How we buy
Occhikeeve Tea House rotates a focused list rather than a catalogue that never ends. Each shipment is tasted against the previous lot. If a green loses its snap, we wait for the next harvest instead of stretching stale stock. Guests on Dizengoff Street can ask which leaves arrived this week; the chalkboard behind the counter usually carries two or three new notes.
We weigh to order for take-home pouches and keep sealed tins for the busier blacks. Staff at Occhikeeve will suggest water just off the boil for greens and a fuller roll for breakfast blends. Nothing here is medical advice — only kitchen sense for a better pot.
Families on the shelf
Greens — Coastal Sencha and Jasmine Pearls lead the morning board. Expect grass, citrus rind, and a clean finish. We steep cooler and shorter so the cup stays sweet.
Blacks — Dizengoff Breakfast is the Occhikeeve house blend: malt, a hint of peel, and enough body for milk if you prefer it. Smoked Keemun sits beside it for guests who like a quieter evening pour.
Oolongs — Iron Goddess and Roasted Rock reward a second and third infusion. Ask for the small clay set if you want to linger. Occhikeeve prices these by the service, not by a single hurried cup.
Herbals — Lemon verbena and chamomile night are caffeine-free options that still feel considered. We use whole flowers and leaves, not dusty tea bags from a warehouse aisle.
Take-home notes
Every pouch from Occhikeeve leaves with a small card: leaf name, suggested grams, and water cue. If you brew at a different altitude or with a very hard tap, adjust freely — the card is a starting point. For gifts, we wrap simply in paper with a twine seal; no plastic clutter.