superofficial 216 W Dominick St

1:5 / 1:7 espresso to milk ratio. You can't go wrong with a latte. We have multiple alternative milk options as well as whole milk.

For our Chai Lattes we use Hugo Tea's Chai concentrate and the milk of your choice! We partneres with Hugo Tea to be our tea provider in no small part due to their killer chai concentrate, and, we think, if you give it a try you will totally get it!

The superofficial springtime classic--and one of our very first ever signature drinks--the Rose Almond Latte, Rosa L'Mond, hath returned! We make our rose almond syrup with real whole rose heads and almond extract to hit a perfect balance of floral, sweet and confectionary

It's not alchemy! I'd just the perfect combination of iced matcha, our house-made passion fruit juice syrup, Liquid Death sparkling water all topped with a sprig of rosemary that had been set on fire. When you experience this drink, it's like you're burning the christmas tree while sitting in a lawn chair in the back yard while drinking a fruity cocktail. It's a classy drink. But it's a little silly too. Sophisticated and approachable. It's the Gilmore girls. It's Lorelai, basically. We can't explain that, but our mood board says it's true and it just feels right. Who wants to watch the Gilmore Girls?

Cascara is the dried fruit and skin from around the coffee bean. Historically dried cascara has been almost exclusively enjoyed in coffee producing countries. But now! We have dried cascara due to the amazing global economy and the incredible engine of capitalism. So, we may as well enjoy it! We take the cascara and we make a syrup that we mix with tangy lime crystals, a very tiny bit of vanilla and seltzer for a super refreshing treat. It's a low-low-caffeine refreshment. Yay globalism!

Ooof! Madone! This thing is gonna get us whacked! But it's too good to stop making it now! Lemon Oleo Saccharum syrup, the milk of your choice and espresso make for the perfect little (or big!) drink. As a cappuccino it's a great drink for those that want a little something nice with their coffee but still want the coffee to shine through. The iced version is the summer refresher for coffee lovers. A spring drink grows up to become this summer's quiet hit. Both drink preparations sport very bougie candied lemon peel garnishes. They're freakin' delicious. For maximum effect, pair with fresh gabbagool straight outta the fridge.

We brew our coffee on a Ground Control Cyclops Brewer. It makes a mean cup. Stay a while and have a bunch of small cups of coffee! We'll keep 'em coming! Or take a to-go cup, we serve 12fl.oz and 16fl.oz to-go cups :)

What we serve isn't really iced coffee, and it's not cold brew. Our Ground Control brewed coffee concentrate makes an iced coffee with a quality like you've rarely (if ever) had elsewhere! All at once it's super smooth, still bold, and still demonstrates its origin's tasting notes. We achieve this while also avoiding that stale, oxidized taste you expect in cold brew. After all, most cold brew sits on a room-temp counter for 12-36 hours in a big plastic bucket. Sure plastic-bucket brewed cold brew CAN taste great, but usually it tastes generically brown and... old. So try our Ground Control Brewed Cold Coffee; we think it will raise your standards on how cold coffee should taste!

Espresso! We've got it! In fact, we have 3* and just gotta choose. If you're looking for a balanced, easy-drinking shot that feels like a visit from your most reliable friend, well, then we gotta steer you toward our Official Espresso. Official Espresso will change up regularly, but, it's a vibe, so, you can expect her to always be the go-to bean of the moment. If it's on our Official Hopper, she's a do-it-all espresso that always hits and never dissapoints. Feeling a little freaky? Well, you might want to consider going with a Super Spro, then. Super Spro is gonna be a more limited offering, more expressive, more deluxe, sometimes totally WILD, perhaps even culinarily challenging--but always Super. Of course, we have decaf. Our decaf is sure to be delicious, even if it doesn't have all the charge of the other options ;) We're proud of her for always serving you the way only she can. *almost always--there is no total certainty to be had in this life... we all know this.

1:1 espresso-to-milk ratio. A specialty coffee shop staple, a cortado is a shot of espresso with equal part steamed milk!

1:3 espresso to milk ratio. This classic cafe staple hails from Italy and we honor the history of this drink by keeping its traditional size and ratio of espresso-to milk "tight" at 1:3. For a milkier drink, you will want a latte, and for something even more coffee-forward give a cortado a whirl ;)

1:5 / 1:7 espresso to milk ratio. You can't go wrong with a latte. We have multiple alternative milk options as well as whole milk.

1:4 - 1:7 espresso to water ratio. An Americano is a shot of espresso topped up with hot water! It's meant to simulate the consistency of brewed-coffee, but, by using espresso, you get a drink that has espresso qualities that often differ from the same bean's brewed version.

An Aerocano is a shot (or two!) steamed in a pitcher with ice to give you the smoothest, most mild mannered iced coffee you've ever had. Freakin' smooth. You gotta try it.

Espresso. Bitters. Q Spectacular Tonic water. It all comes together for easy-drinking deliciousness for those looking for a crisp, aromatic, ice cold espresso drink this summer. Our standard recipe is to add Orange Bitters, but we have a *lot* of bitters to choose from, so if you're feeling adventurous, just ask!

A Steamer is like a latte... but without the espresso! We love this option for folks looking for something nice to drink that do not want to drink coffee/caffeine. It's great for kids, too!

You've had a london fog before. Steamed milk and Earl Grey tea. Maybe when you get it elsewhere they had the courtesy to sweeten it. But they're almost always a watery, bland disappointment. NOT THIS LONDON FOG! The superofficial Best Darn London Fog is made with our top secret proprietary brew method, Hugo Tea's incredible Earl Grey, the alt/milk if your choice and of course a splash of our house-made vanilla syrup. It's cozy on a chilly day, and is ready to be the refresher you desperately need on a scorcher--just ask for it as an iced drink!

For our Chai Lattes we use Hugo Tea's Chai concentrate and the milk of your choice! We partneres with Hugo Tea to be our tea provider in no small part due to their killer chai concentrate, and, we think, if you give it a try you will totally get it!

RAINIER is a tisane blend led by peppermint leaf of the black mitcham cultivar, renowned for ample essential oil content⁠—the result of high-mountain growing conditions that stress the plant and concentrate its compounds (not unlike high mountain teas). Sourced direct from certified organic Trout Lake farm in the shadow of Washington State's Cascade mountain range, the mint is heavily influenced by the terroir of the Pacific Northwest, distinct from middle eastern or Chinese peppermint.

NOTES — POLLEN | GRANNY SMITH | LUSH This tisane is certified organic. BOUQUET is a tisane blend of whole chamomile flower, black mitcham peppermint, and organic lemongrass stalk. Each summer we source a fresh lot of organic chamomile from Egypt's Nile Delta. We intentionally select German over Roman chamomile; its thick honey and tangy green apple qualities play best with the mint's sweetness and complex citrus of the lemongrass. Honey-sweet with heady floral character, BOUQUET is blended in-house at a precise ratio that celebrates the flower. The tisane produces a bright golden liquor with a soft perfume of blooming flowers and raw honey.

notes — red flowers | rosé | sweet ROSE is a single-plant tisane of whole rose buds from Pingyin county, Shandong province, China. Rose flower has been cultivated in Pingyin for well over a millenia, and the endemic variety grows large. Before processing, the plucked flowers are 5-6 times their dried size—as big as the palm of your hand! The flowers are grown and produced on Huang mountain (not to be confused with Huangshan in Anhui province, where maofeng is traditionally produced) in late summer, when the roses are in full bloom and have strongly developed flavor and aroma from high mountain sun exposure.

CURRANT is blended to be fruit-forward with an herbaceous citrus element atop a nutty foundation. Steeped hot for several minutes, the blend evokes a strong purple fruit aspect and a sticky aroma of berry compote that betrays its light, refreshing body. Complex sweetness, but no added sugar—only that naturally present in the fruits, flowers, and shrubs.

NOTES — WHITE FLOWERS | RIESLING GRAPES | SOFT This tea is certified organic. JASMINE BAI HAO hails from Guangxi province, China, a tea growing region known for heicha ("dark tea"). The province is also home to Heng county, famed for its jasmine flower production. Our project tea producer at Long Kou tea farm (an unusually skilled green tea maker) leverages the fertile soils of north-central Liuzhou and the high fragrance flowers from neighboring Heng in this annual production of our house jasmine. The base tea is harvested in early spring (pre-Qing Ming) at a loose 1:4 (1 bud:4 leaves) plucking standard, fixed, machine-disrupted into semi-pearls, and after the summer jasmine harvest, scented in 6 rounds.

NOTES — WHITE RICE | CASHEW MILK | MELLOW SESSION LONGJING is a longjing (i.e. dragonwell) from Xinchang county, Zhejiang province, China. Longjing from Xinchang is referred to as Da Fo ("Big Buddha") longjing, to differentiate it from West Lake longjing, the traditional cradle of this Chinese green tea. As we so often find, though, "traditional" is not categorically akin to "better"—in the case of West Lake, the majority of longjing gardens are situated near the major industrial centers of Hangzhou, which in our view bodes poorly for good tea cultivation (track air quality here). That's not always the case—there is no "always" in tea—but this year, an outstanding lot of longjing with a novel cultivar blend from Xinchang landed on our cupping table, and we once again preferred the oddball. The higher elevation, lack of synthetic agrochemicals, and clean rural environment certainly eases the conscience. Most critical, though, is the quality of production.

NOTES — CAMPFIRE | BURNT SUGAR | SMOKED KYOBANCHA NAKAI is a kyobancha ("everyday tea of Kyoto") from Wazuka (lower Uji), Kyoto prefecture, Japan. Technically a houjicha, kyobancha is a green tea of mature and/or late-flush material that undergoes a roasting process. For this lot of winter '21 material, leaves left to grow further down the branch through the year were machine-harvested, steamed for nearly 2 hours at 100ºC, and air-dried indoors before being roasted at 200ºC in a tumble-oven. Kyobancha, like most Japanese teas, is usually ara cha ("crude tea"; the Chinese term is mao cha) before an order is placed by a domestic customer or importer (us!). The producer will then pull, blend, sort, roast, or conduct any number of other post-processes to finish a tea.

PANLAN BEI DOU UNROASTED delivers a creamy ruby chocolate note atop the classic yan yun ("rock rhyme", a poetic description of yancha's mineral character) you expect of good rock tea. Steep with a heavy hand, but in slightly cooler water, and ideally in rapid spurts that allow you to appreciate this lot's nuance in stages.

GUI SHAN is a lightly oxidized, crinkle-rolled oolong in the style of tieguanyin. This lot is the brainchild of Mingfu Lei, Hugo's project tea producer at Long Kou Farm. The focus for this tea was on aroma. This tea is a deeply floral TGY-style oolong with layered herbal notes and forward, bright spice as a foil to the Anxi classic (known for sweet freshness with mild tang). The name loosely translates to "Guangxi (Gui) Folding Fan (Shan)"—named so for its distinctive shaping. NOTES — SANDALWOOD | WHITE PEPPER | SHARP CERTIFIED ORGANIC VINTAGE — SPRING '19 STYLE — TIEGUANYIN CULTIVAR — QING XIN DA MAO REGION — LIUZHOU, GUANGXI, CHINA LOCALE — LONG KOU TEA FARM ("DRAGON'S MOUTH") ELEVATION —400 METERS PRODUCER — MINGFU LEI NOMENCLATURE — GUI (桂)—"GUANGXI" | SHAN (扇 / 山)—"FOLDING FAN / MOUNTAIN"

NOTES — GRAPEFRUIT PITH | PEAT | VIBRANT HUGO GREY is our in-house rendition of earl grey. The blend is just 2 ingredients (of the highest quality we could source): malty, scotch-like Yunnan black tea and essential oil of bergamot from southern Italy's Reggio Di Calabria. The tea is massaged by hand in small batches before being dried in our facility in Kansas City, Missouri.

NOTES — MILK CHOCOLATE | TOBACCO | BOLD This tea is certified organic. GAO WEN is our flagship black tea from central Yunnan province, China. A dianhong ("Yunnan red") production from da ye ("big leaf") cultivar bushes, this lot is distinguished by a unique processing step atypical of most dianhong production: several rounds of high-heat roasting to finish. Through on-site collaboration with the tea makers of Ma Wei Shan, we developed this process to smooth out the bright fruit notes of dianhong in favor of the malty and complex floral qualities older tree Yunnan black tea is lauded for. Our annual dinahong is produced in late spring from high-mountain rows of young tea trees and is produced with a mix of tips and 2-3 leaves down the shoot that are hand-plucked, sorted, withered in the sun, snail-rolled and bruised to high oxidation, and twice baked to dry. The process we developed in partnership with the accentuates the material's malty sweetness.

NOTES — PINE SMOKE | DATE | COATING ZI RAN SMOKE is a zhengshan xiaozhong—or, lapsang souchong—production from Tongmu, Fujian province, China. This lot comes to us from Zi Ran Hong, a centuries-old smokehouse about 4 hours from Wuyi national park. Zi Ran—"natural"—is a name with dual meanings: first, that the tea is naturally smoked-to-dry (as opposed to large scale lapsang production, where huge batches of finished tea are dry-smoked). More deeply, and absolutely Chinese, this tea's namesake describes its fully-integrated self. Lapsang is, first, black tea (in Zi Ran Hong, "hong" = "red". Red tea is what we understand as black tea in the west). The tea is then smoked with a type of pine (Tongmu) endemic to the mountain, making this zhengshan xiaozhong a complete product of its namesake. ZI RAN SMOKE is the embodiment of this self-contained tea making philosophy, and represents a very old tea making tradition.

Available in Juniper Lime, Pink Peppercorn Lemon & Turmeric Honeybush

💥❤️💥 Why do we stock this? Who is this for? It's SO much Redbull... and yet... we do sell them. Tired, tired folks trying to finish thesis papers, folks pulling all-night drives to catch up with friends, whatever the reason, I suppose a Redbull this size is not only a caffeinated drink, but also sort of an emotional support. Whatever makes y'all happy! <3

Available in Turmeric Saffron, Elderberry Maqui, Black Lemon, Grapefruit Quince, Bergamot Oolong, Schisandra Berry, Green Tea Tonic & Dandelion Ginger

Available in Regular, Blue, Red, Yellow & Sugar-Free

Alexander Cabrera’s 100% Castillo lot is an IMPECCABLE reminder of the beauty of supremely high elevations and slow fermentation washed coffees. Sitting way up at 2,250 (!) meters above sea level, Alexander’s ancestors had once regarded this parcel—El Guayacán—as TOO HIGH for coffee, but nowadays, six years after Alexander inherited it, El Guayacán is replete with elite Castillo. Though this is a variety largely known for its rust/borer resistance and high yield potential, Alex’s diligent processing — which starts with floating for ripeness and proceeds to an exceptionally long low-o2 fermentation only viable due to his extreme elevation — gives us one of the best Castillo renditions we can remember. Tasting like goopy peach preserves baked into a resplendently sweet fluffy pastry, this coffee has quickly become a house favorite. Juicy on filter and jammy on spro, it’s a TOO EASY recommendation no matter how you spin it ;)

otes — red flowers | rosé | sweet ROSE is a single-plant tisane of whole rose buds from Pingyin county, Shandong province, China. Rose flower has been cultivated in Pingyin for well over a millenia, and the endemic variety grows large. Before processing, the plucked flowers are 5-6 times their dried size—as big as the palm of your hand! The flowers are grown and produced on Huang mountain (not to be confused with Huangshan in Anhui province, where maofeng is traditionally produced) in late summer, when the roses are in full bloom and have strongly developed flavor and aroma from high mountain sun exposure.

Matcha WAZUKA is a custom blended matcha from the Hori family farm, situated just southeast of Uji, in Wazuka—a historied tea making town home to some 300 tea making families (and just 4,000 people). This year's lot was blended by us at a ratio of 4/5 okumidori cultivar material and 1/5 zairai ("native species"), totaling just 12 kilos. Ui (our friend and farmer here) grows exceptionally well-managed okumidori trees, but we wanted to inject more of the character of her land into our freshman matcha blending effort, and so asked her to process a handful of her wild-growing zairai trees that speckle her gardens. Though not certified organic, Matcha WAZUKA passes our 3rd party clean farming test with flying colors every time we have a fresh batch milled. VINTAGE —HARVESTED SPRING '22 | MILLED SUMMER '22 STYLE — SHADED, PROCESSED TO TENCHA, STONE-MILLED CULTIVAR —OKUMIDORI (85%), ZAIRAI (15%) REGION — WAZUKA (LOWER UJI), KYOTO, JAPAN LOCALE — HORI MATCHA FARM PRODUCER —MEGUMI HORI

NOTES — MIZUNA | ANKO | BROTHY "Making tea to connect people, and soften their hearts." This is the motto of the producers behind MATCHA SONOGI, a blended matcha from a cooperative of four tea farmers overlooking Ōmura Bay in Higashisonogi, Nagasaki prefecture, Japan. The matcha is one cultivar—yabukita, the gold standard in matcha production—but from four different lots of yabukita tea trees, all planted, tended, shaded, and harvested with the distinct styling of each farmer. Each shades their plants with nylon screens for 21 days before hachiju hachiya ("88 nights"; or, 88 days after the 1st day of spring), when the first flushes are machine-harvested and processed to tencha.

NOTES — CAMPHOR | FERNET | INKY

Inspired by the mountains and growers around us, this bar is a blend of lavender grown by Lavender Hill Farms in Eden, Utah and dried juniper berries. Both ingredients are finely ground into our Mid Mountain Blend giving a floral, aromatic finish that lingers on the tongue and conjures up the scent of a high mountain meadow. Tasting Notes: Lavender, Juniper, Pine, Citrus, Floral

In this chocolate, we’re highlighting the amazing flavor and aroma of high quality vanilla beans. Made with Madagascar Bourbon Vanilla, this chocolate is rich, dark and creamy with a floral, buttery aroma. While we typically believe in letting the true flavor of the cacao shine through without the addition of vanilla, in this chocolate we're highlighting the amazing flavors of bourbon vanilla. We're using whole vanilla beans from Madagascar and combining them with our Mid Mountain Blend chocolate. If you're curious about the higher price point of this bar, it all has to do with the cost of vanilla. We're adding a relatively high amount of pure vanilla to this chocolate, and bourbon vanilla from Madagascar just so happens to be one of the most expensive ingredients in the world. Depending on the year, this type of vanilla can range from $200 to $400 per pound. Tasting Notes: Vanilla & Floral 2018 BRONZE AT THE ACADEMY OF CHOCOLATE AWARDS 2018 GOOD FOOD AWARDS FINALIST

The Apres Bar is the perfect celebratory treat—the tasting notes of sparkling white wine infused cacao complement the sweet tartness of the raspberries. Whether you’re celebrating the end of a day on the ski hill, toasting a birthday, or cheering at midnight on New Year’s Eve, this bar is sure to bring you cheer & chocolate. This bar is best paired with a long day in the mountains.

Made with our Belize 75% chocolate and topped with house-made honeycomb toffee. Utah is also known as The Beehive State, so we couldn’t resist making a chocolate bar that represents our state. For our toffee we use Utah-local Hollow Tree Honey, which is carefully sourced raw, wildflower honey from hives across the Wasatch Mountain range. This honey is full of floral, nectar flavors that are unique to the array of wildflowers growing in our area. Tasting Notes: Honeycomb, Dark Chocolate

We are proud to share our very first oat milk white chocolate bar. To celebrate the summer sun, this Limited Edition bar is inspired by the Utah deserts with a beautiful sandstone hue, chili oil and crystallized ginger for a spicy kick. Always looking for local partnerships, we have connected with our SLC neighbors, Chili Beak, and have added their Original Spicy Roast Chili Oil which is a blend of Chile de Arbol, Guajillo & Chipotle peppers. This is a truly experimental bar for us and one that is already a favorite among our team here at Ritual. The light creaminess of the white chocolate, with chewy ginger pieces and chili heat, makes this the perfect summer bar.

Made with caramelized sugar to give a toasty, fresh off the campfire marshmallow taste, with graham crackers sprinkled on the top. This is a great bar to bring on your adventure, when you don’t have room for all the s’mores components but still want to enjoy those classic graham cracker, chocolate and marshmallow flavors. Tasting Notes: Graham Cracker, Caramelized Sugar

Made with a blend of cacao that has been sourced from several farms around the world. With only one ingredient and free of sugar, this is our chocolate in its purest form. Despite the lack of sweetness, it's amazing how good this pure chocolate tastes (in small bites). There's an incredible balance of sweet, bitter, savory, nutty, and fruity flavors in this chocolate. If you're already a fan of 100% cacao chocolate, then this one’s for you. If not, then maybe we can change your mind! Tasting Notes: Fruity, Earthy, Cacao

A balanced blend of all the Ritual origins. Our goal was to highlight subtle tasting notes from each bean. Fruity, nutty, earthy, chocolatey, floral- it's all here. Tasting Notes: Strawberry, Fudge & Graham Cracker 2018 SILVER AT THE ACADEMY OF CHOCOLATE AWARDS 2016 GOOD FOOD AWARDS WINNER 2016 GOLD AT THE ACADEMY OF CHOCOLATE AWARDS

A balanced blend of all the Ritual origins. Our goal was to highlight subtle tasting notes from each bean. Fruity, nutty, earthy, chocolatey, floral- it's all here. Tasting Notes: Strawberry, Fudge & Graham Cracker 2018 SILVER AT THE ACADEMY OF CHOCOLATE AWARDS 2016 GOOD FOOD AWARDS WINNER 2016 GOLD AT THE ACADEMY OF CHOCOLATE AWARDS

We are proud to share our very first oat milk white chocolate bar. To celebrate the summer sun, this Limited Edition bar is inspired by the Utah deserts with a beautiful sandstone hue, chili oil and crystallized ginger for a spicy kick. Always looking for local partnerships, we have connected with our SLC neighbors, Chili Beak, and have added their Original Spicy Roast Chili Oil which is a blend of Chile de Arbol, Guajillo & Chipotle peppers. This is a truly experimental bar for us and one that is already a favorite among our team here at Ritual. The light creaminess of the white chocolate, with chewy ginger pieces and chili heat, makes this the perfect summer bar.

Made with caramelized sugar to give a toasty, fresh off the campfire marshmallow taste, with graham crackers sprinkled on the top. This is a great bar to bring on your adventure, when you don’t have room for all the s’mores components but still want to enjoy those classic graham cracker, chocolate and marshmallow flavors. Tasting Notes: Graham Cracker, Caramelized Sugar

In this chocolate, we’re highlighting the amazing flavor and aroma of high quality vanilla beans. Made with Madagascar Bourbon Vanilla, this chocolate is rich, dark and creamy with a floral, buttery aroma. While we typically believe in letting the true flavor of the cacao shine through without the addition of vanilla, in this chocolate we're highlighting the amazing flavors of bourbon vanilla. We're using whole vanilla beans from Madagascar and combining them with our Mid Mountain Blend chocolate. If you're curious about the higher price point of this bar, it all has to do with the cost of vanilla. We're adding a relatively high amount of pure vanilla to this chocolate, and bourbon vanilla from Madagascar just so happens to be one of the most expensive ingredients in the world. Depending on the year, this type of vanilla can range from $200 to $400 per pound. Tasting Notes: Vanilla & Floral 2018 BRONZE AT THE ACADEMY OF CHOCOLATE AWARDS 2018 GOOD FOOD AWARDS FINALIST

The Apres Bar is the perfect celebratory treat—the tasting notes of sparkling white wine infused cacao complement the sweet tartness of the raspberries. Whether you’re celebrating the end of a day on the ski hill, toasting a birthday, or cheering at midnight on New Year’s Eve, this bar is sure to bring you cheer & chocolate. This bar is best paired with a long day in the mountains.

Made with our Belize 75% chocolate and topped with house-made honeycomb toffee. Utah is also known as The Beehive State, so we couldn’t resist making a chocolate bar that represents our state. For our toffee we use Utah-local Hollow Tree Honey, which is carefully sourced raw, wildflower honey from hives across the Wasatch Mountain range. This honey is full of floral, nectar flavors that are unique to the array of wildflowers growing in our area. Tasting Notes: Honeycomb, Dark Chocolate

Inspired by the mountains and growers around us, this bar is a blend of lavender grown by Lavender Hill Farms in Eden, Utah and dried juniper berries. Both ingredients are finely ground into our Mid Mountain Blend giving a floral, aromatic finish that lingers on the tongue and conjures up the scent of a high mountain meadow. Tasting Notes: Lavender, Juniper, Pine, Citrus, Floral

Made with a blend of cacao that has been sourced from several farms around the world. With only one ingredient and free of sugar, this is our chocolate in its purest form. Despite the lack of sweetness, it's amazing how good this pure chocolate tastes (in small bites). There's an incredible balance of sweet, bitter, savory, nutty, and fruity flavors in this chocolate. If you're already a fan of 100% cacao chocolate, then this one’s for you. If not, then maybe we can change your mind! Tasting Notes: Fruity, Earthy, Cacao

INGREDIENTS WATER, OATS, SUNFLOWER OIL, TRICALCIUM PHOSPHATE, CALCIUM CARBONATE, SALT NUTRITIONAL INFORMATION PER 8OZ SERVING ENERGY 110 KCAL FAT 5.0 G OF WHICH SATURATES 0.5 G CARBOHYDRATES 22.0 G OF WHICH SUGARS† 10.0 G PROTEIN 0.0 G SALT 0.125 G CALCIUM 240 MG ALL VALUES ARE AVERAGE QUANTITIES. †CONTAINS NATURALLY OCCURING SUGARS

Matcha Scoop CHASHAKU—"tea scoop"—is our house chashaku designed per chanoyu ("tea ceremony") standards. 18 centimeter length, 50º curve, and flat tip for perfect scoops. Use to collect matcha from pouch and portion into chawan (always sift through a sieve—scrape along the mesh with the back of the scoop). Pair with Matcha Whisk (CHASEN) and Matcha Bowl (KUMO) for elevated matcha making. No scale? Use 2 scoops per usucha ("thin tea") or latte.

Matcha Whisk CHASEN is an 80-tine Japanese Chasen—"tea whisk"—for preparing matcha in a chawan. Flick in a "W" pattern just above the floor of the bowl; pressing into the base will bend and weaken tines. Pair with KUMO and Matcha Scoop CHASHAKU for effective matcha making. To prepare usucha ("thin tea"), dose 2 grams of matcha into the bowl through a sifter, introduce 100 grams of cool (160ºF—170ºF) water slowly, and begin whisking immediately to discourage the powder clumping. Whisk aggressively but gracefully, making occasional circular passes to bring particles sticking to the sides into the fold. When the suspension is well-established, continue the W motion slowly 5-10 times, and finish with a twist and lift as though making stiff egg white peaks (this adds a certain thickness to the foam). Rinse and soften bristles in hot water before whisking for improved pliability and foam quality. Dry completely before storage.

Maintain your chasen's natural figure with this elegant, black porcelain stand. SPECIFICATIONS Size: Height: 2 3/4" Diameter: 2 1/2" Care Instructions: Rinse with hot water after each use. Wipe dry to prevent matcha residue buildup. Wash occasionally by hand with hot, soapy water.

The Wabi Sabi Matcha Bowl is made in the Kyoto area of Japan. The bowl is made from natural red Japanese clay, hand shaped and glazed with a lovely speckled cream color. The Wabi Sabi Matcha Bowl is made according to the Raku style, characterized by hand-shaping, low firing temperatures, and early removal of the bowl from the kiln. This results in a somewhat porous or lightweight feeling clay. Give the Wabi Sabi Matcha Bowl a tap with your fingernail, and you'll hear a high ping sound. Each bowl is totally unique and reflects the Japanese aesthetic of Wabi Sabi, an artistic tradition that first emerged in the late Sengoku period in the 1500's. Size: Approximately 4.5in diameter and 3in tall Care: Hand wash with warm water. Please note: Natural variations can occur with pottery. Superficial variations (glaze colors, glaze patterns etc.) are not indicative of manufacturer defects. Teaware is final sale and non-returnable.

A simple steel strainer. Used in gongfucha, this style of strainer is widely preferred for its durability and ease of use. Set it atop a gong dao bei (or directly over your drinking cup) to reliably filter out tea leaf particulates. Produces a crystal-clear decantation every time.

Our gaiwan is a hand-thrown gaiwan ("lidded bowl") from Dehua county in south-central Fujian, China. Dehua is the traditional cradle of porcelain craft and export, having produced wares since the late 10th century. This piece, modeled after the original Ming-era Dehua gaiwans (14th-17th centuries), was designed in-house by us from top to bottom. This is not a factory stock design—the wide tip and base, shorter + wider bowl shape, and 180 ml capacity was the result of many drafts and production samples from our maker in Dehua, Mei Ling. Note the lack of a saucer—though some iterations of gongfucha see the saucer gripped along with the gaiwan when pouring tea, we feel it's an unnecessary hindrance to smooth action, especially for beginners. To further negate the need for a saucer, we widened the base section, allowing for fewer tip-overs, easier grip, and less skin contact with hot porcelain. This gaiwan has been designed for aesthetic beauty, and ease of use. We think you will love it.

BOLI MINI is our house gong dao bei ("fairness pitcher"—公道杯). Also known as a cha hai ("tea sea"—茶海), this half-pint pitcher is used in small format tea steeping (sometimes called gongfu or gongfucha—"tea with effort"). It makes a gongfu session "fair" by collecting steeps of equal extraction from a gaiwan or teapot to then be decanted into drinking cups; without it, tea poured into the first cup would theoretically be weaker than tea poured into the next (as the leaves continue to extract through the pouring process). Certain small-format tea making methods, like Chaozhou gongfu, skip this step in favor of decanting into cups with a back-and-forth motion, ensuring each cup receives tea at all phases of extraction. When serving groups of 2-4, a gong dao bei is necessary. For solo sessions, BOLI MINI holds steeps too large for a single cup. (Our house gaiwan is just under 200 ml; if the average tea cup is 50 ml, one steep is 3-4 cups' worth, making a fairness pitcher indispensable.)

This tea board (tray) has been designed for use in small-format tea steeping. At 28 cm (length) x 18 cm (height) x 4.5 cm (depth), the board comfortably seats a gaiwan or teapot, a gong dao bei, 1-2 cups, and a tea pet—all the makings of a proper gongfu session. A tea board is essentially a water bucket. When steeping in the gongfucha style, water is prone to be spilled: there's preheating your wares, rinsing tea, discarding steeps, and the general splashiness of the small-format process. This board catches that liquid, freeing you to splash and spill as you please. The housing will not leak, even left full of tea overnight. The removable top plate is perfectly flat eliminating wobbling, beveled handles make handling the board easy, and the centimeter tall walls prevent spills and further secure your wares. Use this board with gusto and don't baby it. To wash, lightly scrub with a wet cloth. Avoid soaps unless absolutely necessary.

Hand-crafted by master glassblowers in Hangzhou, China, Teapot BOLI is the result of years of input from baristas, home brewers, and seasoned tea drinkers. This is a simple glass teapot—but carefully designed (every detail labored over by our small team) and expertly manufactured (by true artisans; no factory-stock designs) to make everyday tea steeping an easy joy.

Learn how to make matcha the traditional way! Use the "right tools" to make great matcha and learn about the complex and unique history of the quintessential Japanese tea tradition! Each ticket is for a "place" or set of matcha making equipment. Couples are able to buy two sets so each person has one, or, the set can be shared between two people!