Teas
Sixty loose-leaf teas, sold by the gram. Taste any of them at the counter before you buy; prices are per 50 g and per 100 g.
Green and white teas
The least processed teas: brew them cooler and shorter, and they stay sweet.
Silver needle
Fuding, China. Spring 2026 (sample)
Downy buds, honeydew and hay. Gentle; hard to over-brew.
50 g $14
100 g $26
White peony
Fuding, China
Buds and open leaves; apricot and fresh straw.
50 g $9
100 g $16
Sencha
Shizuoka, Japan. First flush (sample)
Steamed, grassy and sweet with a sea-air finish. Keep the water cool.
50 g $11
100 g $20
Dragon well
Hangzhou, China
Flat pan-fired leaves; roasted chestnut and spring peas.
50 g $12
100 g $22
Jasmine pearls
Fujian, China
Green tea rolled by hand and scented with fresh jasmine blossom.
50 g $10
100 g $18
Example prices. Harvests (sample).
Oolong teas
Between green and black: light, flowery oolongs and dark, roasted ones. Made for many short steeps.
Iron goddess
Anxi, China
Rolled leaves that open slowly; orchid, butter and cream.
50 g $12
100 g $22
High mountain oolong
Alishan, Taiwan (sample)
Grown above 1,000 m. Lilac, cooked pear, a long sweet finish.
50 g $15
100 g $28
Rock oolong
Wuyi, China
Charcoal-roasted; dark cherry, stone and toasted bread.
50 g $14
100 g $26
Oriental beauty
Hsinchu, Taiwan
Bitten by leafhoppers in summer, so it tastes of honey and muscat.
50 g $16
100 g $30
Example prices. Harvests (sample).
Black and dark teas
Fully oxidised black teas and aged pu-erh. Boiling water, and most take milk if you like it.
Darjeeling first flush
Darjeeling, India (sample)
Pale and lively for a black tea; muscat grape and spring flowers.
50 g $13
100 g $24
Assam second flush
Assam, India
Malty and brisk; takes milk well. Our breakfast tea.
50 g $7
100 g $12
Raw pu-erh, 2015 cake
Yunnan, China
Aged ten years: apricot, wet stone and camphor. Sold by the 25 g piece.
50 g $8
100 g $15
Ripe pu-erh
Yunnan, China
Earthy, smooth and dark; forest floor and dates. Brews many times.
50 g $8
100 g $14
Example prices. Harvests (sample).
How to brew loose-leaf tea
No special kit needed: a pot, a scale and a kettle you can let cool. Start with these numbers and adjust to your taste.
1
Warm the pot
Swirl a little hot water in the pot and the cups, then pour it away. Cold porcelain takes the heat out of the first steep.
2
Weigh the leaf
Three grams for a 200 ml pot is a good start. A spoon of rolled oolong weighs twice as much as a spoon of white tea.
3
Cool the water
Boil fresh water, then let it rest: about two minutes for 90°C, five for 75°C.
4
Steep and taste
Use a timer. Taste a few seconds early; you can always steep longer, never shorter.
5
Pour it all off
Empty the pot into the cups so the leaf stops brewing. Good leaf gives a second and third pot.
The brewing card
Tea
Leaf
Water
Steep
Pots
White
4 g
80°C
4 min
3
Green
3 g
75°C
1 min
3
Light oolong
5 g
90°C
2 min
5
Roasted oolong
5 g
95°C
1 min
5
Black
3 g
95°C
3 min
2
Ripe pu-erh
5 g
100°C
30 s
8
For a 200 ml pot. Pots: how many times the same leaf can be steeped.
Come and taste first
The tasting table is open from 11:00 every day except Monday. Taste any tea on the shelf before you buy it; there is no charge.