Milk Tea ($5)
Step 1: Pick a tea base.
Dark and bold.
Floral and light.
Spiced tea with an iconic orange.
Japanese green tea and roasted brown rice.
Black tea with Bergamot Orange.
Scottish Caramel Pu-Erh
Earthy, buttery, and sweetly fragrant. Steeped in almonds.
Pu-Erh (Sticky Rice)
Aged Chinese tea. We currently use a Pu-Erh tea that is made with sticky rice herb to give a rice fragrance.
Light Tin Kuan Yin with fresh floral scent. Reminiscent of green tea.
Japanese roasted green tea with a deep roasted flavor and sweet, caramel notes. Very low in caffeine.
High grade matcha prepared with whole milk.
Floral and delicate herbal tea. Made with chrysanthemum flowers and gogi berry. Non-caffeinated.
Step 2: Complement your tea with a milk.
Whole milk is our choice for most teas. Some (like the Thai tea) use half&half as the standard.
Milk without the lactose! Also 2% fat.
Califia's Barista Blend almond milk. Dairy-free alternative.
Pacific Oats or Oatly oat milk. Dairy-free alternative.
No Milk (-.50)
Skip the milk entirely! Our tea can be strong and full of tannins, so we add some water to help balance the drink.
Step 3: Add some organic cane-sugar simple syrup made in-house. Yum.
Normal (default) level.
Extra sweet. We can add more too! Don't be shy.
Step 4: First one's on the house! (Additional +.50)
Sweet, chewy, slightly warm, and flavored with real honey.
Soft, light, and floral. Made from chrysanthemum, gogi berry, and konjac. Lightly sweetened.
Incredibly nutritious, and lightly sweetened.