In a world that never stops moving, we find our center in the steam of a fresh brew. Last Friday’s session was all about exploring the delicate nuances of our tea—from the way the leaves unfurl in the water to the final, golden pour.
Tea is more than just a drink; it’s of patience and presence. Whether you’re a lifelong tea lover or just beginning your journey, there is always a seat at our table.
A special thank you to the two tea lovers who helped capture these beautiful moments! @mirandapieron@theerista_reina . Your support makes this community feel like home. 🤍
Which part of the tea ceremony do you find most calming? The sound of the pour, or the first sip? 👇
#TeaCommunity #TeaCeremony #SlowLiving #MindfulMoments #teaaesthetic
Mogan Huangya — picked early April, just after rainfall.
Sourced through Auntie Pan from a small hillside farm in the bamboo forests.
Locally, people just drink it as green tea.
But there’s more going on:
umami, florals, chestnut — and a subtle olive-like grip that gives it real structure.
We only brought back 500g.
Should we try to source more next year? #yellowtea #tealovers #chinesetea #teabrewing #teaceremony
We tasted the two freshly arrived Biluochun side by side.
Same quntizhong trees, picked one day apart (April 2 vs 3).
One kept as green tea - floral, fresh, delicate.
One turned into red - silky, no astringency, with a rock sugar-like texture and notes of dried date and longan.
This year’s conditions were unusually good — steady warmth and rain cycles.
A good reminder:
processing shapes the tea more than anything else.
Which one are you taking? #biluochun #greentea #firstflush #chinesetea #teatasting
Gongfucha, Amsterdam.
Milanxiang dancong on a cold, windy day —
with a proper Dutch lunch.
Somehow tea tastes different outside. #teaamsterdam #amsterdamcanals #gongfucha #oolongtea #teatime
Sunday’s first Unfurl was filled with light, in every sense! ⋆✴︎
It was such a joy to see @noordspace come alive, filled with people arriving from all different corners. Some were drawn in by tea who discovered music, others the other way around. Meanwhile the sunlight was in tune with it all, with light passing between cups, conversations, ambient, jazz, more teas and your presence.
A big thank you to @chamoodstea for sharing your leaves & knowledge, to @rds_dl for his special selection of records, and @mariusrnrd for capturing all the magic on camera!
We tasted so many Long Jings, and brought back 5 batches.
Tasting these Pre-Qing Ming deliciousness, Side by side like this, the differences show up fast:
– one goes sesame, coffee like nutty
– one stays greener, almost sweet-corn
– one holds longer into 4-5refills
– one has a subtle floral fruity aroma, rounder, and full umami
Curious which one you’d pick? #longjing #greentea #teatasting #teaenthusiast #chinesetea
FUNKFEST@dekrommeharing , but we started with tea.
Before the festival opened, we sat down with a small group and tasted through three teas — all completely different ways of transforming the same leaf.
Mulberry leaf fu zhuan (with golden flower fermentation)
High mountain dancong oolong (oxidation + charcoal roast)
Gushu sheng pu’er (built to age and evolve over years)
It’s always interesting to see how people coming from craft beer or fermentation backgrounds react — once you frame tea in terms of process, everything clicks very quickly.
Less about “types of tea”, more about what’s actually happening to the leaf.
Thanks to everyone who joined early and came curious.
And to FUNKFEST for letting us start things a bit differently.
We’ll do more of these.
If you want to join a future tasting, check our link in bio or dm us!
In Dongshan during the first days of Biluochun harvest.
Tasted through a lot of batches — kept the ones that actually stood out.
These just arrived.
Small window this year.
#biluochun #teagarden #firstflush #greentea #chinesetea
Nerdery for a subject seemingly as simple as loose leaf tea has brought four curious tea sippers together to invite you to: ᴜɴꜰᴜʀʟ
On Sunday April 19th, we host our first sonic tea gathering at @noordspace , where we will learn about and experience the traditional Chinese way of preparing tea: Gong Fu Cha. High ratios of leaves to water, short steepings, and many repetitions create a story where the tea can unwind in consecutive chapters. Accompanied sound waves are provided by @rds_dl , @_._robbin and a live ambient set of @eversines , and the tastiest tea + knowledge brought to you by our dear friend @chamoodstea .
Tickets are limited for this event, and for 16€ includes all the tea that we’ll be brewing up. Drinking tea together really brings a different dimension to the experience, we hope you’ll join us on this adventure.
𓎪 Workshop & teas by @chamoodstea ༘ Sound carried by @solsystems
14:00-20:00, Sunday April 19th
Noordspace, Gedempt Hamerkanaal 98
Artwork by @aribooo0 🫰
