Diving for seaweed, visiting fungi farms, and trying our hand at blowing glass are just some of the examples of how our front of house team learns outside of the daily routines of the restaurant. They make it a point to deepen their knowledge in any given subject, and this week Simon from @io.japanesetea came to teach us a little about the Japanese tea landscape. We tasted three different processing methods of Yabukita—the most widely cultivated varietal in Japan, while learning about different terroirs and tea customs, ending with a beautiful poem shared by Simon. It was a moment for us to slow down and take pleasure in the mundane details that accompany drinking a cup of tea. {poem — by Baisao }