Twenty-two positions across eight zones — batch tea brewers and a gongfu hot-water station, reverse osmosis, counter displays, the cold menu, warewashing, POS and the signage out front. Every line is a catalog item you can open, read and price.
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.
The signature zone. A tea room that brews by the pot cannot serve a rush, and one that brews by the urn without treating the water serves the water instead of the tea.
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.
Ultrafiltration with instant hot water and UV. This is the gongfu station and the source for anything brewed to order — the brewer covers volume, this covers the cup someone is watching you make.
Heated dispenser for the chocolate side of the menu, held at temperature through an afternoon instead of made a pan at a time.
Tea is water. Everything on this page is downstream of it.
Two hundred and fifty liters an hour of treated water. It fixes the cup, and it stops scale killing the brewers — which is what actually ends their service life.
What sits beside the tea and pays the rent between services.
Three heated tiers for pastry and savory items at the counter.
Refrigerated display for cakes and cold desserts.
The half of a tea menu that sells in summer.
Double-door reach-in for milk, fruit and back stock.
Cube ice for iced tea and the cold-brew side of the list.
Blenders for fruit tea and blended cold drinks. Two, so one is not being rinsed while an order waits.
Tea stains. This zone gets more use here than in a coffee shop of the same size.
Front-loading machine for glassware and pots on a short cycle.
Three bowls for the wash, rinse and sanitize sequence an inspection expects to see.
Wall-mounted hand sinks at every station. Five is the number that stops anyone washing hands in a prep sink.
Where the order is taken and the queue either moves or does not.
Fourteen-inch touchscreen with the receipt printer inside the body — one plug and one footprint on a small counter.
Wall-mounted digital menu for the part of the list that changes with the season.
Card kiosk for the takeaway window, so the queue for a pot does not sit behind the queue for a cup.
A tea room is sold on how long people stay in it.
Background music wired as one zone.
Anti-glare track spots over the counter and tables. Tea is judged by color in the cup, and flat ceiling light flattens it.
Scent on the air handling, at a level that supports the room rather than competing with what is in the pot.
What the street sees before anyone reads a menu. Signage is the last thing installed and the first thing a guest reads, so it belongs in the build list, not in the "later" pile.
Backlit menu panels over the counter. In counter service the board is the menu — there is no printed card to hand anyone, so this is a must, not a finishing touch.
Illuminated fascia sign plus the secondary plates — entrance, terrace, delivery door. Round faces read from an angle, which is what a sign on a side street has to do.
Double-sided pavement sign that charges itself — no trench, no electrician, no landlord conversation about running a cable to the kerb.
Transparent LED panels that hang inside the glass — the window still lets daylight through, and the display is visible from the street 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.
Request received
We are pricing the setup now and will come back with a quote and lead times, usually within one business day.
That did not go through
Something broke on the way to us. Try again, or write to sales@barequip.pro and we will pick it up from there.
