Origin · March 2026
Why we travel to Uva twice a year
The high-grown Uva Highlands of Sri Lanka are where our base Ceylon comes from. We visit at first flush and again at the autumnal pluck — and never buy unseen.
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Notes on tea.
Slow writing about origin, technique, the city, and the people behind the cup.
Technique · February 2026
The five tells of a properly pulled cup
Foam. Colour. Aroma. Mouthfeel. Length. A trained tea master reads all five within the first sip. We break down each one.
City · January 2026
London cha chaan teng: a small revival
The neighbourhood tea house had nearly vanished from the city. A quiet new generation is bringing it back, and we couldn't be happier.
People · December 2025
An afternoon with Master Lau
Forty-seven years behind a counter, and still pouring. We sat down with our teacher in his old Mong Kok shop.
Equipment · November 2025
The case for a brass kettle
Why we replaced stainless steel with brass — and what changed in the cup.
Recipe · October 2025
Evaporated, condensed, or fresh?
The three milks of Hong Kong tea-making, and when each one belongs in the cup.