Tea In Places

Tea is often overlooked in the modern workplace. Together with Tea Consoli, we introduce zero-waste, high-quality tea rituals into Belgian companies — aligning sustainability with employee care.
Workshops, in-person tastings, and refillable formats support teams with a refined and conscious alternative to standard breakroom options.

For cafés, tea houses, and hospitality venues seeking quality or uniqueness, we offer curated tea sourcing and menu advice.

• With The Tea Moment, we regularly introduce matcha, hojicha, and Japanese teas for service.

• Through Tea Kulture, we help evaluate and integrate, hand-picked tea, grown by tea farmers into tea menus.

• We also work with independent tea producers occasionally, like Wild Orchard and Nepal Tea Collective, offering direct-sourced, ethical teas to forward-thinking venues.

In cultural spaces, tea becomes part of the opening — a way to pause, observe, and connect.
At MA Art Space, we integrate tea tastings into exhibition openings using Lorela’s private collection, paired with minimalist tea wares and works from collaborating ceramic artists.

We collaborate with chefs, sommeliers, and restaurant curators to introduce tea beyond the classic menu.  We work on placements in fine dining environments — offering elegant, non-alcoholic pairings that enhance the sensory experience.

Our role includes tasting introductions, placement strategy, and education around tea as part of the gastronomic journey.

After a yoga, pilates flow or breathwork session, tea offers grounding.
At Studio ÔM, we host in-person tastings integrating tea as a mindful ritual post-practice.
In co-working spaces, we offer restorative tea breaks for communities — calm moments to disconnect and connect.