Entree Magazine | Column Restaurants
"First an espresso to recover from all those teas."
Entree Magazine | Column Coffee vs. Tea vs. Beer
"Buying tea is a matter of time and patience. I know that already."
Entree Magazine | Tea Jams
"The only things you need is an opinion and a good mood. Nothing is good or wrong."
Entree Magazine | Beverages
'The Teabrand, the experience and the kind of horeca business are not playing a role.'
Entree Magazine | Cofee & Tea
'With the Crusio Teamaker the tea gets the right time to give its flavour to the water. It helps that the leaves get all space to expand. Furthermore, the Teamaker gives the right experience to the guest.'
Cup 'n Cake | Tee Sommelière
"What I see can't be put into words...I can not believe it - so beautiful..."
Koffie Thee Cacao | The Teamaker
"Making tea in the Teamaker is very easy. Put the stated amount of tea in the bowl and pour the hot water on the leaves. Close the lid and wait till the time is up."
Koffie Thee Cacao | Teamothers
"My Taiwanese mother thought I was a thin thing."
Koffie Thee Cacao | Teamothers
"Actually I don't like any hot drinks, only soup."
JAN Living | Trend: Pairing
"A recipe for tea is the same as baking a cake. All you need is a scale and the right temperature."
Grazia | Trend
"In India I slept on the ground next to the tealeaves."
Bergen Nieuws | NK Making Tea
'During the Dutch Tea Championship is Kiona Malinka chosen, through a professional jury, as winner.'
De Volkskrant Online | Tea with Deer
"Sommerliers are focussed on wine, barista's on coffee. While tea is the most popular drink in the world after water."
I Love Food & Wine Online | Foodpairing with tea
"Pour the tea in (hardened) wine glasses. The tea gets more body this way. Furthermore, you can see the color and that makes it more attractive. Also the temperature of the tea is much better. Because tea can not be boiling hot when you drink it: make sure it has the temperature of 65 degrees."
Vrouw Nieuws Online | From barista to teamaker to starchefs
"I am just the grocer, but then for tea. Every chef has it's own vision, I only bring the ingredient."
Foodbrigade Online | Tea as an ingredient not as concept
"I have started investigating the origin of tea because there wasn't an existing brand that could forsee my needs. The questions I had, couldn't be answered anywhere. And now that story makes tea so beautiful. I wanted to search for these stories."