Tea&snacks,thoughtfullycurated.

Stone-ground from shade-grown tencha leaves in Uji, Japan. Vibrant jade colour with a thick, creamy body and deep umami sweetness. Best whisked with a chasen at 80°C.

Hand-rolled golden tips from ancient tea trees in Fengqing county. Rich, malty body with notes of cocoa and dried longan. A comforting cup that pairs beautifully with honey.

Plucked in early spring from the Himalayan foothills. Bright, floral character with a distinctive muscatel grape note. Light amber liquor, best enjoyed without milk.

Naturally caffeine-free red bush tea blended with real vanilla bean. Smooth, sweet, and earthy — perfect for evening sipping. Rich in antioxidants.

Pillowy glutinous rice cakes filled with sweet matcha paste. Made fresh in small batches in Tokyo's Yanaka district. Dusted with kinako roasted soybean powder.

Crumbly French shortbread infused with dried lavender from the Luberon valley. Pure butter, a whisper of floral aroma, and a delicate crunch. Pairs with any light tea.

Marcona almonds slow-roasted with cinnamon, cardamom, and a touch of sea salt. Crunchy, fragrant, and moreish. A perfect savoury complement to darker teas.

Single-origin Belgian chocolate tempered into thin, snappable bark. Studded with flaked Maldon sea salt and toasted cacao nibs. Bittersweet and deeply satisfying.