Corporate tea station delivery + setup

What you get

• A curated set of four Chinese teas — one white (e.g. Bái Háo Yín Zhēn from Fuding), one green (e.g. Lóng Jǐng from Xihu), one oolong (Tiě Guān Yīn from Anxi), and one shú pu’er (from Menghai) — each portioned in 100g airtight foil packs for a day-long tasting spectrum.

• A stainless-steel variable-temperature kettle pre-programmed with ideal settings for each tea category, so anyone can heat water correctly without a thermometer.

• A white porcelain gài wǎn (盖碗), six matching tasting cups, a glass fairness pitcher, and a bamboo tray — the essential setup for gongfu-style or individual brewing.

• A laminated quick-reference card listing water temperatures, steep times, and suggested tea order from morning green to afternoon oolong to evening shú.

• On-site unpacking and arrangement by a trained courier, who demonstrates a first brew and answers questions about the teas and equipment during a 15-minute team briefing.

• Automatic membership in tea.taxi’s office refill programme: reorder the same teas or switch to new selections with same-day delivery, no subscription required.

• Priority access to tea.community’s corporate tasting circles where your team can learn together from the same masters who curate these stations.

How a station lands in your office

The courier arrives with a compact, hard-shell case — grey, unbranded, quietly serious. Inside, the kettle and gaiwan set are packed in moulded foam, next to four 100g foil bricks of tea. The case is opened on a side table in your meeting area, the room still smelling of the last coffee brew. Within twenty minutes the station is assembled: kettle filled, tray aligned, cups nested, and the white porcelain gài wǎn catching the light from the window.

The first tea to come out is Bái Háo Yín Zhēn — the courier opens the silver needle pack, and the dry leaves release a faint, clean scent of hayfield and distant melon. He sets the kettle to 80 °C and shows how to pour a steady stream over the fine hairs. The infusion is pale champagne, almost translucent. Someone leans in, surprised by the soft texture on the tongue — like warm stone fruit water, no bitterness. A second steep, slightly longer, deepens into a gentle creaminess that settles in the throat. The briefing has already started, but it feels more like a conversation.

Next, he unpacks a green tea: Lóng Jǐng from Xihu. The flattened leaves glint with a waxy, vegetal sheen. Water at 75 °C is poured down the side of the gaiwan to avoid scalding the tender leaves. The brew is like liquid jade, with a chestnut sweetness that immediately recalls the roasted flavour of the tea’s pan-firing. The courier explains the rhythm: green tea is for the first hour of the workday — bright, focused, no heaviness. The afternoon calls for an oolong. He holds up a twist of Tiě Guān Yīn, tightly rolled, still faintly smoky from its traditional charcoal finish. When hot water hits, the leaves uncurl dramatically, releasing an orchid bloom. The tea is golden, viscous, with a mineral finish that lingers on the back palate. Someone mentions they didn’t know tea could taste like a walk after rain.

By now, the team is gathering around the station, refilling cups, asking about mountain regions and factory codes. The courier finishes with the shú pu’er from Menghai — a dark, fermented tea that brews ink-black and tastes of humid earth, dried dates, and a deep, mellow woodiness. This one, he says, is for late afternoons when the body craves warmth and weight. The kettle’s temperature setting is raised to 100 °C, and the pu’er is given a quick rinse before the first full steep. The aroma fills the room: reminiscent of old forests and cellar floors. Everyone tastes in silence, registering the smooth, coating mouthfeel. The transition from coffee is not a break; it’s a discovery.

The briefing winds down. The courier leaves the laminated card on the tray, its simple columns of tea names, steeping times, and temperature numbers. He reminds the team that refills are a tap away on tea.taxi/catalog, and that the station belongs to them now — to arrange, to experiment, to gather around. The next morning, someone will come in early, fill the kettle, and open the white tea pack again. The station will have become part of the office’s rhythm. For teams that want to go deeper, thetea.app lists the same teas in extended tasting notes, and tea.community’s corporate circles welcome new members to guided sessions with the same masters who selected the initial four teas. The setup is only the beginning; the practice unfolds from here.

Who sets this up

• Chen Hui Yi — Selects the white and green teas for each station, ensuring 100g portions are peak-season and properly stored.

• Sandry Law — Coordinates express delivery and on-site setup logistics across Berlin, London, and Saint Petersburg.

Practical details

• delivery area — Berlin, Saint Petersburg, London office addresses. Contact us for other cities — we may schedule a van route.

• lead time — The courier arrives within 4 hours of your order, Monday to Friday, 8 am to 6 pm.

• setup duration — Unpacking, arrangement, and 15-minute team briefing take about 30 minutes. No interruption beyond the demo.

• equipment care — All ceramics are dishwasher-safe. Descale the kettle monthly with citric acid to maintain temperature accuracy.

• refills — Reorder the same teas or rotate new selections at tea.taxi/catalog with same-day delivery. Minimum 100g per order.

• tea storage — Foil packs are resealable. Keep them in a dry, dark cupboard. The white tea can be enjoyed for up to 12 months; greens are best within 6.

• group size — One station comfortably serves 6–12 people. For larger offices, we can set up a second station at a reduced additional cost.