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The one in Alhambra even has a little sneaker store attached in case you are rolling with the homie who insists on ordering the gold foil one while buying the loudest kicks to match. With locations around the world, including New York and Houston, as well as Alhambra and Rowland Heights, Xing Fu Tang is a global force. This makes for other less-than-ideal aspects to their factory-like shops.
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Compared Seattle’s Floating Leaves to Salt Lake’s Tea Grotto and San Francisco's Red Blossom. Guzzled down Chai at Samovar in the Bay Area and contemplated people’s obsession with Boulder’s Dushanbe Teahouse. I salivate for the Turkish çay I drank in Istanbul whenever I see a backgammon board.
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Devan’s wife, Reena, has helped promote tea culture and education in Los Angeles through Chado and the city’s tea festivals for decades. Chado usually has several flushes of Darjeeling and Assam teas from different gardens and grades in stock. Not surprisingly, these are the best teas to enjoy here whether as a stop in for tea-time or to brew at home. Like Denong (see-below), Yoshan is an overseas tea producer who chose to open its flagship U.S. store in the Los Angeles area.
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Eventually, he opened a small tea shop in Korea in 2015 before moving to Los Angeles a few years later. Here, Kioh offers tea classes, plays an active role in the Korean craft pop-up Maum (which celebrates Korean makers and Korean excellence), showcases Korean teas as well as tisanes (fermented green tea, mugwort tea, lotus leaf tea), and dreams up ways to bring excellent teas into the L.A. His classes aren’t cheap—between $80 and $200 for a couple of hours—but what’s special about drinking teas with Kioh is that his way of preparing and serving teas is uniquely his own. For a recent class, he served three outstanding kinds of Tieguanyin using a Korean-made gaiwan, a copper kettle, and a Chinese tasting set from the 1980s. He’s managed to take that initial spark of tea-love as a teenager alone in Shanghai and spin it into a tea experience that’s all his own. If you love tea and live in Los Angeles, even if his classes are out of your budget range, try some of the teas he sources (they can be ordered online or at his events) and keep an eye on Kioh—the story of his romance with tea is far from over.
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I had spent much of 2015 running the trails of Griffith Park, completely oblivious to the tea house until it was already gone. Now only a small bench and the frame is left on a small trail due north of the Mount Hollywood overlook, like a chalk outline of what held so much promise for Los Angeles tea. In 2015, a group of anonymous artists and woodworkers put up a tea house in Griffith Park overnight without permission.
Opened in November 2017 (the same month and year as Tea Master), Denong has been the premier local hub for Pu’erh teas, not just in Los Angeles, but on the entire West Coast. You might be able to spot the unmistakable disc-shaped cakes, wrapped individually in thin paper or stacked together in a bamboo husk and sold as a bundle, in other tea shops in-person or online. But few, if any, other actual producers of Pu’erh tea have brick-and-mortar locations outside of East Asia (Denong’s other stores are in Yunnan, the home of Pu’erh production, as well as Hong Kong and Taiwan).
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Using redwood from the 2007 Griffith Park fire, the tea house was a place visitors could interact with on their own terms. It held impromptu tea ceremonies and guests could write their hopes for the city on little wood blocks. Born in 1998 in Taichung, Taiwan’s second largest city, located in the center of the island, this chain grew to have a couple hundred locations in Taiwan alone in its first 15 years.
Reserving a space for late night tea costs $35 and often sells out. It’s a sincere and relaxing way to spend a weekend night, the kind of place where you can whisper and be heard. Tea at Shiloh adds a tea-colored hue to the kaleidoscopic nightlife options available in Los Angeles and is as enjoyable to spend time alone in as it is with friends or a partner. We believe that only after enduring through bitter - business complications, personal struggles, and so on - does sweet achieve its full glory.
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They believe that only after enduring through bitter - business complications, personal struggles, and so on - does sweet achieve its full glory. In most cases, the sweet never even emerges.In other words, sweet takes work. And when all of that toil produces something heart-stirring and pleasing, they do not forget to embrace it, to treasure it. With two options—and some seasonal specials—per major tea category (green, oolong, black, pu’erh) this is a place built to experiment and explore teas with a friend or solo dolo. There are ample, and reasonably priced, teawares available in the showroom to keep the party going when you get home and you can buy any of their loose leaf teas to brew later as well. As the business grew, founders Rong Pan and Qin Liu moved several times until they arrived at their current location, in the heart of Boulders busy Pearl Street Mall.
The climate, the soil, the elevation, the weather, the age of the tea tree, the cultivar; all of these things have an effect on what we eventually put in our bodies. Their regular tapioca pearls aren’t out of this world, but their mini pearls are particularly good with any of the above teas. Since the pandemic, they haven’t offered indoor seating, but take your boba tea from Pot of Cha to go and ride around knowing that you might be sipping the best driving drink in Los Angeles proper.
It’s nice to enjoy the drinks in the store, sitting on the stool, flipping through a magazine as you flip the cup back and forth, thinking about how tea and cheese are practically made for each other when boba gets involved. The kind of cheese at Little Fluffy Head—and found at many boba shops around town now—is, of course, different from pizza cheese. It lands between whipped cream and a whipped cream cheese, but Little Fluffy Head calls theirs “Cheesecake Cream.” On its own, it tastes like slurping down tiny salty clouds. It’s a balled oolong that can be anywhere from lightly to heavily roasted, and was a precursor to the oolongs that Taiwan would eventually start producing (and that the people would fall in love with the world over in both boba teas and more ceremonial settings).
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