A clean, vivid Japanese green with notes of cut grass and sweet pea.
Spring buds scented seven times with fresh jasmine — soft and floral.
Green tea with toasted brown rice for a warm, nutty, comforting cup.
Shade-grown and intensely smooth, with deep umami and a sweet finish.
Light and muscatel from the season's first picking — the champagne of teas.
Robust and malty — bold enough to take a splash of milk and stand tall.
Charcoal-roasted in small batches — toasty, with honey and oak.
Assam simmered with cardamom, ginger, and cinnamon, finished with milk.
Whole chamomile flowers with a touch of local wildflower honey.
Cooling whole-leaf peppermint — clean, crisp, and naturally caffeine-free.
Tart, ruby-red, and bright with citrus — lovely hot or over ice.
South African red bush with vanilla bean — naturally sweet and round.
Bright Uji matcha whisked with hot water into a smooth, vivid froth.
Ceremonial matcha folded into silky steamed milk — oat or whole.
Bright matcha layered over house lemonade and plenty of ice.
Roasted green tea milled fine and steamed — toasty, low-caffeine, cosy.
Burnished, custardy, and folded with ceremonial matcha.
Soft, chewy rice cakes filled with sweet house-cooked azuki bean.
Buttery, crumbly, and dusted with stone-milled green tea.
Warm, shell-shaped sponge cakes brightened with fragrant yuzu.
Found your cup?
Reserve a table and we'll have the kettle warm — or walk in and let us recommend something new.