HOT:teapot with loose tea; up to 8 steeps;
+2 for each add. teacup
Shoumei (white)$11
Baihao Silver Needles (white)$11
A Fujianese white tea, has been aged for a decade ( 2016 harvest), developing notes of jujube, plum, and toasted wheatHarvested just this past spring, leaves are left unfermented to preserve a natural sweetness with grassy, floral notes
Longjing (green)$11
Zhuyeqing (green)$11
Single-origin leaves grown, harvested, sun-dried and pan-fired by the Zhang family in Zhejiang, developing a nutty smoothness in processGrown in E’mei Mountains’ clouded terrain and high altitude, the terroir and minimal processing preserves a floral aroma and a vibrant green
Mengding Huangya (yellow)$13
Jinxuan(oolong)$11
Among the rarest teas, only buds were harvested in Meng Mountains, Sichuan. A subsequent “yellowing” micro-ferment process rounds out flavors of tobacco, chestnut and honeyA barely roasted, lightly-oxidized high-mountain oolong from Nantou, Taiwan, distinct for the cultivar’s natural milkiness, along with gardenia, vegetal and caramel notes
Fenghuang Dancong (oolong)$11
Dahongpao / Yan cha (oolong)$11
Single-origin leaves grown, harvested, sun-dried and pan-fired by the Zhang family in Zhejiang, developing a nutty smoothness in processGrown in E’mei Mountains’ clouded terrain and high altitude, the terroir and minimal processing preserves a floral aroma and a vibrant green
Jinjunmei(black)$13
Qimen (black)$9
Created by accident in Tongmuguan, Fujian by tea maker Liang Junde in 2005, early buds are oxidized fully and then roasted over huái tree charcoal, developing a honeyed, malty smoothness with hints of rose and cacaoHaving undergone a particularly slow wither and oxidation, brews to a golden hue, with a full, woody body that’s juxtaposed by lighter, tangy aftertastes of berries and citrus
Shu Pu’er (dark)$11
Liubao (dark)$12
Characterized by months of microbial fermentation through wet-piling, distinct for dark notes of petrichor, dark wood, coffee and molassesUndergoes same fermentation as Shu Pu’er, but then aged in bamboo baskets for 12 years, developing lighter, herbal/medicinal flavors to its earthiness, and notes of malt and betelnut
ICED:18oz glass, single serving
Cold Brew$6
Rotation of teas cold brewed daily, ask for today’s availabilities
HOT (12oz) or ICED (16oz):
milk options of whole / oat / soy
Komiya Matcha$8
Kagoshima Houjicha$8
Made with multiple cultivars by a family-ran producer in Uji, selected and blended for umami creaminess and minimal astringencyA lighter roasted green tea from Uji that preserves more of the original sencha’s aroma with a complex body
Wuyi Oolong$8
$12
Rock tea (Yan Cha) from Wuyi Mountains, with a warm smokiness from being charcoal roasted and notes of molasses and caramel