TEA FOR HOSPITALITY

Tea for places
with a point of view.

We help cafés, restaurants, hotels and workplaces build tea programmes that feel distinctive to guests and remain simple for the team to serve.

BUILD YOUR TEA MENU SEE STARTING PRICES

BUILT FOR

Cafés

Restaurants

Hotels

Workplaces

WHY TEA, WHY NOW

Not predictions from anonymous market reports: named venues, observed sales, recognised hospitality experts and real tea programmes already in service.

The opportunity is already
on the menu.

Food & Wine24 March 2025

2×

Four Seasons Philadelphia doubled non-alcoholic sales.

After the hotel added a visible non-alcoholic section to its restaurant menus, sales during the first five months doubled the property’s total non-alcoholic sales from the previous year. The same report says non-alcoholic beverages account for 30–35% of daily beverage sales at Junoon in New York.

WHAT THIS MEANS FOR A VENUE

A considered alcohol-free drink should not be hidden below soft drinks. Menu position, language and presentation can turn it into a deliberate order.

READ THE CASE STUDY ↗

Reuters4 July 2025

Matcha demand is moving faster than supply.

Japanese green-tea exports rose 25% by value in 2024, while a Kyoto tencha auction reached a price 170% above the previous year.

WHAT THIS MEANS FOR A VENUE

Simply listing matcha is no longer enough. Reliable supply, the right matcha for each use and recipes that protect quality and cost matter more as demand rises.

READ THE REUTERS REPORT ↗

Michelin Guide25 March 2024

Tea pairing is entering serious dining.

At Michelin-starred Esora in Singapore, a resident tea specialist develops seasonal pairings in close collaboration with the kitchen.

WHAT THIS MEANS FOR A VENUE

Tea brings its own temperature, roast, florality, bitterness and texture to food. It can sit beside pastry, seafood, vegetables, cheese and dessert without imitating wine.

READ MICHELIN’S GUIDE ↗

Hotel Dive · Marriott21 January 2025

Hotels are reworking tea as an experience.

Marriott culinary executive Stephen Toevs highlighted contemporary high-tea formats as a hotel food-and-beverage direction, citing The Gwen’s tea service with a live DJ and drinks.

WHAT THIS MEANS FOR A VENUE

Tea can become a bookable occasion, welcome serve, weekend programme or visible part of a hotel’s identity—not only a sachet beside the kettle.

READ THE EXPERT INTERVIEW ↗

IWSR6 August 2025

Guests are drinking less, but still choosing quality.

IWSR describes selective premiumisation: health and economic pressures lead people to drink less, while experience, relevance and perceived value still justify trading up.

WHAT THIS MEANS FOR A VENUE

Removing alcohol should not remove ceremony or value. Tea, sparkling tea and matcha can occupy that premium space when the drink clearly earns its price.

READ THE IWSR ANALYSIS ↗

WHAT WE CAN BUILD

Begin with one useful improvement or create the full programme. Every format is designed around your menu, guests and service reality.

Great tea.
No complication

01

A focused tea list

Three to six whole-leaf teas with clear reasons to be there, practical brewing and language guests can understand.

02

A matcha programme

Matcha selected by use, tested recipes, bar workflow, staff training and supply that protects consistency.

03

Cold and sparkling tea

Cold brew, tea spritzes and non-alcoholic pairings designed to fit the kitchen or bar you already have.

04

Tea with food

Pairing guidance for breakfast, pastry, cheese, dessert and tasting menus, written in language your team can use.

05

Hotel and room tea

A simple in-room setup, breakfast service, welcome drinks, wellness moments or a more considered afternoon tea.

06

Retail and guest take-home

Selected jars, refills and teaware that allow guests to continue the experience after the table.

START SMALLER THAN YOU THINK

You do not need twenty tins, specialist ceremony or a second bar station. A short list with distinct roles is easier for guests to choose and easier for staff to remember.

Morning

Ceylon or Assam

Clear with breakfast, milk-friendly and familiar enough to order without explanation.

All day

Roasted or floral oolong

More distinctive, naturally food-friendly and suitable for several infusions.

Evening

Rooibos or roasted buckwheat

Caffeine-free, satisfying and strong enough to sit beside dessert.

Add one

Matcha, iced tea or sparkling tea

One signature drink gives the menu a visible reason to be remembered.

SIMPLE TO LAUNCH

We do the tea work before it reaches your service.

From first tasting
to the first order.

01

Tell us about the venue

Menu, guests, service style, current equipment and what you want tea to do.

02

Taste a short selection

We narrow the options before the meeting so the tasting stays focused.

03

Receive the programme

Tea list, recipes, teaware, price structure and the practical service plan.

04

Train the team

Hands-on preparation, tasting language, storage and troubleshooting.

05

Reorder and adjust

Ongoing supply, seasonal changes and support when the menu evolves.

STARTING POINTS

Visible starting points make it easier to understand what is involved before beginning a conversation.

Know the shape
of the investment.

START SMALL

Tea List Starter

From €350 SETUP

For a café, restaurant or small hotel that wants a short, better tea list without changing the whole operation.

Consultation and focused tasting
Three-tea menu recommendation
Brewing recipes and menu wording
One staff training session

ASK FOR A PROPOSAL

Tea stock and optional teaware are quoted separately at trade prices.

MOST REQUESTED

Matcha Launch

From €450 SETUP

For venues ready to serve matcha with more consistency, clearer quality and a few strong menu options.

Matcha selection by menu use
Hot and iced recipes
Workflow and equipment list
Hands-on team training

BUILD A MATCHA MENU

Matcha stock, milk testing and equipment are quoted according to volume.

FULL PROGRAMME

Tea Across the Venue

Custom PROPOSAL

For hotels and larger hospitality groups using tea across breakfast, restaurant, rooms, wellness, events or retail.

Multi-outlet tea architecture
Food and non-alcoholic pairing
Teaware and service systems
Training, launch and supply plan

DISCUSS THE VENUE

A clear itemised proposal is prepared after the first conversation.

Confirm all prices before publishing. Tea stock, equipment and travel may be quoted separately depending on the venue and project.

TEA KNOWLEDGE, TRANSLATED FOR SERVICE

We care about the leaf.
We also care about Friday night.

A tea can be exceptional and still be wrong for the venue. We select for flavor, food pairing, cost per serve, preparation time, consistency and the confidence of the person making it.

01 Tea-sommelier-led selection

02 International Tea Academy Tea Master

03 Japanese Tea Foundation training

04 Based in Cyprus with local supply and support

05 Built around flavor, food and real service

HOSPITALITY FAQ

Before we begin.

Can we start with only a few teas?

Yes. A focused three-tea list is often the best first step. It is easier to train, easier to sell and gives us clear information before expanding.

Do you supply equipment and teaware?

Yes. We can recommend and supply the teaware and practical equipment needed for the programme, from simple glass brewers to matcha tools and service pieces.

Can you work with our existing menu and bar setup?

Yes. The programme is designed around the equipment, staffing and service flow you already have. We only suggest additions that solve a clear problem.

Do you train new staff after launch?

Ongoing or refresher training can be added when the team changes, a seasonal menu launches or a preparation issue needs attention.

How are wholesale prices and reorders handled?

Approved venues receive trade pricing and a clear reorder process. Supply, pack formats and minimums are agreed according to the programme and expected volume.

Do you work outside Paphos?

Yes. We work across Cyprus. Travel, remote preparation and training format are discussed according to the venue and project.

BEGIN THE CONVERSATION

Tell us what tea
could do for your place.

A new opening, a weak tea list, a matcha programme, better room tea or one signature drink are all good places to begin.

We reply with the next practical step: a short call, a focused tasting or the relevant trade information. No long brief is required.