Our Philosophy
Tea should never taste like a hurry.
We started Allice Teaspot in a converted garage behind our house, roasting a single kilogram of oolong on weekends. Nine years later, we still weigh every blend by hand, still refuse anything that has traveled through a warehouse for more than a season, and still answer the phone ourselves.
The shop is named for David's late aunt Allice, who kept a chipped brown pot on the stove from morning until she went to bed. That pot is on the shelf behind the counter today.
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