ARTISAN LOOSE LEAF TEA
Alishan Mountain Region, Taiwan
BREWING
TECHNOLOGY
Our third-wave tea bar uses a BKON craft tea brewer that uses RAIN (reverse atmospheric infusion) to extract tea through a series of brew cycles. The BKON removes gasses trapped in tea leaves and then releases that pressure, allowing water to penetrate deep into the tea's cell walls, resulting in a depth of flavor unobtainable from a traditional steep.
SINGLE-ORIGIN
TEA
The most popular and best-tasting teas are sourced almost exclusively from Japan, India, China, Sri Lanka, and Taiwan. However, like coffee, each country has its own regions and specialties.
ELEVATION
Like coffee, elevation affects the quality of tea. The elevation at which a tea plant is growing influences almost every aspect of its development process; from aroma and flavor to nutritional value.
Shizuoka Prefecture, Japan
OXIDATION
All true teas are a product of the Camellia sinensis plant but are distinguished and categorized by their level of oxidation. Oxidation results not only in a physical browning of the substance but also in the creation and unlocking of new compounds at a molecular level. Black tea has the most oxidation, Oolong tea has less, and Green tea has no oxidation.
