Discover the centuries-old craft of Japanese matcha and craft your own matcha ritual set (matcha bowl and whisk holder) from scratch under expert guidance.

A traditional Mate Ceremony is about sharing.
We will be drinking from the same straw in silence and the philosophy and values of mate drinking will be explained and experienced. Metta Meditation is the cultivation of loving kindness. With MetaMate we wish to spread this feeling of benevolence across the globe with a healing exilir of fresh forest energy.

We have only one planet
We have only this lifetime
Make the most of every moment…
Take a deep breathe and connect within
Share a Mate and spread peace and Harmony

Was der Wein beim Abendessen ist, ist hier der Tee beim Mittagessen

Eine Pairing-Masterclass in entspannter Mittagsrunde. Nicole Klauß und Wei-En Chan servieren fünf ausgewählte Tees und fünf kleine Gerichte aus der Küche der Schwips Bar. Bei jedem Pairing erklären die beiden, warum Tee und Speise zusammenpassen und welche Rolle Oxidationsgrad und Textur dabei spielen. So lässt sich das Prinzip auch zu Hause anwenden.

Auf dem Teller: Sauerteigbrot mit Nori-Butter, grüne Oliven, Käse, Kartoffeltortilla, Schokoladenganache

Im Glas: Light Oxidized Oolong, Red Oolong, Lapsang/Keemun, Black Muskateller, Tieguanyin

Im Ticket (60 €) enthalten:
– fünf ausgewählte Tees
– fünf kleine Gerichte aus der Küche der Schwips Bar
– zwei Stunden Pairing-Masterclass mit Nicole Klauß und Wei-En Chan

Die Gastgeberinnen: Nicole Klauß ist alkoholfreie Sommelière und Autorin zweier Bücher über alkoholfreie Speisebegleitung. Wei-En Chan führt die Schwips Bar in Berlin-Mitte und ist Expertin für chinesische und taiwanesische Tees.

Gut zu wissen: Sonntag, 01.11.2026, 12:00–14:00 Uhr, Start 12:15 · Schwips Bar, Eichendorffstraße 1, 10115 Berlin · alkoholfrei · Die Veranstaltung findet ab 10 Teilnehmer:innen statt

Learn the basics of Mate preparation, the benefts, a bit about the culture (both
traditional and Berliner Brause) and try a few different Mates to see if you fnd one
that suits you.

Tea is never only flavour, and incense is never only scent.

Tea enters through the mouth; incense enters through the breath and fills the room. Both affect us in ways we rarely stop to notice: a spring green tea can sharpen the mind, an aged ripe pǔ'ěr can slow it down, a scent can make the same space feel quieter or brighter.

In the Song dynasty, burning incense and preparing tea were counted among the refined pastimes of cultivated life, and were often enjoyed together. This afternoon we bring them together again: in this guided tasting, two harmonised incenses meet four teas in seven pairings, from deeply settled to fully awake.

Héxiāng 合香, harmonised incense, is the art of blending natural aromatic materials into a balanced whole. Our incenses come from MINALS (Jiǎnzōng 简宗), a lineage that, according to its tradition, began some 870 years ago in Chan Buddhism in the Southern Song dynasty and was later handed down within a family of Chinese medicine practitioners. Its aim is demanding: however many ingredients go into a stick, it should burn as one continuous scent that unfolds gradually. "Incense tends to what is not yet illness; it cannot cure illness," says one of its precepts. Instead, it works more quietly, by settling the mind, gathering attention and changing the feel of a room. Or, in the lineage's own words: "The most precious quality of incense is that it does not disturb."

We will use ideas from Traditional Chinese Medicine to put words to what we notice, in the mind, in the body, and in the room. You don't need any background in tea, incense or TCM: just curiosity and a free Sunday afternoon.

Our special guest, Sān Jiǔ 叁玖, is the head of MINALS and its 27th-generation heir. Based in Shanghai, he is an olfactory artist and teacher of the Chinese incense arts, and appointed as visiting scholar in incense culture and Director of China–EU GI & Local Content Lab by Shanghai's Fengxian District Agriculture and Science Institute (上海奉贤区农科院). He has also given a talk on the origins of incense culture at the Embassy of Japan in China. This is a rare opportunity to meet him in Berlin.

The question is not which pairing is best, but what each one does — to the tea, to the incense, and to you.

Incense by Ryana / 馨 (MINALS), tea by Matias and Dot Tea Bar. Handmade Chinese pastries accompany the tea.

C*SPACE opens its doors with our seasonal special: Autumn Dew — a warm, collective teahouse gathering where special guests, special teas, and special contributions come together in the spirit of community and tea culture.

Among the highlights of the afternoon, we are delighted to welcome architect Brigit Glatzel, who will present her work:

"A Teahouse from Clay and Wood: A Cycle from Soil to Soul of Tea" Based on her 2026 final thesis at Bauhaus University Weimar.

Co-hosted by:
Claudia Priemer & Lavia Lin (Pop-Up Teahouse Team) · Jan Siefke & Katja Hellkötter (C*SPACE founders) · and more hosts from the tea community.

What happens when tea is transformed into incense?

In this hands-on studio workshop, participants explore the aromatic potential of tea beyond the cup. Through an introduction to Chinese incense culture and a guided incense tasting, we consider how different teas behave when heated, how their quieter qualities can be supported by other aromatic materials, and what distinguishes warming incense from burning it.

Each participant chooses a prepared incense base and pairs it with a tea brought from home or selected from the studio. Together, they create incense pieces designed to be gently warmed over a tealight heater. This slower release allows the tea and incense materials to unfold together, revealing a softer and more nuanced aromatic expression.

What You Will Experience:
A guided tasting of incense through different forms of heat
An introduction to Chinese incense culture and contemporary practice
A new way of experiencing tea beyond brewing and drinking
A selection of prepared incense blends to pair with their chosen tea
The tactile process of grinding, blending, kneading and shaping
Creating their own tea-incense pieces to take home, dry and warm

It’s a slow, mindful afternoon — perfect for anyone curious to create, connect, and bring a little more scent into their everyday life.

Anfanger Mate Seminar inklusiv Geschichte, Herkunft, Anbau, Klutur & Zubereitung
von Mate und verkostung von einige verscheidenen Mates.

Aperitivo wie in Italien, nur mit Tee im Glas statt Alkohol

Eine Pairing-Masterclass zur Aperitivo-Zeit. Nicole Klauß und Wei-En Chan mixen fünf alkoholfreie Drinks auf Teebasis, dazu gibt es fünf kleine Gerichte aus der Küche der Schwips Bar. Zu jedem Drink erklären die beiden, wie Tee im Glas funktioniert und warum er zum Gericht passt. Die Ideen lassen sich zu Hause nachmixen.

Auf dem Teller: Oliven, Sauerteigbrot mit Nori-Butter, Bruschetta mit Mozzarella und geröstetem Pfirsich, Pimientos de Padrón, Sardinen

Im Glas: Iced Shengpu, Oolong Spritz, Red Oolong-Muskateller Cold Brew, Hojicha Sour, Maple Pu'er

Im Ticket (60 €) enthalten:
– fünf alkoholfreie Drinks auf Teebasis
– fünf kleine Gerichte aus der Küche der Schwips Bar
– zwei Stunden Pairing-Masterclass mit Nicole Klauß und Wei-En Chan

Die Gastgeberinnen: Nicole Klauß ist alkoholfreie Sommelière und Autorin zweier Bücher über alkoholfreie Speisebegleitung. Wei-En Chan führt die Schwips Bar in Berlin-Mitte und ist Expertin für chinesische und taiwanesische Tees.

Gut zu wissen: Sonntag, 01.11.2026, [Uhrzeit prüfen: 15:00–17:00 oder 16:00–18:00 Uhr], Start eine Viertelstunde nach Einlass · Schwips Bar, Eichendorffstraße 1, 10115 Berlin · alkoholfrei · Die Veranstaltung findet ab 10 Teilnehmer:innen statt

Vorführung eines Dokumentarfilms (ca. 30 Min.) über die Teekultur in China im Zeitalter des Live-Streamings, mit einer kurzen Einführung der Filmemacher,
Diskussion mit dem Publikum,
Verkostung 4-5 chinesischer Teesorten, die von uns persönlich ausgewählt wurden.
Die Gesamtdauer beträgt etwa 2 Stunden. Die Veranstaltung kann auf Deutsch und Englisch durchgeführt werden.

Eine einmalige Buchung ermöglicht die Teilnahme an allen Teezeremonien vom 2.–6. November.

Zu Beginn wird den Gästen die Etikette erläutert, anschließend findet die Teezeremonie statt. Danach folgt eine Nachbesprechung mit Erläuterungen zu spezifischen Details sowie Zeit für Fragen und Antworten.

Bei den Usucha-Zeremonien werden am Nov. 2. und Nov. 3. jeweils am Nachmittag Sonderformen gezeigt

Feuerle Puig House is delighted to participate for the second time in Berlin Tea Week, from 2 through 5 November 2026, with a series of synesthetic sessions around tea, conceived by in-house tea practitioner Lin Wang.

Our institution includes tea art as part of the system of artistic disciplines that shape the multidisciplinary Gesamtkunstwerk curated by Désiré Feuerle for our cultural program.

A Love Letter to Fujian

A multisensory tea experience by Lin Wang

Born out of this autumn's Tea as a Living Art journey through Fujian, A Love Letter to Fujian brings a small piece of the region back to Berlin.

Fujian is home to two of China's great oolong traditions: Wuyi Rock Tea in Northern Fujian and Minnan Oolong in Southern Fujian. Here, tea is deeply connected to landscape, craft, history, material culture and everyday life, and to the relationship between people and the places they inhabit.

Through a selection of teas, objects, botanical specimens and cultural materials, together with the video work XUN by RECLUSE and aromas from XUN·TEA NOTES | Tea Aroma Twenty-Eight, the presentation opens different ways of encountering Fujian through moving image, aroma, material, history, story and taste.

Developed through field research in Fujian, XUN explores tea through landscape, craft and human practice, while XUN·TEA NOTES, created by tea practitioner Yu Yuanxiao, offers a structured approach to the sensory perception of Chinese tea aromas.

Participants will also visit the permanent art collection of Feuerle Puig House, before concluding with a tasting of two Fujian oolongs: a rock tea from the heart of Wuyishan and a Minnan oolong from Anxi, accompanied by a homemade pineapple cake.

Wohin bringt dich eine Tasse Tee?

Lass dich mitnehmen zu Landschaften, die beeindrucken, und Momenten, die in Erinnerung bleiben. Von Reisen, Aromen und Begegnungen inspirierte Geschichten eröffnen einen Zugang zur Welt des Tees.

Die gemütliche Atmosphäre von Volume lädt dazu ein, zuzuhören, Gedanken weiterzuspinnen oder sich im Anschluss miteinander auszutauschen.

16:00 ist Start der Lesung, ca. 45 Minuten, danach offener Austausch mit Fragen an die Autorin

C*SPACE will be open every evening, co-hosting a series of individual tea events. Each evening will offer a space for community, tea, and connection.

Contact: pop-up-teahouse@c-space.eu

About C*SPACE
C*SPACE is a common-purpose-driven creative hub in Berlin-Weißensee, located in a former furniture factory. Tea culture has been part of C*SPACE's identity for many years.
During the pandemic, the Pop-Up Teahouse Berlin was developed as a socio-cultural, tea-based cultural gathering format. Since then, it has evolved into a recurring programme with multiple editions, bringing together tea, culture, art, learning, and community. In 2022, C*SPACE was honoured to welcome the BTF – Berlin Tea Festival to its space, bringing the wider tea community together at CSPACE.

Vorführung eines Dokumentarfilms (ca. 30 Min.) über die Teekultur in China im Zeitalter des Live-Streamings, mit einer kurzen Einführung der Filmemacher,
Diskussion mit dem Publikum,
Verkostung 4-5 chinesischer Teesorten, die von uns persönlich ausgewählt wurden.
Die Gesamtdauer beträgt etwa 2 Stunden. Die Veranstaltung kann auf Deutsch und Englisch durchgeführt werden.

Eine einmalige Buchung ermöglicht die Teilnahme an allen Teezeremonien vom 2.–6. November.

Zu Beginn wird den Gästen die Etikette erläutert, anschließend findet die Teezeremonie statt. Danach folgt eine Nachbesprechung mit Erläuterungen zu spezifischen Details sowie Zeit für Fragen und Antworten.

Bei den Usucha-Zeremonien werden am Nov. 2. und Nov. 3. jeweils am Nachmittag Sonderformen gezeigt

An in-depth and hands-on introduction to Japanese matcha. Discover how cultivation and processing influences the characteristics of matcha, taste unique matcha cultivars, understand the main differences in quality between regions and grades, and learn how to prepare your own bowl of matcha in traditional and modern ways.

In this interactive round we will cover 500 years of Mate's story, learn about the
origins and the differences between „Yerba“ and „Erva“ mate as well as other regional nuances and talk about the nuances of cultural appropriation of the Drink of Friendship that is popular amongst students and startups.

Tee ist mehr als nur Teeblätter.

Von den Teegärten und Teepflanzen über Ernte und Verarbeitung bis zu dem Moment, in dem aus einem Blatt Tee wird und dieser auf ein Gefäß trifft: Viele kleine Details prägen das, was wir beim Teetrinken erleben.

Die Jianzhan-Teeschale stammt aus Fujian und ist eng mit der Teekultur der Song-Dynastie verbunden. Ton, Glasur und das Feuer im Brennofen prägen ihre Form und ihre charakteristischen Muster. Wenn wir eine solche Schale in die Hand nehmen, werden auch das Gefühl des Schalenrandes an den Lippen, das Gewicht in der Hand und die Temperatur des Tees Teil des Trinkerlebnisses.

Ausgehend von der Teekultur Fujians lernen wir diesmal die Jianzhan-Teeschale kennen und verkosten gemeinsam Tee: Erleben wir denselben Tee anders, wenn wir ihn aus einer anderen Schale trinken? Welche Nuancen entdecken wir im Aroma, in der Bitterkeit, in der nachklingenden Süße und im Mundgefühl, wenn wir uns Zeit dafür nehmen?

Weniger Aufwand, weniger Drang nach Intensität – mehr Raum für die feinen Nuancen. Wir lassen komplizierte Rituale und die Suche nach einem möglichst kräftigen Geschmack für einen Moment hinter uns. Stattdessen nehmen wir uns Zeit, bewusst zu schmecken und auf unser eigenes Empfinden beim Trinken zu achten.

Herauszufinden, was uns schmeckt, und in einem Tempo zu trinken, das uns guttut – vielleicht ist genau das das Wichtigste.

Zurück zum Geschmack. Und zurück zu dem, was uns am Teetrinken Freude macht.

What if we could encounter climate change through our senses?

Steeping Change is a sensory tea experience by Arete that explores three ecosystems affected by the climate crisis: the Amazon rainforest, bees, and the boreal forests and permafrost.

Each of the three original tea blends translates an ecological story into a different sensory landscape — from the breath of the rainforest, to the flight of bees through a flower garden, to the contemplation of the boreal forests.

Through scent, taste, sound, and brewing as a form of performance, participants are invited to slow down, reflect, and reawaken their connection with nature.

Feuerle Puig House is delighted to participate for the second time in Berlin Tea Week, from 2 through 5 November 2026, with a series of synesthetic sessions around tea, conceived by in-house tea practitioner Lin Wang.

Our institution includes tea art as part of the system of artistic disciplines that shape the multidisciplinary Gesamtkunstwerk curated by Désiré Feuerle for our cultural program.

A Love Letter to Fujian

A multisensory tea experience by Lin Wang

Born out of this autumn's Tea as a Living Art journey through Fujian, A Love Letter to Fujian brings a small piece of the region back to Berlin.

Fujian is home to two of China's great oolong traditions: Wuyi Rock Tea in Northern Fujian and Minnan Oolong in Southern Fujian. Here, tea is deeply connected to landscape, craft, history, material culture and everyday life, and to the relationship between people and the places they inhabit.

Through a selection of teas, objects, botanical specimens and cultural materials, together with the video work XUN by RECLUSE and aromas from XUN·TEA NOTES | Tea Aroma Twenty-Eight, the presentation opens different ways of encountering Fujian through moving image, aroma, material, history, story and taste.

Developed through field research in Fujian, XUN explores tea through landscape, craft and human practice, while XUN·TEA NOTES, created by tea practitioner Yu Yuanxiao, offers a structured approach to the sensory perception of Chinese tea aromas.

Participants will also visit the permanent art collection of Feuerle Puig House, before concluding with a tasting of two Fujian oolongs: a rock tea from the heart of Wuyishan and a Minnan oolong from Anxi, accompanied by a homemade pineapple cake.

Wohin bringt dich eine Tasse Tee?

Lass dich mitnehmen auf eine Reise in die vielfältige Welt des Tees: zu besonderen Orten, die verzaubern, und Momenten, die bleiben. Die Geschichten eröffnen neue Perspektiven, laden dazu ein, den Augenblick bewusst zu erleben und Tee neu zu entdecken.

Ausgewählte Tees der SchwipsBar erweitern die Lesung um eine sensorische Ebene und lassen die Reise in der Tasse weitergehen.

Found MinYueTang in 2007, and Taiwan Guangzhi in 2017.

Member of ISME.
It is the first Chinese tea-music solutions institution to provide bilingual teaching.
It is the first healing platform to combine Chinese musical instruments with tea through interactive salons.
20 years experience in Chinese-English bilingual Chinese music culture education.
Published Audio-Visual book in 2012.
Teaching at international schools, universities, communities, and embassies in Beijing and receiving widespread acclaim. Applying the IB education system, "Bringing heart home", "Instilling into Heart", promoting Chinese culture to the world.

Duration: 1.5 hours

C*SPACE will be open every evening, co-hosting a series of individual tea events. Each evening will offer a space for community, tea, and connection.

Contact: pop-up-teahouse@c-space.eu

About C*SPACE
C*SPACE is a common-purpose-driven creative hub in Berlin-Weißensee, located in a former furniture factory. Tea culture has been part of C*SPACE's identity for many years.
During the pandemic, the Pop-Up Teahouse Berlin was developed as a socio-cultural, tea-based cultural gathering format. Since then, it has evolved into a recurring programme with multiple editions, bringing together tea, culture, art, learning, and community. In 2022, C*SPACE was honoured to welcome the BTF – Berlin Tea Festival to its space, bringing the wider tea community together at CSPACE.

Länggass-Tee - Speciality tea shop

For many years, we have been travelling to Chaozhou and the Fenghuang Mountains in search of extraordinary Dan Cong teas.

Over the course of these visits, we have met and established longterm connections with farmers and producers who have access to exceptionally rare leaf material from sought-after gardens.

They are masters of the unique craft of Dan Cong processing, including the delicate art of roasting, and work with an uncompromising focus on quality.

In this tasting, we will explore high-end Dan Cong lots made of rare cultivars that seldom find their way outside China.

Among them are Lei Kou Chai, Xiong Di, Lao Xian Weng, Gong Xiang, as well as a single-tree Dan Zhu.

Image Copyright @Länggass-Tee

As part of Berlin Tea Week 2026, we invite you to a special evening exploring the connection between specialty tea, deep listening, and experimental music.

Together with NaN (Not a Number) — DJ, vinyl collector, sound artist, and Refuge Worldwide resident — we’ll create a space to slow down, discover new sounds, and experience tea and music with full attention.

THE EVENING

18:00 | Doors Open & Welcome Tea We begin with a warm welcome, time to settle in, and our first cups of tea.

18:30 | Deep Listening & Specialty Tea Experience We’ll listen to The Mental Traveller by Berlin-based producer Noah Erni — a 35-minute journey blending experimental jazz, hip-hop, and ambient, played from beginning to end on our analog sound system.

The listening session will be accompanied by an introduction to specialty tea and a curated tea tasting. Rare and unusual teas from China, Taiwan, Vietnam, and beyond will be served throughout the experience, each carefully selected to complement the music and create a dialogue between sound, aroma, and taste.

An invitation to explore how tea and music can influence our senses, attention, and state of mind.

19:15–21:00 | Ambient & Experimental DJ Set by NaN + Free-Flow Tea Bar NaN takes us on a sonic journey through ambient, experimental textures, jazz, electronic sounds, and unexpected musical connections.

Known for their genre-fluid selections, NaN brings together sounds from different cultures, eras, and traditions, creating an intuitive and immersive listening experience.

During the DJ set, our free-flow tea bar will be open, offering a selection of specialty teas to enjoy while listening, exploring new flavours, and connecting with others.

Part of Berlin Tea Week 2026.

Eine einmalige Buchung ermöglicht die Teilnahme an allen Teezeremonien vom 2.–6. November.

Zu Beginn wird den Gästen die Etikette erläutert, anschließend findet die Teezeremonie statt. Danach folgt eine Nachbesprechung mit Erläuterungen zu spezifischen Details sowie Zeit für Fragen und Antworten.

Bei den Usucha-Zeremonien werden um 10 Uhr Sonderformen gezeigt.
Eine selten gezeigte Koicha-Zeremonie mit besonderen Formen.

In China: eine ganze Menge. Teefarmer und Händler verkaufen ihren Tee heutzutage per Livestream – eine Revolution, die den jahrtausendealten Handel im Wandel zeigt.

Kommt am 4. November um 14 Uhr zu uns ins Volume – auf eine Reise, die alle Sinne anspricht!

Der Film
Wir zeigen die Dokumentation „Der Tee der Zeit” / „The Tea of Time” – gedreht vor Ort in China, mitten im Leben der Teeproduzenten. Und weil eine gute Geschichte in Begleitung noch besser schmeckt, servieren wir während der Vorführung bereits eine erste Tasse erstklassigen Tee.

Das Gespräch
Danach sprecht ihr mit Olivier Ruelle und Ye Feng – zwei Menschen, die den chinesischen Alltag mit Tee leben. Fragt sie alles, was ihr schon immer über Tee wissen wolltet – euer Wissensdurst ist uns willkommen.

Die Verkostung
Zum Abschluss probieren wir gemeinsam drei hochwertige chinesischen Tees. Keine Vorkenntnisse nötig – Neugier genügt!

In rund zwei Stunden erlebt ihr ein Land, eine Kultur und ein Getränk, das ihr danach garantiert mit anderen Augen seht.

Kommt vorbei – die Tassen stehen bereit!

Sprache – Deutsch & Englisch

A sensory tasting journey through 4 carefully selected single-cultivar matcha varieties from the renown Uji region. Discover the essential flavours and subtle nuances between native cultivars like Okumidori, Uji Hikari, and award-winning Gokou matcha.

14:00–15:00
What other forms can tea take beyond the cup?

Xijing Xu presents SCOBY Face, a ceramic vessel for kombucha fermentation. SCOBY naturally forms on the surface of fermented tea, taking the shape of the vessel in which it grows. By changing the shape of this vessel, Xijing Xu explores what else we can do with fermented tea beyond drinking it – including experiencing its living culture directly on the skin.

Visitors are invited to receive a facial treatment using tea-fermented SCOBY, creating an intimate encounter between tea, microorganisms and the body.

15:00–19:00
Open Day

SCOBY Face will be presented at the centre of POLYKIOSK, alongside tea vessels by ceramic and porcelain artists Helmut Menzel and Sylvia Ludwig.

Tea and kombucha fermented from different types of tea will be served throughout the afternoon, inviting visitors to experience tea through drinking, fermentation, vessels and the body.

About POLYKIOSK
POLYKIOSK is an artist-run showcase and shop in Berlin Mitte, presenting unique objects from art, craft and design by artists from Berlin and beyond.

Feuerle Puig House is delighted to participate for the second time in Berlin Tea Week, from 2 through 5 November 2026, with a series of synesthetic sessions around tea, conceived by in-house tea practitioner Lin Wang.

Our institution includes tea art as part of the system of artistic disciplines that shape the multidisciplinary Gesamtkunstwerk curated by Désiré Feuerle for our cultural program.

A Love Letter to Fujian

A multisensory tea experience by Lin Wang

Born out of this autumn's Tea as a Living Art journey through Fujian, A Love Letter to Fujian brings a small piece of the region back to Berlin.

Fujian is home to two of China's great oolong traditions: Wuyi Rock Tea in Northern Fujian and Minnan Oolong in Southern Fujian. Here, tea is deeply connected to landscape, craft, history, material culture and everyday life, and to the relationship between people and the places they inhabit.

Through a selection of teas, objects, botanical specimens and cultural materials, together with the video work XUN by RECLUSE and aromas from XUN·TEA NOTES | Tea Aroma Twenty-Eight, the presentation opens different ways of encountering Fujian through moving image, aroma, material, history, story and taste.

Developed through field research in Fujian, XUN explores tea through landscape, craft and human practice, while XUN·TEA NOTES, created by tea practitioner Yu Yuanxiao, offers a structured approach to the sensory perception of Chinese tea aromas.

Participants will also visit the permanent art collection of Feuerle Puig House, before concluding with a tasting of two Fujian oolongs: a rock tea from the heart of Wuyishan and a Minnan oolong from Anxi, accompanied by a homemade pineapple cake.

Ceremony on a table

Jim will perform Obon ceremony with a round tray, one of several different Senchado ceremonies.

This time on a table.

In Senchado we use ungrinded tea leaves, we would like to introduce this lesser known tea ceremony.

In the well known macha ceremonies from Chado the tea leaves are grinded into powdered green tea.

Monk Ingen introduced leaf tea from China to Japan in the 17th century.
Senchado became popular in the 18th century in Japan. Baisao a monk started serving tea leaves boiled in water in the streets of Kyoto.

Jim will perform the tea ceremony in a quiet atmosphere, the tea will be a high quality gyokuro served with a sweet.
A short introduction will be followed by a Senchado ceremony afterwards there will be time for Q&A.

Jim is the first German tea master and teacher of Japanese leaf tea ceremony called Senchado.
Jim is studying Senchado at Higashi Abe School of Senchado, Japan.
Jim from Berlin living in Hamburg is doing tea related art work as well .
Jim loves other tea as well and likes to draw hand movements from tea ceremonies.

Drink Renewable Forest Energy

Our modern lives are disconnected from natural rhythms. Mate provides sustainably
stimulating energy and enables ritual and meditative moments in everyday life The
fresh forest energy contained in Mate can be incorporated into your daily life.
You are never alone with a Good Mate.
There are simple rituals that we can integrate into our regular routines to help us
dive deep into an internal process that initiates profound healing throughout the
entire body & soul.
Drinking mate on a daily basis might just be a placebo to make you sit down for a
moment and drink lots of warm water.

C*SPACE will be open every evening, co-hosting a series of individual tea events. Each evening will offer a space for community, tea, and connection.

Contact: pop-up-teahouse@c-space.eu

About C*SPACE
C*SPACE is a common-purpose-driven creative hub in Berlin-Weißensee, located in a former furniture factory. Tea culture has been part of C*SPACE's identity for many years.
During the pandemic, the Pop-Up Teahouse Berlin was developed as a socio-cultural, tea-based cultural gathering format. Since then, it has evolved into a recurring programme with multiple editions, bringing together tea, culture, art, learning, and community. In 2022, C*SPACE was honoured to welcome the BTF – Berlin Tea Festival to its space, bringing the wider tea community together at CSPACE.

Tea Tasting Experience with curated Bites

Skip the teabag for one night. We're doing tea properly: slow, hands-on and with people who actually care about it.

You'll try four teas, a cold brew white tea to start, then hot brews of Guizhou Green, GABA Oolong, and Shu Puerh, each paired with a small homemade bite. Along the way we'll cover what actually separates real teas from each other, walk through a practical guide on Gong Fu Cha brewing and explain why caffeine in tea hits differently than coffee. You’ll be leaving with a lot of knowledge on tea, a small tea sample of your favorite tea and ready to start your tea journey on your own.

No tea knowledge needed. Just show up curious.

18:00 Arrival, welcome drink
18:30 Workshop/ Tea and Food tasting experience starts
20:00-22:00 Hangout, brew more teas, connect over teas

3h Handaufbau Töpferkurs mit Achtsamkeitsmeditation und Tea tasting

Wir wollen mit allen Sinnen in diesen Abend eintauchen und uns Zeit nehmen. Gestalte deine ganz persönliche Teeschale und erlebe Momente der Achtsamkeit – und bring beides zurück in deinen Alltag.

Bei Clay & Leaf verbinden wir das kreative Arbeiten mit Ton und die japanische Achtsamkeitspraxis Shinrin Yoku. Ton erdet durch das haptische Gestalten mit den Händen. Tee schafft eine Atmosphäre der Stille und verankert dich im Moment.

Was wir gemeinsam erleben wollen:

• Gestalte deine ganz persönliche Teeschale: getöpfert, gebaut oder geschnitzt, mit oder ohne Werkzeug. Dafür brauchst du keine Vorkenntnisse, nur Neugier auf das Gespräch mit dem Ton.
• Lerne Methoden der Achtsamkeit kennen, die dich auch über diesen Abend hinaus begleiten können.
• Probiere Tees direkt von einer Kooperative in Shizuoka/Japan und entdecke teeinfreie Alternativen.
• Genieße einen entspannten Abend an einem ganz besonderen Ort in Kreuzberg.

A Sweet Encounter with Tea

Three teas. Three desserts. One unexpected encounter. This is the second edition of Blind Date with Tea! But instead of dating a person, your date is tea. This time, your journey begins with dessert. During Berlin Tea Week, we're bringing together Nagi Atelier, Deerland Tea, Kanoa Tea and Himali Cup for a playful evening of tea-inspired flavours and unexpected encounters.

Choose from three tea-inspired desserts based only on their tasting notes, without knowing which tea is behind each one. Once you've made your choice, open your love letter to reveal your tea match.

Continue your journey through our Tea Discovery Exhibition, where you'll learn about the origins, cultures and people behind the teas. Finally, enjoy one cup of tea of your choice to take away.

Your €19 entrance includes:

1. One tea-inspired dessert by Nagi Atelier
2. Access to the Tea Discovery Exhibition
3. One cup of speciality tea of your choice

Wir sind eine kleine Gruppe von Teeliebhabern, die sich regelmäßig am Mittwoch Abend treffen, um gemeinsam Tee zu trinken. Jedes Mal ist es etwas anders, sei es die teezubereitende Person, der Tee oder auch die Art der Zeremonie. Keine Session gleicht der voherigen. Was gleich bleibt, ist dass wir den Abend sehr ruhig, entschleunigt und entspannend begehen. Bloss keine Hektik, Berlin ist laut und schnell genug

ABLAUF
Der Abend sieht so aus:
Bis 19:00 Eintreffen aller Gäste. Dann ein kleines Intro zum Abend und zum Ablauf der Zeremonie. Dann für etwa 60 Minuten Teezeremonie. Danach gibts genügend Zeit für Fragen, Austausch und weiteres Beisammensein. Gegen 20:30 Uhr endet der Abend.

KOSTEN
Unsere Teezeremonie ist eine offene Einladung und persönliches Geschenk an dich und daher kostenlos. Wir freuen uns trotzdem über Spenden, die uns dabei helfen die Miete für die Räumlichkeiten zu bezahlen.

Jette Tietze und Jakob Ostendorf präsentieren künstlerische Arbeiten, die konzeptuell und spielerisch die Teezeremonie und ihre Materialität untersuchen und neu beleuchten.

Kurzbeschreibung: Wohin bringt dich eine Tasse Tee?
Lass dich mitnehmen zu Landschaften, die beeindrucken, und Momenten, die in Erinnerung bleiben. Von Reisen, Aromen und Begegnungen inspirierte Geschichten eröffnen einen literarischen Zugang in die Welt des Tees.

Ausgewählte Teeproben begleiten die Geschichten und laden dazu ein, Tee auf mehreren Ebenen zu erleben.

Freiwilliger Genussbeitrag willkommen

Unterricht in der Tablett-Zeremonie in einer kleinen Gruppe.

Donnerstag, den 5. November 10-13 Uhr
Freitag, den 6. November 10-13 Uhr

In China: eine ganze Menge. Teefarmer und Händler verkaufen ihren Tee heutzutage per Livestream – eine Revolution, die den jahrtausendealten Handel im Wandel zeigt.

Kommt am 4. November um 14 Uhr zu uns ins Volume – auf eine Reise, die alle Sinne anspricht!

Der Film
Wir zeigen die Dokumentation „Der Tee der Zeit” / „The Tea of Time” – gedreht vor Ort in China, mitten im Leben der Teeproduzenten. Und weil eine gute Geschichte in Begleitung noch besser schmeckt, servieren wir während der Vorführung bereits eine erste Tasse erstklassigen Tee.

Das Gespräch
Danach sprecht ihr mit Olivier Ruelle und Ye Feng – zwei Menschen, die den chinesischen Alltag mit Tee leben. Fragt sie alles, was ihr schon immer über Tee wissen wolltet – euer Wissensdurst ist uns willkommen.

Die Verkostung
Zum Abschluss probieren wir gemeinsam drei hochwertige chinesische Tees. Keine Vorkenntnisse nötig – Neugier genügt!

In rund zwei Stunden erlebt ihr ein Land, eine Kultur und ein Getränk, das ihr danach garantiert mit anderen Augen seht.

Kommt vorbei – die Tassen stehen bereit!

Sprache – Deutsch & Englisch

Time to get the gourds out. We will teach you how to make a mate in a traditoinal. way and learn how to host your own mate circle and care for your equipment.

A tasting journey through exceptional Korean and Japanese teas, thoughtfully paired with selected bites to reveal and complement their distinctive flavours. The session explores the diverse terroirs, traditions and cultures behind each tea, as well as the connection between tea and food.

Fünf Pulvertees, jeder neben dem Blatt, aus dem er gemahlen wurde

Neben klassischem Matcha kommen Black Matcha, Genmaicha, Oolong und Maulbeere als Pulver in die Schale, jeweils neben ihrem Blatt-Pendant. In zehn Verkostungen im direkten Vergleich wird schmeckbar, was das Vermahlen mit einem Tee macht. Dazu gibt es Wagashi, kleine japanische Süßigkeiten aus Reismehl. Nicole Klauß ist in der Teezeremonie der Ueda Sokō Ryū ausgebildet und führt durch Herkunft und Herstellung. Wei-En Chan unterstützt sie dabei.

In der Schale: Matcha, Black Matcha, Genmaicha, Oolong, Maulbeere

Im Ticket (60 €) enthalten:
– fünf Pulvertees, jeweils im Vergleich mit ihrem Blatt (zehn Verkostungen)
– Wagashi, japanische Süßigkeiten aus Reismehl
– Einführung in Herkunft und Herstellung mit Nicole Klauß

Die Gastgeberinnen: Nicole Klauß ist alkoholfreie Sommelière und Autorin zweier Bücher über alkoholfreie Speisebegleitung. Wei-En Chan führt die Schwips Bar in Berlin-Mitte und ist Expertin für chinesische und taiwanesische Tees.

Gut zu wissen: Donnerstag, 05.11.2026, 12:00–14:00 Uhr, Start 12:15 · Schwips Bar, Eichendorffstraße 1, 10115 Berlin · alkoholfrei · Die Veranstaltung findet ab 10 Teilnehmer:innen statt

Anfanger Mate Seminar inklusiv Geschichte, Herkunft, Anbau, Klutur & Zubereitung von Matev und verkostung von einige verscheidenen Mates.

Feuerle Puig House is delighted to participate for the second time in Berlin Tea Week, from 2 through 5 November 2026, with a series of synesthetic sessions around tea, conceived by in-house tea practitioner Lin Wang.

Our institution includes tea art as part of the system of artistic disciplines that shape the multidisciplinary Gesamtkunstwerk curated by Désiré Feuerle for our cultural program.

A Love Letter to Fujian

A multisensory tea experience by Lin Wang

Born out of this autumn's Tea as a Living Art journey through Fujian, A Love Letter to Fujian brings a small piece of the region back to Berlin.

Fujian is home to two of China's great oolong traditions: Wuyi Rock Tea in Northern Fujian and Minnan Oolong in Southern Fujian. Here, tea is deeply connected to landscape, craft, history, material culture and everyday life, and to the relationship between people and the places they inhabit.

Through a selection of teas, objects, botanical specimens and cultural materials, together with the video work XUN by RECLUSE and aromas from XUN·TEA NOTES | Tea Aroma Twenty-Eight, the presentation opens different ways of encountering Fujian through moving image, aroma, material, history, story and taste.

Developed through field research in Fujian, XUN explores tea through landscape, craft and human practice, while XUN·TEA NOTES, created by tea practitioner Yu Yuanxiao, offers a structured approach to the sensory perception of Chinese tea aromas.

Participants will also visit the permanent art collection of Feuerle Puig House, before concluding with a tasting of two Fujian oolongs: a rock tea from the heart of Wuyishan and a Minnan oolong from Anxi, accompanied by a homemade pineapple cake.

Seven teas. Two provinces. One climb.

A tasting of seven of Dot Tea Bar's finest high-mountain teas, from our latest direct imports from trusted contacts in Guìzhōu and Yunnan.

Guìzhōu — where, they say, 天无三日晴: the sky is never clear three days running. Two teas from some of the most pristine corners of its misty plateau, each rolled into an uncommon tight coil: one green as emerald, one red as ruby.

Yìwǔ, Yunnan — five teas from the heart of the largest of Yunnan's Six Ancient Tea Mountains, including a state-protected rainforest where some tea trees have never been pruned: they grow tall among the canopy, and picking is allowed only a few days a year.

Raw, ripe, white: one mountain, many ways.

Through the unique siphon tea experience created by "云下茶heartoftea," efficiently taste 5 high-quality teas from Yunnan and southern Fujian, China: 1. Yunnan Black Tea(old tree) VS refined Meizhan black tea( old tree) ;2. “BabyWhite”(Yunnan white tea) ; 3. high quality Tieguanyin; 4. Old tree Raw Puer from Yibang. The ultimate flavor and mouthfeel extracted through siphon pot present the terroir characteristics of these two major producing regions.

The form of tasting is rather different, and the core concept is “a humble, curious and pure heart of tea”, through which we hope to give you some inspiration of tea and life.

And for those tea lovers who are interested in cold tea, we offer a set of cold-brew tea experience which includes Yunnan black tea, refined Meizhan black tea, refined Meizhan white tea and high quality Tieguanyin.

14:30 Arrival
14:40-16:30 Siphon tea experience
14:30-16:30 Cold-brew tea tasting and hangout

Choosing teas for a clientele requires tasting candidates side by side and selecting an extraction method: Western-style, Eastern-style gaiwan or standardised cupping. This choice influences the verdict. Selecting the tea is only half the job; professionals must also present it at its best.

A. Is there a universal method for judging tea quality?
Starting with ISO 3103, we ask whether it is enough, or whether combining methods reduces the risk of selection errors.
B. One tea, three different profiles?
In a comparative tasting, the same tea is brewed three ways: standardised cupping, Western-style teapot and Eastern-style gaiwan. Which method reveals its best profile?
C. What can Cha Yi bring to tea selection and service?
We explore how the intention, rhythm and gestures of Taiwanese tea preparation can reveal a tea’s finest expression and inspire professional service.

Hosts:
The Académie du thé de Taiwan / Taiwan Tea Academy founded by Margaret Ledoux and Isaline Lannoy. Margaret is a Taiwan-trained Tea Master and founder of Discovering Tea.
Isaline is a tea educator, sensory specialist, UK Tea Academy tutor, international judge and author of Nihoncha.

Combining Taiwanese tea culture, sensory expertise and professional education, their academy helps professionals — in French and English — select, understand and serve Taiwanese teas with greater confidence. Supported by Kien Yu Tea.

Tee kann mehr, als nur pur in der Tasse zu landen

Eine Masterclass an der Bar. Wei-En Chan zeigt, wie man aus Tee und wenigen gezielt gewählten Zutaten eine vielseitige Aromenbasis baut, indem man seine Eigenschaften ergänzt, kontrastiert oder verstärkt. Daraus entstehen mehrere Drinks, wahlweise mit oder ohne Alkohol. Nicole Klauß ist mit dabei. Der Workshop richtet sich an Teefans, Cocktail-Interessierte und alle, die zu Hause kreativer mixen wollen. Vorkenntnisse sind nicht nötig.

Im Ticket (60 €) enthalten:
– alle Drinks, wahlweise mit oder ohne Alkohol
– zwei Stunden Masterclass mit Wei-En Chan und Nicole Klauß
– das Prinzip der Aromenbasis aus Tee, zum Nachmixen zu Hause

Die Gastgeberinnen: Nicole Klauß ist alkoholfreie Sommelière und Autorin zweier Bücher über alkoholfreie Speisebegleitung. Wei-En Chan führt die Schwips Bar in Berlin-Mitte und ist Expertin für chinesische und taiwanesische Tees.

Gut zu wissen: Donnerstag, 05.11.2026, 15:00–17:00 Uhr, Start 15:15 · Schwips Bar, Eichendorffstraße 1, 10115 Berlin · alkoholfreie Varianten möglich · auf Deutsch und Englisch · Die Veranstaltung findet ab 10 Teilnehmer:innen statt

Learn the basics of Mate preparation, the benefts, a bit about the culture (both traditional and Berliner Brause) and try a few different Mates to see if you fnd one that suits you.

Jazzplatten hören und Tee trinken bei Gesprächen über Musik, moderiert von Leo Gehl

A Contemporary Chinese Tea Experience

ChaZui Sessions brings together three things we love: exceptional tea, live music, and visual art, creating an immersive cultural evening where guests can taste, listen, watch, and connect.

For Berlin Tea Week, we will curate a special tea tasting featuring three of Berlin's most celebrated Chinese tea brands, inviting guests to discover different teas, stories, and approaches to Chinese tea culture in a relaxed and contemporary setting.

The evening unfolds across three experiences:

🍵 Tea: A curated tasting journey across three premium Berlin tea brands, introducing guests to the diversity and depth of Chinese tea culture: He Tea, Yun Tea, and Tea by Yuan.

🎶 Music: A live music performance by Berlin-based Chinese musicians, creating an atmospheric soundscape throughout the evening.

🎨 Art: A live painting performance by Chinese-born, Berlin-based artist Lavia Lin, translating the musical experience into a visual and performative moment.

C*SPACE will be open every evening, co-hosting a series of individual tea events. Each evening will offer a space for community, tea, and connection.

Contact: pop-up-teahouse@c-space.eu

About C*SPACE
C*SPACE is a common-purpose-driven creative hub in Berlin-Weißensee, located in a former furniture factory. Tea culture has been part of C*SPACE's identity for many years.
During the pandemic, the Pop-Up Teahouse Berlin was developed as a socio-cultural, tea-based cultural gathering format. Since then, it has evolved into a recurring programme with multiple editions, bringing together tea, culture, art, learning, and community. In 2022, C*SPACE was honoured to welcome the BTF – Berlin Tea Festival to its space, bringing the wider tea community together at CSPACE.

06. November — Taiwan Special with Katie Yen. 11:00-13:00

A Journey Stretched Through Time
We become a caravan departing from Berlin
carrying pickles and imagination
heading eastward Silk has yet to appear - yet we encounter another kind of thread first: NOODLES

Eine einmalige Buchung ermöglicht die Teilnahme an allen Teezeremonien vom 2.–6. November.

Zu Beginn wird den Gästen die Etikette erläutert, anschließend findet die Teezeremonie statt. Danach folgt eine Nachbesprechung mit Erläuterungen zu spezifischen Details sowie Zeit für Fragen und Antworten.

Eine selten gezeigte Koicha-Zeremonie mit besonderen Formen

Donnerstag, den 5. November 18 Uhr
Freitag, den 6. November 18 Uhr

An open-teahouse evening blending live jazz and ambient improvisation with tea tastings, little pop-ups and spontaneous happenings throughout the night. Come by, discover new teas, meet and connect with people, play, listen, linger, and enjoy the evening together. Free entry · donations welcome

An intimate tea cocktail workshop exploring the meeting of tea and mixology through infusion, traditional Chinese spirits, tasting and poetry. Participants will explore how tea can be incorporated into mixed drinks, how Chinese spirits interact with tea, and the cultural and poetic connections behind each blend. Each participant will also receive three exclusive tea samples and a printed Tea by Yuan mixology guide to take home.

5th November 19:00-21:00
6th November 19:00-21:00

An evening of tea, stories and connection inspired by Jeju Island, regenerative farming and the landscape behind the tea.

About this event:

Tea begins with a place — and becomes something more when it is shared.

Join Wild Orchard for a relaxed evening inspired by Jeju Island, its landscape and the regenerative farming philosophy behind our tea.

Through tastings, stories and conversation, we’ll explore where Wild Orchard tea comes from, how the environment shapes the leaf, and how soil, climate and cultivation influence the tea long before it reaches the cup.

Throughout the evening, Michael D. Ham of Wild Orchard and tea explorer Jeff Fuchs will share stories and perspectives around tea, place and cultivation, inviting guests to discover, exchange and connect in an informal setting.

There will be plenty of Wild Orchard tea to taste and enjoy throughout the evening, along with Korean finger food for everyone.

ROOTED TOGETHER is an evening about sharing tea, food, stories and time together.

Those who know DOT know that our cocktails are never just drinks. From Shanhai to Wukong, each cocktail carries a story rooted in Chinese culture. Lola’s own Untitled series, created at DOT, has also become a favourite among our guests, with Untitled 2024 and Untitled 2025 already becoming classics.

For Untitled 2026, Lola originally wanted to tell the thousand-year-old story of Fei Zi Xiao - Concubine’s Smile. The honeyed and ripe fruit notes of Fei Zi Xiao black tea meet the woody, caramel and spicy notes of whisky, a tea travelling from the mountains of Lingnan into the night.

As the year draws to a close, the story has evolved into a reflection on time. One side comes from the tea mountains of China, the other from the time spent in a whisky barrel. Tea and spirits are both shaped by time. And so, Untitled 2026 became a way of capturing a piece of this year - and leaving it in a glass.

Enjoy a traditional Chinese teahouse evening : snacks, tea-based cocktails, Chinese chess, Go, Mahjong, and more...

05.11.2026 20:00 - 24:00 Tea Mixology Night
06.11.2026 20:00 - 24:00 Tea Mixology Night

07.11.2026 20:00 - open End  茶与天道 · 禅鸣
TEA & THE WAY — THE SOUND OF CHAN
An electronic music ritual around tea, sound and deep listening.

Lineup: Kimberly, Heling, Leo, Temple Rat, Werayzy, X1N, Yunsong
€ 10 per person music artist fee. Tips are greatly appreciated.
No registration required, walk-ins welcome