Tea menu development for cafés, restaurants and fine dining: signature tea drinks, a non-alcoholic pairing built course by course with your chef, and a tea list your team can pour with confidence. Teas from six origins, with recipes, SOPs and training.
Hot. Iced. Milk-based. Sparkling. Mixed. Paired. Every drink arrives with a recipe, cost per cup, menu copy and a service SOP.
Built like a wine pairing, on four kinds of harmony. Rule one: the tea never outweighs the dish.
Korean green tea · cold brew · stemmed glass
A pale, silky tea lifts the sweetness of raw scallop without covering it.
Yunnan fermented tea · warm · small cup
The earthy, woody depth of aged Shou Pu-erh echoes the aroma of black truffle, while its smooth texture complements the richness of butter and Parmesan.
Korean black tea · served in a wine glass
Dried jujube in the cup meets the glaze; soft tannin clears the richness of the duck.
Dish images are illustrative. Pairings follow the KTeaShop pairing guide and are built with your chef.
Every project ends in documents your kitchen and floor team use every service, not just a tasting.
A hospitality reference your chef, sommelier and floor team work from: one page per tea, with the cup described in kitchen language and the dishes it suits.
Every drink and tea on your menu gets a one-page standard: grams, temperatures and timings, the line to say at the table, and the cost per cup for your venue.
Ujeon · Sejak · Hwangcha · Balhyocha
Gyokuro · Sencha · Matcha · Hojicha
Longjing · Bai Hao Yin Zhen · Da Hong Pao · Pu-erh
Alishan oolong · Dong Ding · Oriental Beauty
Darjeeling first flush · Assam
Ceylon high-grown black tea
Every tea comes from gardens and producers we work with directly in each origin, chosen for your menu. Pricing arrives with your samples, in writing.
Every drink is tested for real service before it reaches a guest. One contact for the menu, the teas, the training and the next order.
01
Current drinks, price level and service flow.
02
Tea selection by aroma, taste and menu role.
03
Hot, iced, latte, mocktail, cocktail and pairing.
04
Recipe, batch prep, speed, yield and presentation.
05
Preparation, tasting calibration and the guest story.
06
Final menu, tea supply, reorder and seasonal updates.
“A venue is trusting me with what their guests remember. I taste every tea before it earns a place in the range.”
Shane Kim · Founder, certified tea sommelier & tea masterKTeaShop is a Zürich-based tea curator and menu developer. We source from six tea origins, Korea, Japan, China, Taiwan, India and Sri Lanka, and build tea menus and non-alcoholic pairings for hotels, restaurants and cafés across Europe.
Yes. We design hot, cold and sparkling tea pairings course by course with your chef, at the level of a Michelin-starred wine pairing, and train your team to serve them.
No. Matcha and hojicha are one part of the menu. We also build tea lists and signature drinks with green, white, oolong, black and dark teas from Korea, Japan, China, Taiwan, India and Sri Lanka, plus caffeine-free infusions.
Recipes, cost per cup, pricing logic, menu names and descriptions, service SOPs and staff training. You can start with one drink or a full tea menu.
Set per venue, so a small café and a larger group each start at a sensible level. You get the exact figure with your samples.
We dispatch from Zürich across Switzerland and Europe, with selected worldwide markets. Lead times are confirmed with your first order.
Tell us about your venue and what you want to build. Within one business day you will have a proposed tasting set and the next step.
The global B2B gateway to fine tea. Curated in Zürich, sourced from Korea, Japan, China, Taiwan, India and Sri Lanka.
