Mei Leaf Teahouse

Compare teas and taste your way through our curated selection of pinnacle brews. For £15 you can choose up to 3 Teas from our menu and brew them Gong Fu Style. Set includes your chosen teas in 70ml Gaiwans with cups (no other teaware). This size makes smaller brews than our standard service to allow you to compare and explore.

Pinnacle Matcha from Uji family with a blend of Uji Hikari and Okumidori. Salted butter, warm milk, toasted almonds, soft bitters and green melon.

Ultra-small batch Uji Matcha made by a revered family of Matcha makers. Whipped cream, peanut butter, silken tofu, violets and lime jelly.

A shot of our ceremonial Matcha topped with frothed milk.

Double shot of Ceremonial Matcha whisked with milk. Very more-ish

Double shot of Uji Ceremonial Matcha whisked into malted milk.

Double shot of Uji Ceremonial Matcha spiced with coconut, cinnamon and vanilla. Whisked into milk.

A special blend of stone-ground Oolong tea and Ginseng for calm and creative energy.

Caffeine-free and rich in potent phytonutrients for good health. Rich milk pudding and creamed avocado.

Immaculate Yin Zhen crafted with strict traditional methods. Sun withered and charcoal baked in tiny batches. Soft and sticky with cooked soya milk, nougat, and digestive biscuits.

The precious lateral buds of wild PuErh trees picked in late winner. Fresh cut wood, dried apricots and marzipan with a ginger spiciness.

Sweet and fermented 2013 aged Shou Mei from Fuding. Prunes, brown sugar, muscatel grapes, grenadine, hot summer forests, old books and wet stone with a jujube finish.

Our selection of hand produced blossoming tea created by Chinese artisans. Beautiful floral displays blossom in your glass. Made from white tea buds for a light and elegant flavour.

Enigmatic White tea made from old Camellia Taliensis trees in Yunnan. Syrupy with sweet cantaloupe melon, dried spices and a minty coolness.

Made from lateral buds of ancient Purple trees in Yunnan estimated at 300 years-old. Sun processed for a rich character. Peach sherbet, elderflower and pine.

Very early spring picked silver beige buds producing a luscious, thick and soft liquor. Summer meadow flowers with sweet, ripe cantaloupe.

Custom blend of three aged White tea batches from Fuding including the legendary Panxui fields. Salted butter, apricot jam, marzipan, fresh dates and summer rain on hot pavements.

Early flush Bai Mu Dan, picked with a fine yet balanced plucking. Vanilla custard, icing sugar, talcum powder, green acorns and carnations.

Experimental blend of 'Green & Brown' Zhenghe White tea. Strawberry jam on buttered raisin scones, elderflower, honey, warm milk and lotus.

White tea buds scented with fresh Jasmine flowers. Floral sweet with starfruit and apple candy over a slate rockiness.

Fuding Bai Mu Dan 2020. Lilac, green apple skin, almond milk and hot pavements.

Smooth and elegant tea made in small batches. Morning dew, fresh cut grass, green beans with a light and warming pear sweetness.

Fragrant Yellow bud tea made from 44-year-old tea bushes. Guava, sunflower seeds, salted egg yolk and fresh meadow mountain air.

Historic Yellow tea made from the original heirloom bushes in Sichuan. Candied nuts, Taiwanese pineapple cakes, pearl sugar, lotus seeds and dill syrup.

Small batch Pinyang Yellow with a deep and warm character from many rounds of baking and yellowing. Malted barley, hazelnut gelato, starfruit, slate and high mountain meadows.

Unique Anhui Green flash roasted from larger pickings of old tea bushes. Cherry cheesecake, baked avocado, hot stones and lemon oil.

Early pluck of an heirloom Sichuan Green. Sweet soy milk, dragon fruit, sugar snap peas and green bamboo.

Rich yet elegant famous Green tea from Jiangsu province. Super fine picking. Nashi pears, mochi with taro and elderflower.

Hand rolled five times infused jasmine Green tea. Ripe strawberries, jasmine orchid and dry stone leading to summery warm meadows.

Long Jing picked on 26th March 2024 from old bushes of the small leaf variety. Sugared buns with sweet adzuki beans, orange blossom and papaya milk.

Top shelf grade Pre Qing Ming Anji Green from old bushes. Hot summer meadows, nougat candy, warm cotton bedsheets and pumpkin seeds.

Pinnacle grade Anji Bai Cha made with a unique cultivar. Almond milk, dill, wild strawberries, rice pudding and pears.

Historic Green tea produced for 2000 years. First pluck of the year from 55 year old tea trees. Orchid, orange blossom and edamame.

Ephemeral Green made in the colder climate of Laoshan. Puffed rice cereal, jerusalem artichoke, candied potato and sugared lemon zests.

Underrated Zhejiang Green with a balance of fresh, savoury and sweet flavours. Fine picking, early spring Yun Wu Green. Sugared adzuki beans, honeydew melon, lemon oil and a touch of saffron.

Deep steamed Sakimidori sencha from Kagoshima. Umami rich broth, sakura blossom, yuzu zest and oat porridge.

Matcha dusted Genmaicha. Soy sauce covered rice crackers and fresh cut green grass with a rich umami savoury sweetness.

Bright and fruity, shade-grown green from the southern tip of Japan. Umami-rich barley broth, arugula, watermelon, strawberries and cucumber.

Top shelf, hand picked Gyokuro. Shade grown for over three weeks. Creamy taro and green marrow soup moving to bright sweet limoncello.

A roasted blend of three pickings of Bancha Green tea. Caramel soya sauce, hay and poached pears.

Handmade Maofeng made from 115 year old heirloom bushes in the Yellow mountains. Mountain breeze, whipped cream, sponge cake, rosewater and petrichor.

Pre-Qing Ming, authentic Xihu Long Jing from the revered Mei Jia Wu village. Malted barley, borlotti beans, cooked chestnuts, umami broth, gala melon, lemon drops and rice pudding.

Famed bud tea from Sichuan using a small leaf cultivar for extra brightness. Starfruit, green mango, steamed rice and coconut milk.

Shiga Kabusecha, which has been covered for 10 days before picking. Melon milk, buttered daikon, river pebbles, steamed rice and lotus leaves.

Shade grown sencha from the coastal region of Kagoshima. Sweet Oat milk, steamed daikon, sakura blossom and nashi pears.

Sublimely balanced sencha from Tenryu with fruits, flowers and umami. Dried cherries, spongecake, sakura blossom and grapefruit isotonic drink.

Handpicked Gyokuro made from a unique blend of cultivars. Umami, white chocolate, creamy taro, nettle, marrow, porridge and lemon.

Woozy and punchy Sayama Sencha. Warm rice and cherry blossoms moving to bright bitters which transform to marrow butter on brioche and limoncello fizziness.

Huang Dan Tie Guan Yin - Gan De, Anxi, Fujian, China. Early Spring Anxi Tie Guan Yin made from the Huang Dan cultivar. Magnolia, strawberry candy and sour cream.

Mo Li Hua Wulong - Anxi, China. Ball rolled Tie Guan Yin Oolong scented with fresh Jasmine. Sweet flowers, buttered spinach and spring meadows.

Guan Yin - Xiang Hua Village, Anxi, Fujian, China. High aroma, top-shelf Autumn Yie Guan Yin. Elderflower, freesia, coconut and raspberry with an oyster shell and white wine minerality.

Hong Xin Tie Guan Yin - Xiping, Anxi, Fujian, China. Traditional, heirloom Red Heart Tie Guan Yin. Green jelly babies, coconut, creme fraiche and mangosteen moving to apricot jam.

Gui Hua Wulong - Fujian, China. Aromatic Oolong scented with Osmanthus flowers. Raw almond and butter start, sweet osmanthus middle and fresh green grass finish.

Jin Xuan Ali Shan Wulong - Nantou, Taiwan. A rich and luxurious tea made from the naturally milky Jin Xuan cultivar. Tinned peaches and cream with toasted pound cake.

Alishan Jin Xuan - Chiayi, Taiwan. An ultra deluxe Jin Xuan with extra creamy confection. Malted milk, creamed spinach, marshmallow and parma violets.

Ephemeral and bright Xiao Qing Tie Guan Yin. Honeysuckle, nougat and lemon oil.

Unique style Tie Guan Yin. The leaves are held for over a day to bring out sour aromatics. Yoghurt, green mango, watermelon rind and young coconut ice cream.

The paragon of high mountain Oolong from Fu Shou in Lishan. Pomelo custard, pineapple cakes, coconut water, snowy air, gardenia and milk candy.

Uniquely light Wuyi Oolong cultivar. Summery mix hay, asian pear, mangosteen and meadow flowers with a charcoal warmth.

Known as a doppelganger tea for its ability to imitate surrounding plants. Forest honey, sweet potato and orchid. Ripe pear with a rocky mineral finish and teasing acidity.

Masterful Dan Cong Oolong made from the Ya Shi Cultivar. Buttery on the nose with baked almonds accented with a sour cherry fruitiness.

Famed but lesser produced cultivar of Dancong Oolong. Medium roasted over charcoal. Magnolia, fresh apricots and almond milk.

Terpene rich leafhopper bitten Oolong. Bright notes of elderflower, geranium and lychee and warmer notes of honey, rose and fermented overripe muscat grapes.

Bug bitten Taiwanese Oolong with knockout aromatics. Muscatel, cedar, orchid and honeyed apricots.

Organic Oolong made from Chin Shin Da Mo cultivar and processed in nitrogen to increase GABA to 200mg per 100g. Fragrant aroma of wine gums. Muscat flavour with a summer rain on hot stone freshness and smoky sugar honeyed finish.

Aged Tie Guan Yin Oolong stored for over 16 years in Fujian. Treacle flapjacks, sweet soy, toffee paper, roasting coffee, sauna stones and rosehip.

Tightly packed pellets of roasted leaves. A gold liquor with the scent of cherries and an amazing licorice sweetness around the tongue. Soft and smooth mouthfeel with a clean finish. Contains a little ginseng for an energy boost.

Powerhouse Dan Cong with blossoming fragrance of flowers, fruits and puddings. Apricot custard, gardenia, pomelo zest and thyme honey.

Tie Guan Yin style Oolong made from the Huang Dan cultivar and roasted for 9 hours over Longan wood charcoal. Vanilla fudge, baked panna cotta and oxidised pear.

Dark roasted Wuyi Yan Cha (rock oolong). Charcoal caramel leading to cranberry juice soaked wood. Vanilla whisky, fresh tobacco and ripe apricots.

Highly sought after Rock Oolong cultivar from the protected area of Wuyi mountains with potent Yan Yun (rock rhyme). Vanilla, blood oranges, leather, charred wood and almond caramel.

Special grade Rou Gui with a uniquely bright and fruity character. Peach sherbet, mangosteen, mastic, oregano and cedar.

Ancient heirloom cultivar Yan Cha Oolong famous in the Song Dynasty. Magnolia, buttercream icing, frankincense, guava and peach taffy.

Rich and bold Rou Gui from Swallows Nest in Wuyi. Whisky, burnt sugar, red dates, lotus seeds, thyme and cinnamon.

Smooth, fruity and floral Yan Cha from one of the ten famous cultivars - Jin Hui. Apple candy, osmanthus flowers, muscat grapes, wet rocks and light fudge.

Dark and smooth GABA tea. Deep roasted nuts, tarmac and coffee. Fleeting spices like black cardamom, antique wood and black liquorice.

Specially processed Oolong for high Gaba (over 250mg per 100g). Roasted coconut and burnt pine depth with a rosehip acidity and lingering eucalyptus sweetness.

Special grade heavily roasted Dong Ding. Flavours shift on the tongue from buttery, dark baked biscuits to spiced pear sweetness. Astoundingly long finish.

Naturally creamy Jin Xuan cultivar Oolong which is dark roasted over charcoal. Chocolate malt milkshake, pecans and dried mulberries.

Exemplary batch of Keemun, handmade from 62-year-old tea trees. Sweet biscuits, milky mocha, wintergreen, menthol and petrichor.

Luxury blend of Fujian Jin Jun Mei and rosebuds. Dark chocolate brownies, treacle, strawberry tree honey and rose.

Remarkably fruity and sweet Black from the Wuyi mountains. Peach candy, palmier, guava jam, and wood lacquer.

Unsmoked Lapsang from the famed Tong Mu village. Floral and fruity with muscatel grapes, lychees, rose, lilac and fresh wet oak.

Made from an ancient variety of the tea tree and picked from trees over 100 years old. Zesty grapefruit and hoppy IPA, barrel-aged rum, malt and muscatel.

Fengqing Black tea made with a predominance of buds for a lighter tea. Dark toffee, black pepper and blackcurrants with a malty and minty fresh finish.

High altitude Yunnan Black made from a Taiwanese Oolong variety. Saffron, cedar, muscat grapes, eucalyptus, wintergreen and roasted peaches.

Captivating Black tea unlike any other tea available. Camphor, lilacs and menthol with cinnamon sweetness leading to a quenching minerality.

Elite and micro-batch Black made from semi-wild, old tree, ultra fine buds from Sichuan. Malted chocolate, salted caramel pecans, raisins, rose and lychee.

Luxury, fine picked and hand rolled Tong Mu Black Jin Jun Mei. Cocoa cookies, rose, cherries and warm malted milk.

Immensely fruity and sweet Black tea from 25 year old bushes in Tong Mu. Tinned lychee, guava, magnolia, buttercream and fresh notebooks leading to a bright minerality.

An unsmoked Lapsang that shows the true depth of flavour of this famous tea. Dark cocoa, charred bourbon casks and rambutan.

Wuyi mountain Black tea made from the Jin Mu Dan cultivar mostly used for Oolongs. Fresh figs, brown butter, gardenia, violets and lilac.

Ultra-smooth sipping Black tea made from old bushes growing semi-wild around Tong Mu village. Barley sugar, cedar, rum, macadamia, leather and chrysanthemum.

Straight bud Jin Jun Mei from Tong Mu village. Toasted malt loaf, cinnamon, lilacs, papaya milk and agave syrup.

Special grade Lapsang from Tong Mu smoked over old and extra resinous pine trees. Dried Longan, agarwood incense, clove, agave syrup and toasted marshmallow.

Deep and rich Yunnan Dianhong from more than 100-year-old trees. Dark chocolate, honeycomb, oat biscuits and lime flower.

Old tree Black, low-oxygen cake aged in Yunnan. Chocolate raisins, sweet vermouth, raspberry ripple, with fernet-branca bitters.

Fragrant, sweet and spicy Darjeeling made from the Tukdah 383 China hybrid in Singbulli. Cinnamon, saffron, black pepper, kulfi, mango and cooked watermelon.

Fruity and spicy golden bud from 80-year-old trees. Saffron toffee, syrup, tomato jam, cinnamon, and sweet fennel fronds.

Ancient tree Golden Bud Black tea representing the highest level of Dianhong. Brown bread, butter and chocolate spread, hazelnuts, lilac, rock sugar and candied pecans.

Unique Japanese cross-cultivar Black tea blending the best of Darjeeling. Rose, lychee, cedar, malt syrup and salted butter.

Spring 2021 Nan Nuo & He Kai Gushu Sheng, Yunnan, China. Gushu blend of two famous, West Banna Mountains. Brown bread and caramelised pears moving to custard apples and juniperberry.

Da Shu Bulang PuErh, Yunnan, China. Old tree Bulang PuErh. Palm sugar, blackcurrant jam, sherbet and sweet minerals.

Gao Shan Yiwu Gushu Sheng Spring 2021, Yunnan, China. Ancient tree Yiwu Gushu PuErh from Gao Shan village. Grape clafoutis, butter toffee, lotus flower and wet rocks.

Man Song Sheng Dashu Spring 2021, Yunnan, China. Prized old tree tea from the Qing Dynasty Tribute forests of Man Song. Apricots, tonic water, sherbet, persimmon and gardenia. A rising and mind-focusing energy.

Spring 2022 Pasha Gushu Sheng PuErh, Pasha, Yunnan, China. PuErh from 200-year-old trees growing in the revered forests of Pasha. Melted butter, pecan, nougat, melon, rose apples, allspice, rocks and mountain flowers.

Da Ye Zhong, Jing Mai and Ba Da, Yunnan, China. Elusive blend of Jing Mai and Ba Da ancient tree PuErh. Strawberry jam, calamansi, burnt sugars and kumquat marmalade.

Da Ye Zhong, Jing Mai and Ba Da, Yunnan, China. Unique blend of Spring 2019 ancient tree PuErh. Peach candy, orange blossom honey, fresh tobacco, pine resin and watermelon.

Mang Fei 2023 Raw PuErh from 200-year-old trees. Toffee apple, cooked pineapple, banana skin, saffron syrup and milk bingsoo.

Mengku ancient tree PuErh with a powerful body buzz. Steamed lotus seed dumplings, oat cookies, persimmon and young coconut.

Ancient tree PuErh showcasing the uniquely creamy and character of He Beng village. Prunes, chocolate milkshake, apple and lotus flowers.

Deep and trippy Sheng from Hua Zhu Liang Zi. Chestnut honey, dried apricots, mandarin zest, leather and candied papaya.

Ultra fruity and fragrant PuErh from Lancang. Toffee apples, pear compote, cardamom buns, canned pineapple and banana.

Immaculate Ancient Tree Yiwu PuErh from Gao Shan village. Caramel, honey, milk powder, apricots, sandalwood, forest streams.

Distinctly epicurean Bing Dao Gushu PuErh. Dark caramelised waffles and butterscotch, uni, pea-shoots, blackberries and love hearts.

Huangpian Yiwu PuErh from ancient trees grown in Gao Shan village. Caramel, dried mint, black pepper, plantain and rosehip.

The epitome of Yiwu Gao Shan village PuErh made from ancient trees. Papaya, honey soaked prunes, wet stone and vanilla fudge.

Mad and wonderful Bulang Old Tree PuErh roasted in the Phoenix Mountains over fruitwood charcoal. Canele, fudge, wild strawberries, lily, bitter orange, water chestnuts, pomelo and jasmine.

Sweet, rich and fragrant ancient tree PuErh picked in Autumn. Pancake batter, rum and vanilla syrup, orange blossom custard, candied papaya, watermelon rind and wet rocks.

Floral, fruity and spicy made from ancient trees. Frangipani, sweet holy basil, crab apples, apricot, bison grass and papaya.

High altitude PuErh from ancient trees growing in the obscure village of Ganlongtan. Fruity, herbaceous and creamy with guava, cherimoya, nutmeg custard, fennel tops and chrysanthemum.

A PuErh potion from ancient trees of the Big Snowy Mountain with the most enduring floral sweetness and powerful tea high. Angel's trumpets, pomelo, humid jungle, slate and agave syrup.

Huangpian Yiwu PuErh made from ancient trees growing in the forests of Gao Shan village. Overripe banana, strawberry candy, rosemary, dried mint and caramel.

Rich, bamboo-roasted Gua Feng Zhai Yiwu PuErh from 150-200-year-old trees. Apricot tart, baked strawberries, watermelon pie, fenugreek, scorched chilli peppers, charcuterie spices, pine forests.

Spring 2010 from Lincang. Apple candy, apricots, overripe pineapple, chestnut honey, incense, leather, dark soy and prune juice.

Ripe PuErh dry aged since 1996 in Yunnan. Dried loquat, vanilla fudge and antique woods with a creamy smooth texture.

Mengku old tree ripe PuErh blended with aged mandarin peel. White chocolate, apple cellars, chamomile flowers and mandarin.

Rich Menghai PuErh from 100-year-old trees picked in 2014. Cocoa cookies, chocolate sponge, vanilla fudge, iron supplements, rosehip and overripe cherries.

Spectacular 2010 Bing Dao Ripe from ancient trees. Bourbon caramel, chocolate covered prunes, fennel seeds, suede and chocolate milk.

Old tree Menghai Ripe aged for 13 years before being roasted in aromatic bamboo. Caramel liqueur, cashew milk, cherry panettone, candied persimmon, sandalwood and milk chocolate. Woozy Tea High!

Blend of two 2015 Bulang PuErh Teas. One creamy and one mineral. Vanilla custard, cherry cola, wet pavements and fluffy white bread.

Rich and powerful Mengku Lao Cha Tou. Prune brandy, fennel seeds, caramel, wine cellar, licorice and sandalwood incense.

Kombucha fermented Gushu PuErh made in barrels. Intense, sweet, herbal liqueur, custard and preserved plums.

Fruity and creamy fermented tea made from the purple Zi Juan cultivar. Blueberries, chocolate brioche, orange boiled sweets, sweet bean paste, and cranberry fudge.

A lighter ferment Ripe PuErh to maintain more of the natural liveliness of the raw tea. Brazil nuts, red bean paste and sweet orange peel.

Vibrant 2021 Liu Bao from Qinzhou. Brown sugar, salted plums, sherbet, iron-rich rocks and aged tangerine.

Rich and deep, aged 2009 Liu Bao from Hezhou. Carob, hazelnuts, ginseng, red bean soup, fresh soil and scorched prunes.

Basket aged, small batch Liu Bao from 1988. Hazelnut syrup, lilies and raisin malt loaf.

Unique Japanese tea fermented with Koji. Brown sugar, Teh Tarik, roasted barley, preserved plums, dried apricots and dates.

Crazy fine grade ancient frontier tea produced for Tibetan highlanders. Cherry chocolate liqueur, dried strawberries, wine gums, wet rocks, sawn pine, sauna, farmyard and worn leather.

Vintage Liu Bao made in the mid 1990's mostly from stems for a sweet and clean character. Brown sugar, grain porridge, clay, laundry, peanut butter and love hearts.

Top shelf Anhua dark tea made from 70-year-old wild trees. Fruitcake made with boozy soaked prunes, raisins and cherries, charred casks, rock sugar, mastic and pine resin.

A powerful mood enhancing blend of Amber GABA and River High Oolong with Liquorice and ginseng.

Floral explosion of Osmanthus, Chrysanthemum, Rose and Baby Leaf Kuding. The perfect way to unwind. Caffeine free.

Jasmine scented silver needle white tea and the fresh, peppery sweet notes of chrysanthemum flowers.

Gloriously beautifying blend of White Peony tea with floral Rose Buds, refreshing Lemongrass and sweet Red Dates.

A perfect digestif after a heavy meal and one of the secrets to keeping slim. Dark Wuyi Oolong with fat cleansing PuErh and aged Tangerine.

Our reinvention of Earl Grey tea with Chinese twist using finest Wuyi Empress Oolong, Organic Rooibos and pure Bergamot.

A powerful immune boosting adaptogenic herb with a vast variety of reported health benefits. Licorice sweet and grassy.

A light and dancing flavour from fresh to slightly bitter then moving to floral sweetness. Traditionally used to calm, cool and relax.

Remarkable flower creating a deep indigo blue liquor. White corn and honeycomb candy with a milky and cooling finish.

Warming and soothing tisane with a gentle floral sweetness with a slight fenugreek spice.

Cooling and calming tisane to drink by itself or blend with dark teas like PuErh. Sherbet sweets and floral meadow air.

Known to increase the elimination of toxins through the liver and kidneys. Liquorice, mint and drying hay with a gentle herbal bitters.

Renowned Chinese herb for improved circulation, memory and cognitive protection. Hints of marine water with medicinal herbs and a lingering sweetness.

Organic, high mountain tisane with cleansing, digestif qualities. The flavours of Mediterranean mountains. Oregano, thyme, orange zest and frankincense.

Dark sangria red flowers rich in anthocyanins for a healthy cardiovascular system. Sour berries and a fresh earthy foundation. Sweeten to taste.

Cleansing, uplifting and calming tisane. Sweet lemons, thyme and fresh grass.

Sweet and herbaceous tisane with a multitude of benefits. Especially, shown to be effective at reducing rheumatic and arthritis pain.

Sweet and cooling with a slight toffee warmth. An uplifting tisane by itself or to add a little brightness to any other brew.

Deeper and fruitier purple rose. Apple cider, cherry sweets and honey.

Bright and refreshing tisane traditionally used by women after 32 weeks of pregnancy to strengthen uterine muscles for an easier birth.

Delicate, light and zesty floral tisane to drink by itself or blend with tea. Sweet rose and grapefruits with a soft and clean finish.

Soft, rich and warming with much of the satisfaction of black tea. Cherry, vanilla and honey with eucalyptus freshness.

A delicate, soothing Chrysanthemum tea perfumed with ginger, honey and fresh limes.

Robust River High oolong steeped with sliced root ginger and rose. A deep and warming pick-me-up.

A Mei Leaf classic: Bright floral Jasmine tea muddled with crushed mint leaves and elderflower.

The Mei Leaf 'flemsip' full of cold busting goodness. Honey, lime, Amachazuru, Kuding and Ginkgo.

Fresh turmeric (not powder) blended with ginger & spices to increase bio-availability for a very healthy infusion.

A fragrant blend of Dragon Pearl Jasmine lightly infused with Almond and grated Nutmeg.

River High Oolong’s signature burnt sugar and toffee aroma, laced with cinnamon and vanilla.

An intoxicating brew using our top secret signature blend of freshly ground chai spices steeped with a bold, black tea.

Transport yourself to the tropical south pacific. Black tea blended with Coconut caramel and fresh ginger.

The best hot chocolate in London (in our humble opinion). Dark chocolate steeped in hot milk with our homemade chai spices and a pinch of chilli.

Our crafted blend of fresh turmeric (not powder), black pepper, ginger, cinnamon and vanilla.

Deep and sweet. Roasted green tea blended with dark muscovado sugar.

Luxurious and smooth, malted matcha latte using our ceremonial Matcha.

Ceremonial Matcha blended with aromatic cinnamon and spiced milk.