Tea House · Lounge · Apothecary
Nowhere else
to be.
Loose-leaf teas, guided flights, and a room that moves at the pace of a slow pour.
The Teas — Sight
A spectrum from pale
silver to ink-dark earth.
Seven teas arranged by color and intensity. Hover to read. Each one a different season, altitude, and hand.
Origins — Smell
The farm. The altitude.
The soil.
Every tin carries a geography. These are the places our teas come from — and the smells that arrive before the first sip.
1,800 – 2,200m
Alishan, Taiwan
Central Mountain Range
At this altitude the clouds roll in by mid-morning and the temperature drops sharply. The tea plants grow slowly, pushing minerals up from volcanic soil into every leaf.
"Step close. The dry leaves smell of orchid and cool stone before a single drop of water touches them."
1,500 – 2,100m
Makaibari Estate, India
Darjeeling, West Bengal
Makaibari has been biodynamic since 1988. The estate runs its own forest, and the tea picks up something from the air — a muscatel note that no other region can replicate.
"The first flush smells like spring itself: green and slightly fruity, with something that might be apricot skin in warm sun."
200 – 400m
Uji, Japan
Kyoto Prefecture
Hojicha was born from frugality — stems and lower leaves roasted over charcoal to make use of every part of the plant. What started as economy became ceremony.
"Pick up a pinch of dry hojicha and hold it under your nose. Roasted barley, caramel, warm bread just out of the oven. The smell alone is worth the visit."
The Room — Touch
Linen. Reclaimed wood.
Hand-thrown clay.
A room designed to be felt as much as seen. Nothing here was bought from a catalog.
Seating
28 seats across 3 rooms — no timers, no turnover pressure.
WiFi
Available. But the corner by the window has better light.
Hours
Tue–Sun · 9am – 8pm · Closed Mondays for rest.
Ceramics
All cups sourced from independent potters within 400 miles.
Tasting Flights — Taste
A guided journey
through the cup.
Three teas, one story. Each flight is led by a tea guide who knows where the leaves were picked and why it matters.
How do you take your mornings?
Three options. One will feel right.
Wheel
The Pale Journey
75 min · $38 / person
A guided progression from the palest whites to the floral complexity of high-mountain oolong. Includes steeping instructions and origin cards.
Steeping guide — take this home.
| Tea | Temperature | Time | Vessel |
|---|---|---|---|
| White | 75°C / 167°F | 2–3 min | Glass or porcelain |
| Green Oolong | 85°C / 185°F | 3–4 min | Gaiwan |
| Dark Oolong | 90°C / 194°F | 1–2 min × 5 steeps | Gaiwan or Yixing |
| Black | 95°C / 203°F | 3–4 min | Teapot or mug |
| Pu-erh | 100°C / 212°F | 20s rinse + 30s steeps | Yixing clay |
Reserve your experience
Book a Flight for Two.
Guided, unhurried, with a tea host who knows every leaf by name.
Take it home
The tins.
Yours to steep.
Silver Needle
50g · White
Jade Oolong
50g · Oolong
Roasted Hojicha
50g · Roasted
15-Year Pu-erh
50g · Aged