Nowadays, when tea has become a fashionable trend, personifying a healthy lifestyle and mental well being, restaurateurs began to pay special attention to its quality, and this is the right decision. The times when a restaurant could offer you a maximum of 2 types of tea – black and green – are long gone. Most reputable establishments try to offer guests at least a dozen of the most popular varieties of selected tea, or even an entire tea menu. Some advanced restaurateurs expand the duties of a sommelier or hire a professional tea tester who can talk about the merits of a particular drink and help the guest make a choice.

It would seem that the main goal of the guest is to eat deliciously. But it is not so. People come to a restaurant or cafe for an experience. It could be a signature dish of your establishment with a secret ingredient, a special original presentation, atmosphere, interior, music – the combination of these factors brings pleasure, gives bright emotions and encourages the guest to come back to you again and again.

Real tea is memorable, it surprises and inspires, and besides, tea is usually served to guests last, when they are about to leave.

Tea drinking forms the final opinion of the guest about your establishment, sums up whether he liked it overall or not. Just imagine – a guest enjoyed delicious dishes, fine wines, and at the end you serve him some kind of flavored chemical mixture and completely spoil the entire impression of the establishment as a whole! Do not do it this way.

What kind of tea to choose for your place?
Delicious. Yes, this is the main criterion. Otherwise, what’s the point of drinking tea?
Original. Your guest drinks ordinary tea from a bag every day at home.

Convenient to prepare. The technology for brewing tea should be well-established, uncomplicated and not time-consuming. Let’s not forget that a restaurant is not only a place where a guest enjoys drinking tea, but also a business that must make a profit. And this business should be comfortable working with him.
Combine with the main dishes of the restaurant menu and its concept. For example, in an oriental cuisine establishment it is necessary to order traditional black tea blends.

Tea is an integral part of the menu of any HoReCa establishment. An impressive finish to an enjoyable meal shapes the guest’s opinion of your establishment. Include popular varieties of real tea in your tea menu – let them be the brightest representatives from each group of white, green, black tea, the best oolongs and pu-erhs. The ideal tea list of a high-level restaurant should be composed of pure (with a small addition of flavored), high-quality, tasty, different and memorable teas like we have in our White peony tea portfolio