At Formocha Premium Tea, we carefully select Chinese, Taiwanese and Japanese loose leaf teas of the highest quality.
Formocha owner Amanda Yiu learned about tea while growing up in the hometown of gong fu cha, where the tea ceremony was perfected over hundreds of years; Chinese tea culture is the legacy of her father.
After years of research and study, she opened Formocha Premium Tea. Our teas were soon discovered by leading Dutch food critic Johannes van Dam, and quickly gained a steady following and media attention.
In 2012, Amanda was appointed as the European ambassador or Pu-erh tea by the government of the Xishuangbanna prefecture – the hometown of Pu-er tea – in the Chinese province of Yunnan.
Now, Formocha is proud to serve many passionate tea lovers and tea professionals, and our teas can be found in (Michelin-starred) restaurants throughout Europe.
We offer a broad selection of loose leaf teas from China, Taiwan and Japan, with new teas coming in seasonally. Since our tea selection varies by the season, feel free to get in touch if you’re looking for a specific tea.
1 - Floral tea
Magnolia Jasmine White Tea
Baby Chrysanthemum Blossom
2 - White tea
Will arrive again March/April 2017.
3 - Green tea
Liu An Gua Pian
Yun Wu Cha
Yuk Lu Cha
An Ji Bai Cha
4 - Oolong tea
Roasted Ali Shan
Jin Xuan Cha
Roasted Tung Ting
Royal Oriental Beauty
Da Hong Pao
Jun Zi Lan
Traditional Tie Guan Yin
Wen Shan Pao Chong
5 - Black tea
Bai Lin Imperial
Lychee Black Tea
6 - Pu-erh
Raw & Ripe Pu-erh
We offer a large selection of raw and ripe Pu-erh teas, as well as the beautiful Royal Purple Pu-erh (Zi Juan) from Yunnan, China.
Tips for a perfect cup of tea
Warm up teapot and cups with hot water.
Rinse tea leaves with hot water and strain them.
Add hot water at the recommended temperature and steep for the advised time.
For white, green and yellow tea:
Steep at 80-90°C, covered, for 1-2 minutes.
Can be infused up to 3-4 times.
For Pu-erh, oolong and black tea:
Steep at 95°C, covered, for 1-2 minutes.
Can be infused up to 5-6 times.
2007: Het Parool, Johannes van Dam.
2007: Elsevier Thema Aan Tafel. Thee is hot.
2008: Lekker Amsterdam gastronomische gids, Johannes van Dam.
2009: Delicious magazine. Very sophisti-thee.
2009: Barlife magazine. Thee en koffie verstoten steeds vaker wijn.
2009: PS van de week (Het Parool). Het kenmerk van het ware, Johannes van Dam.
2010: Delicious magazine. Adressen.
2010: Talkin’ Food: What (not) to eat, Marjan Ippel.
2010: Guest teacher at the University of Amsterdam. The invention of a tradition.
2010: TimeOut Magazine. Saturday shopping with Johannes van Dam.
2011: Vriendin #30. De kracht van thee.
2011: Zestz. Amsterdam krijgt eerste Chinese theehuis Formocha.
2011: Lindeman’s Verborgen Schatten.
2012: Trouw. Thee is de nieuwe wijn.
2012: Het Parool.
2013: Het Parool.
2013: Elle Magazine. Thee-expert.
2013: WINELIFE Magazine. Het proosten in het Oosten.
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