About Het Theehuis

How we approach tea, and why it matters

Tea preparation workspace with traditional tools

Origins

Het Theehuis began in 2019 when we realized the tea available commercially bore little resemblance to what we'd experienced during time spent in China and Taiwan. The difference wasn't subtle. It was the gap between reading about music and hearing an orchestra perform.

We started small, importing limited quantities from gardens we'd visited personally. The response confirmed what we suspected. People recognize quality when they encounter it, even if they lack the vocabulary to articulate why.

That initial insight became our foundation. Source directly. Import in small batches. Prioritize freshness over scale. Educate rather than merely sell.

Our Approach

Direct Relationships

We work with twelve tea gardens across China, Taiwan, and Japan. These aren't transactional arrangements. We visit each location annually, understand their challenges, and commit to purchasing their best harvests at prices that sustain quality production.

Seasonal Thinking

Tea is agricultural. Its character shifts with each harvest. Rather than fighting this variation, we embrace it. Our selection changes throughout the year, reflecting what's currently at its peak rather than maintaining static inventory.

Education First

Understanding enhances appreciation. We invest heavily in helping people develop their palates, recognize quality markers, and brew properly. An educated customer makes better choices and extracts more value from what they purchase.

Space For Focus

Our tea room was designed to minimize distraction. No background music. Careful attention to lighting and acoustics. Furniture that encourages presence rather than performance. The environment supports the experience instead of competing with it.

The Team

Het Theehuis is led by Marieke van den Berg and Thomas Janssen, who bring complementary expertise to the venture. Marieke spent six years studying tea culture and language in Taipei, earning certification from the Taiwan Tea Association. Thomas comes from a background in hospitality design and understands how physical space shapes experience.

Our team also includes two tea specialists who conduct tastings and workshops, plus the operational staff who ensure everything functions smoothly. Everyone here can discuss tea with genuine knowledge. There's no division between those who know and those who serve.

What Guides Us

Quality Without Compromise

We've turned down partnerships that would expand reach but dilute standards. Growth is secondary to maintaining the level of quality that justified starting this venture.

Transparency In Practice

You can ask about any tea's origin, processing method, harvest date, or pricing structure. We document everything and share it freely. Hidden information serves no one.

Sustainability As Standard

The gardens we partner with employ organic practices not because it's marketable, but because it produces better tea. Short-term yield maximization damages both land and quality.

Accessibility Without Dumbing Down

Tea culture can seem intimidating. We work to make it approachable without sacrificing depth. Welcoming beginners doesn't require pretending complexity doesn't exist.

Experience It Yourself

The best way to understand what we do is to visit. Book a tasting session or simply stop by during our open hours. Tea is meant to be experienced, not just described.

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