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IN A SENSE : October

A monthly composition of Sensory Inspiration.
The origins of this series is rooted in the ethos of Leaves and Flowers. We aim to offer an experience by selecting teas and objects that ignite the senses. Our guiding principles in tea procurement and botanical formulation surround beauty, aroma, delicacy, and nuance. We select objects and wares that enhance and support the art of drinking tea; inviting presence, sensory awareness, and the foundations of daily ritual.
The naming of this newsletter series was inspired by an interview with the contemporary author and poet, David Whyte, wherein he defines 'Innocence' as, "the ability to be found by the world you're inhabiting." This definition fully captures the feeling of our new newsletter series, and within the word we found our series title, IN A SENSE.

With this notion of innocence at the heart we offer you our inspiration each month, calling upon our senses to fully inhabit and be found by the world we're inhabiting.
Sensory Notes - Earth Hues, Crisp Air, Observing Sound, Warm Envelopment, Slower Movement
Rinko Kawauchi is a Japanese photographer whose images bring a sense of awe and wonder to everyday moments. In her work, themes of death and destruction are captured through the lens with striking beauty, challenging us to see these natural cycles as upward spirals that connect us all.
Above Images by Rinko Kawauchi.
"Quantum Listening is listening to our listening. The field expands to embrace all kinds of listening with openness to all possibilities."  - Pauline Oliveros
Musician and composer Pauline Oliveros encourages a new way of listening through her musical compositions and exercises that focus on healing and transformation through radical awareness of our surroundings. We've been playing her album, Deep Listening, and tuning in to our hearing sense, experimenting with listening on a higher (and deeper) level.

Questions to ask while listening: "What is the difference between hearing and listening? Does sound have consciousness? Can you imagine listening beyond the edge of your own imagination?"
- Pauline Oliveros, Quantum Listening
In the coming weeks we'll be releasing a very special incense, and our first incense collaboration. The scent is composed of 5 ingredients: Copal from Mexico, Tonka Bean from Peru, Juniper from Ibiza, and Olive Leaf from Mallorca. These ingredients are all sacred to their places of origin, and together weave a scent that can only be experienced. We've been burning a stick each day since we received the shipment from Japan, and can't wait to share it with you. Release date coming soon, stay tuned! 
Our Signature Earl Grey tastes like Autumn, with its bright citrus aroma that reminds us of golden, sun-kissed days. October is a transitional month calling for iced tea on sporadic warm days, and hot tea with a splash of milk at the first signs of winter. Earl Grey is delicious hot or iced and often the tea we reach for this time of year. It's also an exceptional flavor to use in baking, bringing brightness and complexity to familiar recipes like this Orange Almond Cake by Claudia Roden.
2 Oranges (preferably navel)
2 Tbs Earl Grey Tea
6 Eggs
2 ½ C Almond Flour
3/4 tsp Kosher Salt
1 C Sugar
1 tsp Baking Powder
- In a saucepan, submerge whole oranges and earl grey tea in water.
- Bring to a boil, then lower heat and simmer for 2 hours.
- Remove the oranges and tea leaves from the water and allow the oranges to cool. In a food processor, blend the oranges (removing any seeds prior) and tea leaves into a puree.
- Preheat oven to 350F.

- Beat eggs and sugar until pale and creamy (3-4 minutes).
- Fold in almond meal, baking powder, salt, and orange puree.
- Pour into a 9” greased springform cake pan and bake for 1hr – 1hr 20 minutes.
- To serve, top with a dollop of mascarpone.
ANANAS ANANAS  food-art studio creates edible installations that encourage interactions with food in an experimental and tactile way. By using food as the medium, their intentionally temporary exhibits force the audience to participate mindfully and in the present moment. While deconstructing the fine dining space, the duo seeks to connect and immerse the audience on individual and collective level in the food they eat.
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