Our Seasonal Picks
Deep into autumn, the kettle stays on a little longer. This is the season for teas with depth and warmth: toasty houjicha and roasted grains, rock oolongs that carry the lingering glow of the charcoal fire, and wild-grown black teas from the forests of Assam, Yunnan, and Sri Lanka. From Korea, we've gathered softly fermented Balhyo alongside mugwort, mulberry leaf, and mistletoe, gentle infusions for the long, quiet evenings ahead. To brew them, we've chosen glass gaiwans and pitchers that let you watch the leaves unfurl, along with our own teapot and gaiwan set for everyday ritual. Light a stick of tea-scented incense, pour slowly, and let the season settle in.
