High mountain tea gardens
Taiwan — the island language of oolong
Mountain gardens, layered roasting and the decisions that give each Taiwanese oolong its own character.
READ THE FIELD NOTE
Modern tea culture, built around real life
Du’sha brings expressive whole-leaf tea into everyday homes and contemporary hospitality.
We choose tea for the pleasure of drinking it, consider how it works with food and create practical ways to brew and serve it well
TEA FOR NOW
What we are drinking this
week
Every Friday, we return to the table with a new way to make tea and a changing edit shaped by the season, the weather and what feels good to drink now.
Cold-brewed Ginseng Oolong with apricot
Cool and gently sweet, made for a slow late afternoon beside salty cheese, olives or a simple summer lunch.
Add 6 g of tea to 1 L of still filtered or bottled water and leave it in the fridge for 6–8 hours. Strain, add a few thin slices of apricot and pour over ice. For a lighter, longer drink, finish each glass with a small splash of sparkling water.
The summer edit
A summer day
in tea
Four teas for the shape of a summer day: fresh and green before lunch, soft beside food, toasted as the afternoon slows, and fragrant when evening arrives.
Dragon Well
Hazelnut · sweet pea · brioche
Cold before lunch. Pair with summer vegetables, grilled fish, goat cheese.
Explore
Moonlight White
Melon · dried apricot · flowers
Cold in the afternoon. Pair with soft cheese and stone fruit.
Explore
Rooibos Earl Grey
Orange peel · bergamot · honey
For a caffeine-free evening. Pair with an almond cake and dark chocolate.
ExploreFOR MAKING TEA
A few good things are enough
A pot that pours well, a cup you reach for. Begin with a complete set, find something useful for every day or build a matcha place of your own.
THE LIFE OF A TEA JAR
The tea changes.
The jar stays.
One jar, ready for the next tea.
Our dark glass jars are made to remain part of the home. When one tea is finished, the label comes away, the glass can be washed and another tea can take its place.
01
Dark glass protects the leaves
02
The paper label comes away
03
A fresh label begins the next tea
TEA FOR HOSPITALITY
Tea for places with a point of view
We work with hotels, restaurants, cafés and workplaces to create tea programmes that belong naturally to the space. A focused tea list, matcha and cold drinks, useful teaware, staff training and ongoing supply are developed around the menu, the guests and the reality of service.
01
Tea lists and food pairing
02
Matcha and cold tea drinks
03
Teaware, training and supply
Tea designed around the space, the menu and the people.
TASTINGS & EVENTS
Taste the tea
with us
Some teas make more sense when they are brewed, compared and talked through together. We host small private tastings by appointment in Tala, alongside occasional public events and collaborations around Cyprus.
A table set for tasting
WHERE OUR TEA COMES FROM
Field notes from
where tea begins
One of the questions we hear most is where our tea comes from. This journal is our answer: stories from the farms, factories and makers we work with, the regions we return to, and the journeys behind the teas that enter our collection. Some notes begin at our tasting table; others are written on the road.
TEA LETTERS
A letter from
the tea table
New teas, field notes, seasonal drinks and invitations from Cyprus. Sent occasionally, when there is something worth sharing.