THE TEA LIBRARY
Every tin behind our counter has a number, a temper, and an opinion. Here are twenty-four to start with — ask the chai wala to open any of them for a pot.
01
The house pull. Assam CTC, green cardamom, a whisper of clove — built to survive milk.
strength
02
Muscular, malty, honest. The blend our regulars measure every other cup against.
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03
Muscatel and quiet. Take it plain, take your time.
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04
Leaves boiled straight in milk until the colour of old brass.
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05
Ceylon leaf finished over pinewood. Campfire in a cup.
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06
Our earl grey — bergamot oil over high-grown black, named for the hills outside.
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07
Pale gold, cardamom and a thread of saffron. Served in a small pot, as it must be.
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08
Hand-rolled pearls that unfurl as they steep. Perfume without the sweetness.
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09
Tight-rolled leaf, torn mint, Moroccan style. Ask for it iced in June.
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10
Grassy, clean, faintly sweet. The one to read a first chapter with.
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11
Green leaf scented with dried apricot from the valley. Gentle and northern.
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12
Whole flowers, apple peel, honey note. The good-night pot.
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13
Bright, sharp, throat-first. Winter's argument, settled.
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14
Damask petals over green cardamom. Drink it slowly with jalebi.
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15
Deep crimson, tart as a tamarind glance. Best over ice.
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16
Lemon verbena lifted with real saffron threads. Quietly luxurious.
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17
Dried hill mint, nothing else. The digestif your nani prescribed.
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18
Salted, slow-whipped until rose-pink, crowned with crushed pistachio.
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19
Karak's softer sibling — condensed milk, double cardamom, velvet finish.
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20
Black pepper forward, for the day the rain finally arrives.
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21
Dark cocoa folded into masala chai. For the undecided.
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22
December only: karak with saffron and a buttered crust of malai.
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23
Cold-steeped black with white peach. Summer's four o'clock.
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24
Long-steeping, low-caffeine, forgiving when abandoned mid-chapter. Made for the shelves.
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Forty-six more live behind the counter. Ask us about a private tasting.