Tea and its preparations set the pace of our space. We devote time to the ritual of steeping and pouring tea, aiming to extract the best possible flavour and aroma from the leaves. Our wide selection spans different terroirs and cultivars from Japan, China, and Taiwan, as well as herbal infusions.
Our kettle-roasted green tea, Kamairicha, being steeped
Some of the teaware that we use in the canteen: a glass pitcher, white tea cup, and ceramic gaiwan
A sparkling matcha being made at the bar by Puck
Our tea is kept in canisters on the shelves of our canteen, above where teas are steeped and poured for guests
From Japan, we serve steamed green teas like Sencha Asanoka and Gyokuro Saemidori, along with roasted teas like Hojicha and Kamairicha. We especially take pride in our ceremonial grade matcha from Uji in the Kyoto Prefecture of Japan. Matcha, with its sweet vegetal aromas and intensely profound umami taste, is our most cherished tea and has become a vital element in our repertoire.
We also offer a lightly roasted Taiwanese milky oolong tea, made of the Jin Xuan cultivar grown on the Alishan High Mountain, which we had the pleasure of acquiring directly from tea farmers during a visit to Taiwan in the late spring of 2023.
Additionally, we offer caffeine-free infusions made with Soba Cha, roasted Japanese buckwheat from Nagano, and wild-foraged herbs from the Jura region in France. To further expand our repertoire, we also serve a unique Pét-Nat Tea from Ama Brewery, crafted using Basque mountain water and lemongrass.
Driven by our deep appreciation for the tea experience, we invite our guests to embrace the moment and savour the delicate flavours that unfold. It’s an opportunity to indulge in the artistry of tea preparation and find tranquillity in the simple pleasure it brings.