We source, blend, and train. You pour. Forty-eight restaurants — from neighbourhood Cantonese to three-star tasting rooms — serve a tea list curated by THETEA. We start with your menu, not ours.
Most restaurants hand the tea menu to whoever orders the wine. The result tastes like that — an afterthought. Tea, treated honestly, sits beside the dish, not behind it.
A four-course pairing of single-estate tea lands between $24 and $48 a head, with a 78 % margin and no licence. Guests who wouldn't take a second glass of wine often take a third infusion of oolong.
We run an eight-week sommelier track for two to four staff. Online, on-site, and a final examination poured by the brigade. Programs renew at 94 % — your team stays, the knowledge stays.
We forward-contract first-flush Wuyi and spring Anxi the autumn before. Restaurants on program lock vintages your guests will not find at the importer next door. Cupping notes, harvest dates, photography — all included.
We do not believe in the universal tea menu. A tasting room in Brooklyn, a chophouse in Lyon, and a teahouse-bistro in Taipei all draw on the same 482-tea library, edited differently.
The tea list is no longer the page guests skip. It is the reason a third of them book at 9 p.m.
— Maïté Lassègue, beverage director, since 2023
We poured Tieguanyin alongside quenelle de brochet on a whim. It stayed on the menu through two winters.
— Jean-Loup Caillat, chef-patron, since 2024
Our guests came for tea and stayed for dinner. We owe THETEA the inverse problem we have today.
— Anita Wen, owner, since 2022
Send a copy of your current beverage list. Within five working days we return a tasting-flight proposal and a cost model. No deposit until you taste.