Our Seasonal Picks
As the light turns amber, our attention shifts from bright greens to roasted, toasty, full-bodied cups — houjicha and roasted soybean, wild black teas from Sri Lanka and Yunnan, rock oolongs charged with charcoal-fire warmth. Alongside them sit the kyusu and gaiwan built to brew them properly, plus a stick of tea-inspired incense for the ritual of it all. These are quieter picks, chosen not because they're our loudest sellers but because they reward a slower, closer look this season.
