Our current teas
- Pai Mu Tan - China
- Mao Feng (Organic) - Vietnam
- Moonlight Beauty, Yunnan, China
- Ya Bao - Buds from wild tea trees, Yunnan
- Spirit of the Mist - most tender buds, carefully hand-picked in the first two morning hours while the mist is still covering the Central Highlands of Vietnam - our best tea, directly from a family estate
- Fragrant Spring - second harvest from the same estate, less tender than the Spirit of the Mist, but stronger in flavor
- Natural Jasmine - from the same estate as the previous two, Jasmine tea hand crafted by the tea master, only natural ingredients
- Mao Feng (Bio) - Vietnam (the supplier labelled it as white tea, but I rather think of it as green tea - that's why I list it again under green)
- Yunnan Green - China
- Gunpowder "Temple of heaven" - China
- Sencha - Japan
Sencha (organic) - China Jade snail of spring, Suzhou, Jiangsu
Oolong - China
- Lam Dong Oolong, Central Highlands, Vietnam (excellent Oolong tea, produced in Vietnam after Taiwanese fashion
Keemun (organic) - China
- Assam OP - India
- Darjeeling 2nd Flush, FTGFOP 1 - India
Ceylon OP St. James - Sri Lanka
- Lapsang Souchong, Wuyi-Mountains, Fujian
- Puer Mini Tuo Cha - China
- Shou (fermented) or sheng (unfermented) puer teas are available as pressed cakes or bricks at the shop, please talk to me for available options)
- Premium Matcha - Japan
The way of tea
Quite like my coffee adventure, the way of tea is a long and adventurous one. It starts with the growing areas, varietals, processing, classification, storage, over oxidation, fermentation and ripening (sheng pu er or white tea) all the way to the final brewing. A humongous amount of information that may keep you busy learning for a lifetime.
The plan goes like this: We keep a healthy base range of teas and slowly add interesting specialities step by step.
Running this cozy tea room for me is just another excuse for acquiring more knowledge in this highly interesting field. And maybe, maybe... visiting my beloved Xishuangbanna again, where the old father Mekong is just as wide as our river Salzach. Xishuangbanna, the cradle of all tea culture, even if back then I did not know it yet.
Basically, "RealiTea" was referring to the fact that we use real, proper tea to prepare our bubble teas. But as we opened our little emporium, people started flocking in, asking for green tea, black tea, oolong tea and you name it. It was quite a challenging task to explain to them that we didn't sell or even serve ... just tea.
However, for me these people delivered a highly welcome excuse to move into the direction of a tea house. Tea was favourite beverage for an extended period of time, until I started working in speciality coffee and my taste shifted towards coffee rather than tea.
Tea is an incredibly deep and versatile topic, so after refreshing my taste and knowledge, I started to collect a solid base of loose leaf teas from China, Vietnam and India. (I didn't include timestamps in this website, so let's say by the end of May '22 our foundation was set).
A pot of tea is a lovely thing, but it gets even lovelier when enjoyed together with a slice of homemade cake. You bet.
|When sombebody vouches for a gift
they buy a gift voucher. Now at RealiTea!
|The issue of fake coffee in Vietnam
Despite Vietnam having excellent conditions for growing great coffee, premium suppliers are rare and street coffee often is not even real coffee. What is wrong here and what is right? Let us take a look.
|The Benefits of Ginger Tea During the Cozy Season
Ginger is a wonderful remedy for chills or scratchy throats, so the ginger green tea we have on the menu is perfect for the cold time!
|Honey and Lemon Tea
Why drinking Honey and Lemon Tea is a good Idea in Winter
Every year again I witness the commotion about pumpkin spice latte. Now what about it?
What is High Tea?
New opening times from 1st of November 2023! Mon - Wed 09:30 AM - 05:30 PM, Thu closed, Fri, Sat 9:30 AM - 07:00 PM ... Sun closed