Complex in taste, varied preparation methods, healthy and usually with a strong shot of caffeine: tea and coffee are not that different. Neither are The Barn and Paper & Tea. What connects the two Berlin companies, in addition to their long-standing friendship, is their focus on sustainability, their attention to detail, and of course their striving to find the most special seasonal tea and coffee harvests in close cooperation with producers and farmers from all around the world.
But which tea tastes best for coffee drinkers? Discover three varieties that might make you a tea drinker after all.
Our picks for coffee lovers
DAILY TOAST N°318
Houjicha, a roasted Japanese green tea of stems and leaves. Tea and toast, that most beloved of pairings, combine here in this hearty low-caffeine brew for any time of day or night. An exception to Japan’s usual steam-processing creed, houjicha is toasted to yield robust aromas of nuts and malt, underscored with waves of fresh green.
A second flush Darjeeling with muscatel notes. A stout, complex and somewhat rugged Darjeeling cultivated in the dazzling heights surrounding the Himalayas. Ocher in hue, this expressive cup asserts its classical second flush palate with succulent fruit and full-bodied spice.
Chinese green tea known for its flat leaves and chestnut flavor. Native to the shores of the idyllic West Lake near Hangzhou, the old emperor city, this legendary and prized green tea unfolds with a nutty, floral bouquet underscored by notes of fresh dough. Our uplifting “Dragon Well” Long Jing glistens with a wonderfully smooth, full-bodied cup.