading with unique mineral terroir for profound umami.
Yame Dento Hon Gyokuro
Yame, Fukuoka, Japan
From Yame's traditional method—longer shading, slower growth, creating perhaps Japan's most concentrated umami experience.
Shifeng Longjing (Lion's Peak Dragon Well)
Shifeng, West Lake, Hangzhou, China
From the most prized Longjing terroir—Shifeng produces tea with unmatched chestnut sweetness and jade color.
Anji Bai Cha (Anji White Tea)
Anji County, Zhejiang, China
Not a white tea but a rare albino cultivar green—pale jade color, extraordinary amino acids, and uniquely gentle character.
Yellow
The rarest of the six true tea types. Sealed and gently oxidized, they offer mellow sweetness that green teas can only dream of.
Jun Shan Yin Zhen
Hunan, China
The emperor's tea—rarer than rare. Honey-sweet with a silken texture and lingering orchid finish.
Meng Ding Huang Ya
Sichuan, China
From China's oldest tea mountain. Sweet, nutty, and wonderfully approachable for those new to yellow tea.
Huo Shan Huang Ya
Anhui, China
Bright and refreshing with a toasty finish. The most accessible yellow tea, bridging green and yellow.
Oolong
The most varied family. From floral and buttery to deeply roasted, oolongs reward the curious with endless discovery.
Da Hong Pao
Wuyi Mountains, China
Big Red Robe, the legendary rock oolong. Mineral depth, roasted warmth, and a finish that echoes for minutes.
Tie Guan Yin
Anxi, China
Iron Goddess of Mercy—floral, buttery, with a fragrance that fills the room before you even take a sip.
Alishan High Mountain
Taiwan
Grown in clouds above 1,000 meters. Creamy, floral, with a buttery sweetness that coats your tongue.
Dong Ding
Taiwan
The classic Taiwanese oolong—medium roast, notes of honey and stone fruit, endlessly resteepable.
Oriental Beauty
Taiwan
Bitten by tiny leafhoppers, which triggers a honey-sweet transformation. Tastes of peach, honey, and summer.
Jin Xuan (Milk Oolong)
Taiwan
Naturally creamy, with notes of butter and milk—no flavoring needed. Gentle and approachable.
Li Shan
Taiwan
From Taiwan's highest tea mountains, where cold nights concentrate flavor. Ethereal and unforgettable.
Wuyi Rou Gui
Wuyi Mountains, China
Cinnamon oolong—not flavored, but naturally spicy-sweet from the terroir. Bold and warming.
Shui Xian
Wuyi Mountains, China
Water Sprite—roasted, mineral, with dark chocolate notes and the gravity of ancient rock.
Phoenix Dancong
Guangdong, China
Single-bush teas that mimic fruits and flowers without any added flavoring. Nature's magic trick.
Mi Lan Xiang Dancong
Phoenix Mountain, China
Honey orchid fragrance—the name says it all. Complex, floral, with a lingering sweetness.
Baozhong
Taiwan
Lightly oxidized, almost like a green tea with more body. Lilac, gardenia, and spring rain.
Alishan High Mountain Oolong
Alishan, Taiwan
From the misty peaks of Alishan—floral, creamy, with a buttery texture that coats your palate in orchid and cream.
Li Shan (Pear Mountain) Oolong
Li Shan, Taiwan
From Taiwan's highest tea gardens—even more refined than Alishan, with an ethereal quality that borders on the transcendent.
Shan Lin Xi Oolong
Shan Lin Xi, Nantou County, Taiwan
Forest-high oolong with notes of bamboo and forest air—Shan Lin Xi means 'Cedar Forest Creek,' and you can taste it.
Dong Ding Traditional Roast Oolong
Dong Ding Mountain, Nantou County, Taiwan
Taiwan's heritage roasted oolong—charcoal-fired for warmth, sweetness, and a caramelized depth that modern oolongs often lack.
Zhengyan Da Hong Pao
Wuyi Mountains, Fujian, China (Zhengyan Core Zone)
From the protected core zone of Wuyi—true 'rock essence' with mineral depth, roasted warmth, and the famous yan yun (rock rhyme).
Wuyi Rou Gui (Cinnamon)
Wuyi Mountains, Fujian, China
The 'cinnamon' of Wuyi—bold, spicy, with a warming character that cuts through winter chill like nothing else.
Wuyi Lao Cong Shui Xian
Wuyi Mountains, Fujian, China
From ancient tea trees—'old bush' Shui Xian has a depth and smoothness that only comes from decades of root growth into rock.
Mi Lan Xiang (Honey Orchid) Dan Cong
Phoenix Mountain, Guangdong, China
The most famous Dan Cong fragrance—honey and orchid intertwined in a tea that seems to defy what leaves can do.
Ya Shi Xiang (Duck Shit Aroma) Dan Cong
Phoenix Mountain, Guangdong, China
Despite the name, this is one of the most elegant Dan Congs—creamy, floral, with notes of gardenia and almond.
Black
Bold companions for bold moments. These fully oxidized leaves bring strength and comfort in equal measure.
Assam Second Flush
Assam, India
Malty, bold, and bracing—the tea that built the British Empire's morning routine. Stands up to milk.
Darjeeling First Flush
Darjeeling, India
The champagne of teas. Bright, muscatel, with a floral lift that dances on your tongue.
Darjeeling Second Flush
Darjeeling, India
Summer's harvest brings deeper muscatel notes, more body, and that distinctive Darjeeling magic.
Keemun
Anhui, China
Wine-like and smooth, with notes of cocoa and orchid. The black tea for people who think they don't like black tea.
Lapsang Souchong
Wuyi Mountains, China
Smoke-dried over pine fires. Campfires, whiskey barrels, and autumn evenings in a cup.
Yunnan Gold
Yunnan, China
Golden buds that brew honey-sweet, with notes of cocoa and malt. No bitterness, just warmth.
Dian Hong
Yunnan, China
Yunnan red tea—peppery, sweet, with a lingering finish. Made from ancient tree leaves for extra depth.
Ceylon Uva
Uva, Sri Lanka
Bright and brisk with a distinctive menthol note. The wind that blows through Uva lives in every cup.
Ceylon Nuwara Eliya
Nuwara Eliya, Sri Lanka
Delicate and floral for a Ceylon—grown at the highest elevations where cool air concentrates elegance.
Earl Grey
Blend
Black tea kissed with bergamot oil. A classic that feels both familiar and exotic with every sip.
English Breakfast
Blend
The reliable friend. Full-bodied, malty, perfect with milk. Some mornings, this is all you need.
Irish Breakfast
Blend
Stronger than English Breakfast, with more Assam in the mix. For those who want their tea to wake them up.
Golden Monkey
Fujian, China
Hand-rolled leaves covered in golden tips. Smooth, sweet, with notes of chocolate and honey.
Nepal Gold
Nepal
From the Himalayas, where tea is still relatively new. Muscatel notes with a distinctive Nepali character.
Nilgiri
Tamil Nadu, India
From the Blue Mountains of South India. Bright, floral, and intensely aromatic—perfect iced or hot.
Makaibari First Flush
Makaibari Estate, Kurseong, Darjeeling
From the world's first biodynamic tea estate—this first flush captures the essence of Darjeeling at its most vibrant and floral.
Castleton Muscatel Second Flush
Castleton Estate, Kurseong, Darjeeling
The legendary Castleton muscatel—wine-like, honeyed, with notes that seem impossible for tea to achieve.
Margaret's Hope FTGFOP1
Margaret's Hope Estate, Kurseong, Darjeeling
Named after a young girl who loved the estate, this FTGFOP1 delivers quintessential Darjeeling character with a haunting backstory.
Jungpana First Flush Moonlight
Jungpana Estate, Darjeeling
Plucked at dawn, processed with care—this first flush from Jungpana has an almost ethereal, moonlit quality.
Glenburn Moonshine
Glenburn Estate, Darjeeling
A unique Darjeeling with white tea-like delicacy—silvery tips, pale liquor, and a sweetness that seems to glow.
Halmari Gold GTGFOP
Halmari Estate, Upper Assam
From the most-awarded tea estate in the world—rich, malty, with golden tips that promise and deliver liquid gold.
Mangalam Special Orthodox
Mangalam Estate, Upper Assam
A beautifully balanced Assam with more finesse than typical—still malty, but with sophisticated layers underneath.
Nuwara Eliya Ceylon
Nuwara Eliya, Sri Lanka
The 'Champagne of Ceylon' from the highest estates—light, brisk, with floral notes reminiscent of Darjeeling.
Uva Highland Ceylon
Uva Province, Sri Lanka
One of the world's great terroir teas—the Uva season creates a unique minty, eucalyptus character found nowhere else.
Pu-erh
Living teas that change with time. Earthy, complex, and deeply satisfying—for those who appreciate patience.
Shou Pu-erh
Yunnan, China
Fermented and earthy, like forest floor after rain. Grounding, calming, endlessly deep.
Sheng Pu-erh (Young)
Yunnan, China
Raw and vibrant, meant to age for years. Bitter now, but with a sweetness that hints at future glory.
Aged Sheng Pu-erh
Yunnan, China
Ten years transforms raw pu-erh into something magical—dried fruits, camphor, and the patience of time.
Mini Tuo Cha
Yunnan, China
Little nests of pressed tea, perfect for single servings. An easy entry point to pu-erh's earthy world.
Liu Bao
Guangxi, China
Not technically pu-erh, but similarly fermented. Betel nut notes and a smooth, aged character.
Gushu Sheng
Yunnan, China
From ancient tea trees, some centuries old. The depth and complexity that only old roots can produce.
Laobanzhang Raw Pu-erh
Laobanzhang Village, Bulang Mountains, Yunnan
From the most famous pu-erh village—powerful, bitter-turning-sweet, with the 'king of pu-erh' character.
Yiwu Gushu Raw Pu-erh
Yiwu Tea Mountain, Xishuangbanna, Yunnan
The 'Queen' to Laobanzhang's 'King'—Yiwu offers elegance, honey sweetness, and refined aging rather than brute power.
Purple
Kenya's colorful innovation. High in anthocyanins and intrigue, these teas bring something entirely new to the cup.
Kenyan Purple Tea
Nandi Hills, Kenya
Vibrant purple leaves packed with anthocyanins. Bright, slightly sweet, with berry undertones.
Purple Needle
Yunnan, China
Wild purple varietal from ancient Yunnan trees. Complex, plummy, with remarkable depth.
Purple Oolong
Kenya & Taiwan
Purple tea leaves processed oolong-style. Floral, fruity, and utterly unique.
Karak
The soul of Gulf hospitality. Strong black tea simmered with spices and milk until rich and aromatic—best enjoyed with mandazi or biscuits.
Classic Karak Chai
Gulf Region
Strong, sweet, and soul-warming. The unofficial national drink of the Gulf—where tea becomes ritual and every cup is an invitation to pause.
Saffron Karak
Qatar & UAE
The luxurious Gulf variation—threads of saffron adding golden color and an earthy, floral depth to the classic brew.
Zanjabil Karak
Gulf Region
Fresh ginger adds fire and warmth to the classic. The karak for cold mornings and when you need something with a kick.
Masala Karak
Gulf Region & South Asia
Where Gulf karak meets Indian masala chai—a symphony of spices in creamy, strong tea. More complex, deeply warming.
Karak Haleeb
Gulf Region
The extra-sweet version using condensed milk. Dessert in a cup—indulgent, nostalgic, and deeply comforting.
Iced Karak
Gulf Region
The summer adaptation—all the bold, sweet comfort of karak served cold over ice. Refreshing yet still satisfying.
Rose Karak
Gulf Region & Persia
Delicately perfumed with rose water—floral, romantic, and unmistakably Middle Eastern.
Mint Karak
Gulf Region
Fresh mint adds brightness and aids digestion—a lighter, more refreshing take on the classic.
Karak bil-Girfa (Cinnamon Karak)
Gulf Region
Warming cinnamon takes center stage in this cozy variation—perfect for cold evenings and comfort seeking.
Karak bil-Loomi (Dried Lime Karak)
Gulf Region
Distinctly Gulf—dried black lime adds a tangy, smoky complexity that makes this karak unforgettable.
Pakistani Doodh Patti
Pakistan
All milk, no water—the richest, creamiest chai you'll ever taste. Pakistan's ultimate comfort drink.
Kashmiri Kahwa
Kashmir, India
Saffron-kissed green tea with almonds and warm spices—Kashmir's legendary brew, fit for royalty.
Kashmiri Pink Chai (Noon Chai)
Kashmir, India & Pakistan
The famous pink tea—salted, creamy, and utterly unique. A Himalayan treasure with a surprising color.
Mumbai Cutting Chai
Mumbai, India
Half the size, double the intensity—Mumbai's famous street chai served in tiny glasses for maximum flavor.
Irani Chai
Hyderabad, India
Creamy, thick, and uniquely Hyderabadi—brewed with mawa for an indulgent texture found nowhere else.
Sulaimani Chai
Kerala, India
Kerala's answer to chai—black tea with lemon, no milk. Light, tangy, and perfect after a heavy meal.
Prepared & Boba
Tea transformed into experience. Regional milk teas, bubble tea, and beloved preparations from around the world.
Tereré
Paraguay
Yerba mate's refreshing cousin—served ice cold with herbs and citrus. Paraguay's answer to summer heat.
Thai Cha Yen
Thailand
That iconic orange glow. Creamy, sweet, spiced, and utterly refreshing over ice.
Hong Kong Silk Stocking Tea
Hong Kong
Intensely smooth, impossibly strong. Brewed through a cloth 'silk stocking' for velvet texture.
Teh Tarik
Malaysia & Singapore
The art of 'pulled' tea—dramatically poured between cups for a frothy, sweet perfection.
Indian Masala Chai
India
The original spiced tea—simmered with ginger, cardamom, cinnamon, and warm spices in creamy milk.
Po Cha (Butter Tea)
Tibet & Himalayan Region
Savory, warming, and sustaining. Tea churned with yak butter and salt for high-altitude survival.
Classic Milk Tea Boba
Taiwan
The one that started it all—creamy black milk tea with chewy tapioca pearls waiting at the bottom.
Brown Sugar Tiger Boba
Taiwan
Dramatic tiger stripes of caramelized brown sugar dripping down the glass. Sweet, photogenic, iconic.
Taro Bubble Tea
Taiwan
Purple-grey and proud. Earthy-sweet taro root blended into creamy, nutty boba perfection.
Matcha Boba
Taiwan/Japan Fusion
Vibrant green meets chewy pearls. Earthy matcha balanced with creamy milk and bouncy tapioca.
Thai Tea Boba
Thai-Taiwanese Fusion
Orange Thai tea meets chewy pearls. Sweet, spiced, creamy, and deeply satisfying.
Oolong Milk Tea Boba
Taiwan
Fragrant oolong with subtle floral notes, creamy milk, and chewy pearls. The tea lover's boba.
Mango Green Tea Boba
Taiwan
Fresh and fruity—light green tea with sweet mango, usually with fruit jellies or popping boba.
Yerba Mate
South America
Not tea, but tea's energizing cousin. Earthy, grassy, and shared from a gourd among friends.
Russian Caravan
Russia/China Trade Route
A smoky, malty blend honoring the camel caravans that carried tea from China to Russia.
Adani Tea (Shai Adani)
Yemen
Yemen's beloved brew—intensely sweet, fragrant with cardamom, and often touched with ginger and cloves. Tea as hospitality.
Moroccan Mint Tea (Atay)
Morocco
The iconic North African welcome—gunpowder green tea with fresh mint and generous sugar, poured from height for froth.
Senegalese Attaya
Senegal & West Africa
A three-round tea ceremony—each round sweeter and weaker. Social bonding in a foam-topped glass.
Kenyan Chai (Chai ya Kenya)
Kenya
East Africa's everyday comfort—strong black tea simmered with whole milk, ginger, and a hint of spice.
Sudanese Cinnamon Tea (Shai bil-Girfa)
Sudan
Cinnamon-forward and deeply aromatic—Sudan's warming answer to the perfect cup of comfort.
Ethiopian Spiced Tea (Shai)
Ethiopia
From the land of coffee, a surprisingly beloved tea—black tea with cloves, cinnamon, and Ethiopian spice.
Tanzanian Ginger Tea (Chai ya Tangawizi)
Tanzania
Ginger takes center stage in this East African brew—fiery, soothing, and deeply warming.
Tunisian Mint Tea
Tunisia
North Africa's pine nut jewel—mint tea crowned with floating pine nuts and sometimes almonds.
Algerian Mint Tea
Algeria
Orange blossom perfumed and sweetly floral—Algeria's fragrant twist on Maghreb mint tea.
Libyan Red Tea (Shai Ahmar)
Libya
Libya's unique contribution—red tea topped with peanuts, sometimes foam, always memorable.
Ugandan Chai
Uganda
East Africa with a twist—strong chai brightened with lemongrass, Uganda's signature addition.
Somali Shaah
Somalia
Cardamom-heavy and deeply spiced—Somali tea is bold, aromatic, and utterly distinctive.
Eritrean Spiced Tea (Shai)
Eritrea
Eritrea's aromatic brew—a unique spice blend that reflects both African and Middle Eastern influences.
Bhutanese Suja
Bhutan
Bhutan's version of butter tea—salted, rich, and essential for life in the Himalayan kingdom.
Ladakhi Gur Gur Chai
Ladakh, India
Named for the churning sound—Ladakh's butter tea with its own Himalayan character.
Argentine Mate
Argentina
The bitter ritual—Argentina's beloved mate, shared unsweetened among friends with traditional ceremony.
Uruguayan Mate
Uruguay
Mate on the move—Uruguayans carry thermos and gourd everywhere, drinking sweeter mate all day long.
Brazilian Chimarrão
Southern Brazil
Brazil's green mate—finer ground, brighter green, fresh and grassy with its own gaucho tradition.
Herbal & Tisanes
Not technically teas, but beloved all the same. Caffeine-free comforts for any hour of the day.
Chamomile
Egypt
Golden flowers that brew into liquid calm. Apple-sweet and gentle—the universal bedtime companion.
Peppermint
Pacific Northwest, USA
Cool and refreshing, whether hot or iced. Clears the head and settles the stomach in one sip.
Rooibos
South Africa
Red bush tea from the Cape—vanilla-sweet, caffeine-free, and impossible not to love.
Hibiscus
Egypt
Tart, ruby-red, and gloriously refreshing. Like cranberries met a flower and decided to become tea.
Ginger Root
India
Spicy warmth that spreads from your belly outward. The cure for cold days and queasy mornings.
Lemon Verbena
South America
More lemony than lemon itself. Bright, clean, and uplifting—sunshine in dried leaf form.
Lavender
Provence, France
Floral and calming, with that unmistakable scent of summer fields. Best blended or enjoyed solo before bed.
Tulsi (Holy Basil)
India
Sacred in Ayurveda, soothing in your cup. Peppery, clove-like, and deeply calming.
Chrysanthemum
China
Whole flowers that bloom in your cup. Light, floral, and cooling—traditional Chinese medicine in beautiful form.
Honeybush
South Africa
Rooibos's sweeter cousin, with notes of honey and apricot. Naturally sweet, naturally comforting.