Issue #21 of JagaSpam: Adrian Eseau Live Jan 27!!! – Teabar is rockin the brewer

Posted in Events,Maccha,Matcha,Preparation,Tea by jagajared on January 27, 2012

1. LIVE AT JAGASILK TEABAR: Adrian Esau: All proceeds to “Music for Youth Works”

Adrian Esau will be performing at the teabar.
We had to print 40 tickets and 30 have already sold!
30 seats – $10 ticket goes to “music for youth works”
– tickets available through Adrian or JagaSilk Teabar

* Live & Unmastered CD recorded earlier in the week will be released at show*

“Ever with a song in his head and music flowing from his fingertips,
whether it be through six strings or simply pots and pans, adrian’s love for music permeates all aspects of his life. with a barefoot in the sands of folk, a heavy boot in the muddy blues, and a mind for anything that makes noise, his style is raw and heartful to say the least.”

The Live CD recorded at JagaSilk is $10 and definitely worth every penny.
Come pick up a copy, support a very awesome local musician, and listen to some very good songs.

2. FINALLY!!!! – Mason Jar Brewer

The mason jar brewer is finally out. Our first round last week sold out almost instantly. We put 6 more out there. $20 with the locally made sleeve. A naked brewer? $10.
– Check them in action at Spiced Water
– Manufactured at JagaSilk! We simply replaced the inner lid of a wide mouth mason jar with a sieve
– Uses gravity to make one of the best cups of cofee or tea you ever saw!!!!

Snow and electrical outages caused by building maintenance had the teabar close a number of days in early January. We are open and the staff are rocking up a storm!
Tues-Sat 11am-6pm
Tea Academy & Wholesale: By appointment outside these hours

Issue #20 of JagaSpam: Join the JagaClan: 200 Lifetime memberships: 10% off for life!!!!!

Posted in Maccha,Matcha,Tea,Uncategorized by jagajared on December 21, 2011

1. JAGACLAN: Join the JagaClan: 200 Lifetime memberships: 10% off for life!!!!!

We have decided to sell a limited 200 JagaClan Memberships that give the owner 10% off everything Jaga for life.
Includes everything at the bar, maccha, tea, retail, food, AWESOME
Does not include Studio Yu purchases and is meant for one person, not pairs or groups.

2. THREE LIMITED OFFERINGS!!!! and other cool stuff
As many of you know, we are sold out of maccha at the teabar.
But loose tea is still our friend.
a) We have featured 3 different $25 Limited Offering sets this year that include 4 x 20g beautiful tea and 1 x select awesome tea tin.
b) Finally our Mason Jar Brewpots are nearing completion: Just picked up the equipment for their production today from a local metal worker!!!! If I can pull off a Dec 22 release, oh, baby!!!
c) New packaging for the loose teas – similar system to the maccha: buy a tea in a tube if you like (ex. $6.5) and get $3 off if you just want the refill pack. They look gorgeous for stocking stuffers!!! 😉

The teabar holiday hours:
Tues-Fri 11am-6pm, Sat (Dec 24 and Dec 31) 11am-4pm
closed Sundays and Mondays as usual. (Just coincidentally worked out)

If you have not tried the Fresh-milled Cinnamon & Ceylon Royal Milk Tea Latte, it needs to happen.
Cinnamon & Royal Milk Tea Latte – $4
South Indian micro farmed cinnamon milled every 10-20 days fresh at jagaSilk blended with Uva est Blend Ceylon from Sri Lanka’s famed Uva growing region. Ever so sweet cinnamon in the nose followed by the malty rich notes of great Uva region tea.

If you have not checked out our new sister cafe “Spiced Water” right nearby on Courtney St across from the Sticky Wicket, make sure you swing by.
Multi roaster coffee (Bows x Arrows Coffee Roasters today on espresso)
JagaSilk single estate teas and maccha
B-RED ridiculously awesome artisan DONUTS
House sweets made by JagaSilk (Creme caramel, epic double banana bread, organic shortbread)
If the teabar is our yin, Spiced Water is our yang.

Some comings and goings.
Graham Bouvier… has moved on to run the show over at Fernwood Coffee on the weekends as their weekend supervisor, though he can still be scene at Spicey and Jaga with psycho high tech thermometers and fantastic samples of different coffees and teas
Brendon Ross… has joined us from the Stick in the Mud out in Sooke (though he can still be seen there Fridays as the Maestro of Espresso) for whom he competed for in the 2010 Western Regional Barista Championships. The guy is super high energy and is very skilled at his craft
Raven Bleskie… has joined us from Bubby Rose’s Bakery. She has almost 5 years under her belt as a barista and is super keen on learning the Jaga perspective on tea craftsmanship. She is one of those super nice people who just is way too hard on her self, even though she does everything awesome.
David Pedde… has joined us part time from Discovery Coffee with the intent of brushing up on his tea skills – Disco serves our loose tea – and he brings a frightening memory for detail and uncanny skill for being such a new barista. Smart guy.

Eli’s live show was pretty incredible. Not only were his tunes super well constructed and delivered, but the man is a great MC.
The Live CD recorded at JagaSilk is $10 and definitely worth every penny.
Come pick up a copy, support a very awesome local musician, and listen to some very good songs.

Issue #18 of JagaSpam: Book Launch on Friday at JagaSilk, Seating Area Reloaded, Hand-whipped Rooibos

Posted in Events,Maccha,Matcha,Preparation,Tea by jagajared on October 1, 2011


This Friday, Oct 7, Vladimir and Solomon Flad (father and 11 yr old son) will be having their book launch at JagaSilk teabar.
Free admission, JagaSilk teas and Terrible Truffles chocolates will be paired.
The authors will be doing readings of the children’s book they wrote at 5, 6, 7 and 8pm
Come on out and support the literary arts and these two amazing people while chilling out at our teabar.
The bar will be open until nine and in full sevrice… Maybe even serving Miyu’s famous event soup…  🙂


We will be doing some pretty big changes at the teabar, bringing in a couch and comfy chairs, moving the bar back a bit, and creating more room to sit down on the floor and enjoy a cup of tea and a nice organic custard pudding!
The retail space will find a new home and the look and feel inside will be one step closer to the vision we have in mind.

For quite some time now at JagaSilk, we have looked at whisking as an “extraction method” rather than purely a method limited to maccha preparation. We have been making “hand-whipped” london fogs for over a year, and extracting quality coffee using this method and filtering through a micro-filter has proven delicious!
Last week we did some extremely successful experiments with rooibos. As a “latte”, it is very hard to do anything more than a “misto”-like texture, half intense infusion and half steamed milk.
When we whip the tea, not only do we increase the creaminess of this fusion drink, but we drop a 5 minute extraction time down to 20 seconds! And it even tastes better!!!!!!!
Next time you are at the teabar, have a “Hand-whipped Rooibos Latte” for $4.25
Very good times.

Peace and light,

Jared and Miyu Nyberg

p. 1.778.430.5683
f. 1.778.430.5684

Issue #17 of JagaSpam: Maccha Has Arrived!, Fukamushi Sencha, Mason jar brewpot, Spiced Water, new JagaStaff

Posted in Events,Maccha,Matcha,Preparation,Tea by jagajared on September 19, 2011
DISCLAIMER: If you wish to be deregistered from our mailing list, just email back with the word “unsubscribe” in the subject line. If you wish to keep receiving these, then we love you and think you are cool as a cucumber.

Our monthly replenishment of tea has arrived! This is the first of the 2011 maccha.
Initial cuppings have the organic single estates (Butterfly & Dragonfly) showcasing excellent nose and colour, but unfortunately lacklustre in body – a little thin and grassy. We would be scared if this wasn’t the case EVERY year… For some reason, giving the tencha until November to mature before milling always seems to do the trick. But you cannot beat the flowery and “embodiment of spring” factors at work here.

The estate blends (Nirvana & Crane) are, of course, perfect. Smooth, rich, creamy and sweet. Genius.

Remember, frequent flyers get an extra dollar off the refill packs…. And guaranteed stock… 😉


An old favourite is back: Harimaen estate’s Fukamushi Sencha. Deeply steamed and thus rich in body and sweetness, this tea requires  4g for every 8oz, making it slightly more economical than standard sencha that requires 8g per 8oz serving.
At JagaSilk we love the fast infusion sign, simplicity, and all around forgiving nature of this Sencha.


A work in progress for over 2 years:
– We have replaced the inner lid of a mason jar with a locally produced stainless steel sieve disc.
– Victoria leather craftsman Vladamir Flad of Accentric Arts has produced a choice of simple leather wrap or thick canvas jacket to protect the fingers.
– All for the ever popular “wide-mouth mason jar”, meaning if this jar breaks, it’s easy to replace. Though mason jars are strong and made for the heat.

$21 with the wrap
$9 with out


95% complete. Stay tuned…  🙂

Kanae Morioka – Runner up in the 2009 Maccha Latte Art Competition and the one who poured the latte art on our cover webpage – will be joining us to make drinks at Spiced Water, strengthen the desserts and food at JagaSilk/Spiced Water, pack tea, and make the “merch” side of what we do rock.
Graham Bouvier – trained with the reigning Canadian Barista Champion the 2011 Western Regional Champion – will be joining us to rock the teabar, make the Spiced Water glow with awesomeness, spiff up the equipment, and cup a LOT of teas and coffees. He will be strengthening our training systems and our web presence.
Toni Hiatt – Joins us from a few seasons of treeplanting and experience at the esteemed A Ladybug Cafe – she will also be behind the bar at both locations, growing camellia sinensis, and otherwise whisking, brewing, and extracting yummy beverages…


– In October, JagaSilk loose tea will be released at Fresh Cafe in the Selkirk development of Victoria BC.
Greg and his staff have a very high calibre of food and drinks and it is going to be really cool to be working with them above and beyond the current JagaSilk maccha menu! Awesome.
– James Bay Discovery Coffee will be opening very, very soon…. And it will have our loose teas (like the other two)

Peace and light,

Jared and Miyu Nyberg

p. 1.778.430.5683
f. 1.778.430.5684

A17-633 Courtney St
Victoria, BC, V8W 1B9

Jared and Miyu Nyberg

p. 1.778.430.5683
f. 1.778.430.5684

A17-633 Courtney St
Victoria, BC, V8W 1B9

Issue #16 of JagaSpam: New Teas, Teabar baristas, Adrian Bronson in CD, Maccha situation, Yuzu Soda

Posted in Maccha,Matcha,Tea by jagajared on September 7, 2011

JagaSilk will be partnering to open Spiced Water, a spiced water bar serving multi-roaster single origin coffee, JagaSilk maccha, our seasonal teas, and a brilliant food and dessert menu in an effort to manifest what we want to see in a flagship cafe.
Opening Sept 2011 (the goal) we will be closing the teabar for Sept 13-17 so we can focus on the last push of getting Spiced Water up and running and the new JagaSIlk staff members trained.
You will see a lot of crossover with staff and drink ideas. JagaSilk will remain the space to have a conversation about tea, while Spiced Water will be fast paced, open longer hours, and bring equal balance to tea and coffee.

MACCHA FRESH-INOur monthly order from Harimaen is in transit from Japan as we speak.

Nothing quite as gorgeous as freshly micro-milled maccha.

We are pumped to explore the new first flush flavour profiles this order is going to present!


Today at JagaSilk, something wonderful occurred.

Our tea direct from India arrived via FedEx
We are rediculously excited about the line up of teas soon to be released at JagaSilk
The sneak preview…
1. Giddapahar Est SFTGFOP 1 CH SPL, Darjeeling region, 1st Flush 2011
2. Rani Est Assam CTC, Assam region, 2nd Flush 2011
3. Frans & Gerda’s Organic Rooibos, Cederberg region, Jan 2011 (FYI South African and unrelated to the FedEx package)
4. Rani Est Organic Earl Grey, Assam region, 2nd Flush 2011
(Earl Grey is simply black tea leaves rolled in the oil of bergamot – a citrus fruit – and we are now officially rolling our own at JagaSilk!)
There are many more that will slowly reveal themselves in our limited offering tea program…
We have been looking forward to receiving these teas for WAY too long. The Indian teas arrived Sept 7th at 1pm and we timed two of them in and started bar service previews at 4pm.
– The Giddapahar is the bomb. Probably the highest grade of tea we have yet to cup from the Darjeeling region.
$6.75 for a pot at the teabar.
– The Rani CTC is showcasing what we want to see in an Assam when we extract 4g via pour-over and a wine aerator. Gorgeous.
$3 for a pot at the teabar.


Available soon: Adrian Bronson’s CD from his fabulous show where we served iced tea cold brewed and bottled in wine bottles.

Tracks featured:Bela Bartok’s “Romanian Folk Danses”
Richard Wagner’s “Wesendonck Lieder”
Beethoven’s “Violin & Piano Sonata” (Op. 24)

Available through Adrian, soon at JAGASILK inside of Nootka Court (Behind the bug zoo) at 17A-633 Courtney St, or by calling            778-679-2172      .


Midori (two time Maccha Latte art competition winner) and Ryan (sales assistant) left us for the island life off the coast of southern Japan. We may see them again in a year or two, but for now they are taking in the “inaka” experience and seeing what life throws their way.

Justin Coward (Maccha Journeyman) has left for a year long exchange to University in Morioka. He plans to return and join us at both JagaSilk teabar and Spiced Water
We have new baristas joining us that we will introduce in the next JagaSpam. Some powerful awesome people.

If you have not tried the Yuzu Soda at JagaSilk teabar this summer, you need to.
Beautiful citrus jam tea we learned in our travels in Japan can be blended with sparkling water to make quite the thirst quenching beverage. Delicious. $3.

Peace and light,

Jared and Miyu Nyberg

Issue #15 of JagaSpam: Custard, Piano, Hazuki, Radiation, New Customers, & Fresh Cup Magazine

Posted in Maccha,Matcha,Tea by jagajared on July 27, 2011


Every morning we have been perfecting the simple but beautiful art of good custard pudding.
Recent experiments have even found us creating a really nicely balanced black tea custard pudding.
Made with organic free range eggs, organic milk, organic & fair trade sugar from Paraguay, and organic whipped cream from Avalon dairy in Vancouver, we have had a fantastic response.

They are baked right into a little 4oz mason jar, allowing unfortunate souls that do not have the time to stick around the chance to enjoy one outside the teabar.

$2.25 ea at the teabar
$1 deposit to bring it home

Pairs beautifully with pour-over Rani Estate Assam 2nd Flush

Grab some tickets from the teabar to support the ever so talented Adrian Bronson.
Adrian has great skills on the piano and delivers a memorable classical recital with a solid balance of emotion and perfection on the keys.

Program includes:

Bela Bartok’s “Romanian Folk Danses”
Richard Wagner’s “Wesendonck Lieder”
Beethoven’s “Violin & Piano Sonata” (Op. 24)

We will be serving tea during the intermission, and an array of items will be up for grabs in our silent auction.

“Don’t miss this fabulous evening of entertainment, featuring some of Victoria’s brightest up-and-coming musicians.”

Tickets: $20
Available through the performers, at JAGASILK inside of Nootka Court (Behind the bug zoo) at 17A-633 Courtney St, or by calling 778-679-2172.


This month’s package:
– Yang Si’s Pu’erh 10g
– Assam & Cardamom 20g*
– Summer Breeze (Lavender, Peppermint & Chamomile) 20g*
– Harimaen Est Genmaicha 20g*
* Certified organic

$30 for all 4 teas and a non-leeching tin made in Japan.
Wrapped up nice with brewing instructions and information on each tea.

RADIATION ANALYSIS: JagaSilk believes in education, analysis and intuition

– When we first got the news about the tsunami, earthquake, and nuclear crisis, we were worried for family, friends, suppliers, the world. We spent many sleepless nights trying to understand what was and is occurring.
– We consider our business to be an extension of our selves. Therefore, we decided the most appropriate action to take in negotiating the impact of the nuclear crisis was to get educated and to get our product tested. After that, we would make some decisions.
– We buy our tea from Uji, Kyoto, Japan. It is over 700km away from Fukushima and tests from the Japanese government (below), the Canada Border Services Agency, the E.U., and a third party lab have confirmed that radiation is not detected in tea from Uji.
– We are getting our tea tested with every shipment.
– There was no graphite in the core at Fukushima and so it will not affect, for example, pasta made in Italy (in the Chernobyl tragedy, graphite was in the reaction and the subsequent explosion blew radiation up into the atmosphere, making the accident international).
– The accident is heavily localised (although the release into the ocean has affected coastal areas)
– Strangely enough (just to put things in context) it seems that radiation levels in New York, Singapore and Hong Kong are all higher than Tokyo. That was interesting to read.
– In the end, our research, analysis and intuition have us really enjoying the 2011 harvest from Uji


– 49th Parallel Roastery & Cafe (Vancouver BC – Kitsilano) http://www.49thparallelroasters.com/
– The Bubble Tea Place (Victoria BC – Chinatown) http://www.thebubbleteaplace.com/
– Gracious Goods Cafe (Edmonton AB – Near University of Alberta) http://www.graciousgoodscafe.com/
– T Fusion (Medison Hat AB – classes, wholesale, farmer’s market, etc)


Check out this link to the most excellent article that features us in the industry magazine Fresh Cup (their July 2011 issue).

Hope to see you soon!

Peace and light,

Jared and Miyu Nyberg

p. 1.778.430.5683
f. 1.778.430.5684

A17-633 Courtney St
Victoria, BC, V8W 1B9

Issue #10 of JagaSpam: New York Times!!!!!!!!!

Posted in Maccha,Matcha,Tea,Uncategorized by jagajared on March 10, 2011

As poured at JagaSilk Teabar

WAAAAY too much cool stuff has happened since the last JagaSpam. I think I am going to have to spread it out over multiple spams so I do not inundate everyone.


We have been featured in two really awesome blogs:

1. The New York Freaking Times!!!!!! Super brilliant word artist Jordan Michelman came by the teabar one day and then total awesomeness happened.

2. Local blogger Lisa of Minding Your Own Business, also a mighty wordsmith, does a wonderful post on the JagaSilk


The 2010 Victoria Tea Festival was AWESOME! We made Masala Macchai for a kazillion people and we were completely sold out of the stuff by early on the 2nd day. The response was fantabulous. I think as far as the JagaSilk is concerned, it was our most successful Tea Festival yet! (and we have been with them since day 1 5 years ago)


The good crew over at Discovery has decided to start serving the JagaSilk Limited Offering Loose Teas at both their locations and recommend them to their wholesale customers. So cool! Every last barista came down to teh Academy of Tea at JagaSilk (20+ people over 3 nights!) and did an intensive 3 hour training session with us.
They all now have a fondation from which to build on the precise preparation of individual teas. They have 6 rotating teas and an Earl Grey in their program. Sometimes you can go there and find teas that you can’t get at the Teabar and vice versa. It is all part of the allure of the seasonal teas.


Come on down to the Teabar to see the new menu. We now have pictures… Ooooooohhhhh…. Aaaahhhhh…..

Seriously though, the menu is something I am really proud of. We now have a little 6 oz maccha cap available in any of our grades and the drink is fantastic. We have started to get really specific with our recipe and have tried to showcase that. It’s all about transparency at the Teabar though, so don’t be afraid to ask any of us to take you through the play by play on preparation.


So in the effort of making the Limited Offering boxes more about the tea, we have clouded them in mystery by renaming the months using traditional Japanese naming sytems for the months. March is thus Yayoi.

Yayoi features: High Mountain Lishan, freshly roasted Harimaen Estate Hojicha, Organic & Fair Trade Moroccon Mint, and an herbal blend put together by Miyu to help combat the cold: Potion (featuring local nettle, fresh chamomile, and rosehips)

This is probably the most expensive line-up we have ever put in. At $30 per box, this is a little bit of a steal.


The crew at JagaSIlk has grown.

– Jared & Miyu (of course),
– Midori (tea and coffee genius),
– Justin (the coolest cha-rista this side of the Pacific; and boy can he bake!),
– Kanae (expert tea packer and barista extraordinairre),
– Ryan (the strategist, the para-legal genius, the Jaga Spy)


– The Tea Bandit is about to make itself known
– Wine bottled ice tea?
– Jungpana Estate Darjeeling is this close to being released
– Orange Duck has their thinking cap on for designing a specialty cake program at the JagaSilk
– Maccha and cherry blossom watching… HANAMI time?

Jared and Miyu Nyberg

p. 1.778.430.5683
f. 1.778.430.5684

A17-633 Courtney St
Victoria, BC, V8W 1B9

Issue #8 of JagaSpam: Fly High With the Green Stuff

Posted in Maccha,Matcha,Tea,Uncategorized by jagajared on November 7, 2010


We now officially have the option of having people order maccha fresh from Japan every month! If you know your grade and can guess at how much you go through in 4-6 weeks, then:

– receive 5% off for preordering with your credit card or cheque
– We will send an electronic invoice when we process and a notification when the green goodness arrives
– the stone grind will be the freshest imaginable and when you drink it, you will fly straight into outer space!!!!
– You will become immortal!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

If you want to be on this program, email, call and/or fax your name on your card, expiry date, and number.
If you hate the terrible world bank credit system like I do, then just drop off a cheque in advance for each month, with the date blank so that I can write in the day I process


The other cool program we have put together is the monthly selections.

– These change every month and are chosen by Jared and Miyu.
– The offering is $30, comes in a pretty gift box with 4 x 20g teas, a non-leeching tea tin made in Japan, preparation suggestions, and a story behind each tea.
– The selection changes with the seasons. Like a produce box, however, it can sometimes have a couple repeats from the previous month. Depends where we are in the year

For this program, 6 post-dated cheques or cc agreements for 6 months is 5% off, while a year’s worth is 10% off.

We will keep making this better and better, prettier and prettier, until the box explodes in tea awesomeness


Okinawan black sugar soaked in alcohol, lit on fire on your spoon. Come to the teabar for a very special flaming maccha latte: $7.


– Christmas kits like a “hippy sock” that simplifies loose tea when traveling
– Slow brewed ice teas bottled in wine bottles
– The most GORGEOUS OOLONG EVER!!!!!!!!! from the Lishan region in Taiwan.
– Gyokuro made in the shizuku-cha style!
– Pour-over black tea!

And did I mention how freaking awesome the Masala Macchai is now that not only do we fresh mill the black pepper right before packing, but NOW WE FRESH GRIND THE CINNAMON!!!!!!

The Masala Macchai is at the Noodle Box, Lifestyle Markets, Khona, Infusion Bouteaque, the Wonderful Wild and Whimsical Floating Dessert Shoppe (in Fisherman’s Wharf), Momento Coffee Lounge, and coming soon to Wicked Cafe and possible our good friends at Bubby Rose’s Bakery!

Hope to see you soon at the teabar!

Jared and Miyu Nyberg

p. 1.778.430.5683
f. 1.778.430.5684

A17-633 Courtney St
Victoria, BC, V8W 1B9

Temperature Control

Posted in Events,Maccha,Matcha,Preparation,Tea by jagajared on September 25, 2010

It came to me the other day after we went on a tea and coffee crawl of Victoria that we have been doing it all wrong for temperature control for a long time now. For some reason, when it comes to loose tea, we ahve been doing a good job, yet with maccha a bad job.

A delicate high grade of Japanese green tea, steamed to a fairly common depth, generally requires 70 C poured over it. With loose tea, we recommend the “transfer method”. Every time you pour hot water into a room temperature vessel, it cools by 10 C with almost mathematical precision. Boiling water is 100 C, so most people making tea at home can incorporate a decanter, cups, and teapot to transfer to the appropriate temp. Pour that water over the leaves and you are good to go.

HOWEVER, with maccha we have always recommended 1/2 boiling and 1/2 cold purified water to get 70 C. Though the temp is technically the same, the water does not mix appropriately. The resulting flavour is sour and diappointing when compared to the transfer method.

Try pouring boiling water into your maccha bowl (preheats), pouring that water into a measuring cup to control volume. Pour that water into a room temp cup you have around, and pour THAT water on your maccha that you quickly sifted into a bowl. We have noticed Dragonfly grade sees particular benefit from this technique.


Issue #7 of JagaSpam

Posted in Events,Maccha,Matcha,Preparation,Tea by jagajared on September 24, 2010


JagaSilk’s new tea packing manager arrived in her very own tea box yesterday! Midori Higa will now be running the show when it comes to the overly controlling packing protocol at the Silk. Next time you see her, tell her you saw her when she came out of the box (see attached picture)


Also in the receiving room entered the beautiful 2010 harvest of Japanese loose teas. Though behind the ball a little bit here, we plan on making 2010 even more intense for quality assurance. Our batches we import have gotten smaller, so the limited offering concept we have brought about will be more apparent. We are currently working on finding the perfect steeping coordinates for:

– Harimaen Estate Organic Gyokuro, Bancha, Hojicha, Genmaicha, and Konacha.
– We will also have an organic Rooibos from the Cederberg region of South Africa, hand-picked and processed by the amazing Mr. Hanz Van der Westhuisen!


We have changed the chocolate at the teabar to something incredible. We are whisking up a powerful raw chocolate from our good friend Shawna Barker of Gaia’s Living Foods. The creaminess and inherent sweetness just blow us away time after time. We are ever so excited about this drink! Served, of course, with the lovely glass bottled organic Avalon milk.


– Very cool new concept for loose teas where we release them in monthly installments and start a little bit of a tea club
– Sign people up for receiving their very own fresh maccha as soon as it arrives, freshly stone ground in Uji. Those who sign up for a standing order will receive 5% off the retail price
– New format for retail refill packs: we will remove the packs from the black pouches in the 40g and sell the refill packs in light protecting shelf boxes.
– We will do the same for our loose teas: no more needles packaging; just the foil packs to keep the integrity of the tea. (Make sure you have a waterproff tin!)

Hope to see you soon at the teabar!

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