We’re excited to host @20th_tango for a couple of special workshops on Saturday, May 30. To have Tanimura Tango here in person and share his art and history with us is an incredible honor. With limited seats available, we encourage early booking.
Thank you to @entotensd for bringing this collaboration to life 🍵
Details and tickets in our bio ✨
Tomorrow, May 17, marks our 9-year anniversary as a business! We feel incredibly grateful to continue doing this work while staying connected to the farmers, producers, and artists who make it possible.
To kick things off, we’ll be offering 15% off purchases $99+ online and in store at parutea.com through May 31. The discount applies to everything in our collection, excluding gift cards, experiences, and subscriptions.
And we just dropped four limited-edition fukamushi teas (yuzu, sakura 👀) and restocked many of our most beloved tea blends!
We’ll continue celebrating with little surprises throughout the month, so stay tuned for reflections, releases, and more along the way.
Whether you’ve been here since our very first year or just heard about us, we wanted to say thank you. ♥️
Honey Orchid is a tea we’ve been sourcing for as long as we can remember. Highly aromatic, with a fragrance that feels like spring, in that in between of cool mornings and warm afternoons. Some have said it feels like biting into a stone fruit, almost ripe but not quite 🍑
For those who enjoy a nectar like sweetness and a strong floral finish, or are moving from green tea into more expressive teas like oolong, this is a natural next step 🌱 🌟
Visit us this weekend, 10-5.
Today marks the 88th day, Hachijū-Hachiya, (八十八夜 ) a traditional moment in the tea season that signals the first rounds of harvest 🌱
We’re sharing a small glimpse into matcha production: shade grown tea leaves picked during a short spring harvest, then processed into tencha and slowly milled to preserve their aroma, texture, and depth.
over the past few weeks i’ve been sharing simple tea and fruit recipes here 🍓 🍌, and it made me want to write about it more deeply. i wrote about how tea and fruit come together, and asked a few tea friends what they enjoy pairing and got some surprising answers.
this has been a nice way to revisit past trips and conversations.
would love for you to read and let me know what your favorite fruit with tea is 🍑 🙂 link in my bio @parutea@substack
May tea tasting reservations are now open for spring teas 🌱 🍵 We have a limited number of dates this month as we prepare for a series of special events and workshops. Availability can be found on our events page via our website ☺️
We’re grateful for the continued interest in our tasting experiences and events. They are shaped with care, often quietly and behind the scenes, by many hands. What we offer is intentionally slow and evolving, and we appreciate everyone who takes the time to experience it with us ❤️
A few more new spring teas will be making their way in soon early next month, and we’re looking forward to sharing them with you 🌱🍵
a rare day off to reflect and write about tea this spring 🍵 one thing that stayed with me:
during world of coffee in san diego, i was able to sit down with peers in the tea industry and have honest conversations around matcha and its current moment. matcha has never had more attention, but a lot of that attention is happening far away from matcha itself. and that gap is something we don’t talk about enough in tea unless it’s about the high demand and shortages.
sharing a bit about navigating those conversations and more on @parutea substack ✍️
Thank you for all the kind words on our first spring drop from our Phoenix Mountain oolong collection 🥰🍵
Dancong or “single-bush” oolongs like Ya Shi Cream, the leaves are long and twisted rather than round and rolled, so the leaves unfurl more freely and release their aromatics right away. Compared to rolled oolongs that open slowly over time, the expression here feels more immediate and lifted in the cup, with a fragrant aroma and a milky, floral finish that lingers.
It’s a tea that invites you to slow down a little, one we keep coming back to and love sharing year after year
Fun spring update on our minds: longer days of light and soft air. Our tea partners have been sending us videos of young buds in the early moments of spring in tea forests, including this one from Chiang Rai.
It captures young leaves just before picking, cared for with intention and patience. How lucky we are to get this feeling in a cup of tea 🌱🍵
It’s here! Our first spring release 🌱We’ve been so excited to share these phoenix oolongs with you. A highly aromatic collection of teas and a patient one. These special batches were picked last autumn and rested through winter, then carefully charcoal roasted this spring. This process helps the aroma and taste of the settle, develop and layer more over time 🍵
Available online now and in-store 4/8.
