Our tea library is small, deliberate, and rotates by season. Standing offerings include Wuyi rock oolongs (Da Hong Pao, Rou Gui), aged white tea, ceremonial-grade Uji matcha, Yunnan ripe and raw pu-erh, single-estate Darjeeling, and Japanese sencha and gyokuro. Every tea is sourced from importers who publish harvest year, estate, and cultivar.
Gong Fu service is short, hot, repeated infusions in a small vessel, the way tea has been served in China and Taiwan for centuries. The leaf opens slowly across five to ten infusions, and the flavor evolves with each pour. Our baristas are trained in water temperature, leaf ratio, and timing for every style; you can tell them how serious you want to go and we'll match the pace.
Prefer a more casual cup? Loose-leaf teas are also brewed Western-style in a side-pot, and we whisk matcha to order in a chawan. Iced tea is single-origin, brewed cold for clarity and balance, not over-steeped and sugared.