Tea Atelier 8 views ♡

A distinctly New Zealand infusion built around wild-harvested mānuka leaf — long known for its aromatic essential oils, and traditionally used by early settlers as a substitute for imported tea. Organic spearmint and a touch of lemon juice powder lift the leaf's naturally resinous, herbaceous cha...

A bright, grounding blend that reads exactly like its name — an armful of freshly gathered summer herbs, quietly restorative. Silver-medal recognised, entirely organic, and caffeine-free, Summer Meadow brings together four botanicals for their character as much as their calm: wild-harvested GABA m...

A silver-medal-winning caffeine-free blend of butterfly pea flower from Thailand, lavender from China, and ginger from India — three ingredients, each doing exactly what it should. The infusion is as much a visual experience as a sensory one, pouring a striking indigo blue that shifts to purple or...

A caffeine-free rooibos blend styled after a traditional chai, with rich South African red bush at its heart and a warm procession of aromatic spices layered over the top. All the comfort of a masala chai, without the tannic pull.A slow, comforting cup — perfect for cooler evenings and quiet morni...

A traditional companion for the Gong Fu Cha ritual, where hot water is poured generously — to warm the pot, rinse the leaves, and coax each infusion — and needs somewhere to go. This two-part tray does exactly that: a slatted bamboo top holds your teapot, gaiwan, and cups elegantly at the surfac...

A single-ingredient infusion of wild-harvested Australian hibiscus — whole, unbroken flowers rather than the usual crushed calyx. The visual alone is worth the ritual: deep petals unfurling in the water, giving way to a striking ruby-red liquor.A vivid, fruit-forward cup — beautiful hot, excepti...

A distinctly New Zealand infusion built around wild-harvested kawakawa — a member of the pepper tree family long used in Māori healing traditions — rounded out with organic lemongrass, lemon verbena, and ginger. Caffeine-free, whole-leaf, and quietly grounding.A refreshing all-day cup that carr...

A bold, evocative pairing from Malawi's Satemwa Estate — a black tea gently smoked over guava wood, then layered with cacao husk and nibs from India's Anamali Estate. Fair Trade and Rainforest Alliance certified, with all the depth and structure of a classic black tea and none of the roughness.A c...

Cast iron holds heat like nothing else—fill this 1.5L kettle with water, watch the beaded texture catch the light, and you have a vessel that stays hot long enough for a whole table. Use it to heat water for multiple people, or brew directly with the mesh infuser for a large pot of tea. The cord w...

The enameled interior is smooth black—a departure from traditional tetsubin design, but it means no rust concerns and easier cleaning while retaining all of cast iron's heat-holding power. At 800 ml, this is the size for a smaller gathering or a long afternoon of tea. The linear ridge pattern flow...

Grown at an altitude of 2350 metres in the mountains of Rwanda, this long golden bud white tea stands in striking contrast to the industrial black teas produced in the country. Processed from the same leaves as our organic Rwanda Rukeri, their flavours have very little in common.Each arrival is uniq...

Produced in Taiwan, the original “Milky wulong".This cultivar is single handedly responsible for the explosion of teas mixed with milk additives on the modern tea market. Enjoyed by Taiwanese for its creamy texture and buttery aromas, we offer it here in its simplest form, void of any augmented fl...

Following the aesthetic of a Bai Hao with the Qingshin cultivar, a favourite of the Taiwanese, this organic wulong tea called "Oriental Beauty" comes to us from plantations located on the flanks of the Jingmai mountain in Yunnan (China). Just like on Taiwan's island, the harvest comes in the summer...

A worthy representative of the rock teas (Yan Cha), this Chinese wulong with delicately rolled leaves was only slightly roasted, preserving its flavourful vegetal, citrusy and floral fineness. Its full and tangy (tangerine) liquor, deploys rich tropical (durian) and honeyed aromas.Its finish is exqu...

Implanted around 1875 in the Mucha region, this wulong tea is unique to the Taiwanese archipelago. M. Gao presents his marvellous version of the Iron Goddess of Mercy (Tie Guan Yin).The intensive cooking process that lasts several days gives a unique roasted note to the tea. Its nose of coffee and c...

The story of Lapsang Souchong begins in 1646, in the Tong Mu village of China's Wuyi Mountains, long before the notion of black tea had reached the West. As Qing soldiers advanced through the region, villagers hurried to hide their leaves; by the time they could return to work, the tea had oxidised...

Bai Mu Dan, "white peony" in Mandarin, is one of the four classic white teas of Fujian, traditionally loose-leaf. This example takes a different path: the leaves and downy buds have been compressed into small 4-gram squares and left to age. It's a lesser-known but long-standing Chinese tradition, on...

A loose-leaf ripe (shou) pu-erh from the high-altitude tea gardens of Yunnan, the ancestral home of the tea plant, and the only region whose fermented dark teas can bear the name pu-erh. Unlike raw pu-erh, which ages slowly over years, shou pu-erh is post-fermented through a controlled wet-piling pr...

A young shou (ripe) pu-erh from Yongde, a region in Yunnan quietly regarded as the modern hub of Chinese post-fermented tea. While most of Yunnan is celebrated for its raw sheng cha, the green, unfermented style of pu-erh that ages slowly over decades, Yongde has built its reputation on the opposite...

A young sheng (raw) pu-erh from the remote forests of Yongde, in the Lincang prefecture of southwest Yunnan. Where the shou style is deliberately fermented to give ripe, earthy character from the outset, sheng cha takes the opposite path, pressed young and left to mature slowly over years, sometimes...

Gong Mei, "tribute eyebrow", is one of the four classic white teas of Fujian, made from more mature leaves than its better-known sister, Bai Mu Dan. That maturity is precisely what makes it such a natural candidate for aging: where younger white teas are prized for their delicacy, Gong Mei carries t...

A tea steeped in story. The name traces back to the great overland tea caravans that once wound their way from China to Moscow, a journey of many months by camelback. Along the way, the tea's tightly packed chests would drift into the smoke of nightly campfires, gradually taking on a soft, resinous...

This is tea blending with a twist: no true tea involved. We're keeping our single-origin leaves for sipping only, so this session is entirely herbal, a tisane blend built from rooibos, yerba mate, tulsi, and a full table of florals, herbs, and native leaves.Taste your way through the ingredients fir...

Four teas. One secret ingredient: time.Fermented, aged & full of secrets — from a barely-there white to the darkest, most settled pu'er in the cellar.Pu'er is tea that's built to change after it leaves the garden: some matures patiently over years, some is fast-tracked in weeks to taste decades ol...