tea.restaurant
the community for restaurant tea programmes
tea.restaurant brings together chefs, sommeliers, F&B directors and front-of-house teams who want to build thoughtful Chinese tea offerings — from a single well-chosen oolong on the pass to a full tasting-menu progression of raw and ripe pu-erhs, delicate white teas and aromatic dancong. hosted by Teamotea, this is where real-world service questions meet the depth of Chinese tea tradition.
From the community
Recent discussions
- — 01
Brunch tea programme — design notes
Designing a Chinese tea programme for brunch means rethinking pace, palate, and presentation. Lighter teas, faster service, and a focus on freshness can transform morning service. Senior expert Chen Hui Yi shares the key considerations drawn from his work in Guangdong restaurants.
- — 02
Charcuterie boards and Chinese tea — what actually pairs
How cured meats from Iberian, French, and Italian traditions interact with Chinese tea categories. Zhou Xiang shares real-world tasting notes — which teas elevate the fat and salt, and which kill the palate.
- — 03
The cheese course and Chinese tea — the third path
The cheese course no longer needs to default to port or sweet wine. Three Chinese teas — one white, one oolong, one fermented — demonstrate how tea can match and elevate a cheese board, from bloomy rind to washed rind to aged hard cheese.
- — 04
Chocolate pairing — shu pu'er and dark single-origin
Exploring why shú pǔ'ěr becomes the natural pour when a dark-chocolate dessert lands on the table. A quiet look at pairing logic from three working restaurants that make it work week after week.
- — 05
Cost of goods on a tea programme — the unsexy math
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.
- — 06
Dessert pairing with aged sheng — the underused combination
Sommeliers lean on sweet wines for the final course, but aged *shēng pǔ'ěr* offers complexity without residual sugar: dried figs, antique wood, and a returning sweetness that cleanses rather than cloys. Amgalan Chin opens the conversation on tea.restaurant.
- — 07
Glassware vs Yixing on the pass — what works in restaurant service
A tea master’s honest take on choosing between transparent showpieces and seasoned clay when every second on the pass counts. Fang Ting draws on years of service-trial data, breakage logs, and guest feedback.
- — 08
Kombucha and tea pairing — not confusing guests
When a restaurant menu lists both kombucha and traditional Chinese tea, guests often ask: are they the same drink? Zhou Xiang shares how to structure a pairing programme that honours each beverage’s distinct character — from fermentation to flavour — and teaches guests to appreciate the difference.
- — 09
Late-night tea service after dessert
A quiet shift is unfolding in fine dining: after the last spoonful of dessert, the digestif trolley is being rolled back and replaced by a small wooden tray carrying a steaming gaiwan. This thread unpacks why Chinese tea — particularly well-aged *shóu pǔ'ěr* (熟普洱) — is becoming the chosen nightcap, what a successful late-night tea service actually demands, and how guests are responding.
- — 10
Oolong with game meat — wuyi and duck
Wuyi rock teas meet the rich, wild notes of game and duck. Notes from the field on why high-fire yancha opens up where heavy red wine closes down, and how restaurants are structuring tea-led tasting menus around roast fowl.
Groups
16 active cohorts
Head sommelier — Chinese-tea certification prep
a six-month, part-time programme engineered for working sommeliers who want to bring authoritative, exam-ready knowledge of Chinese tea into their restaurant programmes. we work through the entire tea.academy Level II curriculum, from leaf identification and processing through to advanced sensory analysis and menu construction, so you sit the examination with calm depth.
Pairing research cohort — quarterly
A 13-week guided research programme for restaurant professionals exploring systematic pairings between Chinese tea and global cuisines. Led by Mei Yang, the cohort produces publishable findings for the tea.restaurant pairing directory.
Restaurant tea programme — twelve-week build
A twelve-week live cohort for restaurant teams ready to design, source, and launch a Chinese-tea programme that sits confidently next to a wine list. Led by Senior Tea Expert Mei Yang, the sessions blend tasting, menu engineering, and supplier relationships — so that when service begins, your staff and your guests taste the difference.
Training curriculum cohort — restaurant educators
Designed for restaurant training leads who want to build an in-house Chinese tea education programme, this eight-week online cohort combines live sessions, curriculum design workshops, and guided tastings with Senior Tea Expert Zhou Xiang. You’ll leave with a complete staff training blueprint and the confidence to lead tea service across your venues.
Шеф-сомелье — подготовка к сертификации по китайскому чаю
шестимесячная программа с частичной занятостью, созданная для практикующих сомелье, которые хотят привнести в свои рестораны авторитетные, готовые к экзамену знания о китайском чае. мы проходим всю программу tea.academy Уровня II — от идентификации листа и обработки до продвинутого сенсорного анализа и составления меню, чтобы вы сдавали экзамен со спокойной глубиной.
Исследовательская когорта по сочетаниям — ежеквартальная программа
13-недельная исследовательская программа с наставничеством для ресторанных профессионалов, изучающих систематические сочетания китайского чая и мировых кухонь. Под руководством Мэй Ян когорта создает публикуемые результаты для каталога сочетаний tea.restaurant.
Программа чая для ресторана — двенадцатинедельная разработка
Двенадцатинедельная живая когорта для ресторанных команд, готовых спроектировать, закупить и запустить программу китайского чая, которая уверенно соседствует с винной картой. Под руководством старшего эксперта по чаю Мэй Ян сессии объединяют дегустацию, инжиниринг меню и отношения с поставщиками — так, чтобы с началом обслуживания и ваш персонал, и ваши гости почувствовали разницу.
Когорта разработчиков учебных программ — ресторанные образователи
Предназначена для руководителей ресторанного обучения, которые хотят создать внутреннюю программу по китайскому чаю, эта восьминедельная онлайн-когорта объединяет живые сессии, воркшопы по разработке учебных программ и дегустации с гидом под руководством старшего эксперта по чаю Zhou Xiang. Вы уйдёте с готовым планом обучения персонала и уверенностью вести чайное обслуживание во всех ваших заведениях.
首席侍茶师 — 中国茶认证考试准备
一个为期六个月的兼读课程，专为在职侍茶师设计，旨在将权威、应试就绪的中国茶知识带入他们的餐厅企划。我们将完整走过 tea.academy 二级课程大纲，从茶叶辨识与制程，到高端感官分析与茶单建构，让你从容应考。
配对研究小组 — 季度制
一项为期13周的餐饮专业人士导向型研究计划，系统性探索中国茶与全球料理的搭配。由 Mei Yang 主导，该小组所产出的研究成果将收录至 tea.restaurant 的配对目录中。
餐厅茶饮规划 — 十二周建构
为准备设计、采购并推出中国茶饮方案的餐厅团队，提供为期十二周的实时课程，让茶单自信地与酒单并列。由资深茶专家 Mei Yang 主持，课程融合品鉴、菜单设计与供应商关系——让服务启航时，您的员工与宾客能品味出差异。
培训课程共学小组 — 餐饮培训师
专为想要创建内部中国茶培训课程的餐厅培训主管设计，这个八周在线共学小组结合了直播课程、课程设计工作坊，以及与资深茶专家 Zhou Xiang 的引导品茶会。你将带着一份完整的员工培训蓝图和带领茶艺服务的自信离开，可运用在你的各个场馆。
首席侍茶師 — 中國茶認證考試準備
一個為期六個月的兼讀課程，專為在職侍茶師設計，旨在將權威、應試就緒的中國茶知識帶入他們的餐廳企劃。我們將完整走過 tea.academy 二級課程大綱，從茶葉辨識與製程，到進階感官分析與茶單建構，讓你從容應考。
配對研究小組 — 季度制
一項為期13週的餐飲專業人士導向型研究計劃，系統性探索中國茶與全球料理的搭配。由 Mei Yang 主導，該小組所產出的研究成果將收錄至 tea.restaurant 的配對目錄中。
餐廳茶飲規劃 — 十二週建構
為準備設計、採購並推出中國茶飲方案的餐廳團隊，提供為期十二週的實時課程，讓茶單自信地與酒單並列。由資深茶專家 Mei Yang 主持，課程融合品鑑、菜單設計與供應商關係——讓服務啟航時，您的員工與賓客能品味出差異。
培訓課程共學小組 — 餐飲培訓師
專為想要建立內部中國茶培訓課程的餐廳培訓主管設計，這個八週線上共學小組結合了直播課程、課程設計工作坊，以及與資深茶專家 Zhou Xiang 的引導品茶會。你將帶著一份完整的員工培訓藍圖和帶領茶藝服務的自信離開，可運用在你的各個場館。