Twenty-eight teas, placed by how each one is made.
We stopped writing our menu as a list. A list flattens a leaf that has
been withered, bruised, oxidised and fired into a single price and a
single line. So we built a table instead — rows for what the leaf
went through, columns for how it lands on the tongue. The grid is the
menu. Pick a cell to read its assay.
Down the rows
Process, least to most worked: white, green, oolong, black, dark.
Across the columns
Body on the cup, delicate on the left to full on the right.
The detached row
Caffeine-free tisanes — herbs and flowers, off the leaf entirely.
The index of blends
White
Green
Oolong
Black
Dark / pu‑er
Tisane
Twenty-eight cups, one honest map.
Nothing on this table is rare for the sake of rare. We sell what we like
to drink, arranged so you can find the cup that matches the hour.