In Hamburg in particular—a hub for the most exclusive teas—the term “Teeleute” is used. It refers to members of long-established families who have been active in the tea trade for generations. Very occasionally, such “Teeleute” can also be found in Switzerland. For us, the tea trade is a family tradition and a great passion. The fact that our tea manufactory can look back on four generations fills us with pride and serves as our daily inspiration.
In Hamburg in particular—a hub for the most exclusive teas—the term “Teeleute” is used. It refers to members of long-established families who have been active in the tea trade for generations. Very occasionally, such “Teeleute” can also be found in Switzerland. For us, the tea trade is a family tradition and a great passion. The fact that our tea manufactory can look back on four generations fills us with pride and serves as our daily inspiration.
Even as a young child, while playing next to the factory building, I was surrounded by the finest aromas, which sparked a great enthusiasm within me. Back then, all varieties of tea were delivered in wooden crates, and the empty crates were temporarily stored in the company yard. For us, of course, this was the perfect material for building little huts. After completing my military service, I was able to complete the recognized tea taster training program in London. Warren Ford, a broker who had made a name for himself on the London Tea Exchange as a dealer in the most exclusive teas, introduced me to the art of the tea trade. After a year and a half of daily “tea tasting”—sometimes over 600 varieties a day—my journey continued to Hamburg. There, I refined and deepened my knowledge of “tea blending” and the creation of “flavored teas.” Through self-study and daily testing of rare teas from around the world, I was able to deepen my knowledge. I also acquired expertise in the field of spices, herbs, and flowers to create unique blends in the areas of health, wellness, and lifestyle. Today, as a third-generation owner, I am proud to run Switzerland’s oldest tea manufactory together with my wife, Viviane Bisang, and to be able to treat our customers to the most exclusive tea varieties.
My favorite tea
Even as a young child, while playing next to the factory building, I was surrounded by the finest aromas, which sparked a great enthusiasm within me. Back then, all varieties of tea were delivered in wooden crates, and the empty crates were temporarily stored in the company yard. For us, of course, this was the perfect material for building little huts. After completing my military service, I was able to complete the recognized tea taster training program in London. Warren Ford, a broker who had made a name for himself on the London Tea Exchange as a dealer in the most exclusive teas, introduced me to the art of the tea trade. After a year and a half of daily “tea tasting”—sometimes over 600 varieties a day—my journey continued to Hamburg. There, I refined and deepened my knowledge of “tea blending” and the creation of “flavored teas.” Through self-study and daily testing of rare teas from around the world, I was able to deepen my knowledge. I also acquired expertise in the field of spices, herbs, and flowers to create unique blends in the areas of health, wellness, and lifestyle. Today, as a third-generation owner, I am proud to run Switzerland’s oldest tea manufactory together with my wife, Viviane Bisang, and to be able to treat our customers to the most exclusive tea varieties.
My favorite tea
A little over 10 years ago, I left my career in business and joined London Tea to actively support my husband.
Through my husband, I discovered the wonderful world of tea and made the transition into the tea business. I originally worked in business administration, which proved beneficial in my role as managing director of Tee-Shop Basel.
After more than 12 years as managing director of Tee-Shop Basel, a significant change is taking place. I have handed over management to Noël Bisang (4th generation) effective July 1, 2025.
I will remain with the company for a while longer (as a member of management and the board of directors) and will support Noël on a part-time basis.
My favorite tea:
A little over 10 years ago, I left my career in business and joined London Tea to actively support my husband.
Through my husband, I discovered the wonderful world of tea and made the transition into the tea business. I originally worked in business administration, which proved beneficial in my role as managing director of Tee-Shop Basel.
After more than 12 years as managing director of Tee-Shop Basel, a significant change is taking place. I have handed over management to Noël Bisang (4th generation) effective July 1, 2025.
I will remain with the company for a while longer (as a member of management and the board of directors) and will support Noël on a part-time basis.
My favorite tea:
From a very young age, my brother Fabrice and I gained insight into the fascinating world of tea and were thrilled by the large underground warehouse filled with tea chests from all over the world.
After completing my culinary apprenticeship and two years of military service, I was able to gain experience in the restaurant industry at traditional Basel establishments such as those run by Mr. Rieder (Chateau Lapin) and Mr. Cavegn (zum Tell), as well as complete further training in management and leadership.
Like my father and grandfather before me, my training took me to Hamburg, where I was able to look behind the scenes of the international tea trade with long-standing business partners and undergo training as a tea taster.
Today, I am responsible for production management in Münchenstein and am actively involved in tea tasting and tea procurement. I actively support my parents in managing the business and help shape the future direction of this traditional company.
My goal is to work together with my brother Fabrice to lead the family business and pass on its ideals to the next generation.
My favorite tea:
From a very young age, my brother Fabrice and I gained insight into the fascinating world of tea and were thrilled by the large underground warehouse filled with tea chests from all over the world.
After completing my culinary apprenticeship and two years of military service, I was able to gain experience in the restaurant industry at traditional Basel establishments such as those run by Mr. Rieder (Chateau Lapin) and Mr. Cavegn (zum Tell), as well as complete further training in management and leadership.
Like my father and grandfather before me, my training took me to Hamburg, where I was able to look behind the scenes of the international tea trade with long-standing business partners and undergo training as a tea taster.
Today, I am responsible for production management in Münchenstein and am actively involved in tea tasting and tea procurement. I actively support my parents in managing the business and help shape the future direction of this traditional company.
My goal is to work together with my brother Fabrice to lead the family business and pass on its ideals to the next generation.
My favorite tea:
Even as a young boy, I was fascinated by tea. The diversity of the world of tea inspires me anew every day.
After completing my culinary apprenticeship and military service, I had the opportunity to gain experience as a chef at various hotels (The Chedi Andermatt, Atlantis by Giardino, Roots Basel, etc.).
I began my training as a tea taster in the spring of 2021. Like my brother before me, I will complete part of my training in Hamburg.
In the future, my brother Noël and I would like to jointly manage the family business and its ideals and lead it into the next generation.
Even as a young boy, I was fascinated by tea. The diversity of the world of tea inspires me anew every day.
After completing my culinary apprenticeship and military service, I had the opportunity to gain experience as a chef at various hotels (The Chedi Andermatt, Atlantis by Giardino, Roots Basel, etc.).
I began my training as a tea taster in the spring of 2021. Like my brother before me, I will complete part of my training in Hamburg.
In the future, my brother Noël and I would like to jointly manage the family business and its ideals and lead it into the next generation.
Noel Bisang, a fourth-generation member of our family business, shares his in-depth expertise on tea, quality, preparation, and storage in an interview with the NZZ.
The article highlights London Tea as Switzerland's oldest tea manufacturer, which combines Japanese matcha tradition with Swiss standards of quality through its Teishu brand.
We’re thrilled that nau.ch featured London Tea —with a special focus on our passion for matcha and our own brand, Teishu. The article offers fascinating insights into our philosophy, quality, and the world of premium Japanese green tea. It’s a wonderful opportunity to share our vision with a wider audience.
Ever since our tea factory was built in 1955, we have adhered to the following strict principle: Packed as fresh as possible, stored for as short a time as possible, and delivered to our customers’ homes as quickly as possible.
Ever since our tea factory was built in 1955, we have adhered to the following strict principle: Packed as fresh as possible, stored for as short a time as possible, and delivered to our customers’ homes as quickly as possible.
Come visit us at our tea shop in Basel or at our tea shop in Münchenstein.
Come visit us at our tea shop in Basel or at our tea shop in Münchenstein.
Only the highest-quality and finest teas make it into our premium selection. We reserve the “Rarities” label for only the most exclusive and highest-quality varieties that have achieved the best results in rigorous residue testing. When selecting these rarities, our tea tasters pay very special attention to the purity of the varieties. These teas often come from small tea plantations, are harvested in limited quantities, and are imported by London Tea. For London Tea’s tea rarities, the rule is: available only while supplies last. We cannot guarantee that we will be able to offer the same varieties of our rare teas every year.
Only the highest-quality and finest teas make it into our premium selection. We reserve the “Rarities” label for only the most exclusive and highest-quality varieties that have achieved the best results in rigorous residue testing. When selecting these rarities, our tea tasters pay very special attention to the purity of the varieties. These teas often come from small tea plantations, are harvested in limited quantities, and are imported by London Tea. For London Tea’s tea rarities, the rule is: available only while supplies last. We cannot guarantee that we will be able to offer the same varieties of our rare teas every year.
Oolong tea combines the freshness of green tea with the depth of black tea. This is largely due to the varying degrees of fermentation—or oxidation—that shape the tea’s character. From light and floral to bold and toasty—discover the fascinating diversity of one of the world’s most complex tea categories.
A new myth is currently circulating about matcha: Does this popular Japanese green tea actually cause hair loss? The discussion began on social media and quickly sparked concern. In this article, we’ll take a look at what’s really behind the connection between matcha, iron absorption, and hair loss—and why the tea itself isn’t usually the actual problem.
Rooibos tea comes from the dry mountainous regions of South Africa and delights with its mild, slightly sweet flavor. Unlike traditional tea, rooibos grows exclusively in the Cederberg Mountains and is made from the Aspalathus linearis plant. In this article, you’ll learn more about the origins, traditional processing, and unique characteristics of this one-of-a-kind herbal tea.
