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April showers bring new teas!

That's how that saying goes, right? Right...

Yes, my friends, we have exciting new products in stock! Now available online and in-store for your gifting and personal consumption:

The General's Jasmine
Keemun Mao Feng
Kenyan Purple Tea
Single-Estate Matcha
Four Seasons Taiwanese Oolong
Green Earl Grey

We also have some new geeky blends in development. They're a secret for now, but look forward to a shinier, more geek-proud site full of thrilling collections soon!

Recent posts

April is exciting!

First, a quick reminder that the tea room will be CLOSED next Wednesday-Friday, April 11-13 as it's time for our annual trip back home to California wine country. 😄 We'll be open again Saturday the 14th at 9am and will resume business as usual from there.

There is just SO much happening this month at the tea shop! We've got coming your way...

New Products
This weekend we'll be getting in stock:
Kenyan Purple TeaKeemun Mao FengGreen Earl GreyFour Seasons Taiwanese Oolong (light roast)Matcha (single-garden) Keep your eyes on our Instagram, Facebook, Twitter and Tumblr for product listings as they become available online!

Rad Events
Art walk (Zan Edson) - 4/6, 6-8pmLive music (Harpsona) - 4/7, 7-8pm Game night - Every Friday, 6-8pmCraft & Chat - Every Sunday, 1-4pmCLOSED - 4/11 through 4/13D&D mini painting & swap - 4/14, 1-4pmSpace-themed open mic - 4/14, 6-8pmRPG night (The Tribunal) - 4/20, 6-9pmFrench practice Meetup - 4/21, 2-4pm Latinx Nerd Meetup - 4/21, …

What we're about: a guide for new & old friends

In the wake of the recent Adagio Teas scandal, we've received hundreds of new followers and customers over the last two days. Our email is blowing up and I can barely keep up with social media conversations! This is a great problem to have, though I do hope you'll all bear with me if order processing and email response are a hair slower than usual.

This seems like an ideal time for an introduction to our new friends and a reintroduction to our longtime friends. So hi, nice to meet you!

I'm Friday, and this is my tea shop. I launched Friday Afternoon in October of 2010 after half a decade of obsessive and passionate tea and business studies. I was raised by huge nerds and hippies (hence the combination of medicinal ingredients and geek themes). When I first started developing blends, I realized pretty quickly that there was high demand for fun themed tea blends, and that tabletop gamers were beginning an exciting transition from unhealthy energy drinks and sodas to high qua…

Retiring Blends

To make room for more unusual single-origin leaf and popular blend collections, we'll be retiring a few of our teas at the end of March. Let's call it Spring Cleaning!

Teas being retired as of March 31st:

Love Me Some PieTeddy Bear DoctorBaby's BlendKiss Kiss Bang Bang
Knuckle SandwichSupersonicPeachy Dream The Red Plumber
Battlestar Galactica
Kaboom!Setting Things on Fire 
Stock up now before they're gone!

Guest Post - Harrison of Milk and Leaf Co.


My name is Harrison and I'm an avid ice cream maker who a bit ago began focusing on making specifically tea infused ice cream. I live in the East Fremont/Wallingford neighborhood and recently was asking some questions about tea while at the shop. After a very helpful exchange, and a returned sample of the results, Friday suggested I make a guest blog post to share my story and give a recipe so people can make tea infused ice cream at home!

Before we get into the recipe, I thought I'd share a little bit on what ice cream and tea means to me. I started making ice cream actually as a way to slow myself down. See, I've always eaten a lot of ice cream. Like, a lot. Growing up, my family always had ice cream around the house. We liked to sit and talk while eating a large bowl full. That tradition only expanded as I got older and it became common for dinner plans to end with "so, ice cream?" Ice cream has always been an institution in my life, but at a certain poin…

Common Tea Questions

Today we'll answer some frequently asked questions in the tea industry.
These are queries I have received repeatedly over the years, so don't worry. You're not alone in wondering how to Tea!

How much leaf should I use?
Depending on the cut of the leaf, the quantity of water and the method of brewing. As a general rule of thumb, start with a teaspoon of leaf per 8 oz. of water. With larger cut leaf, you'll need a bit more, due to all the air that exists between the curlicues of a bigger cut. With small cut leaf, you can get away with a little less due to the lack of much air space between leaves. The strength of a good cup of tea is highly subjective, so start at the 1 tsp/8 oz. baseline and adjust to taste as you like.

How hot should my water be?
Once again, this depends on a number of factors. We always say, "The darker the leaf, the hotter the water." White teas, yellow teas and light steamed greens will scald over 185°F, but should be at least 170°F to shock en…

Late Winter Cocktail Recipes

Hello and happy mid-February, lovelies!

Earlier this week, my dear friend Rebecca (owner/operator of The Shrubbery) and I co-taught a mocktail/cocktail workshop here at the tea room. It was a fabulous success and a grand time was had by all. We intend to run this as a seasonal event, with new recipes tailored for each time of year!

As promised, here are the recipes from this event. Enjoy, and let us know your favorite mixed drinks for this time of year!

Faded Rose (Makes 2) 2 oz Rhubarb shrub .5-.75 tsp rose water, to taste 2 dashes Peychauds bitters Cold seltzer or cava OPTIONAL: 2 oz gin
In a mixing glass combine shrub, rose water and bitters. Stir well with ice. Strain into two coups. Top with chilled seltzer or cava.

XVII (Makes 2) 3 oz strong brewed Houjicha tea 1-1.5 oz Elderberry syrup by taste 4 dashes Aromatic bitters OPTIONAL: 3 oz Reposado Tequila
Combine everything in a shaker with ice. Shake until well chilled. Strain into a coupe and garnish with an orange twist