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ARTISAN LOOSE LEAF TEA

Alishan Mountain Region, Taiwan

BREWING
TECHNOLOGY

Our third-wave tea bar uses a BKON craft tea brewer that uses RAIN (reverse atmospheric infusion) to extract tea through a series of brew cycles. The BKON removes gasses trapped in tea leaves and then releases that pressure, allowing water to penetrate deep into the tea's cell walls, resulting in a depth of flavor unobtainable from a traditional steep.

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SINGLE-ORIGIN

TEA

The most popular and best-tasting teas are sourced almost exclusively from Japan, India, China, Sri Lanka, and Taiwan. However, like coffee, each country has its own regions and specialties.

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ELEVATION

Like coffee, elevation affects the quality of tea. The elevation at which a tea plant is

growing influences almost every aspect of its development process; from aroma and flavor to nutritional value.

Shizuoka Prefecture, Japan

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OXIDATION

All true teas are a product of the Camellia sinensis plant but are distinguished and categorized by their level of oxidation. Oxidation results not only in a physical browning of the substance but also in the creation and unlocking of new compounds at a molecular level. Black tea has the most oxidation, Oolong tea has less, and Green tea has no oxidation.

spring 2021

LOOSE LEAF TEA

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