Small pot,
many infusions
Loose leaf tea, hot water and time. There's no rush here — one serving yields several infusions, each tasting a little different.
The leaf unfolds
We prepare tea the Chinese way: a small pot, lots of leaves, short infusions one after another. With each pour, the rolled leaf opens more and reveals a different layer of flavour.
Small pot
More leaves, less water. The flavour is concentrated and under control.
Short infusions
Seconds, not minutes. We pour quickly, again and again.
Many infusions
Good tea lasts five or eight infusions — and each one is different.
Every tea has its own water
Temperature and time matter more than anything else. Here's how we do it — and we're happy to advise you at the table.
What you will find with us
Long Jing
Green, Zhejiang · nutty, sweet
Bai Mu Dan
White Peony · delicate, honey
Ti Kuan Yin
Oolong · floral, creamy
Darjeeling First Flush
Black · fresh, muscatel
Shou Pu-erh
Ripe · earthy, warming
Matcha Ceremonial
Whisked · rich, umami
A place where you slow down
Low tables, cushions, silence and the scent of tea. We let people sit as long as they need — the phone can wait, tea has time.
We advise on the selection, show the preparation, or just leave you be. As you wish.
Come sit down and let us advise you. Write or just drop by.