Under final development

BARISTA

Lunch time set up process

Dinner closing process

Restock and Refill

FIFO Tea Refilling Procedure (First-In-First-Out)

1. Before refilling, remove any remaining tea from the canister and place it in a clean, dry bowl or plate.

2. Add the new tea supply to the bottom of the canister.

3. Return the previously removed tea on top of the new supply.

This ensures older tea is used first, maintaining freshness and quality

WATER

Product Description:

This elegantly bottled Sparkling Mineral Water hails from Oku-Aizu Kaneyama, a pristine region in Japan known for its natural beauty and pure water sources. The bottle features a minimalist and refined design with a frosted glass finish, accented by a soft golden label that highlights its premium quality. The text is accompanied by delicate Japanese calligraphy and subtle, wave-like patterns that evoke a sense of freshness and tradition. This sparkling mineral water is likely sourced from deep within the mountains of Kaneyama, offering a crisp, clean, and refreshing taste—perfect as a palate cleanser or a sophisticated non-alcoholic option to pair with fine cuisine.

Sparking water

HAKUSAN SPRING WATER
Sourced from the pristine springs of Mount Hakusan in Ishikawa, Japan, this natural mineral water embodies purity, balance, and understated elegance. With a perfectly neutral pH of 7.4 and trace minerals like calcium and magnesium, Hakusan Spring Water delivers a smooth, refreshing experience — refined hydration for those who move with precision.

Uncompromising. Elemental. Japanese.

Miniral water

Most Common Tea

8 - Silver needle

9 - White peony

12 - Ali shan

22 - Jasmine Dragon purl (DP)

73 - Jasmine (HK)

105 - Pu-er 2013Y

31 - Fu shou shan

101 - Tie Uan Yin AX

102 - Tie Guan Yin HK

Second common Tea

Premium Tea

190 - Hong Kong Special Strange Tippy Imperial Pu-er 50 years Vintage, Yunnan

191 - Ying Kee Hong Kong Storage Aged Pu-er 40 Years vintage, Yunnan

192 - Premium Light Charcoal Tie GuanYin, 20 Years Vintage, Anxi

193 - Old White Peony, 20 years vintage, White Tea, Fuding

194 - Tie Luo Han-Arhat, 20 Years Vintage, Wuyi Mountain

195 - Uniancientry, High -Mountain Li Shan Premium, 20 years Vintage, Taiwan

196 - Jing Jun Mai-Golded Eyebrow, 40 Years Vintage, Mixiang, Tongmuguan

197 - Dong Fang Hong Phenix Supreme, 20 years Vintage Wudong

Off Menu Tea

Pepper mint Tea:

Temperature 100°

steep time 3 minutes

1 Serving per bag

Make at Barista

Chamomile Tea:

Temperature 90°

steep time 3-5 minutes

1 Serving per bag

Make at Barista

54 Rooibos

3 Grams

Temperature 100°

steep time 3 minutes

1 Serving per bag

Make at Barista

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