Our teas

The first selection.

We’re tasting samples for three places on a café menu. The names below describe what we’re looking for. We’ll share the grower, harvest and price once we’ve chosen each tea.

Watercolour of whisked matcha in a glazed bowl beside a bamboo whisk and scoop

For the milk bar

House matcha

For the drink a regular comes back for. We’re looking for a tea with enough body to come through milk and a finish you still enjoy as the ice melts.

For a whisked bowl

Reserve matcha

For serving with water alone. Here we look for a fine texture, a savoury centre and a little sweetness that lingers after the cup is empty.

For a roasted latte

Hojicha

Roasting brings out a warmer side of Japanese green tea. We’re tasting for notes of toast and nuts, with enough leaf character to hold its own in a warm latte.