汴京茶寮

Notes

• Two thousand square feet on Wyndham Street, laid out with a counter, tatami and plain wooden chairs. The tea list splits three ways — cold brew, the traditional (four-season oolong, imperial pu'er) and the invented (roasted-tea milk, Hoshino matcha milk, calendula and chamomile). Limited lots come through, like the eighty-eighth-night sencha, and a lotus iced tea in summer. Most of the sweets are flown in from Japan — namagashi, matcha daifuku — alongside a cold noodle served under a whole block of ice. The owner holds a teaching qualification in Edo Senke tea ceremony and runs classes and workshops.