Field Note 01
Why We Pull Tea Like Espresso
The lever machine isn't a gimmick—it's the most precise way to extract a concentrated tea shot.
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Notes from the steep.
Field notes, brewing science, and dispatches from tea farms around the world.
Field Note 02
Water Temperature: The Unspoken Variable
Why 85°C vs 90°C changes everything, and how we calibrate for each leaf.
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Field Note 03
Visiting the Growers: Darjeeling First Flush
A photo essay from our sourcing trip to a small estate in the Himalayas.
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