Event tea station hourly hire

What you get

• a dedicated tea master from our expert roster, present throughout the booking

• a mobile tea station complete with gaiwan, temperature‑controlled kettle, aroma cups, and tasting cups

• a hand‑picked selection of 4–6 whole‑leaf Chinese teas, rotated seasonally

• continuous on‑demand brewing for your guests — no waiting, no self‑service

• guided tasting notes shared informally as each tea is poured

• all equipment rental and clean‑up included; no hidden charges

• optional take‑away gift sachets with 5 g samples, available as an add‑on

How the tea station unfolds

The tea station arrives before your guests, tucked into a corner of the venue with just enough presence to draw curiosity. The master — typically Chen Hui Yi or Fang Ting — unpacks a compact folding table, electric kettle, porcelain gaiwan, fairness pitcher, and a row of slender aroma cups. Within minutes the station is set, the kettle is heating, and the first leaves are being weighed. A mobile tea station is intentionally quiet; there is no amplified ritual, only the sound of water poured and the occasional gentle chime of a cup on a wooden tray.

The first tea served is almost always a white — perhaps Bái Háo Yín Zhēn (白毫银针) from Fuding in Fujian. Its long, downy buds infuse into a pale ivory liquor that carries a whisper of honeydew and hay. Guests who have never tasted pure white tea often pause, surprised by the clarity. The master explains the origin: high‑mountain gardens where only the first flush is picked, sun‑dried on bamboo mats. While the first round circulates, the kettle comes to a second boil for a green tea — maybe Lóng Jǐng (龙井) from the West Lake area. The wet leaf opens in the gaiwan, releasing a scent of steamed chestnut and fresh green soy. The mouthfeel is plump and round, with a finish that lingers like a clean spring water.

As the event finds its rhythm, the station pivots to oolong. Fang Ting, when she leads, often selects a Tài Guān Yīn (铁观音) from Anxi, whose tightly rolled balls unfurl over three or four short steepings. The first infusion is floral — hyacinth, orchid — while the third brings a mineral backbone that grounds the bouquet. For a wedding reception or a corporate dinner, this progression feels natural: the teas grow deeper, matching the evening’s arc. If the booking includes pu‑erh, a 2018 Yìwǔ (易武) sheng might appear later, its amber‑orange broth coating the tongue with a soft astringency that yields to a stone‑fruit sweetness. The used leaves are sometimes passed on a small plate for guests to handle — this tactile moment of wet leaf, still redolent with steam, is often the most memorable part of the station.

Throughout the hire, the master gauges the crowd. For a gallery opening with moving foot traffic, smaller, faster infusions keep the pace. For a seated dinner, slower gongfu style invites longer conversations. No two stations are identical, but each is built on the same calm, expert presence. The equipment is quietly refreshed, cups rinsed with boiling water between teas, spent leaves tidied into a small bamboo basket. The kettle never runs dry.

At the end of the booked window, the master offers a final steeping — a farewell cup. If the add‑on gift sachets were requested, a neat box of 5 g samples waits on the table, each packet labelled with the tea name and origin. The station disappears as smoothly as it arrived, leaving behind only faint scents of steamed leaf and perhaps a single drop of tea on the tabletop, quickly wiped away. Booking the station is straightforward through tea.taxi, and members of tea.community receive priority notification for last‑minute slots — similar to how curated flights on tea.events reward early subscribers. The hourly model means no over‑commitment, and same‑day availability keeps the door open even when plans shift.

Who leads this service

• Chen Hui Yi — Curates white, green, and yellow teas — known for a calm, precise brewing hand.

• Fang Ting — Curates oolong and pu‑erh rotations, bringing expressive gongfu style from her Henan roots.

Logistics

• Where — We come to your venue in Berlin, Saint Petersburg, or London. Any indoor space with a flat surface works.

• Setup time — The master arrives 45 minutes before service begins; the station is ready before the first guest.

• Minimum booking — 3 hours. Extend in 30‑minute increments on the day if needed.

• Power & water — Requires one standard electrical outlet and a nearby tap or bottled water supply.

• Dress — Smart‑casual attire that blends with your event’s style; no costume or formal wear.

• Food & palate — Light palate‑cleansing snacks can be arranged as an add‑on. We recommend guests avoid heavy, spicy food 30 minutes before tasting.

• Insurance & liability — Fully insured by tea.taxi for the duration of the hire.