Roy in the New York Times

Starting the year off right, Roy was featured in a New York Times article on Bay Area tea culture today. The article ran in the "Dining and Wine" section. Calling Roy "something of a father figure to the fine-tea scene," author Gregory Dicum particularly noted the "distinctive Bay Area flavor profile" of the puerh Roy ages in his Oakland warehouse. Dicum also mentioned the organic hand-pulled noodles that are featured in our Berkeley restaurant, as well as Roy's plans to buy land in California where he can start growing tea.

Judging from Day 1, 2010 is off to a good start! Best New Year wishes to our tea-loving friends. We're looking forward to many opportunities to surprise and delight you, and serve you great tea, in the months ahead.