Welcome to our Tea Journal where we share our inspiration and regularly publish editorial with guides to tea and its origins, as well as tea pairings and recipes.
Discover the art of tea blending with AVANTCHA's Christian Lehmann, from experimenting with flavours to balancing ingredients and maintaining consistency.
There comes a point in the festive season when somebody has to work out what to give the clients, colleagues, partners and teams who helped make the year happen.
From a garden experiment to a blend of nine herbs and flowers, discover how Markus Zbinden developed AVANTCHA Swiss Mountain Herbs through curiosity, patience and the search for balance.
A look back at the milestones that shaped AVANTCHA in 2025, from global expansion to product innovation. Each step reflects our ongoing commitment to advancing tea as a modern, evolving lifestyle.
As hojicha begins to appear on the menus of serious cafés and pastry kitchens, a familiar question is emerging. How should a good hojicha powder actually taste?
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