Traditional tea-making
To discover the art of traditional tea, matcha and mate preparation is to discover practices rich in nuance, where the quality of the accessories is as important as the infused leaves. These methods have been handed down through the centuries, and combine an appreciation of aromas and flavours, with every gesture, from leaf selection to precise infusion, celebrating the very essence of these universally appreciated beverages.
Lady Xishi hongni teapot
Lady Xishi zini teapot
Lady Xishi zini teapot
Wengxing zini teapot
Longdan duani teapot
Matcha bowl
Meili zini teapot
Longdan zhuni teapot
Fangyuan zini tea jar
Xiao Yunyu zini tea jar
Gyokuro set
Gyokuro set
Cooling pot
Gyokuro set
Gyokuro set
Cooling Pot
Cooling Pot
Shiboridashi teapot
Shiboridashi teapot
Shiboridashi teapot
Shiboridashi teapot
Shiboridashi teapot
- Out-of-Stock
Shiboridashi teapot
Shiboridashi teapot
Shiboridashi Teapot + Cooling Pot
Shiboridashi Teapot + Cooling Pot
Shiboridashi Teapot + Cooling Pot
Shiboridashi Teapot + Cooling Pot
Kyusu teapot
Preparing matcha
Matcha, Japanese green tea, is made from Tencha, an umber tea finely ground by stone millstones. It offers subtle aromas and a velvety texture. To prepare this exceptional tea in the traditional way, certain utensils are required. These include the chasen (bamboo whisk), the cha-shaku (measuring spoon) and the chawan (traditional bowl).
Preparing mate
Mate, derived from the yerba mate plant, is an emblematic beverage of Latin American culture and a concentrate of benefits. While it can be brewed in a conventional teapot, there's a real ritual involved in the traditional preparation of this beverage using a calabash and a bombilla.
Preparing gong fu cha
Gong Fu Cha, literally "tea time", is a traditional Chinese art of tea preparation, practiced since Ming times. Primarily used for wu long and pu'er teas, this technique brings out the best in teas thanks to specific utensils and refined gestures. It enhances the perception of the tea's color, fragrance and taste.
The Japanese method of tea preparation
In Japan, tea preparation is a meticulous art, revealing the most subtle aromas of the leaves. Traditional methods such as Senchado and the use of a kyusu teapot or shiboridashi illustrate the attention paid to every detail, guaranteeing the finest possible tasting experience.