The Stick Joint Teahouse
Welcome to the Teahouse. Whether you are interested in traditional Gong Fu Cha tea service or just want a nice hot cup of something delicious, we have just the thing for you. Interested in learning how to brew the perfect cup? Ask our friendly tea experts on duty about the many ways you can learn to appreciate the subtle complexities of this amazing beverage, and join Kaleidoscope Collective with a monthly tea membership.
Current tea menu
2007 Yi Shan Purple Bud Raw Pu-erh Jinggu ($4 cup/$10 pot)
2013 Yunnan Sourcing "Xue Ju Shu Pu" Ripe Pu-erh and Snow Chrysanthemum ($3.50 cup/$9 pot)
2006 Yi Pin Tang "Menghai Lao Shu" Ripe Pu-erh ($3.50 cup/$9 pot)
2016 Yunnan Sourcing "Golden Needle" Ripe Pu-erh ($3.50 cup/$9pot)
2001 Golden Flowers Liu Bao Guangxi ($4 cup/$10 pot)
Wu Liang Mountain "Jade Tips" High Mountain Organic Green Tea ($4.50 cup/$11 pot)
Shui Jin Gui "Golden Water Turtle" Wu Yi Rock Oolong ($5 cup/$12 pot)
Pu'er or pu-erh is a variety of fermented tea produced in Yunnan province, China, and named after the town of Pu'er. Fermentation in the context of tea production involves microbial fermentation and oxidation of the tea leaves, after they have been dried and rolled. This process is a Chinese specialty and produces tea known as hēichá (黑茶), commonly translated as dark, or black tea. This type of tea is different from what in the West is known as "black tea", which in China is called "hóngchá" (红茶) i.e. "red tea". The best known variety of this category of tea is pu'er from Yunnan Province, named after the trading post for dark tea during imperial China.
Pu'er traditionally begins as a raw product known as "rough" máochá (毛茶) and can be sold in this form or pressed into a number of shapes and sold as "raw" shēngchá (生茶). Both of these forms then undergo the complex process of gradual fermentation and maturation with time. The wòduī (渥堆) fermentation process, developed in 1973, involves an accelerated fermentation into "ripe" shúchá (熟茶) which is then stored loose or pressed into various shapes.
Oolong is a traditional Chinese tea produced through a process including withering the plant under strong sun and oxidation before curling and twisting. Most oolong teas, especially those of fine quality, involve unique tea plant cultivars that are exclusively used for particular varieties.
Different styles of oolong tea can vary widely in flavor. They can be sweet and fruity with honey aromas, or woody and thick with roasted aromas, or green and fresh with bouquet aromas, all depending on the horticulture and style of production.
Green tea is a type of tea that is made from Camellia sinensis leaves that have not undergone the same withering and oxidation process used to make oolong and black tea. Green tea originated in China, but its production has spread to many countries in Asia.
Several varieties of green tea exist, which differ substantially because of the variety of C. sinensis used, growing conditions, horticultural methods, production processing, and time of harvest.
Black tea is a type of tea that is more oxidized than oolong, green and white teas. Black tea is generally stronger in flavor than the less oxidized teas. All four types are made from leaves of the shrub (or small tree) Camellia sinensis. Two principal varieties of the species are used – the small-leaved Chinese variety plant (C. sinensis subsp. sinensis), used for most other types of teas, and the large-leaved Assamese plant (C. sinensis subsp. assamica), which was traditionally mainly used for black tea, although in recent years some green and white have been produced.
White tea may refer to one of several styles of tea which generally feature young or minimally processed leaves of the Camellia sinensis plant.
Currently there is no generally accepted definition of white tea and very little international agreement; some sources use the term to refer to tea that is merely dried with no additional processing, some to tea made from the buds and immature tea leaves picked shortly before the buds have fully opened and allowed to wither and dry in natural sun, while others include tea buds and very young leaves which have been steamed or fired before drying. Most definitions agree, however, that white tea is not rolled or oxidized, resulting in a flavour characterized as "lighter" than green or traditional black teas.