What we are drinking

Warm roasted buckwheat tea with baked apple and a little cinnamon, made for the quieter hours after dinner.

Toasted, dry and gently bitter, with grapefruit oils lifting the roast rather than covering it.

Floral and cool, with green grape echoing the tea’s natural sweetness; tarragon adds only a clean herbal edge.

Naturally creamy Jin Xuan, chilled quickly and lengthened with ripe melon; basil stays quiet in the background.

A light layered matcha drink with white peach underneath and fine bubbles through the middle.

Bright with bergamot and orange peel, caffeine-free and made for the part of the day when you want something cold without another caffeinated cup.

Crisp, green and lightly nutty, with cucumber keeping the cup cool and savory rather than turning it into lemonade.

A soft white tea served cold with ripe nectarine and a very small amount of thyme. The fruit supports the tea’s natural sweetness while the herb adds a light aromatic finish.

Cool and gently sweet, this is a slow cold brew for late summer afternoons. The apricot follows the tea’s rounded, honeyed character without turning it into a fruit drink.