BY A. TELLIN

This is the third act, the catastrophe, the resolution, of a long career in tea. And it started by ditching the factory model I grew up with.

Here we operate more like a kitchen. Buying ingredients only when in season, prepping each to perfection before making finished tea, in tiny batches with my own two hands—and most importantly, "putting myself in the cup".

This is also where I help others make great tea, pass forward what I have learned, and to share the legacy of quality, innovation and authenticy of my master.

CELEBRATING THE HARVESTS

Each year we follow the harvests around the world, tasting teas and botanicals after they are made and finding exceptional lots that we feel are special. 

We then craft two collections, menus if you will, made from the teas we sourced—one for spring and summer, another for fall and winter.

Our aim is to showcase the natural ingredients and their seasonal character while crafting something new—in a very old-world kind of way.

This is tea with integrity, made and served in season, and crafted with respect for the ingredients.

Here you will find tea that I make and not just design.  I sift, sort and roast. I scent, smoke and extract—and I fold it all together.  And while family and friends may help pack and label from time to time, the making of the actual tea will alway be on me.

Because it matters, in the cup, and it matters to me. 

I also believe that manual work leads to a happy and long life, and I am happiest when my hands are busy. We are not meant to sit down, we are meant to move.