tea.restaurant
the community for restaurant tea programmes
built for the owner who needs to know a Chinese tea programme pays for itself before hiring a consultant, the sommelier who has to build a pairing menu and train the floor to serve it with confidence, and the buyer who wants tea by the kilo at a transparent per-cup cost instead of retail tins — this is where real-world service questions meet the depth of Chinese tea tradition, hosted by Teamotea.
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- practitioner discussion threads
- 10
- gatherings, pop-ups and roundtables
- 4
- structured cohort programmes
- 6
- resident tea experts
conversations from the pass
what restaurateurs are discussing right now
the most candid conversations in hospitality happen when no diners are listening. in threads like 'tasting-menu pairings' and 'cost-of-goods on a tea programme', chefs and sommeliers break down real numbers and real mistakes — a Fúdǐng silver needle that goes bitter by the seventh table, or a Yúnnán shēng pǔ'ěr (生普洱) that needs a 30-second steep at 92°C to sing. for the theory behind these practical threads, tea.school offers structured courses that ground you in the terroir and processing.
- — 01
tasting-menu pairings: what we learn from a six-tea progression
Sommeliers and tea directors share how Chinese teas anchor a seven‑course progression — where dancong’s florals lift, shú pǔ’ěr grounds, and a single misstep can unbalance an entire evening.
- — 02
training floor staff on tea: scripts, tastings and the two-brew rule
How to build a concise, memorable tea knowledge programme for service staff — without turning the pre-shift meeting into a masterclass. A framework drawn from real restaurant floors in Hunan, where teams have been coached on green, yellow, and black teas.
- — 03
cost of goods on a tea programme: from 2% to 12% of beverage revenue
Most restaurateurs fixate on wine markups while tea floats under the radar — but on a busy service, loose leaves quietly burn a hole in your COGS if you never run the numbers. Here’s the real math from Yunnan to London, straight from the procurement desk.
for restaurants and HoReCa buyers