Spring harvest 2026
Single-estate tea, steeped well.
We buy direct from fourteen small gardens and pack every tea to order in London, dated by harvest, with its own brew guide.
WATER
90°C
TIME
3 min
LEAF
4 g
Five ways to steep
Spring harvest 2026
We buy direct from fourteen small gardens and pack every tea to order in London, dated by harvest, with its own brew guide.
WATER
90°C
TIME
3 min
LEAF
4 g
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Five ways to steep
Just landed
Picked this spring and packed in the last few weeks.
How we brew
Per 250 ml cup. Warm the pot first, then follow the caddy.
75°C
2 min
3 g
90°C
3 min
4 g
95°C
3 to 4 min
3 g
80°C
3 min
4 g
100°C
5 min
3 g
Origin
We know every grower by name. These three supply our best sellers.
Yame, Japan
Shade is patience. Three weeks under the cloth, and the leaf turns sweet.
Kenji and Aya Hoshino grow shaded gyokuro and kabuse sencha.
Ali Shan, Taiwan
Up here the clouds do half the work.
Lin Wen-hui grows high mountain oolong at 1,400 metres.
Mirik, India
Thirty-eight of us, and every basket is weighed by hand.
Thirty-eight smallholders pick the first flush together.
Most reordered
Teaware
Chosen for how they pour and how they hold heat. A small range, all used at our tasting counter.
For someone who loves tea
Packed in a kraft box with a handwritten card if you ask at checkout.
Last of the 2025 harvest
Still well inside their best-before dates.
Since 2014
Ines Calder spent ten years buying tea for a London importer and kept meeting growers whose best lots never reached the shops. In 2014 she began buying direct and packing to order in a small room on Marchmont Row.
She now buys from fourteen small gardens across Japan, China, Taiwan, India and Sri Lanka, tastes every lot before it is listed, and writes a brew guide for each caddy.
14
gardens we buy from
6
countries
2014
year we opened
The Journal
Harvest letters
A short letter when each new harvest arrives, with tasting notes from the counter. About six a year.
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