Serving concept
01 / Cafes
Fast drink evaluation.
Compare hot and iced builds, the house milk, staff workflow, and expected usage per finished drink.
Wholesale buyers
Wholesale tea, built around the menu.
Cafes, restaurants, dessert shops, and hospitality teams need different tests. Start with the workflow, then choose the sample and wholesale path that fits.
- Who we serve4 operator paths
- EvaluationMenu first
- Buying pathSample before scale
Choose your operating context
Different teams need different proof.
The useful sample is the one that answers a real menu, production, or service question.
Serving concept
02 / Restaurants
Start with the menu moment.
Define whether the tea belongs in a drink, dessert, service, or seasonal feature before choosing the test.
Menu inspiration
03 / Dessert shops
Test the real recipe and batch.
Use the actual base, process, batch rhythm, finishing method, and expected usage before planning production.
Serving concept
04 / Hospitality teams
Plan the guest service.
Review the presentation, prep sequence, equipment, staff handoff, and buyer documentation needed.
Sample workflow concept
Buyer context
A better sample starts with better context.
These details keep the first conversation focused on the decision your team actually needs to make.
- Business type and location
- Product interest and menu use
- Expected monthly volume
- Target timing
- Storage or pack constraints
- Documentation needs
Wholesale path
Move from use case to order planning.
- 01
Tell us the menu.
Share the operator type, intended use, location, volume, and timing.
- 02
Test the sample.
Evaluate it in the actual drink, recipe, batch, or service format.
- 03
Plan the route.
Review fit, 1 kg format, expected usage, storage, and next steps.
Wholesale inquiries
Tell us what your team plans to serve.
Share the menu use, product interest, expected volume, location, and target timing.