— Tea menu

Pour by pour,
leaf by leaf.

Our menu shifts gently with the seasons. Below is what's resting on the shelves this autumn — ask your tea master about today's quiet recommendations.

Ceremonial Service

Whisked tableside, paired with a single seasonal sweet.

  • Uji Matcha · Wakatake

    Bright, grassy, single-cultivar Yabukita from Wazuka.

    $14

  • Uji Matcha · Tsukikage

    Deep umami, ceremonial grade, stone-milled this week.

    $18

  • Hojicha Latte · House

    Roasted stems, oat milk, no syrup. Toasted & warm.

    $8

Gongfu Flights

Five short pours of a single tea, guided slowly.

  • Phoenix Dancong · Honey Orchid

    Floral, stone-fruit, a long honeyed finish.

    $22

  • Aged Sheng Pu-erh · 2009

    Forest floor, dried apricot, settled and deep.

    $28

  • Wuyi Rock Oolong · Da Hong Pao

    Roasted, mineral, slow to reveal itself.

    $24

Single-Origin Pots

Served in hand-thrown clay, refilled three times.

  • Darjeeling First Flush · Castleton

    Muscatel, light, the first sip of spring.

    $11

  • Yunnan Golden Buds

    Malted, soft, a quiet black tea for the afternoon.

    $10

  • Anji Bai Cha

    Pale green, sweet pea, almost broth-like.

    $12

Atelier Blends

Composed in-house, four times a year.

  • Cedar & Bergamot

    Black tea, citrus peel, smoked cedar shavings.

    $9

  • Quiet Hour

    Chamomile, linden, a whisper of vanilla pod.

    $9

  • Late Orchard

    White peony, dried peach, honeybush.

    $10

Reserve your service.

Ceremonial matcha and gongfu flights are best with a reservation, especially on weekends.

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