Discovery editorial
Behind the Shelves
How a tea collection is built when it grows from travel, tasting, direct relationships and an unreasonable appetite for finding the next remarkable thing.
They began on mountain roads, in tea gardens, factories and tasting rooms — through years of meeting people, drinking, asking questions and coming back. Some teas are found. Some are made. Some exist because someone was curious enough to try something that did not exist before.
- 20+ yearsin tea
- Up to half the yearin tea regions
- Hundredsof producers and factories
- Hundredsof tastings every year
- Productionin Georgia and Thailand
The collection has a map
The assortment did not emerge from a neat product plan. It grew by moving through places, returning to some of them, and bringing back what felt worth keeping.
- 01
Yunnan, China
A centre of gravity for the collection: old trees, famous mountains, factories, gardens and relationships built by returning.
- 02
Northern Thailand
A place where sourcing turns into making — highland tea, experimentation and Moychay’s own production work.
- 03
Northern Vietnam
Ancient-tree tea material in northern Vietnam. Ancient-tree material, local production traditions and experiments that became teas rather than merely travel notes.
- 04
Ozurgeti, Georgia
Tea fields documented by Moychay near its Ozurgeti production. A production base in Guria, working with local leaf, wild material and processes adapted to a very different tea landscape.
- 05
Laos
Part of the wider sourcing geography — a reminder that the collection keeps extending beyond the familiar names.
On the shelves, geography becomes choice.
Find. Taste. Make. Bring home.
This is not a collection optimized to fill tidy category slots. It is a record of what was worth carrying back.
A tea landscape from Moychay’s mission story; the source does not establish a precise location. 01Find
Farms, factories, gardens, unusual lots, old favourites revisited. Discovery starts by going there.
Sergey Shevelev working with tea. 02Taste
Hundreds of tastings every year. Most of the work happens before anything becomes a product.
Production work documented at Moychay’s Ozurgeti operation. 03Make
Some tea is not merely sourced. It is developed, processed or blended through Moychay’s own production work in Georgia and Thailand.
04Bring home
What survives the process reaches the shelves: teas, teaware and oddities worth living with.
The living collection
Why are these shelves like this?
Because Moychay was not assembled as a perfectly balanced retail range.
The collection grew by looking: a tea worth bringing back, an old style worth revisiting, a producer doing something peculiar, a processing experiment that worked, a piece of teaware worth carrying home.
Eventually, you get shelves like these.
Tea. Teaware. Experiments. Curiosities. Not clutter — evidence.
Price €44 / 50g€880 / kgDragon Claw€44 / 50gPurple-tipped buds, a pale-gold infusion and a sweet floral-fruit aroma.
Tea only. Display vessel and lid are not included.
Price €69Easy glass teapot€69A 500 ml glass teapot with a walnut handle and a magnetic lid that turns to control the pour.
Price €3.80White bell cup€3.80White porcelain, a broad bell-shaped opening and a low foot.
Price €2.30Celadon brown-rim cup€2.30Pale blue-green celadon with a dark brown rim and foot.
From object to encounter
Tea changes a room
Put a pot between people and something subtle happens.
The pace changes. People stay. They pay attention. They talk.
That observation eventually becomes tastings, tea bars, tea clubs and spaces built around drinking tea together. The point is not to preach a philosophy. The point is to create the conditions in which people actually feel it.
