About us

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.

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Xishuangbanna

Our teas

We offer a broad selection of loose leaf teas from China, Taiwan and Japan, with new teas coming in seasonally. Here you can find an example of some the teas that are currently available at our shop.

  • 1 - Floral tea
  • 2 - White tea
  • 3 - Green tea
  • 4 - Oolong tea
  • 5 - Black tea
  • 6 - Pu-erh

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.
Enjoy!

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.

References
  • 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.
  • 2013: Santé magazine. Pas op, heet!
  • 2013: FD Persoonlijk (Het Financieele Dagblad). Kopje thee?
  • 2013: Mijn Amsterdam, book by Michelin-starred chef Ron Blaauw.
  • 2014: Bosch & Siemens inspiratiehuis 20|20: Azië.
  • 2014: Foodies magazine. Cultuur in een kopje.
  • 2015: FD Persoonlijk (Het Financieele Dagblad). Bladvormen.
  • 2015: Cologne University Morphomata Center for Advanced Studies conference: Charismatic Substances.
  • KTC magazine (koffieTcacao) #02: Gespot.
  • KTC magazine (koffieTcacao) #04: KTC op reis, Pu Erhthee.
  • KTC magazine (koffieTcacao) #08: Culture club.

Contact us

Formocha is open every Monday from 1pm to 6pm and Tuesday – Saturday from 11am to 6pm. For any questions, feel free to give us a call or send us a message through our contact form below.

For the latest news, be sure to join our fellow tea lovers and like our Facebook page!

Find us at:
Brouwersgracht 282 (Closed temporarily for renovation)
1013HG Amsterdam
Tel: +31 (0)20 6255233
E-mail: info@formocha.nl

Formocha Premium Tea (Monday: 1pm – 6pm | Tuesday – Saturday: 11am – 6pm | Sundays closed)
Eerste Looiersdwarsstraat 28
1016VM Amsterdam
Tel: +31 (0)20 7522832

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