SO TEA
We offer a selection of exceptional teas, each carefully chosen to highlight its unique qualities. Our menu features four distinguished categories, ensuring that every guest finds something to their liking. We use high-quality loose-leaf tea, brewed with spring water at its ideal temperature to enhance the tea's flavor and aroma.
GREEN TEA
Longjing Tea (Dragon Well Tea) 60ml.
160
WHITE TEA
Baihao Yinzhen (Silver Needle Tea) 60ml.
80
SHOU PU’ER TEA - 32 years old 60ml.
110
White tea is the least processed of all teas, taking 2-3 days to produce. It undergoes natural oxidation during its two-day wilting process and is then baked at low heat. There are several types, some made from tender buds with fine white fuzz (pekoe), while others use larger, slightly oxidized leaves. White tea is rich in antioxidants, such as catechins and polyphenols, which help strengthen the immune system.
Green tea is unoxidized and closely resembles the original plucked leaf—a tender spring bud rich in nutrients and oils from the roots after winter dormancy. It is admired for its freshness but has a short shelf life of 6-8 months.
Feng Huang Dan Cong 60ml.
60
Da Hong Pao 60ml.
120
OOLONG TEA
Oolong tea is produced in China's Fujian Province, particularly in the Wuyi Mountains and Taiwan. This semi-oxidized tea uses mature leaves and undergoes a meticulous production process. The leaves are withered briefly, then shaken to bruise them, aiding flavor release during oxidation. This process continues until the tea master determines the optimal level of oxidation. The leaves are then fired to stop further oxidation, rolled, and fired again or roasted. Lightly oxidized oolongs take the form of small, shiny dark-green pellets, while more heavily oxidized oolongs become long, dark, twisted leaves.
Pu'er tea, named after the town in Yunnan Province, China, is a post-fermented tea known for its probiotic properties that aid digestion and support a healthy immune system. It is commonly consumed to assist with weight loss. After processing, the leaves are steamed, pressed into cakes, and aged for several years; it is also available as loose leaves. There are two types: Sheng (raw), which ages naturally, and Shou (ripe), which undergoes accelerated fermentation. Aged Pu'er is highly sought after by connoisseurs who appreciate its evolving flavors, which can range from earthy and musty to chocolatey and woody.