Corporate tea ritual programme

What you get

• One 2‑hour on-site tea ceremony per quarter at your office, led by a master teaista.

• A seasonal tea kit — four curated Chinese teas (30 g each) shipped quarterly, with brewing instructions.

• Remote brewing practice session once a month via video call (30 minutes) for the team to deepen their Gong Fu Cha skills.

• A custom-printed tasting notebook for each participant, with space for sensory notes and reflection.

• Priority access to tea.school online workshops for all team members.

• A quiet space design guide: how to set up a tea corner that invites pause.

• Invitation to the annual corporate tea gathering on tea.events.

a quarterly ritual, from arrival to the closing cup

The session begins an hour before your team gathers. The master arrives quietly, unpacking a silk-wrapped chá bāo filled with porcelain gaiwans, a glass fairness pitcher, and a stack of thin-papered tea samples. The chosen room is cleared — a low table, cushions or chairs arranged in a loose circle, the office hum silenced by a single kettle heating to 95°C. The first fragrance belongs to the dry leaf: a floral, honeyed aroma rising from a silver-needle white tea, Bái Háo Yín Zhēn (白毫银针) from Fuding, Fujian.

When the team sits, the master offers a few quiet words about the ritual’s purpose — not a meeting, but a deliberate pause. The first infusion glows pale champagne. Each sip coats the mouth with silky sweetness and a faint hint of melon rind, and the master introduces the concept of chá xìng (茶性), the tea’s character: this white tea’s cooling energy suits a hot afternoon. One sensory layer at a time, the group settles into stillness.

Next comes the seasonal rotation. If spring, the master pours a fresh Lóngjǐng (龙井) from Shifeng, Hangzhou, its chestnut fragrance and brisk green finish filling the air. The team learns to recognise shòu qīng (收清) — the scent that rises from the leaves after the first steep, a warm, roasted grain note born from the wok. A story follows: the farmer’s hands moving over the pan, the sound of tea before it was tea.

The comparative tasting is the energetic heart of the visit. Two oolongs face off — a lightly roasted Tiě Guān Yīn (铁观音) from Anxi, floral and bright, and a darker Dà Hóng Páo (大红袍) from Wuyishan, dense with minerality and long-lasting yan yun. The air carries toasted grains and orchid. The master guides everyone to notice the difference in mouthfeel: the silken smoothness of the yan cha versus the crisp astringency of the green oolong. Quiet murmurs break out as the team compares notes.

After the tasting, the master introduces the remote kit — small clay teapots, a shared thermos, and a simple daily ritual for the office tea corner. A monthly 30-minute video call is slated: each person brews from their desk while the master watches their pour, adjusts water temperature, and speaks about the tea of the month. The remote practice is built on the tea.school curriculum, so deeper learning flows naturally between sessions. The quarterly tea selections are curated in collaboration with thetea.app, where participants can explore the full seasonal catalogue.

The closing brew is chosen to ground the group. A ripe pu’er from Menghai, earthy and deep, pours out dark and glossy. Its aroma fills the room like wet forest floor after rain. The master raises a cup and offers a final thought on carrying this quiet back into the workday. The team sits a moment longer, the cups cooling in their hands.

led by Chen Hui Yi and Zhou Xiang

• Chen Hui Yi — White, yellow, and green tea specialist — leads the quarterly tasting and online kit sessions.

• Zhou Xiang — Green, black, and yellow tea expert — leads six-tea comparative tasting, highlighting Anhui and Fujian classics.

practical details for a seamless quarterly rhythm

• Location — Your office or chosen venue within the service area. The master transforms a quiet room — preferably with natural light and access to a water kettle.

• Dress code — Casual and comfortable. No restrictive clothing — the ritual is seated, on cushions or chairs.

• Food & beverages — Light, non-aromatic snacks may be offered after the ceremony. Please avoid coffee or strongly flavoured foods beforehand, so the palate stays clear.

• What we bring — All tea equipment, tea leaves, water temperature tools, and the printed tasting notebooks. The seasonal tea kits are shipped directly to your office each quarter.

• Remote setup — Monthly video calls require each participant to have their personal tea kit (provided) and a stable internet connection. We’ll coordinate a recurring time slot.

• Shipping — Seasonal kits ship one week before each quarter. We’ll confirm the delivery address and track every parcel.

• Cancellation & rescheduling — Single on-site visits can be rescheduled with 48‑hour notice. Quarterly plans include flexible coverage — we’ll find a new date that works for your team.