Dulcetierra Tea Station

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Dulcetierra Tea Station

This page is all about tea!

Dulcetierra offers premium, organic, artisanal and wild loose-leaf teas, non-toxic teaware, and tea classes for tea lovers in the Philippines.

10/06/2025

This Vietnamese white tea has quickly become my favorite. The first infusion is sweet, floral, and beautifully balanced. Crafted from wild tea buds in the misty mountains of Suoi Giang, it offers a delicately sweet liquor with refined complexity. The sweetness deepens as it cools. Absolutely love it!

21/05/2025

Tea is more than just a teabag in a cup. It is a treasure trove of stories—like the legend of Tieguanyin, where a single act of devotion gave rise to one of China’s most revered teas. These tales, passed down through generations, bring to life a world where a tea leaf carries rich history, culture, and quiet wisdom.

Ready to go beyond the brew? Begin your journey with the ITMA Certified Tea Sommelier Course.

Message us to learn more.

15/05/2025

Doing farm work for four days in Yame, Fukuoka, Japan under the guidance of Tea Master Masashi Harashima gave me a deeper appreciation for the effort that goes into .

1. Preparing for processing: Cleanliness is essential. To prepare for sun withering, we swept the grounds and neatly laid down the blue sack cloth where the leaves would be spread. The sweeping felt almost meditative, as if the rhythmic movement cleared both the ground and my mind. 😄 It was also a good physical exercise.

2. Sorting and picking out what did not belong in the pile of tea leaves: During withering and after the first drying, we carefully picked out non-tea leaves and hard branches that had gotten mixed with the tea leaves during machine harvesting. This task required not only a keen eye but real patience, reminding me that maintaining quality demands consistent effort and attention to detail.

3. Handpicking tea leaves: Although we only handpicked a few leaves for white tea from areas that the machine could not reach, the selective process felt purposeful, almost like choosing the finest ingredients for a cherished recipe. Each pluck required thoughtfulness, respecting the leaf's potential to become something special.

4. Rolling the tea leaves. When doing it by hand, balancing intention and gentleness is key. It sounds simple, but mastering the rolling technique takes practice. It is like a dance between care and force. Too gentle, and the leaves do not release their full character; too forceful, and they lose their integrity.

5. Clearing unwanted growth. As we pulled out weeds and stray shoots from the tea bushes, I noticed how some of these plants, despite being out of place, had their own value. Yet, they did not belong there. In life, letting go is not always easy, especially when something appears valuable on its own. Yet, by clearing away what does not truly support our purpose, we allow the essential to thrive.

Finally, as I moved from one task to another, I realized that making tea is not just about transforming leaves into a beverage... It is about honoring tradition, practicing mindfulness, and nurturing both the tea plant and one's spirit.

13/04/2025

Discover the rich flavors and wellness benefits of locally sourced Philippine tisanes at this special event! Happening on April 27, Sunday, from 1:00 to 3:00PM at the GoodStore, Makati.

04/04/2025

Tucked away in the cool highlands of Bokod, Benguet, I, together with , a Japanese tea sommelier, had the privilege of visiting a remarkable farm owned by Mr. Nicolas Wales, which has cultivated tea plants since 1998. This family-owned estate spans 4.8 hectares, and is a thriving agroforestry and livestock-based ecosystem with a rich variety of crops, including coffee, citrus, banana, and other fruit-bearing trees, along with vegetables such as cabbage, cauliflower, and pechay. The tea plants are uniquely arranged in hedgerows spanning approximately 200 meters, while newly planted tea saplings are intercropped within the farm’s diverse vegetation.

The tea plants grown on this farm have an interesting history. In the late 1990s, 2,000 tea seedlings were acquired from the provincial nursery with assistance from the Japan International Cooperation Agency (JICA). These tea trees have since flourished in the farm’s rich soil, benefiting from the natural ecosystem. Unlike conventional tea plantations where frequent pruning is practiced, these tea trees have been left to grow naturally, developing a unique structure and character over the years.

Since Mr. Wales is not yet an expert in tea processing, he and his family prepare their tea by simply boiling the young tea leaves. The next step is to secure funding for Mr. Wales and other farmers from the Cordillera region to learn tea processing from experts. With this, we hope to take the next steps toward advancing tea production in the area.

29/03/2025

A cup of tea could be the key to youthful, firm, and radiant skin. While many beauty products promise rejuvenation, the real secret lies in nature. Which teas are said to stimulate collagen production?

21/03/2025

"Time perception isn't fixed; it's a dialogue between the brain, body, and environment. By embracing the ritualistic rhythm, you're not just drinking a beverage- you're rehearsing a healthier relationship with life's tiempo.

Coffee shouts, "Hurry!" Tea whispers, "Here."

In our hyper-accelerated world, perhaps the most radical act is to steep in stillness."

06/01/2025

2024 has been a remarkable year of tea adventures! It began with the honor of being chosen as Tea Master for the Tea Corridor project—a collaboration between the Federation of Filipino Chinese Chambers of Commerce & Industry, Inc., the Bureau of Plant Industry-Baguio, the Department of Agriculture, and project author Dominique Molintas. This inspiring initiative aimed to introduce tea cultivation to Cordillera farmers. Remarkably, after the program, at least three farmers realized they had already been growing the tea plant, highlighting the untapped potential within their communities.

My journey also took me to Gingoog, Misamis Oriental, a visit triggered by the Tea Corridor project. Learning their methods for growing and crafting oolong tea provided valuable insights that could be shared with the Cordillera farmers. My hope is to connect these farmers with Gingoog’s expertise, allowing them to gain hands-on experience and experiment with tea processing. This collaboration will uncover the flavor profiles of the tea plants already thriving in the Cordilleras, paving the way for innovative developments in the region.

The adventure continued internationally with a visit to Uji, Japan, famed for its world-class matcha. I explored the Tea Museum, visited the world’s oldest tea shop, and returned to Uji simply to marvel at its lush tea gardens scattered across the region.

Each step of this journey deepened my appreciation for tea, the people who nurture it, and the culture it represents. I am looking forward to another year steeped in learning, discovery, and the timeless joy of tea!

19/12/2024

This is my take on Turmeric Milk, or Golden Milk. Instead of the traditional method, I boiled the turmeric and spices first to enhance their flavors before adding the milk and sweetener. The result? A rich, aromatic, and comforting drink with gentle spiced notes lingering towards the end.

Golden Milk is a soothing blend of turmeric, milk, cinnamon, ginger, and a hint of sweetness. With origins in ancient Ayurvedic tradition, this wellness drink is celebrated for supporting immunity, reducing inflammation, and promoting better sleep.

17/12/2024

Masala Chai with cacao nibs—creamy, indulgent, and dreamy. I even added crushed almonds for that extra crunch. I can totally imagine this as an ice cream flavor! Pure comfort in a cup. ❤️ tea!

16/12/2024

This tea is creamy, sweet, and subtly floral, with spices lingering gently towards the end—a comforting farewell in every sip. Kashmiri chai, often called pink tea, originates from Kashmir Valley and is known for its unique pink hue, rich flavor, and soothing qualities. Unlike Masala chai, this tea uses green tea leaves (I used green tea from Vietnam here) that are carefully simmered to extract their full essence. The beautiful pink color results from a chemical reaction between the green tea, baking soda, and a slow, meticulous boiling process. Traditionally, the tea is enriched with milk, salt, and occasionally sugar, while spices like cardamom, star anise, and cinnamon infuse a delicate warmth.

Paired with roasted chestnuts and the cool Christmas breeze, 🥰 it’s the perfect recipe for a relaxing vacation! Yey, I love the Christmas holidays and this tea!

12/12/2024

Experimenting with spices and proportions to craft the perfect Masala Chai for tomorrow’s customized tea session. Got a specific tea session request? Just message us your requirements, and we’ll see if we can make it happen!

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Taguig

Telephone

+639399058987

Website

http://www.dulcetierrateastation.com/

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