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Iced Hojicha with banana and carob
Roasted hojicha blended with banana, carob and oat milk for a cool, creamy afternoon drink.
TEA FOR NOW
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A growing notebook of cold brews, tea over ice, matcha and simple seasonal drinks made for real days.
13 recipes, and growing
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GABA Alishan plum spritz
Roasted pear and plum notes made brighter with fresh red plum and a restrained splash of soda.
Iced lychee coconut matcha
Matcha over ice with floral lychee and light coconut milk, layered in the glass and stirred together before drinking.
Soba-Cha with baked apple and cinnamon
Warm roasted buckwheat tea with baked apple and a little cinnamon, made for the quieter hours after dinner.
Cold-brewed Hojicha tonic with grapefruit peel
Toasted, dry and gently bitter, with grapefruit oils lifting the roast rather than covering it.
Cold-brewed Jasmine Pearls with green grape and tarragon
Floral and cool, with green grape echoing the tea’s natural sweetness; tarragon adds only a clean herbal edge.
Iced Milky Oolong with honeydew and basil
Naturally creamy Jin Xuan, chilled quickly and lengthened with ripe melon; basil stays quiet in the background.
White peach matcha spritz
A light layered matcha drink with white peach underneath and fine bubbles through the middle.
Sparkling Rooibos Earl Grey with orange
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.
Sparkling Oriental Beauty Oolong with Perrier & Lime
Sparkling Oriental Beauty is made by infusing the tea directly in sparkling mineral water — no hot brewing and no topping up afterward. The slow...
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Dragon Well over ice with cucumber and lemon peel
Crisp, green and lightly nutty, with cucumber keeping the cup cool and savory rather than turning it into lemonade.
Moonlight White over ice with nectarine and thyme
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.