Tea shop and tea house equipment for service by the pot. Automatic brewing handles volume, water treatment stops scale ruining a delicate leaf, and refrigerated storage keeps the cold side of the menu honest.
A tea room, which is a coffee shop with the espresso machine taken out and the water treated properly instead. Tea is nine parts water — the filtration on this page does more for the cup than any single brewer does.
Quantities assume a 40-seat room with a service counter and a takeaway window. Cups, pots and gongfu ware are picked separately once the menu is set. Send your floor plan and expected covers and we adjust before quoting.
A tea knife for prising compressed pu-erh cakes apart. Doing it with a kitchen knife breaks the leaf and the cake.
Dining Chairs
A tea house is a sitting format — nobody buys a pot to take away — so the seating is the product rather than the overhead.
6.5-inch speaker for LS-02 white
A tea house is sold on being calmer than a coffee shop, and that is a decision about sound before it is one about furniture.
Anti-glare track spots over the counter and tables. Tea is judged by color in the cup, and flat ceiling light flattens it.
A second tea knife with a leather case, for the table service rather than the back bar.
Half of tea service is watching the colour, which a cup hides and a heat-resistant glass does not.
Oval Platter
Bowls and small plates for the food side of the room. A tea house serves small savoury dishes to be picked at over an hour, which is a lot of small vessels per table.
serving tray 39*25*4
The tray is the ceremony here rather than the tablecloth, and everything arrives on one.
Booths for the long sessions, because tea guests sit for an hour and a half rather than twenty minutes.
In this format the room is the product as much as the tea, and the ceiling is where that argument gets made.
Scent on the air handling, at a level that supports the room rather than competing with what is in the pot.
A gift-boxed tea knife for the retail shelf. A tea house sells the tools as well as the leaf.
Cutter ebony cutter
An incense knife for the ceremony side of the room.
Fourteen-inch touchscreen with the receipt printer inside the body — one plug and one footprint on a small counter.
Brews and holds five and a half liters. Two units let the black and the green side run at different temperatures — the same water on a green tea that suits a black one is the most common way a tea room tastes bitter.
This is the gongfu station and the source for anything brewed to order. The brewer covers volume; this covers the cup somebody is watching you make.
35L/H
Green, oolong and pu-erh brew at different heats, and one boiling tap ruins two of them.
Three heated tiers for pastry and savory items at the counter.
Two hundred and fifty litres an hour of treated water. It fixes the cup, and it stops the scale that actually ends a brewer's service life.
Straight Front / 120cm Floor Model
Tea gets ordered by the pot and lasts an hour, and the cake is the second sale that happens halfway through it.
Wall-mounted digital menu for the part of the list that changes with the season.
100 kg/24hours
Cube ice for iced tea and the cold-brew side of the list. Cold-brewed leaf is a summer menu in its own right here, and all of it goes over ice.
A second brewer, so the service tea and the ceremony tea do not share one machine.
A dual-boiler teapresso machine for the tea-latte half of the menu, which is where a modern tea house makes its money.
Milk tea blended to a consistent texture, cup after cup.
90 cm
A warm case for the savoury side of the counter — the buns and small plates that turn a pot of tea into a lunch ticket.
Most of the morning sells through the door here, and the cup is the only branding that leaves with it.
A napkin goes under every cup and saucer. In a room where service is deliberately slow, it is exactly the detail people notice.
A tea house sells a caddy and a pot to the same guest, and neither travels in a paper bag.
Heated dispenser for the chocolate side of the menu, held at temperature through an afternoon instead of made a pan at a time.
8L
Blenders for fruit tea and blended cold drinks. Two, so one is not being rinsed while an order waits.
Card kiosk for the takeaway window, so the queue for a pot does not sit behind the queue for a cup.
Pearl cookers, if the menu carries a bubble tea section alongside the leaf.
A tea house's fridge is mostly milk for the latte half of the menu, which is the half that pays for the ceremony half.
Tea leaves stain, and a machine that turns a rack in two minutes is what keeps a glass pot looking like glass.
Stainless Steel 304
More porcelain gets washed per cover here than in a cafe, and the sequence is what an inspection asks about.
Tea gets handled by hand — leaf, scoop, pot — so the sink has to be at the bench rather than in the back.
Spent leaf is heavy, wet and produced all day. Sending it down a disposer rather than into a bag keeps the prep area clean and the bin weight manageable.
201 Stainless Steel
Small crockery piles up faster per guest here than in a cafe, and all of it is thin and easily stained.
Freezer storage for the food side: buns, pastries and the batched sweets that hold a tea house through the afternoon.
Air cooling
A tea house's food is assembled rather than cooked, and it all comes off one cold bench in front of the guest.
1000W
A microwave on the service line for the small food menu. A tea house has no hot line — the savoury plates are brought back to temperature and sent, and that is all the cooking there is.
40*60cm (15.75*23.62in)
The board over the counter is the menu, and a tea house's list is long: a dozen leaves, each with its own brew. Ten panels hold it without a printed card.
A tea house has a quiet frontage by design, so the sign does the work the window will not.
Most of a tea house's trade is people who did not know it was there, which means the sign has to reach the pavement.
Double Sided / Rechargeable
The day's leaf goes on the board outside and folds away at close, so it never becomes a fixture.
Warm, low light flatters the room and defeats a phone, so one lit surface is what survives a photograph of it.
Panels inside the glass, so the window still shows the room by day and carries the evening tasting after dark.
Gongfu ware, glass pots, mugs for the takeaway lid — a tea room picks these by the menu and by how the room is meant to feel. We stock them; tell us what you settled on and we price them with the order.
Catalog prices at the quantities listed, excluding shipping, duties and installation. Send a request and we confirm current pricing and lead times for your build.
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