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

Ein Mittagessen mit Anspruch!
Nicole Klauß und Wei-En Chan präsentieren fünf ausgewählte Tees als Begleitung zu Bits & Bites aus der Küche der Schwips Bar.
Warum teilnehmen? Entdecke spannende und unkonventionelle Pairings von Tee und
Speisen in entspannter Atmosphäre.

Zeitrahmen: 12:00 – 14:00, Einlass 12:00, Start 12:15
Info: Speisen und Getränke inklusive, Mindestteilnehmer:innenzahl 10

Gastgeberinnen Nicole Klauß & Wei-En Chan
Nicole Klauß ist alkoholfreie Sommelière und Autorin zweier Bücher über alkoholfreie Speisebegleitung. Sie beschäftigt sich intensiv mit Aromenkombinationen, sensorischer Wahrnehmung und der Frage, wie komplexe Geschmackserlebnisse ohne Alkohol entstehen können.
Wei-En Chan ist Betreiberin der Schwips Bar in Berlin-Mitte und Expertin für chinesische und taiwanesische Tees. Im Fokus ihrer Arbeit steht die Entwicklung von teebasierten Getränken, die die Teewelt und die Barszene miteinander verbinden.
In ihrer gemeinsamen Workshop-Reihe bündeln sie ihre Expertise und zeigen den Teilnehmer:innen, wie sich verschiedene Tees gezielt mit anderen Zutaten kombinieren lassen, um neue Geschmackserlebnisse zu schaffen.

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.

Lust auf Aperitivo? – Ja, aber bitte mit Tee!
Nicole Klauß und Wei-En Chan präsentieren fünf teebasierte Drinks als Begleitung zu Bits & Bites aus der Küche der Schwips Bar.
Warum teilnehmen? Entdecke spannende und unkonventionelle Pairings von Tee und
Speisen in entspannter Atmosphäre.

Zeitrahmen: 16:00 – 18:00, Einlass 16:00, Start 16:15
Info: Speisen und Getränke inklusive, Mindestteilnehmer:innenzahl 10

Gastgeberinnen Nicole Klauß & Wei-En Chan
Nicole Klauß ist alkoholfreie Sommelière und Autorin zweier Bücher über alkoholfreie Speisebegleitung. Sie beschäftigt sich intensiv mit Aromenkombinationen, sensorischer Wahrnehmung und der Frage, wie komplexe Geschmackserlebnisse ohne Alkohol entstehen können.
Wei-En Chan ist Betreiberin der Schwips Bar in Berlin-Mitte und Expertin für chinesische und taiwanesische Tees. Im Fokus ihrer Arbeit steht die Entwicklung von teebasierten Getränken, die die Teewelt und die Barszene miteinander verbinden.
In ihrer gemeinsamen Workshop-Reihe bündeln sie ihre Expertise und zeigen den Teilnehmer:innen, wie sich verschiedene Tees gezielt mit anderen Zutaten kombinieren lassen, um neue Geschmackserlebnisse zu schaffen.

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

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.

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 nie nur das Teeblatt.

Vom Teeberg und Teebaum über die Ernte und Verarbeitung, vom Blatt bis zum Aufguss und schließlich zur Begegnung von Tee und Teegefäß – jeder einzelne Schritt verändert den Geschmack und das Gefühl, mit dem der Tee am Ende in unseren Körper gelangt.

Eine Jian-Zhan-Schale ist nicht nur ein schönes Teegefäß. Sie kann auch dazu beitragen, die Wirkung eines kräftigen Tees und des Koffeins abzumildern.

Wenn der Tee in das Gefäß gelangt, entsteht ein feines Zusammenspiel zwischen Tee und Eisen, zwischen Porzellan und Keramik. Unterschiedliche Materialien, Temperaturen und Oberflächen lassen denselben Tee in Duft, Geschmack und körperlichem Empfinden unterschiedlich erscheinen.

Wenn wir für einen Moment die komplizierte Ritualisierung beiseitelegen und nicht dem stimulierenden Effekt von Koffein nachjagen, bleibt nur eines: Wir trinken Tee.

Ausgehend von der Teekultur Fujian, vom Teeblatt selbst und von der ehrlichsten Wahrnehmung unseres Körpers fragen wir: Wie schmeckt dieser Tee? Und wie fühlt er sich an, wenn er in den Körper gelangt?

Am Ende geht es vielleicht gar nicht darum, was besser ist, sondern darum, welcher Tee zu unserem Körper am besten passt.

Zurück zum Geschmack. Und zurück zu der Frage, warum wir eigentlich Tee trinken.

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.

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.

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.

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.

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.

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

Wir wollen mit allen Sinnen in diesen Abend eintauchen. Gestalte deine ganz persönliche Teetasse und erlebe Momente der Achtsamkeit – und nimm beides mit in deinen Alltag.

Ton erdet durch das haptische Arbeiten mit den Händen. Tee schafft eine Atmosphäre der Stille und verankert dich mit seinem Duft und seiner Wärme im Moment.

Daniela Bellm @hallo_keramik ist Designerin und Keramikerin. In ihrem Studio in Kreuzberg entstehen handgemachte Keramiken und sie gibt ihr Wissen in Kursen für Kinder und Erwachsene weiter. In ihrer eigenen Arbeit reizt sie das Wechselspiel zwischen präzise geformten Gefäßen und dem Unvorhersehbaren – etwa beim Kurinuki oder wenn Feuer und Rauch ihre eigenen Spuren hinterlassen.

Iris Thalhammer @lose.seiten ist zertifizierte Shinrin Yoku Trainerin und bringt die achtsamen Methoden des Waldbadens auch gerne in den urbanen Raum. Sie hat in Japan gelebt, auf einer Teefarm gearbeitet und an der Eastern Tea Academy gelernt – und als »kleines Blatt« tut sie das jeden Tag.

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

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.

Entdecke fünf Pulvertees im direkten Vergleich mit dem jeweiligen Pendant in seiner ursprünglichen Form. Die Gastgeberin, Nicole Klauß, lernte japanische Teezeremonie
nach der Ueda Soko Ryu-Schule. Sie führt durch Herkunft, Herstellung und Geschmacksspektrum einer sehr traditionellen Teeart – mit neuen Varianten des Pulvertees.

Zeitrahmen: 12:00 – 14:00, Einlass 12:00, Start 12:15
Info: Alles inklusive, Mindestteilnehmer:innenzahl 10

Gastgeberinnen Nicole Klauß & Wei-En Chan
Nicole Klauß ist alkoholfreie Sommelière und Autorin zweier Bücher über alkoholfreie Speisebegleitung. Sie beschäftigt sich intensiv mit Aromenkombinationen, sensorischer Wahrnehmung und der Frage, wie komplexe Geschmackserlebnisse ohne Alkohol entstehen können.
Wei-En Chan ist Betreiberin der Schwips Bar in Berlin-Mitte und Expertin für chinesische und taiwanesische Tees. Im Fokus ihrer Arbeit steht die Entwicklung von teebasierten Getränken, die die Teewelt und die Barszene miteinander verbinden.
In ihrer gemeinsamen Workshop-Reihe bündeln sie ihre Expertise und zeigen den Teilnehmer:innen, wie sich verschiedene Tees gezielt mit anderen Zutaten kombinieren lassen, um neue Geschmackserlebnisse zu schaffen.

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

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.

In this masterclass, tea expert and Schwips Bar owner Wei-En Chan invites you to take a step beyond drinking tea purely on its own. Discover how to create a complex, versatile flavour base from tea and just a few carefully chosen ingredients by complementing, contrasting or enhancing their characteristics — and use it to build a range of different
drinks, with or without alcohol.

You’re welcome to join if you’re a tea lover, cocktail enthusiast, curious foodie, or simply interested in the creative potential of tea in drinks. No prior experience required.

Time: 15:00 – 17:00, doors open at 15:00, class starts at 15:15
Info: All drinks included, alcohol-free options available, minimum number of participants 10

Gastgeberinnen Nicole Klauß & Wei-En Chan
Nicole Klauß ist alkoholfreie Sommelière und Autorin zweier Bücher über alkoholfreie Speisebegleitung. Sie beschäftigt sich intensiv mit Aromenkombinationen, sensorischer Wahrnehmung und der Frage, wie komplexe Geschmackserlebnisse ohne Alkohol entstehen können.
Wei-En Chan ist Betreiberin der Schwips Bar in Berlin-Mitte und Expertin für chinesische und taiwanesische Tees. Im Fokus ihrer Arbeit steht die Entwicklung von teebasierten Getränken, die die Teewelt und die Barszene miteinander verbinden.
In ihrer gemeinsamen Workshop-Reihe bündeln sie ihre Expertise und zeigen den Teilnehmer:innen, wie sich verschiedene Tees gezielt mit anderen Zutaten kombinieren lassen, um neue Geschmackserlebnisse zu schaffen.

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.

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

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  Tea Mixology Night with DJ