RealiTea is an independent tea house, drinks counter and tea shop in Salzburg. Visit us for loose-leaf tea, matcha, hōjicha and handmade drinks, or use our English tea library to understand how tea is grown, processed, named and brewed.
Visit RealiTea in Salzburg
At the tea house we serve loose-leaf tea by the cup or pot, as well as DIY Gongfu Cha for guests who want to brew at the table. The drinks menu also includes matcha and hōjicha lattes, boba and milk drinks, iced teas, chai, lassi, cacao, espresso drinks and Vietnamese iced coffee.
Sandwiches, cookies and cakes are available depending on what is in the shop that day. The café menu lists the current selection without publishing prices online. For the location and any practical question not covered there, see our contact page.
Loose-leaf tea to drink or take home
The tea shelf brings together different origins and processing styles rather than treating tea as one fixed flavour. Some teas are available by the pot, some for taking home and many in both forms. The selection changes, so our current tea list shows the regular stock instead of promising that every small lot will remain available.
You do not need to know the terminology before ordering. If a name is unfamiliar, ask what the tea is made from, where it comes from and how it is usually brewed. Those three questions are more useful than assuming that a poetic name or grade letter guarantees quality.
Explore the English tea library
Tea names can describe a plant, cultivar, place, processing family, finished style or preparation method. The RealiTea library separates those layers and connects them again, with guides to tea types, growing regions, individual origins, brewing, matcha, culture and health claims.
- Tea lore — the main map of the library
- Tea or tisane? — what counts as tea, and when the distinction matters
- The six types of tea — how processing changes the leaf
- How to brew loose-leaf tea — practical starting points
- Matcha — cultivation, production, preparation and terminology
From reading to tasting
Reading can explain why a green tea, white tea and oolong belong to different processing families; tasting makes the difference tangible. If you are in Salzburg, the tea house is where the library meets the cup. If you are elsewhere, begin with the tea-library map and follow the subject that brought you here.