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.
Essential Teas
Matcha Tools
Book a Tasting
Tea is meant to be tasted, explored, and understood. That’s why we offer Tea Visits — an immersive way to discover the right tea for you.
Book a slot through our appointment app for a guided tasting with the tea sommelier. You'll sample a selection of teas, learn the art of brewing, and experience the flavors before deciding what to take home.
