Green and white teas
Brewed cool and short, these are the sweetest teas on the shelf.
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).
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.